Imperial Pro Series 60-Inch Gas Restaurant Range with Griddle, Convection Oven, and Open Cabinet Base
Imperial Pro Series 60-Inch Gas Restaurant Range with Griddle, Convection Oven, and Open Cabinet Base
3/4-Inch Polished Steel Plate, Manual Controls, 130,000 BTU
Built for high-volume kitchens, this 60-inch gas range combines a full-width griddle, convection oven, and cabinet storage in one rugged footprint.
- 60-inch gas restaurant range with griddle top, convection oven, and open cabinet base.
- 3/4-inch polished steel griddle plate delivers even cooking performance.
- 3-inch grease trough, removable grease can, and crumb tray simplify cleanup.
- Convection oven includes a 1/2 HP blower motor, porcelain interior, and three chrome racks.
- Stainless steel construction on the front, sides, backguard, shelf, landing ledge, and kick plate stands up to daily service.
- 6-inch legs with adjustable feet make leveling easier.
- 130,000 BTU output supports demanding line production.
Overall Dimensions:
60.0"W x 31.5"D x 56.5"HProduct Weight:
1120.0 lb60-Inch Griddle Top
Includes a 60-inch griddle with a 3/4-inch polished steel plate for even heat distribution.
Grease Management System
A 3-inch grease trough, removable grease can, and crumb tray help keep the cooking area cleaner.
Convection Oven Base
One convection oven with a 1/2 HP blower motor, porcelain interior, and three chrome racks.
Open Cabinet Storage
The lower open cabinet and bottom shelf provide space for supplies or pans.
Manual Controls
Manual controls offer straightforward operation.
Stainless Steel Exterior
Stainless steel front, sides, backguard, shelf, landing ledge, and kick plate support heavy-duty use.
Adjustable Legs
6-inch legs with adjustable feet help with installation and leveling.
High Heat Output
130,000 BTU total input for high-volume cooking.
Certifications & Compliance
Warranty & Protection
1 year parts and labor.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.