Imperial (Middleby) Pro Series Gas Charbroilers - PSB60
10 individually controlled burners • 222,000 BTU • CSA Star & Flame
Engineered for chefs who demand consistent char-grilled flavor and rock-solid durability, the Imperial Pro Series PSB60 blankets a full five-foot cook surface with intense, even heat while standing up to the rigors of the busiest kitchens.
Features
- 10 × 22,000 BTU stainless steel burners set every 6 inches for uniform heat distribution.
- Four-position cast-iron top grates let you create multiple cooking zones or add height for delicate items.
- Removable cast-iron radiant covers (stainless steel radiants available at no extra charge when ordered with the unit).
- Full-width grease gutter with extra-deep stainless steel drip pan keeps the line clean and safe.
Built to Last
- Heavy-gauge 304 stainless steel front, sides, stub back, landing ledge & cabinet.
- Seams are 100 % welded & polished for maximum strength and hygiene.
- Die-cast metal control knobs and solid-brass valve components withstand daily abuse.
- Low-profile countertop design can also be mounted on a refrigerated base or optional equipment stand.
Specifications
| Model |
PSB60 (Pro Series) |
| Cooking width |
60" / 1524 mm |
| Overall dimensions (W × D × H) |
60" × 30" × 15-3/8" (1524 × 762 × 405 mm) |
| Number of burners |
10 stainless steel |
| BTU per burner |
22,000 BTU |
| Total output |
222,000 BTU/hr |
| Gas connection |
¾" NPT rear; shut-off valve & regulator included |
What our Experts Think
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60" heavy-duty Pro Series countertop charbroiler (PSB60) built for extreme high-volume commercial grilling environments
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10 independently controlled stainless steel burners deliver powerful, even heat distribution across the full cooking surface
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Massive 222,000 BTU output ensures fast recovery and consistent performance during peak service periods
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Cast iron radiant system with removable covers enhances heat retention while simplifying cleaning and maintenance
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4-position cast iron cooking grates allow precise control of searing intensity, finishing, and holding zones
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Full-width grease management system (gutter + drip pan) improves safety and reduces flare-ups in busy kitchens
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All-stainless steel commercial construction designed for long-term durability in demanding kitchen lines
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Ideal for high-output restaurants, steakhouses, and chain operations needing consistent charbroiled results at scale
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Engineered for workflow efficiency with wide surface coverage to maximize throughput without sacrificing quality
Q&A
Q: What is the Imperial PSB60 used for?
A: A heavy-duty commercial countertop gas charbroiler designed for high-volume grilling of meats, burgers, vegetables, and restaurant-style searing.
Q: What does “60-inch” mean on the PSB60?
A: It refers to the wide 60” cooking surface, making it suitable for busy commercial kitchens and chain restaurants.
Q: How powerful is this charbroiler?
A: It delivers about 222,000 BTU total output, providing strong, consistent heat across the full cooking surface.
Q: How many burners does it have?
A: It features 10 stainless steel burners for even heat distribution and high production capacity.
Q: What type of cooking surface does it use?
A: It uses cast iron top grates with radiant heat system, designed for high heat retention and signature grill marks.
Q: Does it support different cooking styles?
A: Yes, the 4-position cast iron grates allow chefs to adjust height for searing, finishing, or holding food.
Q: How is grease handled?
A: It includes a full-width grease gutter and stainless steel drip pan for efficient cleanup and safer operation.
Q: What is it made of?
A: Built with heavy-duty stainless steel construction for durability in demanding commercial environments.
Q: Is it suitable for commercial kitchens?
A: Yes, it is designed for restaurants, steakhouses, hotels, and high-volume food service operations.
Q: What makes it different from smaller charbroilers?
A: Its wide 60” surface, 10 burners, and 222,000 BTU output allow continuous high-capacity grilling during peak service.
Maintenance Tips
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Daily burn-off: Run at high heat for 10–15 minutes after service to carbonize grease, then brush grates clean while warm.
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Clean cast iron grates: Scrape thoroughly after each use and re-season lightly with oil to prevent rust and sticking.
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Empty grease system: Regularly clean full-width grease gutter and drip pan to prevent overflow and fire risk.
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Burner inspection: Check and clean stainless steel burners and ports to avoid clogging and uneven flame distribution.
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Radiant cover care: Remove and clean cast iron radiants to maintain consistent heat transfer and efficiency.
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Check gas connections: Inspect lines and fittings for leaks, wear, or blockage for safe operation.
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Ventilation upkeep: Keep hood and exhaust systems clean due to heavy grease output from charbroiling.
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Deep clean weekly: Scrape down interior, burners, and grease channels to prevent carbon buildup and flare-ups.
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Control & knob maintenance: Clean around valves to ensure smooth adjustments and reliable flame control.
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Proper shutdown: Turn off gas supply and allow full cool-down before cleaning or covering the uni
Damage 
Loss 
Theft 
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