# Ikon Gas Ranges, Griddles and Charbroilers: Use and Care

> How to install, light, season, clean and troubleshoot Ikon gas restaurant ranges, griddles and radiant charbroilers, from Ikon's own manuals.

How-to by Norpex. Published 2026-10-15, updated 2026-10-15.
Canonical: https://norpex.ca/guides/ikon-gas-ranges-griddles-and-charbroilers

![Countertop radiant gas charbroiler](https://norpex.ca/m/95/64/9564bb8b4bbccb88c3de60ae5832b67c71774d9321419636e897fa428597565d.jpg)

Pictured: [IKON COOKING – 12″ Radiant Gas Broiler – IRB-12](https://norpex.ca/product/ikon-cooking-12-radiant-gas-broiler-irb-12)

This guide covers proper installation, daily operation, seasoning, cleaning, and basic troubleshooting for Ikon gas restaurant ranges, countertop griddles (manual and thermostatic), and radiant charbroilers, based on the manufacturer's manuals.

## Key takeaways

- All gas connections, conversions, and regulator installations must be performed by a qualified, licensed installer in accordance with local codes.
- Clearances from combustible construction are 12 inches at the sides and 10 inches at the rear for ranges; griddles need 6 inches at the back and sides from combustible construction, and the IRB charbroilers go on non-combustible surfaces only.
- Season griddle plates with a thin film of cooking oil at low heat (300–350°F) before first use and after every cleaning to prevent sticking and corrosion.
- Clean griddle and charbroiler surfaces daily with a wire brush or griddle stone; never use abrasive cleaners on stainless steel exteriors.
- For any service beyond basic troubleshooting, contact the manufacturer’s authorized service network; for model-specific questions, ask Norpex.

## Installation requirements

Proper installation is critical for safety and performance. Ikon’s installation and operation manuals for gas restaurant ranges (models IR-4-24, IR-6-36, IR-10-60, IR-6B-24MG-60, IR-6B-24RB-60, IR-6B-24TG-60), thermostatic griddles (ITG24, ITG36, ITG48, ITG60), manual griddles (IMG12, IMG24, IMG36, IMG48, IMG60), and radiant charbroilers (IRB12, IRB24, IRB36, IRB48) all stress that a qualified, licensed installer must handle gas connections and conversions to local code.

Clearances: For gas restaurant ranges, the manual requires a minimum clearance from combustible construction of 12 inches at the sides and 10 inches at the rear; from non-combustible construction, 0 inches at the sides and 6 inches at the rear. A minimum front clearance of 40 inches is needed for servicing. The griddle manual gives 6 inches at the back and sides from combustible construction and 0 inches from non-combustible construction. The IRB charbroiler manual allows installation on non-combustible surfaces only, with 0 inches at the sides, 6 inches at the rear and 4 inches at the floor.

Gas supply and regulator: Each range is factory-equipped for natural gas and includes a convertible regulator that must be field-installed. The natural gas regulator is preset for 5 inches W.C. (water column); propane regulators are preset for 10 inches W.C. The regulator must be mounted horizontally with the arrow pointing in the direction of gas flow. For thermostatic griddles, the supplied regulator is preset at 4 inches W.C. for natural gas, with a supply pressure of 7–9 inches W.C. (natural) or 11–12 inches W.C. (propane). Manual griddles and charbroilers also come with a regulator factory set at 4 inches W.C. for natural gas or 10 inches W.C. for propane. All units require a gas shutoff valve upstream and a leak check using soap and water solution—never an open flame.

Leveling and restraint: Ranges must be leveled front-to-back and side-to-side using the adjustable legs; place a level on an oven rack. Griddles and charbroilers have adjustable feet with up to one inch of adjustment. If the appliance is mounted on casters, a flexible connector and quick-disconnect device compliant with ANSI Z21.69/CSA 6.16 must be used, along with a restraining device attached to the rear of the unit to limit movement. The manuals caution that if disconnection is necessary, turn off the gas supply first.

## Lighting pilots and daily operation

Open top burners (ranges): According to the gas restaurant range manual, turn the main gas supply on, wait 30 seconds, and use a long lighter or taper to light the open top pilot. If the pilot fails to light, turn the main gas off, wait 5 minutes, and repeat. Then turn one burner valve on to purge air from the line, then off. For nightly shutdown, turn the burner valve off; the pilot remains lit. For complete shutdown, turn the main gas supply off.

