Engineered for high-volume kitchens, this 36" natural gas range combines a heavy-duty griddle and convection oven for consistent output across cooking tasks. Its stainless steel exterior and 3/4" griddle plate ensure even heat transfer and easy cleaning, supporting throughput without sacrificing control. Ideal for restaurants, institutional kitchens, and hospitality operations, the unit delivers a total input of 153,000 BTU for sustained production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Scrape griddle with a flat-edge scraper, then clean with warm water and mild detergent; rinse and dry. Remove oven racks and wash with soapy water; wipe porcelain interior and the full pull-out crumb tray. Vacuum condenser coils and wipe stainless steel surfaces with non-abrasive cleaner. Inspect door seals and casters for wear. Clean backriser and vent to remove grease. Perform weekly deep cleans to prevent fires, illness, and equipment failure.#@@#Additional Info#@#The MVP Group IR-36MG-36-NG IKON range offers a 36" griddle, static oven with two racks, manual controls, stainless steel front, crumb tray, casters, cCSAus/CSA certifications, and 153,000 BTU output.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this 36" natural gas range combines a heavy-duty griddle and convection oven for consistent output across cooking tasks. Its stainless steel exterior and 3/4" griddle plate ensure even heat transfer and easy cleaning, supporting throughput without sacrificing control. Ideal for restaurants, institutional kitchens, and hospitality operations, the unit delivers a total input of 153,000 BTU for sustained production.
#@@# Heavy-Duty Griddle#@#
The .750" griddle plate ensures uniform heat across the 36" surface, reducing cold spots and stabilizing sear quality. Operators achieve consistent temperatures for eggs, pancakes, and searing, minimizing rework and variation.
#@@# High Heat Capacity#@#
With 153,000 BTU total input, the range recovers quickly under heavy demand, allowing simultaneous griddle and oven use without performance loss. Kitchens maintain production during peak service and reduce cycle times for time-sensitive dishes.
#@@# Standard Oven#@#
The static oven includes three-position racks and two oven racks for sheet pans and hotel pans, enhancing flexibility for roasting, baking, and holding. Porcelain-coated finishes resist stains and simplify cleaning, supporting sanitation protocols.
#@@# Stainless Construction#@#
Stainless steel front, riser, and lift-off shelf provide durability and corrosion resistance for busy environments. The removable shelf and lift-off components reduce service time and downtime during maintenance.
#@@# Serviceable Design#@#
Manual controls and a pull-out crumb tray simplify cleaning and field service, enabling technicians to perform routine adjustments without special tools. Four casters allow easy repositioning for cleaning or kitchen reconfiguration.
#@@# Regulatory Compliance#@#
This model adheres to rigorous safety and sanitation standards, ensuring dependable performance in professional kitchens. It is designed to support audits and inspections, meeting institutional purchasing 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#@#Maintain the IR-36MG-36-NG daily by scraping griddle residue after each shift and applying a food-safe griddle cleaner weekly to prevent buildup. Inspect and tighten gas connections monthly and verify 153,000 BTU output with a calibrated manometer. Clean oven interior and removable crumb tray after heavy use; degrease porcelain surfaces with mild detergent. Lubricate caster stems quarterly and check door seal integrity; replace worn gaskets promptly to preserve efficiency and sanitation.
