Built to handle relentless service, this countertop griddle delivers sustained heat and uniform contact across a 48-inch cooking surface, ensuring orders move swiftly without sacrificing consistency. Operators achieve precise searing and even cooking thanks to a 3/4-inch thick polished steel plate paired with 120,000 BTU of natural gas power. Foodservice teams gain reliable output in a compact footprint that meets the demands of heavy-duty kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape plate while warm to remove food debris. Apply mild degreaser; scrub with non-abrasive pad along grain. Rinse with clean water and wipe dry to prevent rust. Empty grease pan and clean gutter daily to prevent flare-ups. Clean splash guards, ledge, and stainless exterior with cloth and approved stainless cleaner. Inspect seals and burner ports weekly; clear obstructions. Schedule coil and vent cleaning monthly to reduce fire risk and extend equipment life.#@@#Additional Info#@#Imperial's IMGA-4828-NG 48" natural gas griddle offers a 48" x 24" cooking surface with a 3/4" steel plate, manual controls, four burners at 120,000 BTU, stainless steel exterior, removable grease pan, 4" legs, and NSF/cETLus certifications.#@@#General Info#@#Description #@#
Built to handle relentless service, this countertop griddle delivers sustained heat and uniform contact across a 48-inch cooking surface, ensuring orders move swiftly without sacrificing consistency. Operators achieve precise searing and even cooking thanks to a 3/4-inch thick polished steel plate paired with 120,000 BTU of natural gas power. Foodservice teams gain reliable output in a compact footprint that meets the demands of heavy-duty kitchens.
#@@# Plate Surface.#@#
A 48-inch by 24-inch flat cooking area provides broad capacity for simultaneous production of multiple items. The thick 3/4-inch steel ensures thermal mass that minimizes temperature drop when staff load the plate.
#@@# Heat Output.#@#
A combined 120,000 BTU rating supplies aggressive heat for rapid recovery and sustained high-heat cooking cycles. Four independently controlled burners allow staff to stage temperature zones for varied menu items.
#@@# Grease Management.#@#
A 4-inch wide front grease gutter channels runoff away from the cooking surface to a removable grease pan for safe collection. Staff can clean the pan quickly between shifts to reduce fire risk and maintain sanitary conditions.
#@@# Construction Quality.#@#
Stainless steel front, sides, splash guards, and ledge offer corrosion resistance and withstand daily use in commercial kitchens. The countertop design places all working surfaces within easy reach for streamlined workflow.
#@@# Controls and Certification.#@#
Manual controls provide tactile, immediate adjustment of burner output for chefs who require direct control. CSA and cETLus listings, along with NSF compliance, document that the unit meets recognized safety and sanitation standards.
#@@# Installation and Support.#@#
The countertop configuration with four-inch legs simplifies placement and leveling on service counters or staging tables. The natural gas connection accommodates standard back-of-house infrastructure and aligns with heavy-duty operational requirements.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the griddle daily for food debris and clean the 3/4" thick polished steel plate after each shift using a non-abrasive scraper and warm water; avoid harsh acids. Empty and degrease the removable grease pan and 4" front gutter to prevent flare-ups. Wipe stainless steel exterior with mild detergent and soft cloth, then rinse. Check manual controls and gas connections for leaks with a soap solution before lighting. Calibrate heat zones periodically for uniform cooking.