Inferno 36" (6) Open Burner Hot Plate  - Continental Restaurant Equipment

Inferno IHP-6 36" (6) Open Burner Hot Plate 

$1,308.60 $1,046.88
Inferno
Add to WishlistCompare

Standard Features

  • Six 28,000 BTU/hr burners
  • Anti-clogging lift-off cast iron burners
  • Full length removable crumb tray
  • Shielded pilot light to protect from spills
  • Natural gas standard
  • Liquid propane conversion kit included
🛠️ Warranty Protection
1-Year Parts & Labor Warranty
🇨🇦 Ships From Canada
🇨🇦 Canadian Support (416) 783-5907
Certification
Certified
Quality assured
Certification
Certified
Safety tested
PDF
Spec Sheet
View Product Specifications

Why Buy From Us

  • Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
  • Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
  • Trusted Brands Only — We carry proven manufacturers like Inferno.
  • Support Beyond Checkout — Documentation, specs, and expert help when you need it.
Ask a Question
SKU: IHP-6
Availability: In Stock Pre order Out of stock
Restaurant Equipment • Canada Commercial Sales

Commercial Product Overview

Best for commercial kitchens that need dependable equipment, verified fit, and confident ordering before checkout.
Designed around measured peak-hour demand, the Inferno IHP-6 36-inch Open-Burner Hot Plate is a 36-inch commercial gas hot plate intended for a busy cookline expanding simultaneous pan work while preserving undercounter flexibility. Its published configuration combines six 28,000 BTU/hr open burners in a countertop format, giving the buyer 168,000 BTU/hr of listed combined burner input. Anti-clogging lift-off cast iron burners give staff access to the burner area for inspection and routine cleaning, while a shielded pilot and full-length removable crumb tray address spill exposure and daily debris management; together, those details create a defined basis for evaluating six burners for peak periods where a four-position unit would create queues.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ
Brand: InfernoModel: IHP-6Category: Restaurant EquipmentPower Source: Gas
Commercial Grade Built for Daily Use Canada-Wide Sales
Spec-first confidence: verify fit, requirements, and compatibility before ordering.
Commercial intent: equipment listed for professional foodservice environments.
Ordering tip: match doorway/service access and confirm connections/clearances.
Commercial Grade

Built for professional foodservice environments and daily operation.

Verified Fit

Width: 36" • Depth: 28.75" • Height: 13.6" • Weight: 154.32 lb.

Utility Check

Confirm electrical, gas, water, drain, and clearance requirements.

Built For Daily Use

Durable construction supports long-term reliability in commercial spaces.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelIHP-6
Fit CheckW 36" × D 28.75" × H 13.6"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IHP-6 uses six 28,000 BTU/hr open burners in a countertop format for a busy cookline expanding simultaneous pan work while preserving undercounter flexibility.
  • Anti-clogging lift-off cast iron burners give staff access to the burner area for inspection and routine cleaning in the IHP-6 configuration selected for six burners for peak periods where a four-position unit would create queues.
  • A shielded pilot and full-length removable crumb tray address spill exposure and daily debris management for a 36-inch run with landing space and an unobstructed working aisle, where the menu includes high-turn sauté, soup and sauce production, boiling, and finishing.
  • The 36-inch commercial gas hot plate gives Canadian planners a concrete way to evaluate six burners for peak periods where a four-position unit would create queues.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 36" • Depth: 28.75" • Height: 13.6" • Weight: 154.32 lb
Use a receiving-to-service checklist, then estimate the capacity required for high-turn sauté, soup and sauce production, boiling, and finishing. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for a 36-inch run with landing space and an unobstructed working aisle; with IHP-6, natural gas is standard and a liquid-propane conversion kit is included, and that utility choice should be checked against six burners for peak periods where a four-position unit would create queues. Installation, conversion, testing, and commissioning for a busy cookline expanding simultaneous pan work while preserving undercounter flexibility should follow current instructions and local code through qualified professionals. For daily ownership, set a cool-down, burner-port, crumb-tray, and grate-cleaning procedure for all 6 positions in a way that reflects high-turn sauté, soup and sauce production, boiling, and finishing. Compare the proposed model with alternatives above and below its capacity so 6-burner throughput, counter and hood width, cookware size, and whether an oven base is actually needed are justified by real production rather than unused theoretical output.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandInferno
ModelIHP-6
CategoryRestaurant Equipment
Equipment TypeOpen Burner Hot Plate
Fit & Dimensions
Width36"
Depth28.75"
Height13.6"
Overall Dimensions36 inch width
Net Weight154.32 lb
Gross Weight209.44 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU168000 BTU (LPG) | 168000 BTU (NAT)
Build & Certifications
Number of Burners6 (LPG) | 6 (NAT)
Additional Specs
Gas pressure10 in. WC (LPG) | 4 in. WC (NAT)
Orifice size52 (LPG) | 40 (NAT)
Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.
Why Buy From Us
For commercial buyers in Canada, Continental Restaurant Equipment can clarify the current IHP-6 documentation, natural gas is standard and a liquid-propane conversion kit is included, and the delivery path before the order is released, with particular attention to six burners for peak periods where a four-position unit would create queues. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for a 36-inch run with landing space and an unobstructed working aisle. This support is useful when 6-burner throughput, counter and hood width, cookware size, and whether an oven base is actually needed must be resolved for a 36-inch run with landing space and an unobstructed working aisle before the equipment arrives rather than after the cookline is disrupted.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Gas HotplatesCommercial RangesCommercial Stock Pots RangesCommercial GriddlesInferno Commercial Cooking Equipment

Frequently Asked Questions

How does IHP-6 support a busy cookline expanding simultaneous pan work while preserving undercounter flexibility?
The IHP-6 is suited to an operation planning a busy cookline expanding simultaneous pan work while preserving undercounter flexibility. Its strongest role is a 36-inch run with landing space and an unobstructed working aisle, where the team can produce high-turn sauté, soup and sauce production, boiling, and finishing. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against six burners for peak periods where a four-position unit would create queues; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IHP-6 for six burners for peak periods where a four-position unit would create queues?
Begin by linking 6-burner throughput, counter and hood width, cookware size, and whether an oven base is actually needed to six burners for peak periods where a four-position unit would create queues. The published arrangement is six 28,000 BTU/hr open burners in a countertop format, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for high-turn sauté, soup and sauce production, boiling, and finishing. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is six burners for peak periods where a four-position unit would create queues.
How should IHP-6 be planned for a 36-inch run with landing space and an unobstructed working aisle?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for a 36-inch run with landing space and an unobstructed working aisle. Because natural gas is standard and a liquid-propane conversion kit is included, confirm the ordered configuration for a busy cookline expanding simultaneous pan work while preserving undercounter flexibility before scheduling the installer. Once commissioned, set a cool-down, burner-port, crumb-tray, and grate-cleaning procedure for all 6 positions, using a schedule aligned with a busy cookline expanding simultaneous pan work while preserving undercounter flexibility; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate 6-burner throughput, counter and hood width, cookware size, and whether an oven base is actually needed for Inferno IHP-6?
For six burners for peak periods where a four-position unit would create queues, begin with Commercial Gas Hotplates as the closest equipment family, then use Commercial Ranges and Commercial Stock Pots Ranges to compare broader or adjacent cookline formats. Commercial Griddles adds an operating alternative relevant to a busy cookline expanding simultaneous pan work while preserving undercounter flexibility, while Inferno Commercial Cooking Equipment keeps IHP-6 in context with the Inferno range when reviewing 6-burner throughput, counter and hood width, cookware size, and whether an oven base is actually needed.