Inferno 36" Cheesemelter - Continental Restaurant Equipment

Inferno ICM-36 36" Cheesemelter

~~$1,265.63~~ $1,012.50

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Standard Features

Stainless steel insulated construction
Mounts over Inferno gas range or wall mounted
35,000 BTU/hr infrared burner
Slide-out multi-position rack
Continuous pilot light for instant ignition
Units available in natural gas or liquid propane

🛠️ Warranty Protection
1-Year Parts & Labor Warranty

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🇨🇦 Canadian Support (416) 783-5907

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Spec Sheet

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SKU: ICM-36

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.

When menu volume must justify every inch of hood space, the Inferno ICM-36 36-inch Cheesemelter is a 36-inch commercial cheesemelter intended for a pass or sandwich line that needs a dedicated station for fast melting and final browning. Its published configuration combines one 35,000 BTU/hr infrared burner above a slide-out multi-position rack, giving the buyer focused overhead infrared heat with a continuous pilot for ready ignition. Stainless steel insulated construction is designed for mounting over a compatible Inferno gas range or on a properly prepared wall, while the multi-position rack lets the team vary the food's distance from the heat source for melting and browning; together, those details create a defined basis for evaluating focused finishing capacity without occupying an oven cavity or open burner.

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

Specifications FAQ

Brand: InfernoModel: ICM-36Category: Restaurant Equipment

Commercial Grade

Built for professional foodservice environments and daily operation.

Verified Fit

Confirm space, access, and placement before ordering.

Utility Check

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

Built For Daily Use

Durable construction supports long-term reliability in commercial spaces.

Key Benefits

Decision points for commercial buyers

Inferno ICM-36 uses one 35,000 BTU/hr infrared burner above a slide-out multi-position rack for a pass or sandwich line that needs a dedicated station for fast melting and final browning.
Stainless steel insulated construction is designed for mounting over a compatible Inferno gas range or on a properly prepared wall in the ICM-36 configuration selected for focused finishing capacity without occupying an oven cavity or open burner.
The multi-position rack lets the team vary the food's distance from the heat source for melting and browning for at the end of the cookline where finished plates can move directly to service, where the menu includes cheese-topped sandwiches, nachos, pasta dishes, casseroles, and plated entrées.
The 36-inch commercial cheesemelter gives Canadian planners a concrete way to evaluate focused finishing capacity without occupying an oven cavity or open burner.

Buying Tips

Reduce ordering risk before checkout

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandInferno

ModelICM-36

CategoryRestaurant Equipment

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

Continental Restaurant Equipment gives Canadian teams a contact for assessing the current ICM-36 documentation, the unit is available for natural gas or liquid propane, and the delivery path before the order is released, with particular attention to focused finishing capacity without occupying an oven cavity or open burner. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for at the end of the cookline where finished plates can move directly to service. This support is useful when focused cheese-melting duty, rack travel, mounting method, opening height, and peak finishing volume must be resolved for at the end of the cookline where finished plates can move directly to service before the equipment arrives rather than after the cookline is disrupted.

Frequently Asked Questions

How does ICM-36 support a pass or sandwich line that needs a dedicated station for fast melting and final browning?

The ICM-36 is suited to an operation planning a pass or sandwich line that needs a dedicated station for fast melting and final browning. Its strongest role is at the end of the cookline where finished plates can move directly to service, where the team can produce cheese-topped sandwiches, nachos, pasta dishes, casseroles, and plated entrées. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against focused finishing capacity without occupying an oven cavity or open burner; a correct equipment choice can still underperform if those workflow details are ignored.

What should buyers measure when comparing ICM-36 for focused finishing capacity without occupying an oven cavity or open burner?

Begin by linking focused cheese-melting duty, rack travel, mounting method, opening height, and peak finishing volume to focused finishing capacity without occupying an oven cavity or open burner. The published arrangement is one 35,000 BTU/hr infrared burner above a slide-out multi-position rack, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for cheese-topped sandwiches, nachos, pasta dishes, casseroles, and plated entrées. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is focused finishing capacity without occupying an oven cavity or open burner.

How should ICM-36 be planned for at the end of the cookline where finished plates can move directly to service?

Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for at the end of the cookline where finished plates can move directly to service. Because the unit is available for natural gas or liquid propane, confirm the ordered configuration for a pass or sandwich line that needs a dedicated station for fast melting and final browning before scheduling the installer. Once commissioned, define a rack, crumb, and interior-cleaning procedure for the cheese-finishing station after cool-down, using a schedule aligned with a pass or sandwich line that needs a dedicated station for fast melting and final browning; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.

Which collections help evaluate focused cheese-melting duty, rack travel, mounting method, opening height, and peak finishing volume for Inferno ICM-36?

For focused finishing capacity without occupying an oven cavity or open burner, begin with Salamanders Broilers as the closest equipment family, then use Commercial Ovens and Bakery and Pizza Equipment to compare broader or adjacent cookline formats. Commercial Ranges adds an operating alternative relevant to a pass or sandwich line that needs a dedicated station for fast melting and final browning, while Inferno Commercial Cooking Equipment keeps ICM-36 in context with the Inferno range when reviewing focused cheese-melting duty, rack travel, mounting method, opening height, and peak finishing volume.