Imperial IHR Operator’s Manual

OWNERS MANUAL

WARNING: Improper installation, adjustment,
alteration, service or maintenance can cause property
damage, injury or death. Read the installation,
operating and maintenance instructions thoroughly
before installing or servicing this equipment.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER

FLAMMABLE VAPORS OR LIQUIDS IN THE

VICINITY OF THIS OR ANY OTHER

APPLIANCE.

INSTALLATION, OPERATION, & MAINTENANCE INSTRUCTIONS

®

1128 Sherborn Street ▪ Corona, CA 92879-2089 ▪ [phone] ▪ FAX [phone]

IHR SERIES

HEAVY DUTY RANGES AND OVEN

All Imperial Mfg. Co. equipment is manufactured for use with the type of gas specified on the rating plate

and for installation in accordance with ANSI Z223.1/NFPA 54 (latest edition) of the National Fuel Gas Code, the
National Gas Installation Code, CSA/B149.1 or the Propane Installation code, CSA/B149.1, as applicable. Copies
may be obtained from the American Gas Association, 1515 Wilson Blvd, Arlington, VA 22209.

Instructions to be followed in case the user smells gas are to be posted in a prominent location in the
kitchen area. This information shall be obtained by contacting the local gas company or gas supplier.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE

IMPORTANT

Safe and satisfactory operation of your equipment depends to a great extent on its proper installation.
Installation must conform to local codes, or in the absence of local codes, with the National Fuel Gas Code ANSI
Z223.1/NFPA 54, the National Gas Installation Code, CSA/B149.1or the Propane Installation code, CSA/B149.1, as
applicable.

Imperial cooking appliances are restaurant grade. Ranges are free standing and available in widths from
two to six feet. A large number of different range top arrangements are assembled over one or two ovens or a
cabinet base. Installation is the same for any range top regardless of whether it has an oven below or not; in like
manner, installation is the same for all cooking equipment regardless of the top arrangement. This unit may also be
equipped with a salamander broiler, on a high shelf. A Cheesemelter may be mounted on the high shelf as long as
the Cheesemelter is not wider than the range.

IMPORTANT

Installing, Operating and Service Personnel:

Installation of the equipment should be performed by qualified, certified, licensed and/or authorized
personnel who are familiar with and experienced in state/local installation codes. Operation of the equipment should
be performed by qualified or authorized personnel who have read this manual and are familiar with the function of
the equipment. Service of the equipment should be performed by qualified personnel who are knowledgeable with
Imperial Ranges

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SHIPPING DAMAGE CLAIM PROCEDURE

The equipment is inspected & crated carefully by skilled personnel before leaving factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this equipment. If shipment arrives damaged:

1. Visible loss or damage: Note on freight bill or express delivery and have signed by person making delivery.

2. File claim for damages immediately: Regardless of extent of damages.

3. Concealed loss or damage: If damage is noticed after unpacking, notify transportation company immediately and file

“Concealed Damage” claim with them. This should be done within fifteen (15) days from date delivery is made to

you. Retain container for inspection.

GENERAL

(1) A manual gas shut-off valve must be installed in the gas supply (service) line ahead of the appliance and

gas pressure regulator in the gas stream for safety and ease of future service.

(2) An appropriate gas pressure regulator must be installed on the appliance prior to connecting the equipment

to the gas line. Failure to install a regulator will void the equipment warranty and result in a potentially
hazardous condition.

(3) For proper gas supply and pressure in large battered range line, it may be necessary to have 2 gas inlets. A

“T” gas connection can be installed at appropriate junction. Consult your gas company.

(4) The appliance and its individual shut off valve must be disconnected from the gas supply piping system

during any pressure testing of the system at test pressures in excess of ½ PSI.

(5) The appliance must be isolated from the gas supply piping system by closing its individual manual shut off

valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½
PSI.

(6) Please contact the factory, the factory representative, or a local service company to perform maintenance

and repairs.

RATING PLATE

The rating plate is located in front of the range below the oven section (7” from the floor). Except
convection oven base tag is located on rear of oven. Information on this plate includes the model and serial
numbers. When communicating with factory about a unit or requesting special parts or information, this data is
essential for proper identification. Other information on this plate is the BTU/hr input of the burners, operating gas
pressure in inches WC, and whether the unit is orificed for natural or propane gas. Pilot lighting instructions (ovens
only) are also located in the same area. The Salamander broiler or Cheesemelter (if provided) is supplied with its
own rating plate located on the unit.

IMPERIAL COOKING APPLIANCES MUST BE CONNECTED

ONLY TO THE TYPE OF GAS IDENTIFIED ON THE RATING PLATE

CLEARANCES

The appliance area must be kept free and clear of all combustibles. This unit is design-certified for the

following installations only:

The clearances from combustible and noncombustible construction for ranges and range mounted

Salamander broiler or Cheesemelter are as follows:
Combustible Noncombustible

Back 4” 0
Sides 8” 0

If legs or casters are not used, the unit must extend 2” beyond the front edge of a noncombustible curb or platform.

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NOTE: 12” Add-a-Units are to be batteried or attached to another range. They are NOT to be installed as a

CAUTION

DO NOT PUSH against the end of the valve cover/landing ledge in an attempt to adjust the ranges position.

Although this part is deburred during manufacturing, an accident could occur if the range should move suddenly

while being pushed into position by hand

standalone unit.

HIGH SHELF ASSEMBLY

(1) Mount the blackguard to the range with #10 sheet metal screws.
(2) Mount the high shelf to the blackguard with #10 sheet metal screws provided (see attachment at the end of

this manual for a diagram that describes the installation of the blackguard/flue riser).

NOTE: If a Salamander broiler/Cheesemelter is to be mounted on range, read installation instructions for
Salamander broiler/Cheesemelter before installing high shelf. Special care must be taken to ensure that the gas
supply piping and/or gas pressure regulator is not exposed to exhaust gases or elevated temperatures.

LEVELING

A carpenter’s level should be placed on the center across the range top and the unit leveled both front-to­back and side-to-side. If it is not level, cakes, casseroles, and any other liquid or semi-liquid batter will not bake
evenly, burner combustion may be erratic and the unit will not function efficiently. Griddles should be 1/8” – ¼”
higher in the rear.

If the floor is relatively smooth and level, the unit may be further leveled with adjustment in the foot of the

leg. Adjust to the high corner and level the unit with metal shims if the adjustment required exceeds the 1 ¼”

adjustment available. Units with casters must be leveled with shims. A unit will probably not return to the same
position after being moved, requiring re-leveling after each move.

MANIFOLD CONNECTION

Imperil Heavy Duty Ranges are designed with 1 ¼” front manifold assembly terminating at the ends with a
union connection. Two or more units can be manifolded together by joining at the union connection. The open end
should be capped.

AIR SUPPLY & VENTILATION

The area in front of, around, and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front and at the sides
of the appliances for servicing and proper operation.

Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste
products to the outside of the building. Usual practice is to place the unit under an exhaust hood. Filters and drip
troughs should be part of any industrial hood, but consult local codes before constructing and installing a hood.

Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and/or cause air drafts, either of which can interfere with pilot or burner performance and can also be hard
to diagnose. Air movement should be checked during installation; if pilot or burner outage problems persist, make­up air opening or baffles may have to be provided in the room.

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