Stop sacrificing capacity for control. This 18-inch natural gas stock pot range delivers focused high-heat output in a compact footprint, providing busy kitchens with concentrated power where teams need it most. Designed for institutional use since 1998, this unit combines a heavy-duty cast iron grate and a single jet burner to support rapid large-volume boiling and stock reduction without occupying excessive line space.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the ISP-J-SP NG before cleaning. Remove grates and drip pan; empty grease can into approved container. Scrub stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean burner ports with a soft brush; avoid abrasive tools. Inspect seals and legs for damage. Clean vents and coils monthly to reduce fire risk and improve efficiency. Follow CSA and NSF guidelines for sanitation.#@@#Additional Info#@#Imperial’s ISP-J-SP NG 18" gas stock pot range delivers 25,000 BTU from one jet burner with a cast iron grate, stainless steel front, full-width drip pan, removable grease can, adjustable 12" legs, and NSF, cETLus, and ETL-Sanitation certifications.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 18-inch natural gas stock pot range delivers focused high-heat output in a compact footprint, providing busy kitchens with concentrated power where teams need it most. Designed for institutional use since 1998, this unit combines a heavy-duty cast iron grate and a single jet burner to support rapid large-volume boiling and stock reduction without occupying excessive line space.
#@@# Single Jet Burner#@#
A single jet burner supplies 25,000 BTU of direct heat, enabling fast liquid turnover and consistent rolling boils. Chefs gain predictable scaling when simmering stocks or blanching vegetables, reducing cycle times and improving throughput.
#@@# Cast Iron Grate#@#
A robust cast iron grate offers stable support for oversized stock pots and resists deformation under repeated thermal stress. Line cooks experience secure placement during transfers, minimizing handling errors and lowering breakage risk.
#@@# Stainless Steel Exterior#@#
A stainless steel front and sides deliver corrosion resistance and a cleanable surface that meets institutional sanitation expectations. Maintenance crews can complete daily wipe downs and deep cleans more quickly, preserving appearance and hygiene.
#@@# Full Width Drip Pan#@#
A full-width drip pan captures spills and overflow across the cooking surface, concentrating waste for efficient removal. Kitchen staff can empty and replace the removable grease can without disassembling the top, decreasing downtime during service.
#@@# Adjustable Support Legs#@#
Twelve-inch legs with adjustable feet allow precise leveling on uneven floors common in older facilities. Operators can stabilize the range to prevent rocking and ensure safe pot handling during vigorous stirring or lifting.
#@@# Certified Compliance#@#
This unit meets NSF and cETLus standards and carries ETL-Sanitation and CE recognitions, supporting regulatory approval for commercial kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly to remove carbon buildup for 25,000 BTU output and a consistent flame. Clean stainless steel with a nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Empty and clean the grease can daily; check the drip pan for obstructions. Verify gas connections and the L-shaped valve for leaks with a soap solution; replace worn seals immediately. Level the unit and adjust feet for stable operation and even heat distribution.