Imperial

The Imperial CIHPA-4-24 is a four ring gas hotplate designed for continuous use in professional kitchen environments. Each burner uses Imperial's PyroCentric design, which produces two concentric rings of flame to spread heat more evenly across the base of the pan — a practical advantage when different pan sizes are in use simultaneously across the same appliance during a busy service.

In day-to-day kitchen use, the dual-ring burner heads reduce the need to reposition pans to find an even heat source, and the smooth, unobstructed grate layout allows pots to be moved between rings without lifting. The low simmer setting is genuinely useful during service, allowing sauces and stocks to be held at temperature alongside high-heat cooking on adjacent rings, without the scorching risk that comes with keeping gas too high.

The unit is built with the demands of daily kitchen use in mind:

• PyroCentric dual-ring burner heads distribute heat evenly across varying pan sizes
• Cast iron burner heads are removable and resistant to clogging
• Grates lift off in sections for straightforward cleaning after service
• Anti-clogging shield protects pilots from grease and debris build-up
• Stainless steel construction with welded seams and no exposed screws reduces maintenance points

This is a gas appliance and must be installed and connected by a Gas Safe registered engineer. Heavy-duty stainless steel legs with adjustable feet allow levelling on uneven floors, and the landing ledge provides useful additional working surface alongside the cooking area. Before installation, operators should confirm available gas supply capacity and floor space, particularly where this unit will sit within an existing battery of cooking equipment.

The CIHPA-4-24 is well suited to restaurants, pub kitchens, and catering operations running moderate to high covers where reliable, consistent gas output across four rings is needed throughout service. For sites with greater throughput demands or higher ring counts required, heavier-duty options are available within the range.

If you'd like guidance on whether this hotplate is the right fit for your gas supply setup and service volume, the team is happy to talk it through before you commit.

The Imperial CIHPA-6-36 is a six-ring gas hotplate built for continuous, high-output cooking in professional kitchen environments. Each burner uses Imperial's PyroCentric design, which generates two concentric rings of flame to distribute heat evenly across the pan base. This works consistently regardless of pan size, which matters in a real service situation where a chef may be running a small saucepan next to a wide sauté pan on adjacent burners. Every burner also has a low simmer capability, so delicate reductions and holding work can run simultaneously alongside full-power frying — a practical asset during a demanding à la carte or banqueting service.

In a busy kitchen, consistent heat distribution and reliable flame response often matter more than headline output figures. The PyroCentric burners reduce the hot spots that can cause uneven cooking when multiple pans are in use at once, and the six-ring layout suits kitchens running parallel sauce, sauté, and stock work throughout service. The unit is designed to sustain that kind of demand across a long shift without noticeable degradation in performance.

From a day-to-day operational standpoint, the unit has been designed with post-service cleaning and routine maintenance in mind:

• Removable cast iron burner heads with an anti-clogging design for straightforward servicing
• Sectional lift-off grates that make post-service cleaning practical rather than laborious
• Integrated grate shield protecting the pilot light from grease and debris build-up
• Clean surface finish with no exposed screws or gaskets — fewer points for grease to accumulate
• Continuous grate surface allowing pans to slide between burners without lifting

The unit runs on natural gas or LPG — the correct configuration needs to be confirmed at the point of order. Installation must be carried out by a Gas Safe registered engineer, and appropriate ventilation will be required in line with local regulations. Adjustable stainless steel legs allow levelling on uneven floors. The footprint is designed for a fixed position within a main cooking line rather than a drop-in or standalone arrangement, so it is worth confirming your available bench run before ordering.

This hotplate is well suited to restaurants, pub kitchens, and catering operations where a reliable, high-output multi-ring gas range is needed as the centrepiece of a cooking suite. It performs particularly well where control across varied pan sizes and durability through continuous service are priorities. For larger operations requiring additional rings or an integrated oven base, heavier-duty configurations exist within the range that may be a better fit for the scale of service.

If you are planning a cooking line or want to talk through whether this unit suits your kitchen layout and service volumes, the team is happy to help you work it through before you commit.

The Imperial CIRSB-36 is a 36-inch gas-fired salamander broiler using infrared burner technology to deliver intense, even top-down heat. It is built for professional kitchen tasks including grilling, browning, glazing, caramelising, and finishing — work that demands consistent, controllable heat rather than the variable output of a conventional radiant burner. The unit can be mounted above an Imperial range, on a wall bracket, or on a counter bracket, giving reasonable flexibility when planning a cooking suite layout.