Standard oven (ranges): Light the open top pilots first. Turn the oven thermostat to OFF, remove the lower panel, depress the red button on the safety valve, and light the pilot through the observation area. Hold the button for at least 30 seconds, then release; the pilot should stay lit. Replace the panel and set the thermostat to the desired temperature. Preheat the oven for 25 minutes. For idle periods, turn the thermostat down to 250°F or OFF.

Manual griddles (IMG series): The IMG manual instructs to ensure all knobs are OFF, close the main gas valve for 5 minutes to clear any gas, then open it. Light and hold an ignition source at each pilot through the holes in the front panel. Adjust the pilot flame to about 1/2 inch height using a screwdriver on the pilot valve. Turn the burner knob to ON; the flame can be adjusted between ON and OFF. Preheat for 15–20 minutes before cooking. Shutdown: turn the knob to OFF; the pilot will extinguish.

Thermostatic griddles (ITG series): The ITG manual describes a standing pilot system with a safety valve. Turn the main gas shut-off and all thermostats to OFF, wait 5 minutes. Turn the main gas on. Depress and hold the safety valve button while lighting the corresponding pilot through the sight hole (using an outside ignition source). Hold for about 45 seconds, then release. Repeat for each pilot. Once lit, set the thermostat to the desired temperature. Preheat for 20–25 minutes. For shutdown, turn thermostats OFF; pilots remain lit. For extended shutdown, shut off the main gas supply and coat the griddle plate with vegetable oil.

Radiant charbroilers (IRB series): The IRB manual’s lighting procedure is similar to the manual griddle. Ensure knobs are OFF, close the main gas valve for 5 minutes, then open. Light each pilot through the front holes or top grate (remove radiants first). Adjust pilot flame to 1/2 inch. Turn the burner knob to ON and adjust flame. Preheat for 15–20 minutes. When first heated, the charbroiler will smoke until manufacturing oils burn off; running at maximum for an hour is usually sufficient. Place radiants in their slots centred over the burners, and position cooking grates with grid bars angled toward the front to guide fat into the grease trough.

## Seasoning a griddle

All Ikon griddles—whether manual or thermostatic—require seasoning to create a non-stick surface and prevent rust. The manuals for the IR range (with optional griddle), ITG thermostatic griddle, and IMG manual griddle provide similar instructions.

Heat the griddle to a low temperature: the IR manual says a low burner setting; the ITG and IMG manuals specify 300–350°F. Pour about one ounce of cooking oil per square foot of griddle surface. Using an insulated cloth, spread the oil into a thin, even film over the entire surface. Wipe off any excess oil. Repeat this procedure 2 to 3 times (or until the surface has a slick, mirror-like finish).

Season a new griddle before first use and again after every thorough cleaning. The manuals caution that the griddle plate is steel and can be scored or dented by careless use of a spatula; avoid tapping the spatula on the surface to knock off food.

## Cleaning procedures

Ranges: The range manual states: do not use scouring powder or abrasives. Clean only with a soft cloth and mild detergent solution. The vent should be checked every six months for obstructions when cool.

Griddles (manual and thermostatic): Daily, empty the grease drawer and clean the griddle surface with a wire brush or flexible spatula. Once a day, thoroughly clean the backsplash, sides, and front. Wash the grease drawer like a cooking utensil. Weekly (or more often if usage is high), clean the griddle surface thoroughly while still warm (not hot) using a griddle stone, screen, or Scotch Brite pad, rubbing with the grain of the metal. A mild detergent may be used, but it must be rinsed off completely with clear water. After cleaning, re-season the griddle. Never use ice on the griddle plate, as it may damage the plate. For stainless steel surfaces, use a damp cloth and polish with a soft dry cloth; to remove discoloration, use a non-abrasive cleaner.

