Commercial GriddlesElectric Griddle
Imperial ITG-48-E Commercial Griddle Manual
Setup, everyday use, maintenance and troubleshooting for the 48 in. electric griddle, with verified specifications.
- Cooking surface4 sq. ft.
- FuelElectric
- Cooking efficiency77%
- Idle input840 W
About the Imperial ITG-48-E
This guide covers the Imperial ITG-48-E, a 48 in. electric griddle listed as ENERGY STAR certified. Its chrome-finished stainless steel plate is listed at about 48 in. wide, with a rated cooking surface of 4 sq. ft.
It is a single-sided, flat-top design: food cooks on the heated plate and is turned by hand, which suits eggs, pancakes, smash burgers, sandwiches and anything else that benefits from a wide, even contact surface.
In standardized ASTM testing it achieved a cooking-energy efficiency of 77% and a production capacity of 30 lb of food per hour. Efficiency is the share of the energy consumed during cooking that ends up in the food; production capacity is how much product the plate can cook per hour at full load.
When the plate is hot but empty, it draws 210 W per sq. ft. of cooking surface, or about 840 W (0.84 kW) for the whole plate. That idle rate is lower than 80% of the 16 commercial griddle models we list.
Specifications
| Brand | Imperial |
|---|---|
| Model number | ITG-48-E |
| Griddle type | Electric Griddle |
| Configuration | Single-Sided |
| Tested configuration | Single-Sided |
| Griddle plate | Stainless steel/chrome |
| Plate width | 4.0 ft |
| Plate depth | 2.5 ft |
| Cooking surface area | 4.0 sq. ft. |
| Cooking-energy efficiency | 77% |
| Production capacity | 30 lb/h |
| Normalized idle energy rate | 210 W per sq. ft. |
Safety information
- Install the griddle under a listed exhaust hood with grease filters and a fire-suppression system as required by your local code and NFPA 96. Griddles produce grease-laden vapor and must not be operated with the hood off.
- Keep the clearances to combustible and non-combustible construction shown on the data plate and in the installation manual.
- The plate, backsplash, grease trough and grease drawer get hot enough to cause severe burns. Use heat-resistant gloves and long-handled tools, and let the grease drawer cool before emptying it.
- Never use water on a grease fire. Shut off the heat source, activate the hood suppression system if needed, and use a Class K extinguisher.
- Do not flood a hot plate with cold water; sudden thermal shock can warp the plate and crack welds.
- Have the griddle hard-wired or connected by a licensed electrician to a circuit that matches the voltage, phase and amperage on the data plate. Turn off the disconnect or breaker before cleaning beneath controls or servicing.
- If the griddle is on casters, secure it with a restraining cable and lock the casters so it cannot move away from its utility connections.
Installation and first-time setup
Plan the line position around the plate width of about 48 in., plus the side clearances in the installation manual. The hood must overhang the cooking surface on all open sides by the distance your code and hood manufacturer require.
- Check the utility match
Confirm the supply voltage and phase match the data plate before the electrician makes the connection. Operating on the wrong voltage reduces heat output or damages elements.
- Position and level
Set the griddle on a counter, stand or legs rated for its weight. Level the plate side to side and front to back with a spirit level on the cooking surface so grease flows evenly to the trough instead of pooling.
- Connect power
Use a dedicated circuit sized for the nameplate load. Confirm the unit is grounded and that the disconnect is labeled and accessible.
- Clean the plate
Remove all packaging and any protective film or coating, then wash the plate with warm water and a mild detergent, rinse and dry it.
- Do not season like bare steel
Chrome surfaces do not need traditional seasoning. Follow the manufacturer's break-in instructions and use only chrome-safe scrapers and cleaners from day one.
- Verify the thermostats
Heat each zone to a known setting and check the plate temperature with a calibrated surface thermometer. Record the readings so you can spot drift later.
Using your griddle
Preheating and setting zones
Preheat only the zones you need and allow the plate to reach set temperature before loading — cold spots cause sticking and uneven color. Use separate zones for different products so a low-temperature egg area does not slow down a high-temperature burger zone. On a 48 in. plate, dedicate zones by menu item during rushes and turn unused zones down when business slows.
| Product | Typical plate temperature |
|---|---|
| Eggs (fried, scrambled) | 275–300 °F (135–150 °C) |
| Pancakes and French toast | 350–375 °F (175–190 °C) |
| Bacon and breakfast sausage | 325–350 °F (165–175 °C) |
| Burger patties | 350–375 °F (175–190 °C) |
| Grilled sandwiches | 325–350 °F (165–175 °C) |
| Searing steaks and chops | 375–400 °F (190–205 °C) |
Food safety on the griddle
- Verify internal temperatures with a calibrated probe thermometer: 155 °F (68 °C) for 17 seconds for ground beef and pork, 165 °F (74 °C) for poultry, and 145 °F (63 °C) for whole-muscle meats, fish and eggs cooked for immediate service (FDA Food Code).
- Keep raw and cooked products in separate zones and use separate spatulas and tongs for raw and ready-to-eat items.
- Hold cooked items at 135 °F (57 °C) or above until served, or cool them rapidly if they will be held cold.
- Scrape the plate between product types to prevent allergen cross-contact (for example, eggs or dairy-based items before plain proteins).
Saving energy during service
A griddle spends much of the day hot and waiting. Turning zones down or off during slow periods is the single biggest saving. This model idles at about 840 W with the whole plate on. Avoid running the plate at maximum setting when the menu does not need it.
