This natural gas wok range delivers focused heat and sustained output for high-volume kitchens that require precision and endurance. Designed for continuous operation, the unit provides a concentrated 25,000 BTU Mandarin jet burner and robust stainless steel construction to support intensive wok cooking cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let the unit cool. Remove the grate and wipe stainless surfaces with mild detergent and warm water. Clean the burner area and 13" wok opening, removing grease into the grease can. Empty the drip pan and sanitize with an NSF-approved solution. Clean the control knee "L" lever and knobs gently. Inspect vents and oven cavity; degrease vents monthly to prevent fires. Rinse, dry thoroughly, then reconnect gas.#@@#Additional Info#@#The Imperial ISP-J-W-13 NG 18" Natural Gas wok range features a 25,000 BTU burner, 13" wok opening, stainless steel front, full-width drip pan, removable grease can, knee "L" lever control, open-front cabinet on 12" legs, and weighs 125 pounds.#@@#General Info#@#Description #@#
This natural gas wok range delivers focused heat and sustained output for high-volume kitchens that require precision and endurance. Designed for continuous operation, the unit provides a concentrated 25,000 BTU Mandarin jet burner and robust stainless steel construction to support intensive wok cooking cycles.
The unit concentrates 25,000 BTU into a Mandarin jet burner to produce rapid searing temperatures and stable flame distribution across the wok opening. Chefs gain immediate thermal response for stir-fry and flash-cooking applications, reducing preheat time and improving throughput.
A wok opening accommodates standard round-bottom woks and enables angled wok manipulation while maintaining contact with the flame. Operators maintain consistent pan-to-flame interface, improving heat transfer and yielding predictable culinary results.
Stainless steel front and sides provide a corrosion-resistant surface that withstands cleaning cycles and kitchen humidity. Maintenance teams benefit from a durable finish that simplifies sanitation and preserves professional appearance.
An open front cabinet offers accessible storage and rapid retrieval of utensils, pots, and gas connections during service. Line cooks streamline workflow by staging tools beneath the cooktop without obstructing ventilation or service access.
A full-width removable drip pan can collect runoff and simplify waste removal during shift changes. Kitchen staff reduce cleaning time and limit grease accumulation, supporting hygiene protocols and ETL-Sanitation compliance.
An shaped knee gas control lever enables hands-free operation and rapid flame adjustments under heavy use. Culinary teams maintain safer, more efficient control while handling hot pans and multitasking during peak service.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from the 13" wok opening to sustain flame efficiency. Empty and clean the removable grease can daily; sanitize the full width drip pan with a food-safe degreaser. Wipe stainless steel front and sides after each service using a soft cloth and mild detergent to prevent corrosion. Verify knee "L" lever operation and adjust feet for level seating. Schedule certified technician inspection semiannually to confirm gas connections and ETL-Sanitation compliance.