Price List - Imperial Range

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TURBO-FLOWTURBO-FLOWGAS CONVECTION OVENS | FEATURESDual-open doorsOne hand opens and closesboth doors simultaneously60/40 doors swingopen to 130 oLarge windowTwo interior lightsStainless steel exteriorRugged ½ h.p. 2 speedmotor per ovenGas Models70,000 BTU oven Standarddepth (ICV)80,000 BTU oven Bakerydepth (ICVD)Door handle is secured to aninternal stainless steel chassissystem, not the external doorfinishPorcelainized oven interiorfor easy cleaning andbetter browningFive oven racks with 10 rackpositionsMost spacious oveninterior availableFour bearings per doorextend the life of the doormechanismEliminates side-to-sideshaft movement to improvedoor pressure lockingModel ICV-2Shown with optional castersImperial’s Turbo-Flow Systemprovides even cookingthroughout the entire oven - lessshrinkage results in juicier, bettertasting productsPROGRAMMABLE CONTROLS withCOOK 'N HOLD FEATUREn Easy-to-program. Simply select thetime, temperature, fan settings andhold mode - then preset buttons.n Cook 'n Hold feature. Cooks ata higher temperature for browning.Automatically switches to a lowerholding temperature.n 24 hr. digital countdown timer witheasy-to-read LED digital display.n Cooking versatility.n Fan option lets you choose modes:1. Fan ON continuously2. Fan ON when heat is on(pulsed fan feature)n o F or o C readings can be displayed.MANUAL CONTROLSn Independent time and temperaturecontrols give you maximumversatility for general baking androasting.n 2-speed fan switch controls bakeor roast.THERMOSTATIC OVEN CONTROLn Snap Action temperature control150 o F to 550 o F. (66 o C to 260 o C).ON–OFF SWITCHTIMERn 60 minute manual timer.n Audible buzzer lets you know whenthe cooking cycle is complete.26800.343.7790 | www.imperialrange.com
GAS CONVECTION OVENS | CONVECTION OVENSModel ICVD-1Single Deck, Bakery DepthShown with Manual Controls,and optional storage shelf,racks and castersModel ICV-1Single Deck, Standard DepthShown with Manual Controlsand optional castersOverall Dimensions Gas Output Ship Weight ListModel # Description Width Height Depth BTU (KW) (Kg) Lbs PriceGAS MODELSICV-1 Single Deck, Standard depth 38" (965) 64" (1526) 41 ½" (1054) 70,000 (21) (236) 521 $9,110ICV-2 Double Deck, Standard depth 38" (965) 74" (1880) 41 ½" (1054) 140,000 (41) (455) 1005 18,220ICVD-1 Single Deck, Bakery depth 38" (965) 64" (1526) 45 ½" (1156) 80,000 (23) (277) 611 12,244ICVD-2 Double Deck, Bakery depth 38" (965) 74" (1880) 45 ½" (1156) 160,000 (47) (536) 1185 24,488ICVCG-1Single Deck, Standard depthCatering Style38" (965) 64" (1526) 41 ½" (1054) 70,000 (21) (254) 561 11,093ICVDCG-1Single Deck, Bakery depthCatering Style38" (965) 64" (1526) 45 ½" (1156) 80,000 (23) (295) 651 13,746Measurements in ( ) are metric equivalents.Note: For Cook and Hold computer control feature add the suffix "– H" for one oven or "– HH" if required for both ovens.Crated Dimensions: Standard Single Deck - 40" w x 47 ½" d x 38 ½" h (1016 x 1206 x 978). Add 6" (152) to d for Bakery Depth.Standard Double Deck - 40" w x 47 ½" d x 72" h (1016 x 1206 x 1829). Add 6" (152) to d for Bakery Depth.TURBO-FLOW CONVECTION OVEN OPTIONS:- Cook and Hold Feature $1,451 per Oven.