Care and maintenance
| When | What to do |
|---|---|
| Between loads | Scrape food residue and grease into the trough so it does not carbonize on the plate. |
| Several times a shift | Empty the grease drawer before it is more than about half full. |
| End of each day | While the plate is still warm, scrape with a chrome-safe scraper, deglaze with plain water or a chrome-safe cleaner and wipe dry. Never use griddle stones, pumice, screens, steel wool or metal-bladed scrapers on chrome. |
| End of each day | Wash and dry the grease drawer, wipe the backsplash, side splashes and control panel, and clean the grease chute. |
| Monthly | Check plate temperature at each thermostat with a surface thermometer and have any zone that drifts more than about 10–15 °F recalibrated. |
| Every 6–12 months | Have a qualified technician inspect terminal connections, contactors and elements, and check current draw against the data plate. |
| Per code (often semi-annually) | Have the hood, ductwork and fire-suppression system inspected and cleaned as required by NFPA 96 and your fire authority. |
Troubleshooting
Work through these checks before calling for service. Electronic controls display brand-specific fault codes; consult the code table in your manufacturer's manual for their meaning.
| Problem | Possible cause | What to try |
|---|---|---|
| Plate will not reach temperature | Tripped breaker or one phase missing; failed element; thermostat out of calibration. | Reset the breaker once; if it trips again or a zone stays cold, call a technician to check elements and supply. |
| Hot or cold spots | Zones set differently; plate warped by thermal shock; overloading one area. | Map the plate with a surface thermometer; spread product across zones; replace a warped plate. |
| Food sticks to the plate | Plate too cool or too hot; carbon buildup. | Let the plate fully preheat; clean carbon off with approved tools. |
| Excessive smoke | Carbonized grease on the plate; temperature set too high; hood fan off or filters clogged. | Scrape and clean the plate; lower the setting; clean hood filters and confirm the fan is running. |
| Grease overflows or pools | Grease drawer full; plate not level; trough or chute blocked. | Empty the drawer; re-level the griddle; clear the chute. |
| Temperature swings during a rush | Loading too much cold product at once; zone too small for the volume. | Stagger loads and spread product across more of the plate. |
| Breaker trips repeatedly | Shorted element; circuit undersized; loose terminal connection. | Do not keep resetting it — have an electrician or technician inspect the unit and circuit. |
| Chrome surface dull, scratched or flaking | Abrasive cleaning tools; metal scrapers; overheating. | Switch to chrome-safe tools and cleaners. Damaged chrome cannot be repaired in place — consult the manufacturer. |
Energy use and running costs
At its rated idle input of about 840 W, every hour the Imperial ITG-48-E sits hot but empty costs roughly $0.14 at $0.17 per kWh. If the plate idles for 6 hours of a 12-hour day, 312 days a year, that adds up to about 1,572 kWh — $267 a year spent on standby heat alone.
During cooking, 77% of the energy the griddle consumes ends up in the food; the remaining 23% heats the plate edges, the kitchen and the exhaust air. A higher efficiency lowers the energy bill and the heat load your hood and air conditioning must remove.
Actual costs depend heavily on how many zones are on, the plate temperature, the menu and your local utility rates. Turning off unused zones during slow periods typically saves more than any other habit.
Frequently asked questions
How big is the cooking surface on the Imperial ITG-48-E?
The certification record lists 4 sq. ft. of cooking surface alongside plate dimensions of 4 ft by 2.5 ft — figures that do not fully agree with each other. Confirm the exact plate size on the manufacturer's specification sheet before planning the line.
Is the Imperial ITG-48-E gas or electric?
It is an electric griddle. It must be connected by a licensed electrician to a dedicated circuit matching the voltage, phase and amperage on the data plate, and installed under a code-compliant exhaust hood.
How efficient is the Imperial ITG-48-E?
It tested at 77% cooking-energy efficiency with a production capacity of 30 lb of food per hour under the standard ASTM griddle test.
How much does it cost to keep the Imperial ITG-48-E hot between orders?
Its idle input is about 840 W, which costs roughly $0.14 per idle hour. At 6 idle hours a day for 312 days a year, that is about $267 annually at our assumed $0.17/kWh rate.
What is the plate on the Imperial ITG-48-E made of, and does it need seasoning?
The certification record describes the plate as "Stainless steel/chrome" (chrome-finished stainless steel). Chrome surfaces do not need traditional seasoning, but they must be cleaned only with chrome-safe scrapers and cleaners — abrasives destroy the finish.
Is the Imperial ITG-48-E ENERGY STAR certified?
Yes. It appears on the ENERGY STAR list of certified commercial griddles, with a certification date of October 25, 2012.
Sources and disclaimer
Specifications on this page come from the ENERGY STAR certified commercial griddles dataset published by the U.S. Environmental Protection Agency (record certified October 25, 2012), retrieved October 7, 2026.
The setup, operating, maintenance and troubleshooting guidance is written by ManualHarbor's editors for this specific product type and configuration. It is an independent guide — not a reproduction of the manufacturer's manual — and ManualHarbor is not affiliated with Imperial. Always follow the safety instructions, installation requirements and warranty terms supplied with your unit, and contact Imperial or an authorized service provider for warranty repairs and replacement parts.
Running-cost figures use assumed U.S. average utility prices and are estimates for comparison only. See our editorial methodology for details.
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