Inferno 36" Manual Griddle  - Continental Restaurant Equipment

Inferno IMG-36 36" Manual Griddle 

$1,700.00 $1,062.00
Inferno
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Standard Features

  • 3 individually controlled 30,000 BTU/hr burners
  • 3/4 thick polished steel griddle plate
  • Double wall insulted cool-to-the-touch sides
  • 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
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Spec Sheet
View Product Specifications

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  • Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
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  • Support Beyond Checkout — Documentation, specs, and expert help when you need it.
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SKU: IIMG-36
Availability: In Stock Pre order Out of stock
Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.
Planned as a commercial service tool, the Inferno IIMG-36 36-inch Manual Griddle is a 36-inch manual gas griddle intended for a restaurant or commissary that rotates from breakfast production to lunch searing. Its published configuration combines three individually controlled 30,000 BTU/hr burners beneath a 3/4-inch polished steel griddle plate, giving the buyer 90,000 BTU/hr of listed total burner input. The polished 3/4-inch steel plate provides a substantial flat cooking surface for repeatable manual-control work, while double-wall insulated sides and a stainless commercial cabinet support placement in an active countertop line; together, those details create a defined basis for evaluating a 36-inch platform that can shift menu roles across three controls.

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

Specifications FAQ
Brand: InfernoModel: IIMG-36Category: Commercial CookingPower 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.
Cooking Output

Built for consistent cooking performance through peak periods.

Production Ready

Designed to support high-output commercial kitchen demand.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Gas model: NG / LP. Confirm gas connection before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelIIMG-36
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IIMG-36 uses three individually controlled 30,000 BTU/hr burners beneath a 3/4-inch polished steel griddle plate for a restaurant or commissary that rotates from breakfast production to lunch searing.
  • The polished 3/4-inch steel plate provides a substantial flat cooking surface for repeatable manual-control work in the IIMG-36 configuration selected for a 36-inch platform that can shift menu roles across three controls.
  • Double-wall insulated sides and a stainless commercial cabinet support placement in an active countertop line for a multi-purpose flat-top position with organized mise en place, where the menu includes morning egg and pancake batches followed by burgers, vegetables, and grilled breads.
  • The 36-inch manual gas griddle gives Canadian planners a concrete way to evaluate a 36-inch platform that can shift menu roles across three controls.
Buying Tips
Reduce ordering risk before checkout
Convert the menu forecast into equipment demand, then estimate the capacity required for morning egg and pancake batches followed by burgers, vegetables, and grilled breads. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for a multi-purpose flat-top position with organized mise en place; with IIMG-36, natural gas is standard and a liquid-propane conversion kit is included, and that utility choice should be checked against a 36-inch platform that can shift menu roles across three controls. Installation, conversion, testing, and commissioning for a restaurant or commissary that rotates from breakfast production to lunch searing should follow current instructions and local code through qualified professionals. For daily ownership, build a scraping, grease-trough, and end-of-shift plate-care routine around the 36-inch surface in a way that reflects morning egg and pancake batches followed by burgers, vegetables, and grilled breads. Compare the proposed model with alternatives above and below its capacity so daypart flexibility for operators using one surface for several menus, plate area, zone count, and the cook's ability to manage manual heat during the rush are justified by real production rather than unused theoretical output.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandInferno
ModelIIMG-36
CategoryCommercial Cooking
Fit & Dimensions
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Build & Certifications
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 can help Canadian buyers review the current IIMG-36 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 a 36-inch platform that can shift menu roles across three controls. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for a multi-purpose flat-top position with organized mise en place. This support is useful when daypart flexibility for operators using one surface for several menus, plate area, zone count, and the cook's ability to manage manual heat during the rush must be resolved for a multi-purpose flat-top position with organized mise en place before the equipment arrives rather than after the cookline is disrupted.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial GriddlesCommercial RangesCommercial Gas HotplatesCommercial Radiant CharbroilersInferno Commercial Cooking Equipment

Frequently Asked Questions

How does IIMG-36 support a restaurant or commissary that rotates from breakfast production to lunch searing?
The IIMG-36 is suited to an operation planning a restaurant or commissary that rotates from breakfast production to lunch searing. Its strongest role is a multi-purpose flat-top position with organized mise en place, where the team can produce morning egg and pancake batches followed by burgers, vegetables, and grilled breads. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against a 36-inch platform that can shift menu roles across three controls; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IIMG-36 for a 36-inch platform that can shift menu roles across three controls?
Begin by linking daypart flexibility for operators using one surface for several menus, plate area, zone count, and the cook's ability to manage manual heat during the rush to a 36-inch platform that can shift menu roles across three controls. The published arrangement is three individually controlled 30,000 BTU/hr burners beneath a 3/4-inch polished steel griddle plate, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for morning egg and pancake batches followed by burgers, vegetables, and grilled breads. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is a 36-inch platform that can shift menu roles across three controls.
How should IIMG-36 be planned for a multi-purpose flat-top position with organized mise en place?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for a multi-purpose flat-top position with organized mise en place. Because natural gas is standard and a liquid-propane conversion kit is included, confirm the ordered configuration for a restaurant or commissary that rotates from breakfast production to lunch searing before scheduling the installer. Once commissioned, build a scraping, grease-trough, and end-of-shift plate-care routine around the 36-inch surface, using a schedule aligned with a restaurant or commissary that rotates from breakfast production to lunch searing; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate daypart flexibility for operators using one surface for several menus, plate area, zone count, and the cook's ability to manage manual heat during the rush for Inferno IIMG-36?
For a 36-inch platform that can shift menu roles across three controls, begin with Commercial Griddles as the closest equipment family, then use Commercial Ranges and Commercial Gas Hotplates to compare broader or adjacent cookline formats. Commercial Radiant Charbroilers adds an operating alternative relevant to a restaurant or commissary that rotates from breakfast production to lunch searing, while Inferno Commercial Cooking Equipment keeps IIMG-36 in context with the Inferno range when reviewing daypart flexibility for operators using one surface for several menus, plate area, zone count, and the cook's ability to manage manual heat during the rush.