When throughput defines service quality, this double-deck banquet broiler ensures consistent, high-output broiling with precise thermal control. Its 194,000 BTU rating enables rapid searing and steady heat across two decks, supporting continuous production for restaurants, hospitals, campuses, and banquets. Stainless steel panels and modular design simplify integration into busy kitchens while meeting CSAus and NSF certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow broiler to cool. Remove grids, drip trays, and lift-out grids. Scrub grids and trays with warm, soapy water and a non-abrasive pad; rinse and dry. Vacuum blower area and clean vents to remove grease buildup. Wipe stainless steel front, sides, and exterior with a mild detergent; rinse and polish dry. Check burner ports and ceramic radiants for debris; clear with soft brush. Inspect seals and legs; tighten as needed. Reconnect gas after unit is fully dry.#@@#Additional Info#@#The Jade JBB-236-IR-LP double-deck banquet broiler delivers 194,000 BTU with liquid propane infrared and ceramic radiant heat, stainless steel front and sides, roll-out grid carriages, 115v power, NSF and CSA approvals.#@@#General Info#@#Description #@#
When throughput defines service quality, this double-deck banquet broiler ensures consistent, high-output broiling with precise thermal control. Its 194,000 BTU rating enables rapid searing and steady heat across two decks, supporting continuous production for restaurants, hospitals, campuses, and banquets. Stainless steel panels and modular design simplify integration into busy kitchens while meeting CSAus and NSF certifications.
#@@# Infrared Top Deck#@#
Infrared burners on the upper deck deliver intense heat, accelerating searing and reducing cook times for high-volume orders. Operators achieve consistent crust and color without extra fuel use.
#@@# Radiant Bottom Deck#@#
Ceramic radiant burners on the lower deck ensure even heat distribution for uniform cooking across racks. Chefs maintain consistent doneness, reducing trim and rework.
#@@# Dual-Deck Configuration#@#
Two independent decks allow simultaneous cooking of different proteins or temperature profiles, enhancing flexibility. Alternating decks for prep and cooldown supports continuous runs.
#@@# High-Volume Blower#@#
An integrated blower ensures steady airflow and exhaust, stabilizing thermal conditions. Consistent airflow minimizes hot spots and improves carryover during extended service.
#@@# Roll-Out Grid Carriages#@#
Roll-out grid carriages enable quick loading, unloading, and maintenance, reducing downtime. Lift-out grids and drip trays streamline cleaning and cut labor time.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, and top resist corrosion and simplify cleaning. Adjustable 6" legs and an enclosed base ensure level installation and secure support on uneven floors.
Specifications include liquid propane operation, 115v/60/1-ph electrical supply at 2.0 amps with cord and plug, 194,000 BTU total, and a freestanding modular footprint of 36" width and 38.25" depth. Unit weight is approximately 1025 pounds. The design excludes a warming oven to maximize broil capacity.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from ceramic radiants and infrared elements to maintain consistent heat output. Clean roll-out grid carriages and lift out grids with warm, soapy water; dry completely before reinstalling. Vacuum the high-volume blower housing monthly and check motor mounting fasteners. Verify propane connections and test for leaks after any service. Adjust 6" legs for level, and replace worn gaskets to preserve seal integrity.
