Imperial (Middleby) Gas Charbroilers - ICB-6027
Gas | 240,000 BTU | 6 Stainless-Steel Burners | NSF & cETLus
Built for peak-hour production without sacrificing valuable line space, the 27"-deep Imperial ICB-6027 delivers intense, even heat that locks in flavor and produces picture-perfect grill marks batch after batch.
Features
- Six high-production stainless-steel burners output 40,000 BTU each (total 240,000 BTU / 70 kW) for lightning-fast recovery.
- Non-stick round rod grate is engineered for chicken—easy release, beautiful sear, and tool-free removal for cleaning.
- Spacious 60" W x 27" D broiling surface supports high-volume cooking in a compact footprint.
- All stainless-steel front, sides and landing ledge resist corrosion and wipe down in seconds.
- Durable die-cast metal control knobs stand up to daily commercial abuse.
- 6" adjustable legs provide perfect working height on any countertop or optional equipment stand.
- Natural gas or propane (field convertible) with a ¾" NPT rear gas connection.
Specifications
| Model |
ICB-6027 |
| Overall dimensions (W × D × H) |
60" × 27" × 22" (1524 × 686 × 559 mm) |
| Burners / Output |
6 burners @ 40,000 BTU each |
| Total heat input |
240,000 BTU (70 kW) |
| Gas type / manifold pressure |
Natural 5.0" W.C. | Propane 10.0" W.C. |
| Gas connection |
¾" NPT (rear) |
| Clearance requirements |
0" to non-combustible, 8" (203 mm) to combustible surfaces |
What our Experts Think
- The Imperial (Middleby) ICB-6027 Gas Charbroiler is a high-output 60" commercial chicken broiler, designed for serious back-of-house grilling capacity and consistent flame performance.
- Experts highlight its 6 high-production “H” style burners delivering up to 240,000 BTU total, providing fast heat recovery and strong searing power during peak service.
- The large 60" x 27" cooking surface is optimized for high-volume chicken production, supporting simultaneous cooking of multiple batches without temperature drop.
- Its round rod chicken-specific grates are praised for even heat transfer, reduced sticking, and improved product release, making it ideal for fast-paced grilling lines.
- Built with a heavy-duty stainless steel front, sides, and landing ledge, it is engineered for durability, corrosion resistance, and easy cleaning in demanding commercial environments.
- Operators value the tool-free removable grates, which significantly improve end-of-shift cleaning speed and maintenance efficiency.
- The countertop design with adjustable legs allows flexible integration into existing cooklines or standalone high-output grilling stations.
Q&A
Q: What makes the ICB-6027 suitable for heavy-duty cooking?
A: It features six high-output burners producing a total of 240,000 BTU, delivering fast heat recovery and strong, even broiling performance for peak service periods.
Q: What is the cooking surface like?
A: It has a 60" x 27" wide broiling area with non-stick round rod grates, designed specifically for chicken to ensure even cooking and easy release.
Q: Does it improve cooking efficiency in busy kitchens?
A: Yes, the layout supports high-volume batch cooking, allowing multiple chickens or portions to be cooked simultaneously without losing heat consistency.
Q: What type of burners does it use?
A: It uses radiant “H”-style burners spaced evenly across the unit, ensuring uniform heat distribution and reliable flame control.
Q: Is it durable for commercial use?
A: Yes, it is built with a heavy-duty stainless steel front and sides, designed for durability, corrosion resistance, and daily restaurant operation.
Q: How easy is it to clean?
A: The removable round rod grates and stainless steel construction allow quick cleaning and reduced downtime between shifts.
Q: What type of kitchens is it best for?
A: It is ideal for steakhouses, rotisserie-style kitchens, and high-volume restaurants that require consistent grilling performance and high throughput.
Maintenance Tips
- Scrape round rod grates while warm after each use to remove food residue and carbon buildup
- Burn off excess grease daily by running on high heat for 10–15 minutes before cleaning
- Remove and clean grates regularly (tool-free design) for deep sanitation and airflow efficiency
- Empty and clean grease drawer and drip tray daily to prevent overflow and fire risk
- Clean radiant burners weekly to ensure even flame distribution and prevent clogging
- Brush burner ports to maintain strong, consistent heat output across all sections
- Wipe stainless steel front, sides, and landing ledge daily with a non-abrasive cleaner
- Inspect burners weekly for proper ignition and stable flame performance (240,000 BTU system)
- Ensure heat shields and interior surfaces are free of grease buildup for safe operation
- Check gas connections periodically (qualified technician only) for leaks and safety compliance
- Keep ventilation hood and exhaust system clean to prevent smoke buildup and overheating
- Ensure unit is level for even heat distribution across the 60" cooking surface
- Schedule professional servicing every 6–12 months for performance, safety, and longevity
Damage 
Loss 
Theft 
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