Charbroilers: The IRB manual provides a detailed cleaning routine. Daily, clean the body with a non-abrasive cleaner and soft cloth. For grates and radiants, place grates on the broiler with grid bars horizontal facing down, turn the broiler on for approximately 45 minutes, then turn off and let cool for 20 minutes. Clean top and bottom surfaces of grates with a wire brush to remove fats and carbonized grease; clean channels with a scraper. Remove grates and clean the top surface of radiants with a wire brush (they may be cleaned in place). Do not cover the top of the grates during burn-off, as this can cause warping and damage to valves and knobs. Remove the catch tray daily and discard waste. Burner ports should be kept clean; use a wire brush or a sharp-pointed metal instrument to clear ports. The regulator vent must be checked monthly to ensure it is not blocked.

## Troubleshooting common issues

The manuals include troubleshooting tables that help operators identify and address common problems before calling for service. For gas restaurant ranges, the oven section lists issues such as too much bottom heat (possible causes: insufficient ventilation, improper fluing, thermostat bypass setting, thermostat out of calibration, fluctuating gas pressure), uneven baking side-to-side (range not level, oven burner or baffles improperly installed, warped pans), uneven baking front-to-rear (overactive flue, not level, door not closing properly), dried-out products (temperature too low, baking time too long, thermostat calibration), and pilot outage (pilot flame too low, restriction in pilot orifice, problem with shutoff valve, fluing problems, low pressure, improper gas line sizing). Top burner issues include improper combustion (poor ventilation, door fit, oven door left open, excessively large pots) and poor ignition (insufficient input, poor air-gas adjustment, restriction in pilot orifice or main burner ignition port).

For manual griddles, thermostatic griddles, and charbroilers, the troubleshooting tables are similar. If the unit does not light, check that the main gas line is open and the pilot is lit; if unknown, call for service. If the flame is too high or too low, adjust the control knob. If the pilot will not stay lit, the flame may be too low—adjust the pilot flame height—or the pilot tube may be clogged and need replacement by a service technician. A strong gas smell indicates a main gas line leak: turn off the main gas valve immediately, do not light any flame or operate electrical switches, and call the fire department if necessary, then call for service. Slow heating may be due to carbon build-up; clean the unit. If the gas type needs conversion from natural gas to propane, contact an authorized servicer—do not attempt conversion yourself.

Always refer to the specific manual for your model for complete troubleshooting steps. If the problem persists, contact the manufacturer’s authorized service agency.

## Service and support

For any repair, service, or parts needs, contact the manufacturer’s authorized service network. The manuals state that when calling for service, have the model number, serial number and manufacture date (MD) ready. Do not attempt repairs or gas conversions yourself; these must be performed by a qualified technician.

For questions about which Ikon model best fits your kitchen, or to clarify specifications, ask Norpex. Norpex is an online store and does not perform installations or repairs.

## Common questions

### What are the clearance requirements for Ikon gas ranges?

For combustible construction, 12 inches at the sides and 10 inches at the rear; for non-combustible, 0 inches sides and 6 inches rear. A 40-inch front clearance is needed for service.

### How do I light the pilot on an Ikon thermostatic griddle?

Turn off all thermostats and the main gas, wait 5 minutes. Turn on the main gas, depress and hold the safety valve button while lighting the pilot through the sight hole, hold for 45 seconds, then release. Repeat for each pilot.

### How often should I season the griddle?

Season before first use and after every thorough cleaning. Heat to 300–350°F, apply a thin film of oil (about 1 oz per sq ft), wipe off excess, and repeat 2–3 times until slick.

### What should I do if I smell gas near the equipment?

Immediately shut off the main gas valve, extinguish all flames, do not operate electrical switches, and call 911. Then contact a qualified service technician.

### Can I convert my Ikon appliance from natural gas to propane myself?

No. Gas conversion must be performed by a certified/licensed technician. The conversion kit is included, but the procedure involves changing orifices and adjusting the regulator, which requires professional expertise.

## Related guides

- [Commercial Range Buying Guide: Gas vs Electric, Burners and Bases](https://norpex.ca/guides/commercial-range-buying-guide)
- [Griddle vs Charbroiler: Flat-Top, Grill or Salamander for Your Menu](https://norpex.ca/guides/griddle-vs-charbroiler)

## Shop the catalogue

- [Gas Range](https://norpex.ca/products/gas-range)
- [Griddles](https://norpex.ca/products/griddles)
- [Charbroilers](https://norpex.ca/products/charbroilers-grills-and-broilers)