In service, the infrared burners heat quickly and hold consistent output across the full 36-inch width of the cooking surface. Separate left and right gas controls allow operators to run a single zone during quieter periods without shutting the unit down entirely — a practical help in managing gas consumption across a split service. The spring-balanced broiler screen locks in four positions, giving straightforward control over the distance between product and heat source, which matters when moving between delicate glazing and heavier browning tasks within the same service. The rack rolls out a full ten inches, making loading and unloading more manageable when the kitchen is moving at pace.

From a day-to-day operational standpoint, the CIRSB-36 offers several working advantages:

• Dual independent zone controls reduce gas use during quieter service periods
• Spring-balanced screen locks at four heights for precise heat-to-product distance
• Full roll-out rack and broiler pan simplify end-of-service cleaning
• Stainless steel front and sides support durability under heavy daily use
• Compatible with over-range, wall-mount, and counter-mount configurations

Installation requires a gas connection appropriately sized and certified for commercial use, along with a canopy extraction system providing adequate clearance above the cooking surface. This is standard for any gas salamander, but worth confirming early in the planning process rather than at installation. If wall mounting, the supporting structure must be rated for the unit's weight. Kitchens considering over-range installation should also verify ceiling heights, as mounting a salamander above a range adds considerably to the overall stack height of the suite.

The CIRSB-36 is well suited to mid- to high-volume operations — restaurants, hotel kitchens, pub kitchens, and contract catering sites where finishing speed and consistency matter through service. It handles sustained use comfortably across most of these environments. For sites running a salamander almost continuously through extended, back-to-back services at very high covers, it is worth discussing whether a heavier-duty or larger unit would be a better long-term choice.

If you are working through how this model fits your kitchen layout or expected service demand, we are happy to talk it through before you commit.

The Imperial CIFS-40-OP is a single tank gas fryer designed for sustained, continuous use in commercial kitchens. Its large-area stainless steel frypot is engineered to distribute heat evenly across the cooking zone, helping to maintain consistent oil temperatures when the fryer is being worked hard during a lunch or dinner service. The unit is available in natural gas and LPG configurations, which gives it practical flexibility for sites where the mains gas supply varies or where portability between locations is a consideration.

Oil temperature recovery under load is one of the more reliable indicators of how a fryer actually performs in service. The frypot geometry on the CIFS-40-OP supports steady recovery when baskets are being dropped in quick succession, which matters in any kitchen where frying output directly affects table or counter throughput. Beneath the active cooking zone, a deep cold zone collects food particles away from the main heat source — this slows the rate at which oil breaks down and extends its usable life, with a tangible effect on oil consumption costs over time.

From a day-to-day operational standpoint, the unit is designed to be maintained as well as worked:

• Radius-formed, robot-precision-welded frypot edges for long-term structural integrity
• Deep cold zone draws sediment clear of the heating area, slowing oil degradation
• Fine mesh crumb screen allows fast removal of food particles mid-service
• Fully stainless exterior across front, sides, doors, and basket hanger for straightforward cleaning

Installation requires a gas supply matched to the chosen fuel type and adequate extraction in line with current UK building regulations. The fryer should be positioned beneath a suitable canopy or mechanical extraction system, and all gas connections must be completed by a Gas Safe registered engineer. It is worth confirming that your existing extraction capacity is appropriately matched to the heat output before specifying this unit.

The CIFS-40-OP is well suited to pub kitchens, casual dining restaurants, takeaways, and contract catering operations where a reliable single tank fryer is needed as a primary or secondary frying station. Sites with lighter frying volumes may find a smaller capacity unit more appropriate, while very high-volume operations running continuous frying across multiple dayparts may be better served by a twin tank or higher-output alternative.

If you want to talk through how this fryer fits your extraction setup, gas supply, or expected service volumes, the team is happy to work through the details with you before you commit.

The Imperial CIFS-50 is a floor-standing, single-tank gas fryer built for continuous commercial use. Four cast iron tube-fired burners are precision-welded to the outside of the frypot to maximise heat transfer surface area, allowing the unit to reach cooking temperature quickly and recover fast between successive loads — a meaningful advantage during a busy service where the fryer rarely gets a rest.

Recovery time is often the practical measure of a fryer in a working kitchen. The burner arrangement and internal baffles are designed to diffuse heat evenly across the frypot wall, helping to keep oil temperature stable when product is being dropped in quick succession. A generously sized cool zone at the base of the frypot, combined with a fine mesh crumb screen, captures food debris before it can carbonise and degrade the oil — extending oil life and maintaining consistent output across a long service.

