Stop sacrificing throughput for consistent searing and yield. This double-deck infrared banquet broiler delivers uniform surface heat across large volumes while maintaining control and uptime for busy kitchens. Operators benefit from repeatable char and reduced cook times, supported by commercial-grade construction and serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the broiler and shut off the gas. Remove grids and drip trays; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe infrared tiles gently with a damp cloth. Vacuum blower housing and condenser areas to remove grease; use degreaser on stainless steel and rinse. Inspect seals and burners for carbon buildup; clean with a soft brush. Reassemble when dry and reconnect power and gas. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#The Jade JBB-236-NG Titan broiler delivers 208,000 BTU from dual decks with four infrared burners each, stainless steel front and sides, 115v power at 2 amps, CSA and NSF certified, and is designed for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent searing and yield. This double-deck infrared banquet broiler delivers uniform surface heat across large volumes while maintaining control and uptime for busy kitchens. Operators benefit from repeatable char and reduced cook times, supported by commercial-grade construction and serviceable components.
#@@# Front Stainless Construction#@#
The unit features stainless steel on the front and sides to resist corrosion and simplify sanitation routines. Cleaning crews can access smooth surfaces and fasten points without special tools, minimizing downtime for daily maintenance.
#@@# Infrared Burners#@#
Each deck contains four infrared burners fitted with ceramic tiles to concentrate radiant heat and promote rapid sear development. Chefs achieve predictable Maillard reactions across product runs while decreasing energy lost to convective waste.
#@@# Double Deck Capacity#@#
A two-deck configuration doubles throughput in the same floor footprint, supporting continuous cook cycles during peak periods. Kitchen managers can stage loads on separate decks to stagger finish times and maintain consistent service flow.
#@@# Roll-Out Grid Carriages#@#
Roll-out grid carriages enable staff to load and unload heavy products safely and quickly while maintaining burner alignment. Operators reduce handling time and exposure to hot zones, enhancing crew safety and throughput.
#@@# High-Volume Blower#@#
An integrated high-volume blower ensures consistent air movement across the infrared elements to stabilize temperature distribution and prevent cold spots. Line cooks achieve uniform color and texture across pans and racks without manual repositioning.
#@@# Serviceable Trays And Grids#@#
Each deck includes a lift-out grid and a removable drip tray to capture runoff and simplify cleaning cycles. Maintenance teams can replace or clean these components without disassembling the heating assembly, shortening preventive service intervals.
#@@#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#@#Perform scheduled cleaning of ceramic infrared tiles and remove food debris after each service to preserve heat transfer. Inspect and clean the high-volume blower and motor vents weekly to prevent airflow restrictions. Drain and empty drip trays daily; sanitize with approved detergent and rinse thoroughly. Check gas fittings and flexible connectors monthly for leaks using soap solution. Verify door seals and level legs quarterly and tighten hardware as required.
