Stop sacrificing output for reliability. This liquid propane cooking range delivers concentrated heat and continuous operation for high-volume kitchens, combining a 36" griddle surface with a standard oven to keep service steady and consistent. Operators achieve predictable results across pans and griddle zones while maintaining sanitation and ease of maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close LP valve. Scrape griddle while hot with a flat scraper, then cool and clean with warm water and mild detergent; rinse and dry. Remove oven racks and crumb tray; wash with soapy water and inspect door gasket. Clean condenser and vents on backriser to remove grease. Use non-abrasive stainless steel cleaner on exterior. Perform daily degrease of cook surfaces and weekly deep clean to reduce bacteria, prevent fires, lower energy use, and extend equipment life.#@@#Additional Info#@#MVP Group’s IKON IR-36MG-36-LP cooking range offers 136,000 BTU, a 36" stainless steel griddle, a static oven with two racks, a pull-out crumb tray, manual controls, a backriser with a removable hi-shelf, and four casters.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This liquid propane cooking range delivers concentrated heat and continuous operation for high-volume kitchens, combining a 36" griddle surface with a standard oven to keep service steady and consistent. Operators achieve predictable results across pans and griddle zones while maintaining sanitation and ease of maintenance.
#@@# Griddle Surface#@#
A 36-inch griddle with a .750" plate provides a broad, flat cooking area that maintains thermal mass for steady searing and even heat transfer. Chefs gain consistent surface temperatures across large batches, reducing rework and accelerating ticket times.
#@@# High Heat Output#@#
With a total power of 136,000 BTU, this range supplies rapid heat recovery for both griddle and oven, enabling tight scheduling during peak periods. Kitchen staff achieve faster throughput without sacrificing cook quality when handling consecutive orders.
#@@# Oven Capacity#@#
A built-in standard static oven with a porcelain-coated interior and two oven racks supports simultaneous roasting and warming tasks. Users manage multi-item cooking sequences efficiently while the full pull-out crumb tray simplifies cleaning cycles.
#@@# Durable Construction#@#
The stainless steel front, backriser, and lift-off shelf resist corrosion in demanding environments while a removable riser shelf adapts to varying prep needs. Maintenance crews perform service and surface cleaning quickly, lowering downtime and preserving appearance.
#@@# Mobility and Stability#@#
Four casters provide mobility for floor layout changes and deep cleaning access while the height specification ensures compatibility with standard kitchen counters. Supervisors reposition the range without specialized rigging and maintain stable operation during use.
#@@# Compliance and Controls#@#
Manual controls and CSA, CSA-Sanitation, CSA Flame, and cCSAus listings confirm regulatory compliance for commercial installations.
#@@#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 burners and griddle daily and remove food debris to prevent hotspots and uneven heating. Adjust pilot and burner ports monthly; use manufacturer guidelines and verify 136,000 BTU manifold performance. Clean stainless steel surfaces with a mild detergent and nonabrasive cloth; rinse and dry to avoid staining. Empty the oven crumb tray after each service and degrease the oven interior weekly. Verify casters and riser mounts quarterly and tighten fasteners.