Several design details make day-to-day operation more straightforward:

• Stainless steel frypot, exterior panels, and basket hanger for durability and ease of cleaning
• Snap-action thermostat with millivolt control circuit for reliable temperature accuracy
• 100% safety shut-off valve guards against over-temperature conditions
• Full-port ball valve allows quick, clean oil drainage at the end of service
• Two nickel-plated wire baskets with polyurethane-coated handles for safer handling

As a gas appliance, the CIFS-50 must be installed and commissioned by a Gas Safe registered engineer. It requires a suitably sized gas supply line and should sit beneath an appropriate extraction canopy. The unit stands on adjustable legs with non-marking feet, so levelling on most commercial kitchen floors is straightforward. Confirm that your ventilation provision meets current requirements with your installer before finalising the position in the kitchen.

The CIFS-50 is well suited to restaurants, pub kitchens, and catering operations where a single high-output fryer covers the majority of fried food on the menu. It is a practical choice for sites with moderate to high service volume where reliability and oil management matter. For operations running fryers continuously across multiple dayparts or handling very high throughput, a twin-tank configuration or heavier-duty model is worth considering. Equally, for lighter-use kitchens, a smaller unit is likely more appropriate on both cost and gas consumption grounds.

If you want to talk through whether this fryer suits your gas supply, kitchen layout, or expected service volume, the team is happy to have that conversation before you commit.

The Imperial CIRB-24 is a gas-fired radiant chargrill built for professional kitchen use. It generates heat through cast iron radiants and heavy-duty cast iron top grates, producing the char markings and flavour development that come from properly grilled food. This is a workhorse unit intended to operate reliably under consistent, demanding service conditions — not for occasional or light use.

In a busy kitchen, the cast iron construction holds and distributes heat evenly across the grate, which supports cooking consistency throughout a full service. The slanted cooking surface creates natural temperature zones, allowing a chef to manage multiple items at different stages simultaneously. Each grate blade incorporates a cast-in grease trough that channels fat forward into a full-width grease gutter and removable drip pan, reducing flare-up and keeping conditions more controlled during service.

From a day-to-day operational standpoint, the design has been considered with kitchen workflow in mind:

• Grates, radiant covers, and burners all remove without tools, making end-of-service cleaning straightforward
• Removable reinforced cast iron radiants protect burners from clogging and support consistent heat distribution
• Insulated cooktop construction helps conserve energy across extended service periods
• Heavy gauge angle iron chassis with stainless steel front, sides, and landing edge supports long-term durability under heavy use

As a gas appliance, the CIRB-24 requires a suitable gas supply connection and must be installed in a ventilated kitchen with appropriate overhead extraction. Adequate clearance on all sides is necessary for safe operation and cleaning access. Installation must be carried out by a Gas Safe registered engineer. This is a countertop-format unit, so a suitable heavy-duty stand or counter surface will need to be in place before installation.

The CIRB-24 is well suited to restaurants, hotel kitchens, and contract catering operations where chargrilled dishes form a regular part of the menu. It performs reliably at sites running consistent covers where char marks and flavour are operationally important. For very high-volume sites where the chargrill is a core production station, it is worth considering whether a wider or higher-output unit would better match throughput demands.

If you are working out whether this unit fits your kitchen layout, gas supply, or expected service volume, the team is happy to talk it through before you commit to an order.

The Imperial CIRB-36 is a 36-inch wide gas radiant chargrill built for sustained, high-temperature cooking across meat, fish, and vegetables. It operates through a combination of radiant heat and conduction, producing the consistent surface temperatures needed for clean char markings and properly sealed results throughout a full service period.

In a busy kitchen, the slanted cooking surface provides natural temperature zones, giving chefs practical control over cook speed without removing product from the heat. Cast iron top grates retain and recover heat quickly between portions — a meaningful advantage when the grill is being loaded and cleared repeatedly during a heavy cover period. Reinforced cast iron radiants distribute heat evenly across the cooking surface, reducing the risk of cold spots or uneven results under sustained load.

From a day-to-day operational standpoint, the design has been thought through for practical kitchen use:

• Cast iron grates, radiant covers, and stainless steel burners remove without tools for thorough cleaning
• Cast-in grease troughs on each grate blade channel fat toward a front grease gutter, helping to limit flare-up during cooking
• A full-width grease gutter and large removable drip pan simplify end-of-service cleaning
• An insulated cook top supports energy conservation during prolonged operation
• Stainless steel front, sides, and landing edge with welded seams aid durability and hygiene compliance

The CIRB-36 requires a suitable gas supply and must be installed beneath a properly specified extraction canopy — the combustion output and radiant heat produced cannot be managed with natural ventilation alone. Adequate clearance around the unit is necessary for safe operation and cleaning access. All installation work must be carried out by a Gas Safe registered engineer, and applicable gas safety and building regulations will apply.

