Imperial (Middleby) Gas Charbroilers - IABA-48
Countertop | 8 Burners | 3 Log Holders | Cast-Iron Radiants & Grates
Deliver signature, wood-smoked flavor at high-volume speed. The Imperial IABA-48 combines an 8-burner, 160,000 BTU radiant broiler with a built-in slow-smolder smoke system that keeps logs or chips glowing longer—so every steak, chop and veggie leaves the kitchen with authentic char marks and deep, smoky character.
Features
- Three front-loading stainless steel log holders create continuous, controlled smoke; use logs or wood chips.
- Eight individually controlled 20,000 BTU stainless steel burners spaced every 5" for precise cooking zones.
- Removable, reinforced cast-iron radiants maximize heat retention and shield burners from drippings.
- Heavy-duty cast-iron top grates (5" × 21" sections) produce bold grill marks and lift out tool-free for cleaning.
- Full-width grease gutter plus slide-out ash, water and grease pans keep the work station clean.
- Rugged stainless steel front, sides and landing ledge with welded seams for long-lasting, easy-wipe durability.
- 8-1/4" high stainless splash guard and fully insulated cooktop help protect staff and conserve energy.
- Durable cast-aluminum knobs with Valox collars stay cool to the touch.
- Certified cETLus & NSF for safety and sanitation.
Specifications
| Model |
IABA-48 |
| Type |
Gas radiant smoke broiler (countertop) |
| Overall Width |
48" (1219 mm) |
| Overall Depth |
36-3/4" (933 mm) |
| Overall Height |
23" (584 mm) |
| Total Heat Output |
160,000 BTU/hr (47 kW) |
| Burners |
8 stainless steel (20,000 BTU each) |
| Log Holders |
3 stainless, slide-out |
| Gas Connection |
3/4" NPT; 5" W.C. Natural / 10" W.C. LP |
| Required Clearance |
0" to non-combustible, 8" (203 mm) to combustible |
| Ship Weight |
498 lb (226 kg) |
What our Experts Think
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48" heavy-duty countertop charbroiler (IABA-48) built for high-volume restaurant grilling stations and continuous service
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8 radiant burners delivering approx. 160,000 BTU total output for fast, even heat across the full cooking surface
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Cast iron grates + radiants retain heat efficiently and create strong, consistent sear marks for premium presentation
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Three-zone cooking control (via individual burners) allows simultaneous searing, finishing, and holding on one surface
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Integrated grease management system with full-width gutter and removable drip can improves safety and cleanup speed
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Heavy stainless steel construction (front & sides) designed for durability in demanding commercial kitchen environments
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Optional smoke system capability supports wood-enhanced flavor for steaks, burgers, and grilled proteins
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Countertop footprint design maximizes output without requiring full floor equipment space
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Built for high-output kitchens like steakhouses, grill stations, and busy restaurant lines needing consistent char performance
Q&A
Q: What is the Imperial IABA-48 used for?
A: A commercial 48” countertop gas radiant smoke charbroiler designed for high-volume grilling and adding smoky flavor to meats, seafood, and vegetables.
Q: What makes the IABA-48 different from a standard charbroiler?
A: It includes a built-in smoke system with log holders, allowing chefs to infuse real wood-smoked flavor during grilling.
Q: What is its cooking power?
A: It delivers approximately 160,000 BTU total output for strong, consistent high-heat searing.
Q: How is the cooking surface designed?
A: It features 8 individually controlled burners with cast iron radiants and heavy-duty grates for even heat distribution and strong sear marks.
Q: What are the key smoke features?
A: A three-log holder smoke system slowly smolders wood chips or logs to infuse continuous smoky flavor while cooking.
Q: How is grease managed?
A: It includes a full-width grease gutter, removable grease can, and water pans for safer operation and easier cleanup.
Q: What materials is it built from?
A: Heavy-duty stainless steel front and sides with durable cast iron cooking grates for commercial durability.
Q: Is it suitable for commercial kitchens?
A: Yes, it is designed for restaurants, steakhouses, hotels, and high-volume grill stations and is NSF/cETLus certified.
Q: What makes it popular in pro kitchens?
A: Its combination of high BTU output, zoned burner control, and built-in smoke flavor system gives chefs both speed and flavor flexibility.
Maintenance Tips
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Daily burn-off cleaning: Run on high heat after service to carbonize grease, then brush grates while warm for easier cleanup.
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Clean cast iron grates: Remove and scrape regularly; soak if heavily soiled to prevent grease buildup and maintain searing performance.
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Clear burners & ports: Inspect and clean stainless burners to prevent clogging and ensure even heat distribution across all zones.
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Empty grease system daily: Clean full-width grease gutter and removable cans to prevent overflow, flare-ups, and odors.
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Maintain radiants: Remove and clean cast iron radiants to preserve heat retention and consistent cooking performance.
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Check ignition & gas lines: Ensure pilots ignite properly and inspect gas connections for leaks or wear for safe operation.
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Ventilation upkeep: Keep hood and exhaust system clear—this unit produces heavy grease and smoke during operation.
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Deep weekly clean: Fully remove grates, burners, and radiants for thorough degreasing to prevent carbon buildup.
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Proper shutdown: Turn off gas supply and allow full cool-down before cleaning or covering the unit.
Damage 
Loss 
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