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OWNERS MANUAL
INSTALLATION, OPERATION, & MAINTENANCE INSTRUCTIONS
®
1128 Sherborn Street ▪ Corona, CA 92879-2089 ▪ (951) 281-1830 ▪ (951) 281-1879
IABA Radiant Smoke Broiler
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. Units covered by this manual include counter mounted
hot plates, griddle, stock pot ranges, Salamander broilers and unit broilers. All Imperial appliances are shipped with
a gas pressure regulator packed with the unit. All units are adjusted, tested, and inspected at the factory prior to
shipment. After uncrating, immediately check the equipment for visible signs of shipping damage. If such damage
has occurred, do not refuse shipment, but, contact the shipper and file the appropriate freight claims.
GENERAL
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.
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(1) Installation of this equipment should be made by a licensed plumber.
(2) The unit must be silicone to the refrigerated base and be completely contained under the hood.
(3) 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.
(4) 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.
(5) 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.
(6) 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.
(7) Please contact the factory, the factory representative, or a local service company to perform maintenance
and repairs.
RATING PLATE
Information on this plate includes the model and serial numbers. When communicating with the 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.
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.
COMBUSTIBLE
NONCOMBUSTIBLE
MODEL
BACK
SIDES
BACK SIDES
IAB SERIES
N/A
N/A
0 0
IAB SERIES ARE FOR INSTALLATION IN NON-COMBUSTIBLE LOCATION ONLY.
LEVELING
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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A carpenter’s level should be placed on the cooking surface and the unit leveled both front-to-back and
side-to-side. If it 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.
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.
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
counter equipment uses a ¾” NPT inlet. Sealant on all pipe joints must be resistive to LP gas.
MANUAL SHUT-OFF VALVE
This installer –supplied valve must be installed in the gas service line ahead of the appliance and regulator
in the gas stream and in a position where it can be reached quickly in the event of an emergency.
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
normal supplied by the installer; however, a pressure regulator is packed inside each Imperial range.
Failure to install a pressure regulator will void the equipment warranty
The regulators supplied for Imperial ranges, have ¾” inlet/outlet openings and are adjusted at the factory
for 5” WC (natural gas) or 10” WC (propane) depending on the customer’s ordering instructions.
Prior to connecting the regulator, check the incoming line pressure, as these regulators can only withstand a
maximum pressure of ½ PSI (14” WC). 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 blue 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
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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.
FELXIBLE COUPLINGS, CONNECTORS AND CASTERS
The unit is to be installed with the supplied flexible couplings and quick-disconnect fittings and with the
strain relief. The flexible connector complies with the standard for Connectors for Movable Gas Appliances, ANSI
Z21.69, CSA 6.16 and the quick-disconnect device complies with the standard for quick-disconnect devices for use
with Gas Fuel and complies with ANSI Z21.41, CSA 6.9.
If disconnection of the restraint is necessary, make sure to reconnect restraint after the appliance has been returned
to its originally installed position. Domestic gas or water connectors are not suitable.
Restraining device may be attached to the back frame/panel of the unit.
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 pilots.
INITIAL PILOT LIGHTING
All Imperial Mfg. appliances are adjusted and tested before leaving the factory, effectively matching them
to sea level conditions. Adjustments and calibrations to assure proper 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. DO NOT USE
AN OPEN FLAME TO CHECK FOR LEAKS! Putting an open flame beside a new gas connection is extremely
dangerous. Before lighting any pilots, make sure the burner valves are turned “off”.
Pilots can be accessed through the openings in the front cover panel. Pilot flame adjustment valves can be accessed
through the front valve panel and adjusted using a flat tipped screwdriver.
BEFORE FIRST USE
CAUTION
When lighting pilots and checking for leaks, do not
Stand with your face close to the combustion chamber.
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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 or nontoxic rust protectant. Food preparation surface should be washed thoroughly with hot,
soapy water before being used. The grates should be removed and washed before use and seasoned with shortening
or vegetable oil.
CLEANING AND MAINTENANCE
Any piece of equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. Your Imperial broiler must be kept clean during the working day and thoroughly cleaned at the end of
the day.
DAILY:
1. Wash all exterior and interior surfaces with a hot soapy water solution. Areas that require scrubbing use a
nylon scratch pad or similar material on the stainless steel surface with a hot soapy water solution or
appropriate non-abrasive stainless steel cleaner.
2. Cast iron grates and radiants should be scraped with a wire brush frequently and periodically soaked in a
hot water solution and to remove grease from the pores of the cast iron. NEVER expose the grate(s) to
extreme heat for the purpose of burning off excess grease. This practice will shorten the useful life of the
grates.
3. Remove large pieces of food residue and wipe down heat deflectors below the burners.
4. Using the provided shovel periodically scoop out accumulated ash from the ash pan. At the end of each day
remove the log holder from the pan and dump the ash pan in appropriate non-combustible container, wsh
pan and log holder with hot soapy water.
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 and 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.
PERIODIC CLEANING:
Your Imperial range should be checked for safe and efficient operation at least yearly by a qualified service
company.