This model is well suited to restaurants, steakhouses, pub kitchens, and contract catering operations where chargrilled dishes feature regularly on the menu and throughput is consistent across service. The 36-inch cooking width is a practical choice for medium to high-volume covers. Kitchens with lighter or more occasional chargrilling requirements may find a smaller footprint more appropriate, while very high-volume sites running near-continuous grill service may benefit from a larger configuration.

If you would like to discuss whether this model is the right fit for your kitchen layout and typical service volumes, the team is glad to talk it through with you beforehand.

The Imperial CITG-24 is a 24-inch commercial gas griddle built around a thick, highly polished steel cooking plate. It is designed for continuous use in professional kitchens where consistent surface temperature and reliable recovery between orders matter — robustly constructed for serious cooking volume rather than occasional use.

In a busy service environment, plate thickness is what separates this griddle from lighter-duty alternatives. A thicker steel plate absorbs and retains heat more effectively, so surface temperature holds steadier when cold product is placed down repeatedly during peak service. Recovery is noticeably quicker, reducing the risk of temperature drops that affect product quality and slow throughput. The burner layout — one burner per 12 inches of plate — supports even heat distribution across the full cooking surface, which matters when running multiple products simultaneously. The rear flue design assists uniform heat spread rather than concentrating it at the front or back.

From an operational standpoint, the CITG-24 offers several practical advantages for day-to-day service:

• Individual adjustable gas valves per burner allow zone control, useful when cooking different products simultaneously or managing quieter periods
• Continuous pilot ignition on each burner means no delay getting the griddle operational at the start of service
• A wide grease gutter channels run-off efficiently, keeping the cooking surface cleaner during service
• The stainless steel grease can includes a weep-hole indicator, so staff know when it needs emptying without removing it to check
• Welded stainless steel construction on the front, sides, and landing ledge is durable and straightforward to clean

Installation requires a natural gas or LPG connection — confirm the correct gas type before ordering, as the griddle must be configured for the supply available on site. Appropriate overhead extraction is essential, as all gas cooking equipment produces combustion products requiring adequate ventilation. The adjustable feet allow for levelling on uneven kitchen floors, which is worth attending to given that grease drainage depends on a correct slope towards the gutter. This is a countertop unit and will need a suitable stand or fabricated base at the correct working height.

The CITG-24 is well suited to restaurants, cafés, burger operations, hotels, and contract catering kitchens running a medium to high volume of griddle-cooked product — from breakfast service through to full à la carte. The 24-inch plate works well as a standalone unit in a modestly sized kitchen or as part of a wider cooking suite. For operations requiring greater simultaneous cooking capacity, wider models in the Imperial range are worth considering. Equally, lower-output kitchens may find a smaller plate more practical to maintain and run efficiently.

If you are weighing up whether this model suits your service volume or how it sits alongside your existing cooking line, the team is happy to talk it through before you commit.

The Imperial CITG-36 is a 36-inch commercial gas griddle built around a one-inch thick polished steel cooking plate. Three independently controlled burner zones span the full width, allowing different temperature areas to run side by side — useful when a single plate needs to handle proteins, eggs, and vegetables simultaneously during a mixed-menu service.

The mass of the steel plate is what defines how this griddle performs under pressure. When cold product loads the surface repeatedly during a sustained service, a heavier plate maintains its temperature more effectively, keeping recovery shallow and consistent. That thermal stability is particularly noticeable during breakfast and brunch runs, where the griddle rarely gets a rest. Aeration baffles between burner zones help distribute heat across the full plate width, reducing the risk of concentrated hotspots above individual burners, and thermostatically controlled burners maintain selected temperatures with reasonable precision throughout service.

From a practical standpoint, the design supports a steady working rhythm:

• Three independent zones allow simultaneous multi-temperature cooking on one surface
• Full-width rear flue assists even heat distribution across the plate
• Continuous pilot ignition on each zone for immediate, reliable start-up
• Wide grease gutter and one-gallon grease can keep the station manageable at peak
• Fully welded stainless steel body supports straightforward end-of-service cleaning

Installation requires a natural gas or LPG supply depending on the specification ordered, along with an extraction canopy that covers the full 36-inch width and can handle the combined output of three burners running simultaneously. The unit stands on stainless steel legs with adjustable feet for levelling. Before ordering, confirm that your available run space accommodates the full plate width — particularly if you are replacing a narrower unit — and that your gas supply is correctly sized for the load.

The CITG-36 suits hotel kitchens, busy café and pub operations, and contract catering sites where a griddle sees near-continuous use across a full service period. If your throughput is lighter or space is tighter, a narrower model in the range is worth considering. For very high-volume operations running extended back-to-back services, it is worth discussing whether a wider plate or a second unit would better support demand.

If you would like to talk through how this griddle fits your kitchen layout, gas supply, or service pattern before committing, the team is happy to help.