Stop sacrificing output for capacity. This 18-inch natural gas stock pot range delivers targeted high-heat zones while maintaining consistent control across large-volume cooking, enabling continuous production without performance drift. Designed for commercial kitchens, this unit combines robust construction with serviceable components to support heavy daily cycles and regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and let unit cool. Remove grates and drip pan; soak in hot water with degreaser. Scrub burners and rings with nylon brush, rinse, and dry. Wipe stainless surfaces with mild detergent; avoid abrasives. Clean oven cavity and vents to remove grease that fuels fires. Vacuum condenser coils and check seals to improve efficiency. Sanitize food-contact areas with CSA-approved sanitizer and document each cleaning.#@@#Additional Info#@#Imperial’s ISPA-18-2 NG stock pot range delivers 80,000 BTU with two three-ring burners, cast iron grates, stainless steel front and sides, and a full-width drip pan for easy cleaning, meeting NSF, cETLus, and ETL-Sanitation certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for capacity. This 18-inch natural gas stock pot range delivers targeted high-heat zones while maintaining consistent control across large-volume cooking, enabling continuous production without performance drift. Designed for commercial kitchens, this unit combines robust construction with serviceable components to support heavy daily cycles and regulatory compliance.
#@@# Burners Configuration#@#
Two three-ring burners provide focused heat control across a wide range of pot sizes and cooking methods. Operators gain precise flame modulation for rapid boiling and measured simmering, supporting menu diversity and consistent results.
#@@# Heat Output#@#
Total rated capacity reaches 80,000 BTU, supplying intense thermal energy for sustained high-volume stock and stock reduction. Chefs receive reliable power to reduce batch times and maintain kitchen throughput during peak service hours.
#@@# Construction Quality#@#
Stainless steel front and sides resist corrosion and simplify daily sanitation routines while preserving cabinet integrity under high-usage conditions. The chassis is designed to withstand the rigors of continuous commercial operation and facilitate effective cleaning protocols.
#@@# Control Layout#@#
Manual controls offer simple, direct adjustments without electronic dependency, reducing points of failure and easing staff training. Technicians can perform straightforward maintenance on mechanical components, minimizing downtime.
#@@# Service Access#@#
The open front cabinet and full-width drip pan provide immediate access to internal components and capture spills for faster cleanups. Service personnel benefit from uncomplicated access during inspections and repairs, shortening service intervals.
#@@# Compliance and Safety#@#
This unit holds cETLus, ETL-Sanitation, and NSF listings, meeting recognized standards for safety and foodservice sanitation in professional environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to preserve heat transfer and combustion efficiency. Clean cast iron grates after cooldown using a stiff brush and mild detergent; dry thoroughly to prevent corrosion. Wipe stainless steel surfaces with a neutral cleaner and soft cloth to avoid pitting. Empty and clean the full-width drip pan daily to prevent buildup. Verify gas connections and pilot assemblies monthly and tighten fittings to CSA and local codes.