Imperial (Middleby) Spec Series Gas Ranges - IHR-1HT-12-M
Model IHR-1HT-12-M | 30,000 BTU (9 kW)
Build the cook line you’ve always wanted—one powerful 12" section at a time. This Spec Series Hot Top delivers even, concentrated heat on a heavy-duty polished plate, while its modular “Add-A-Unit” design integrates seamlessly with other Imperial Spec Series components for a perfectly level, high-performance lineup.
Features
- Heavy-duty 12" W x 28" D polished hot top plate provides uniform heat across the entire surface.
- High-efficiency “U”-shaped burner delivers 30,000 BTU/h (9 kW) with fast heat recovery.
- Manual infinite valve controls paired with cool-touch cast-aluminum knobs.
- 7" (178 mm) deep stainless steel landing ledge for plating, pans, and utensils.
- All stainless steel front, sides, backguard, shelf, and kick plate resist corrosion and wipe clean easily.
- Full-width removable crumb tray speeds up end-of-shift cleanup.
- 3/4" rear gas connection for stand-alone use & 1-1/4" front gas manifold for line-ups.
Specifications
| Model |
IHR-1HT-12-M |
| Type |
Countertop / Modular Hot Top “Add-A-Unit” |
| Total Heat Input |
30,000 BTU/h • 9 kW |
| Cooking Surface |
12" W × 28" D (305 × 711 mm) polished plate |
| Overall Dimensions |
12" W × 30" D × 11" H (305 × 762 × 279 mm) |
| Gas Inlet |
3/4" NPT (rear); 1-1/4" NPT front manifold |
| Manifold Pressure |
Natural Gas 5" W.C. | Propane 10" W.C. |
What our Experts Think
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Compact heavy-duty performance: 12" modular Add-A-Unit design delivers strong output in a small footprint—perfect for tight commercial cooklines needing extra capacity.
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Reliable 30,000 BTU hot top: Provides steady, concentrated heat ideal for simmering, sautéing, and holding sauces with consistent temperature control.
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Built for professional kitchens: Stainless steel front and sides ensure durability, corrosion resistance, and fast cleaning during high-volume service.
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Precision manual control: Operators get direct flame/heat adjustment for responsive cooking across different menu items.
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Smart cookline integration: Modular design allows seamless connection with other Imperial Spec Series units for a unified kitchen setup.
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Easy maintenance features: Removable crumb tray and smooth stainless surfaces reduce downtime and simplify daily cleaning.
Q&A
Q: What is the Imperial DHS-72 Flue Riser?
A: A 72-inch heavy-duty stainless steel backguard/flue riser designed for commercial cooking lines, providing ventilation support and equipment protection.
Q: What is its main purpose?
A: It helps channel heat, smoke, and grease vapors into the exhaust system while protecting walls and improving kitchen safety and hygiene.
Q: What are its key features?
A: Built with heavy-gauge stainless steel construction, it includes dual integrated shelves for extra storage and workspace.
Q: What are the dimensions?
A: It measures 72" wide and 35" high, designed to match full-size commercial range setups.
Q: Is it durable for commercial use?
A: Yes, it is NSF-certified and built for high-volume kitchens, ensuring long-term durability and sanitation compliance.
Q: What material is used?
A: Made entirely of stainless steel for corrosion resistance, heat durability, and easy cleaning.
Q: Where is it used?
A: Ideal for restaurants, hotels, cafeterias, and institutional kitchens using Imperial cooking equipment.
Q: Why choose the DHS-72?
A: It delivers a combination of ventilation efficiency, heavy-duty build quality, and integrated shelving, making it a reliable cookline upgrade for professional kitchens.
Maintenance Tips
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Daily stainless steel cleaning: Wipe front, sides, landing ledge, and backguard with a mild detergent to remove grease and maintain a hygienic, corrosion-resistant finish.
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Keep hot top plate clean: Clean the 12” hot top surface after each use to prevent carbon buildup and ensure even heat distribution.
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Clear crumb tray regularly: Remove and empty the removable crumb tray daily to prevent grease fires and improve airflow.
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Inspect burners & pilot system: Check for clogging or uneven flame on the 30,000 BTU hot top burner to maintain consistent performance.
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Avoid abrasive pads: Use non-scratch cloths only—harsh abrasives damage stainless steel finish and reduce durability.
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Check gas connections: Periodically inspect valves, fittings, and hoses for leaks or wear to ensure safe operation.
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Maintain leveling: Ensure the unit is properly leveled for stable cooking and even heat distribution.
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Ventilation is essential: Keep proper clearance around the range to support safe combustion and heat dissipation in commercial kitchens.
Damage 
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Theft 
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