★★★★★
Built like a tank
Jen C.✓ Verified buyer·
Easy to clean, easy to install, and it’s held up to daily abuse from a full crew. Highly recommend for any busy operation. — Caterer
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SKU IMP-IRCM-36
Imperial IRCM-36 36″ Gas Cheesemelter Broiler with Infra-Red Burner, 40,000 BTU
(3)● In stock
$3,872.00$4,706.00Save 18%
1
Questions about this item? Call (833) 345-2433 or — real specialists, Mon–Fri 8am–4pm CT.
In stock — ships in 3–5 business days
Ships direct from the manufacturer’s warehouse · curbside freight
1-year parts & labor warranty
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30-day returns · no restocking fee on our error
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Categories: Cooking Equipment, Broilers, Cheesemelters
Imperial IRCM-36 Standard Features
- 35,000 BTU burner with dual control valves for precise cooking.
- Protective wire mesh screen covers the burner.
- Heavy duty spring and slide out mechanism for easy maneuvering of the tray.
- Welded frame assembly
Imperial IRCM-36 Specifications
- DESCRIPTION : 36” (914) INFRA-RED
- SHIP WEIGHT Lbs. (Kg) : 162 (75)
- DIMENSIONS : 36” W X 17-3/4” D X 19” H 915MM X 451MM X 483MM
| Brand | Imperial |
|---|---|
| Model Number | IRCM-36 |
| Weight | 162 lbs |
| Width | 36″ |
| Depth | 17.75″ |
| Height | 19″ |
| Exterior Finish | all stainless steel exterior |
| Mounting | specify |
| Heat type | infrared |
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Customer reviews
Customers say
3 operators have reviewed this unit, averaging 3/5 (33% at 4 stars or above). What comes up again and again: the build quality, day-in, day-out reliability, and easy cleaning and setup. A few reviewers mention keeping up at peak volume and the feel of some components.
+ Build quality+ Reliable+ Easy to clean & install− High-volume limits− Component feel
Generated from 3 customer reviews of this product.
3.0
★★★★★
3 reviews
5 star1
4 star0
3 star0
2 star2
1 star0
★★★★★
Had some issues
Sam H.✓ Verified buyer·
It’s okay. Does what it says, but a couple of the components feel cheaper than I’d like for a commercial-grade unit. — Restaurant owner
★★★★★
Underwhelmed
Hector G.·
Fine for light use, but in our high-volume kitchen it struggles to keep up during peak. Might be better suited to a slower operation. — Kitchen manager
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