Inferno 48" Manual Griddle  - Continental Restaurant Equipment

Inferno IMG-48 48" Manual Griddle 

$2,100.00 $1,312.00
Inferno
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Standard Features

  • 4 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

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.
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SKU: IIMG-48
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.
For teams comparing output with workflow rather than price alone, the Inferno IIMG-48 48-inch Manual Griddle is a 48-inch manual gas griddle intended for a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand. Its published configuration combines four individually controlled 30,000 BTU/hr burners beneath a 3/4-inch polished steel griddle plate, giving the buyer 120,000 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 four-zone production that lets the chef reserve surface area by product group.

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

Specifications FAQ
Brand: InfernoModel: IIMG-48Category: 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-48
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IIMG-48 uses four individually controlled 30,000 BTU/hr burners beneath a 3/4-inch polished steel griddle plate for a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand.
  • The polished 3/4-inch steel plate provides a substantial flat cooking surface for repeatable manual-control work in the IIMG-48 configuration selected for four-zone production that lets the chef reserve surface area by product group.
  • Double-wall insulated sides and a stainless commercial cabinet support placement in an active countertop line for a high-capacity griddle station with dedicated loading and unloading sides, where the menu includes parallel batches of proteins, breakfast items, vegetables, and buns across a long service window.
  • The 48-inch manual gas griddle gives Canadian planners a concrete way to evaluate four-zone production that lets the chef reserve surface area by product group.
Buying Tips
Reduce ordering risk before checkout
Document utilities and workflow together, then estimate the capacity required for parallel batches of proteins, breakfast items, vegetables, and buns across a long service window. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for a high-capacity griddle station with dedicated loading and unloading sides; with IIMG-48, natural gas is standard and a liquid-propane conversion kit is included, and that utility choice should be checked against four-zone production that lets the chef reserve surface area by product group. Installation, conversion, testing, and commissioning for a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand 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 48-inch surface in a way that reflects parallel batches of proteins, breakfast items, vegetables, and buns across a long service window. Compare the proposed model with alternatives above and below its capacity so production zoning across a broad 48-inch plate, 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-48
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
Canadian purchasers can work with Continental Restaurant Equipment to confirm the current IIMG-48 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 four-zone production that lets the chef reserve surface area by product group. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for a high-capacity griddle station with dedicated loading and unloading sides. This support is useful when production zoning across a broad 48-inch plate, plate area, zone count, and the cook's ability to manage manual heat during the rush must be resolved for a high-capacity griddle station with dedicated loading and unloading sides 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-48 support a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand?
The IIMG-48 is suited to an operation planning a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand. Its strongest role is a high-capacity griddle station with dedicated loading and unloading sides, where the team can produce parallel batches of proteins, breakfast items, vegetables, and buns across a long service window. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against four-zone production that lets the chef reserve surface area by product group; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IIMG-48 for four-zone production that lets the chef reserve surface area by product group?
Begin by linking production zoning across a broad 48-inch plate, plate area, zone count, and the cook's ability to manage manual heat during the rush to four-zone production that lets the chef reserve surface area by product group. The published arrangement is four 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 parallel batches of proteins, breakfast items, vegetables, and buns across a long service window. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is four-zone production that lets the chef reserve surface area by product group.
How should IIMG-48 be planned for a high-capacity griddle station with dedicated loading and unloading sides?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for a high-capacity griddle station with dedicated loading and unloading sides. Because natural gas is standard and a liquid-propane conversion kit is included, confirm the ordered configuration for a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand before scheduling the installer. Once commissioned, build a scraping, grease-trough, and end-of-shift plate-care routine around the 48-inch surface, using a schedule aligned with a cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate production zoning across a broad 48-inch plate, plate area, zone count, and the cook's ability to manage manual heat during the rush for Inferno IIMG-48?
For four-zone production that lets the chef reserve surface area by product group, 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 cafeteria, catering kitchen, or busy casual restaurant with sustained flat-top demand, while Inferno Commercial Cooking Equipment keeps IIMG-48 in context with the Inferno range when reviewing production zoning across a broad 48-inch plate, plate area, zone count, and the cook's ability to manage manual heat during the rush.