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OWNERS MANUAL
INSTALLATION, OPERATION, & MAINTENANCE INSTRUCTIONS
®
1128 Sherborn Street ▪ Corona, CA 92879-2089 ▪ (951) 281-1830 ▪ FAX (951) 281-1879
ISAE, ISCE GRIDDLE SERIES
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.
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.
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.
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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. The gas pressure regulator supplied 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. The appliance and its individual shut-off valve must be disconnected from the gas supply piping system
during any pressure testing of that system at test pressures in excess of ½ PSI.
4. 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.
5. 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 oven below the oven section. 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 W.C., and whether the unit is orificed for natural or propane gas. Pilot
lighting instructions are also located in the same area.
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 are as follows:
Combustible Noncombustible
Back Sides Back Sides
ISAE, ISCE series 7” 8” 0” 0”
LEVELING
A carpenter’s level should be placed on the cooking surface and the rear of the unit should be 1/8” to ¼”
higher than the front. If it is not level, burner combustion may be erratic and the unit will not function efficiently.
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. If you unit is supplied from the factory with adjustable legs,
these legs must not be removed for any reason.
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 construction and installing a hood.
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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, make-
up air opening or baffles may have to be provided in the room.
GAS CONNECTION
NOTE: The gas supply (service) line must be the same size or greater than the inlet line of the appliance. Imperial
ovens use a ¾” NPT inlet. Sealant on all pipe joints must be resistive to LP gas.
ELECTRICAL
This appliance requires 120V power supply to operate. A 6-foot power cord with 3-prong (grounded) plug
is provided for your protection against shock hazard and should be plugged directly into a properly grounded 3-
prong receptacle. Do not cut or remove the grounding prong from this plug. Electrical wiring diagram is located
behind the front panel and at the rear of the unit.
MANUAL SHUT-OFF VALVE
A manual shut-off valve is installed at the front right hand side of the gas line, ahead of the burner and
solenoid controls. The valve handle is accessible from the bottom side.
PRESSURE REGULATOR
All commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressure may fluctuate with local demand. The manual shut-off valve is
normally supplied by the installer, however, a pressure regulator is packed inside each Imperial oven.
Failure to install a pressure regulator will void the equipment warranty.
The regulators supplied for Imperial ovens have ¾” inlet/outlet openings and are adjusted at the factory for
5” W.C. (natural gas) or 10” W.C. (propane) depending on the customer’s ordering instructions.
Prior to connecting the regulator, check the incoming line pressure, as these regulator can only withstand a
maximum pressure of ½ PSI (14” W.C). If the line pressure is beyond this limit, a step-down regulator will be
required. The arrow forged into the bottom of the regulator body shows gas flow direction; it should point
downstream to the appliance. The air vent cap on the top regulator is part of the regulator and should not be
removed.
Any adjustments to regulators must be made only by qualified service personnel with the proper test
equipment.
RIGID CONNECTIONS
Double-check any installer-supplied intake pipes visually and/or blow them out with compressed air to
clear any dirt particles, threading chips, or other foreign matter before installing a service line. Those particles will
clog orifices when gas pressure is applied.
All connections must be sealed with a joint compound suitable for LP gas, and all connections must be
tested with a soapy water solution before lighting any pilots.
DO NOT ATTEMPT TO OPERATE THE UNIT IN THE EVENT OF A POWER FAILURE.
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INITIAL PILOT LIGHTING
All Imperial Mfg. Co. appliances are adjusted and tested before leaving the factory, effectively matching
them to sea level conditions. Adjustments and calibrations to assure operation may be necessary on installation to
meet local conditions, low gas characteristics, to correct possible problems caused by rough handling or vibration
during shipment, and are to be performed only by qualified service personnel. These adjustments are the
responsibility of the customer and/or dealer and are not covered by our warranty.
Check all gas connections for leaks with a soapy water solution before lighting any pilots.
Putting an open flame beside a new gas connection is extremely dangerous. Before lighting any pilots
make sure that burner valves are in the “OFF” position. Wait 5 minutes.
GRIDDLES
Turn the thermostat dial to the “OFF” position. (ISAE models only)
Place the power switch to the “OFF” position. (Both ISAE & ISCE models)
Wait 5 minutes.
ISAE, ISCE MODELS: Turn gas shut off valve on. Turn power switch “ON”. Pilot will light automatically. Turn
thermostat to desired position. For complete shutdown, turn power switch “OFF” and shut off main gas valve.
FINAL PREPARATION
A. TOP SECTION – New units are wiped clean with solvents at the factory to remove any visible signs of
dirt, oil, or grease remaining from the thin film of nontoxic rust protectant. Food preparation surfaces
should be washed thoroughly with hot, soapy water before being used.
B. GRIDDLES – New griddles should be seasoned following this sequence:
1. Clean the griddle surface thoroughly with hot, soapy water to remove the protective nontoxic oil
coating wiped on at the factory.
2. Rinse with a mixture of ¼ cup of vinegar to one-quart water.
3. Spread unsalted solid shortening or liquid frying compound evenly over the entire griddle surface.
4. Turn on all griddle thermostats to 350° and wait until the shortening begins to smoke, then turn the
burners “OFF”.
5. Rub the now-melted shortening into the griddle surface with cloth rag, moving in the direction of the
surface’s polish marks and covering the entire surface.
6. Let the griddle cool and then repeat steps 3, 4, and 5.
7. When the griddle is cool after the second seasoning, wipe it once again with a thin film of shortening
or cooking oil.
CLEANING AND MAINTENANCE
Any piece of equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. Your Imperial range and oven must be kept clean during the working day and thoroughly cleaned at the
end of the day. Disconnect the power supply to the appliance before cleaning or servicing.
CAUTION
When lighting pilots and checking for leaks, do NOT stand
with your face close to the combustion chamber.
DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS.
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DAILY:
GRIDDLES
1. Scrape with a nylon griddle scraper to remove cooked on spills. Use a fine grained stone only when
absolutely necessary.
2. Wipe away any griddle stone dust and food particles with cloth rag.
3. Was with hot, soapy water, then rinse with vinegar and water.
4. Rinse again with clear water.
5. Re-oil with shortening or liquid frying compound.
6. DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER. This promotes griddle warping and can
cause the griddle plate to crack if continued over a long period.
PERIODIC CLEANING:
Check the ventilation system periodically to see that nothing has fallen down into the exhaust vents.
Your Imperial appliance should be checked for safe and efficient operation at least yearly by a qualified
service company.
STAINLESS STEEL:
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool. Abrasive cloths, cleansers
or powders to clean stainless surface! If it is necessary to scrape stainless steel to remove encrusted materials, soak
in hot water to loosen the material, then use a wood or nylon scraper. DO NOT USE a metal knife, spatula, or any
other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