- Stainless Steel sides, top and legs are standard onall ICV and ICVD Models.- Stainless Steel Enclosure Back $463 per Deck.- Direct Connect Vent ICV-1 and ICVD-1 $532.- Direct Connect Vent ICV-2 and ICVD-2 $737.- Heavy Duty Casters, set of 4 $618.- Stack Kit with 6" (152) Stainless Steel Legs $336.- One point gas connection for double stack ovens, $504.- Stainless Steel solid doors available at no additional charge,must specify at ordering.- Stainless Steel Bottom Shelf and Adjustable Rack SupportsICV-1 $891, ICVD-1 $1,089.- Stainless Steel Stand Bottom Shelf onlyICV-1 $494, ICVD-1 $593.- Extra Standard Oven Racks,ICV-1 $188 each.- Extra Bakery Depth Oven Racks,ICVD-1 $188 each.- 480 Volt $797 per motor..UTILITY REQUIREMENTS GAS MODELS:Manifold pressure 5.0" W.C. Natural Gas10.0" W.C. Propane GasManifold size ¾" N.P.T.Input Rating 70,000 BTU (21 KW) (per oven- ICV)80,000 BTU (23 KW) (per oven- ICVD)ELECTRICAL REQUIREMENTSVoltage Phase Hz AmpsICV-1, ICVD-1, ICVCG-1 120 1 60/50 9ICV-2, ICVD-2 120 1 60/50 9 per ovenCLEARANCEFor use only on non-combustible floors with legs or casters; or 2¼" (57)overhang is required when curb mounted. 0" clearance from non-combustibleside and rear walls. Provide 6" (152) minimum clearance fromcombustible side walls and 0" from combustible wall at rear.Model ICVCG-1Catering wheels and handlesPrices effective 4.1.14800.343.7790 | www.imperialrange.com27
Page 2 and 3: TABLE OF CONTENTSGeneral Informatio
Page 4 and 5: GAS RESTAURANT SERIES | 24" and 36"
Page 7 and 8: GAS RESTAURANT SERIES | 72" RANGESS
Page 9 and 10: GAS RESTAURANT SERIES | RANGE MATCH
Page 11 and 12: GAS RESTAURANT SERIES | SIZZLE ‘N
Page 13 and 14: GAS RESTAURANT SERIES | SIZZLE ‘N
Page 15 and 16: DIAMOND SERIES HEAVY DUTY | OPEN BU
Page 17 and 18: DIAMOND SERIES HEAVY DUTY | OPEN BU
Page 19 and 20: DIAMOND SERIES HEAVY DUTY | SIZZLE
Page 21 and 22: DIAMOND SERIES HEAVY DUTY | ADD-A-U
Page 23 and 24: DIAMOND SERIES HEAVY DUTY | FRYERS
Page 25: DIAMOND SERIES HEAVY DUTY | BACKGUA
Page 29 and 30: GAS FRYER and FILTER SYSTEMS | TUBE
Page 31 and 32: GAS FRYER and FILTER SYSTEMS | OPEN
Page 33 and 34: GAS FRYER and FILTER SYSTEMS | FILT
Page 35 and 36: GAS PASTA COOKERS | PASTA COOKING a
Page 37 and 38: GAS BROILERS | STEAKHOUSE BROILERSM
Page 39 and 40: GAS BROILERS | CHICKEN and MESQUITE
Page 41 and 42: GAS BROILERS | GRATE OPTIONSPUT YOU
Page 43 and 44: GAS GRIDDLES | SNAP ACTION GRIDDLES
Page 45 and 46: GAS GRIDDLES | THERMOSTATICALLY CON
Page 47 and 48: GAS HOT PLATES | OPEN BURNERSModel
Page 49 and 50: GAS SPECIALTY EQUIPMENT | TEPPAN YA
Page 51 and 52: GENERAL INFORMATION | CE EQUIPMENTC
Page 53 and 54: GAS RESIDENTIAL RANGES | RANGES and
Page 55 and 56: ELECTRIC EQUIPMENT | RESTAURANT RAN
Page 57 and 58: ELECTRIC EQUIPMENT | RANGE MATCH BR
Page 59 and 60: ELECTRIC EQUIPMENT | CONVECTION OVE
Page 61 and 62: ELECTRIC EQUIPMENT | FRYERSELECTRIC
Page 63 and 64: ELECTRIC EQUIPMENT | FILTER SYSTEMS
Page 65 and 66: ELECTRIC COUNTERTOP EQUIPMENT | HOT
Page 67 and 68: GENERAL INFORMATION | TERMS OF SALE

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