Imperial IR-4-G36T-E-CC_240/60/3 60 Inch Electric Range with 4 Round Elements and 2 Ovens

The Imperial IR-4-G36T-E-CC_240/60/3 Pro Series Restaurant Range Electric is a commercial-grade 60-inch kitchen appliance designed for high-capacity foodservice environments. This electric range features four round cooking elements, a 36-inch thermostatic griddle, and two convection ovens, providing multi-functional cooking capabilities essential for busy restaurants and institutional kitchens. Its robust construction includes a stainless steel front, sides, backguard, landing ledge, and kick plate, ensuring durability and easy maintenance. Equipped with infinite heat controls and porcelain oven interiors, this model offers precise temperature regulation and longevity for demanding culinary operations. With a total weight of 1195 lbs and a backriser vent system, it is engineered for stable, efficient performance under continuous use.

Top Imperial IR-4-G36T-E-CC_240/60/3 Features

The Imperial IR-4-G36T-E-CC_240/60/3 Pro Series Restaurant Range offers a versatile solution for medium-volume commercial kitchens, combining four round heating elements, a large thermostatic griddle, and convection ovens for simultaneous multi-application cooking. Its stainless steel construction and porcelain oven interiors facilitate ease of cleaning and durability in high-traffic environments, while the infinite heat controls enable precise adjustment for consistent results. Designed for seamless integration in restaurant and institutional settings, this range delivers reliable performance and operational efficiency for busy foodservice operators.

• Functionality: Equipped with four 12-inch round elements and convection ovens for versatile cooking
• Durability: Constructed with stainless steel front & sides for corrosion resistance
• Ease of Maintenance: Porcelain oven interior simplifies cleaning and sanitation
• Use Case: Suitable for high-volume restaurant kitchens and catering services
• Workflow Optimization: Infinitely adjustable heat controls enhance precise temperature management

Ideal for restaurant kitchens requiring versatile, reliable cooking equipment with high capacity and consistent results.

Imperial IR-4-G36T-E-CC_240/60/3 Technical Specs

This electric restaurant range operates on 240V, three-phase power, with a frequency of 60Hz, drawing a total of approximately 48 amps, and consuming roughly 11.5 kW during operation. Its construction features stainless steel front and sides, with a plate thickness of 3/4 inch for durability and heat retention. The unit’s dimensions measure 60 inches in width, 31.25 inches in depth, and 56.5 inches in height, with a weight of 1195 lbs for stability during use. The backriser vent system ensures adequate airflow, while the porcelain oven interiors facilitate sanitation. This model features self-contained convection ovens, with chrome racks supporting food productivity and ease of cleaning. Its CE, cETLus, and ETL-Sanitation certifications verify compliance with safety and sanitation standards.

• Electrical Requirements: 240V, three-phase, 48A, 11.5 kW
• Construction & Finish: Stainless steel front & sides, porcelain oven interiors
• Dimensions & Weight: 60" W x 31.25" D x 56.5" H, 1195 lbs
• Performance Features: Infinite heat controls, backriser vent, thermostatic griddle
• Cleaning & Maintenance: Porcelain interiors, stainless steel surfaces, easy disassembly
• Usage Compatibility: Suitable for high-capacity restaurant environments requiring efficient multi-component cooking

• Electrical Compatibility: Proper AC power connection and dedicated circuits required
• Airflow Needs: Adequate ventilation required for backriser vent system
• Outlet Specification: Three-phase power connection preferred
• Space Requirements: 60 inches width, includes clearance for airflow and maintenance access
• Installation Considerations: Requires secure mounting and adequate electrical supply

What is a commercial restaurant range ?

A commercial restaurant range is a heavy-duty cooking appliance designed for high-volume culinary environments. The Imperial IR-4-G36T-E-CC_240/60/3 features multiple cooking surfaces, including four round elements, a thermostatic griddle, and convection ovens, making it suitable for demanding foodservice operations. Installed in large kitchens, it provides versatile hotplate and oven functionality, supporting a broad range of menus. This model is optimal for mid-volume restaurant kitchens that require consistent, high-capacity cooking performance.

Top 60-Inch Restaurant Ranges for High-Volume Foodservice

Designed for medium-operation kitchens, the Imperial IR-4-G36T-E-CC_240/60/3 offers a durable, large-capacity cooking platform built to withstand intensive use and deliver precise control. This restaurant-ready electric range is ideal for establishments demanding integrated cooking solutions with reliable performance, high-quality materials, and efficient workflow integration.

• Operation Type — Suitable for restaurant and institutional kitchens
• Kitchen Type — Fits in large commercial food prep spaces
• Foodservice Category — For high-volume restaurant service
• Workload Qualifier — Handles moderate throughput with multiple cooking functions
• Use Case — Designed for versatile, multi-function food production

Why Choose Imperial IR-4-G36T-E-CC_240/60/3 ?

Imperial’s IR-4-G36T-E-CC_240/60/3 stands out with its robust stainless steel construction, versatile cooking surfaces, and precise temperature controls, tailored for demanding commercial kitchens. Its combination of a large thermostatic griddle and convection ovens maximizes operational efficiency and food output, making it superior to standard ranges in durability and performance.

• Self-Contained Design: Integrated ovens and cooktops streamline kitchen layout
• Heavy-Duty Materials: Stainless steel build withstands rigorous daily use
• Enhanced Functionality: Pro Series features improve workflow and cooking precision
• Optimized Size: 60-inch footprint fits large kitchen spaces efficiently
• High Capacity: Multiple cooking surfaces support busy foodservice demands