Imperial Commercial Cooking ICVDCG-1 User Manual
SINGLE CONVECTION OVENS
GAS TURBO-FLOW
Model Numbers
ICV-1
ICVD-1
ICVCG-1
Turbo-Flow System provides
even temperatures throughout
the oven cavity.
Oven interior is porcelainized
for easy cleaning.
Door handle is secured to an
internal stainless steel chassis
system, not the door finish.
Four bearings per door extend
the life of the door mechanism.
ICV-1 shown with optional casters
TURBO-FLOW SYSTEM - This system assures even cooking throughout the entire oven.
- Cooked or baked products have less shrinkage, more moisture and taste better.
- Creates an air flow pattern that simultaneously heats the inner and outer surfaces of the oven cavity.
- Recirculates hot air to maximize efficiency for energy savings.
- Fast temperature recovery.
- 2-speed 1/2 hp fan motor for high production cooking and delicate baking.
- 2-speed oven cool down feature.
- Standard depth 70,000 BTU (21 KW), Bakery depth 80,000 BTU (23 KW).
EXTREME DUTY DOOR SYSTEM - Standard and Bakery depth oven sizes available.
- Porcelainized oven interior for easy cleaning and provides better browning.
- 2 interior oven lights are controlled by a momentary switch outside the oven.
- 10 rack positions for maximum versatility.
- 5 oven racks included.
EXTREME DUTY DOOR SYSTEM - Extends the life of the door mechanism and eliminates side-to-side
shaft movement.
- Double bearings on the top and bottom of each door, four bearings per door.
- Improved door pressure locking.
- Door chassis is fortified to withstand constant opening and closing.
- Handle is secured to an internal stainless steel chassis system, not the external door finish.
DUAL OPEN DOORS - One hand opens and closes both doors simultaneously.
- 60/40 doors open to 130° for complete interior access.
- Large window for viewing product at a glance.
www.imperialrange.com
www.imperialrange.com
O-1
SINGLE CONVECTION OVENS
GAS TURBO-FLOW
GAS SINGLE DECK CONVECTION OVENS
GAS OUTPUT SHIP WEIGHT
MODEL DESCRIPTION BTU (KW) (KG) LBS
ICV-1 Single Deck, Standard depth 70,000 (21) (236) 521
ICVD-1 Single Deck, Bakery depth 80,000 (23) (277) 611
ICVCG-1
ICVDCG-1
Measurements in ( ) are metric equivalents.
NOTES
- “D” specifies Bakery Depth
- “CG” specifies Catering Package
- “H” specifies Cook and Hold computer controls for (1) Oven
MODEL DIMENSIONS CRATED DIMENSIONS
ICV-1
ICVD-1
ICVCG-1
ICVDCG-1
EXTERIOR
- Stainless steel exterior, except back. Reflects a quality, professional look for exhibition cooking
-
Welded and finished seams
- Stainless steel legs
- Easy to clean and maintain
- One year parts and labor warranty
Single Deck, Standard depth
Catering Style
Single Deck, Bakery depth
Catering Style
70,000 (21) (254) 561
80,000 (23) (295) 651
38" w x 41-1/2" d x 64" h (965 x 1054 x 1524 mm) 40" x 47-1/2" x 38-1/2" (1016 x 1206 x 978 mm)
38" w x 45-1/2" d x 64" h (965 x 1156 x 1524 mm) 40" x 51-1/2" x 38-1/2" (1016 x 1308 x 978 mm)
38" w x 41-1/2" d x 64" h (965 x 1054 x 1524 mm) 40" x 47-1/2" x 38-1/2" (1016 x 1206 x 978 mm)
38" w x 45-1/2" d x 64" h (965 x 1156 x 1524 mm) 40" x 51-1/2" x 38-1/2" (1016 x 1308 x 978 mm)
Manual Controls
- Manual controls are
standard
- Independent time and
temperature controls
provide maximum
versatility for general
baking and roasting
- 2-speed fan switch
controls bake or roast
Thermostatic oven control
- Snap Action temperature
control 150
(66oC to 260oC)
On–O switch Timer
- 60 minute manual timer
- Audible buzzer lets you
know when the cooking
cycle is complete
o
F to 550oF.
Programmable Controls
available as an option
MANIFOLD PRESSURE MANIFOLD
NATURAL GAS PROPANE GAS SIZE
5.0" W.C. 10.0" W.C. 3/4"
Specify elevation, if over 2,000 ft.
ELECTRICAL REQUIREMENT
VOLTS PHASE HERTZ AMPS MAX.
120V 1 60/50 9 amps
6ft. (1829 mm) power cord with 3 prong plug provided
CLEARANCE REQUIREMENTS
For use only on non-combustible floors with legs or
casters; or 2¼" (57 mm) overhang is required when
curb mounted. 0" clearance from non-combustible
side and rear walls. Provide 6" (152 mm) minimum
clearance from combustible side walls and 0" from
combustible wall at rear.
OPTIONS AND ACCESSORIES
- Cook and Hold computer controls
- Stainless steel back enclosure
- Direct connect vent
- Heavy duty casters, set of 4
- Stack kit with 6" (152) stainless steel legs
- One point gas connection for double stack ovens
- Stainless steel solid doors
- Stainless steel bottom shelf and adjustable rack
supports
- Stainless steel bottom shelf only for stand
- Extra oven racks
- 480 Volt
1128 Sherborn Street Corona, CA 92879
800.343.7790 Ph: 951.281.1830 Fx: 951.281.1879
www.imperialrange.com
E-mail: imperialsales@imperialrange.com
O-1 11/13 © 2013 Imperial Commercial Cooking Equipment Printed in the U.S.
Imperial reserves the right to change specifications at any time without prior notice and without any obligation for past or future equipment purchases. Visit www.imperialrange.com for specification updates.
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