Stop sacrificing versatility for compact size. This 24-inch natural gas bistro range delivers focused heat where you need it, combining a high-output charbroiler with a cabinet base and a durable stainless steel exterior to support continuous service in tight kitchens. Operators gain 65,000 BTU of controlled gas power and manual controls that let staff match flame to technique without complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range fully. Scrape charbroiler grates and trays of debris, then degrease with a commercial degreaser diluted per label using gallons or liters as specified. Wipe stainless front and sides with a soft cloth and non-abrasive cleaner. Clean vent stub and smoke-ejector passages to reduce fire risk. Inspect seals and controls; tighten fasteners. Rinse components, dry completely, and restore gas connection after leak testing.#@@#Additional Info#@#Jade JBKC-24-NG is a 24" freestanding natural gas bistro range with a 65,000 BTU charbroiler, cast iron grates, manual controls, smoke-ejector, stainless steel front and sides, cabinet base, and 6" adjustable legs; NSF and CSA certified, 450 pounds.#@@#General Info#@#Description #@#
Stop sacrificing versatility for compact size. This 24-inch natural gas bistro range delivers focused heat where you need it, combining a high-output charbroiler with a cabinet base and a durable stainless steel exterior to support continuous service in tight kitchens. Operators gain 65,000 BTU of controlled gas power and manual controls that let staff match flame to technique without complexity.
#@@# Charbroiler Top#@#
Place a cast iron charbroiler on the top for direct high-heat grilling and searing. Operators receive consistent surface contact and reliable heat transfer across the grates, enabling repeatable char and grill marks during peak service.
#@@# Manual Controls#@#
Rely on infinite manual controls to set flame precisely for each cook cycle. Chefs adjust heat quickly and intuitively without electronic menus, reducing training time and lowering failure points in busy operations.
#@@# Stainless Exterior#@#
Specify stainless steel front and sides to resist corrosion and simplify cleaning routines. Kitchen teams wipe surfaces quickly, maintaining a sanitary environment that meets NSF standards.
#@@# Cabinet Base#@#
Store pans and tools in the integrated cabinet base to free surrounding workspace. Staff retrieve cookware and supplies at the point of use, improving line flow and reducing steps during meal assembly.
#@@# High Output BTU#@#
Utilize 65,000 BTU total power to achieve rapid searing and maintain plateful throughput. Restaurants and bars reach target cook temperatures faster, shortening hold times and limiting quality variation between orders.
#@@# Field Serviceability#@#
Install a stub back vent and 6-inch adjustable legs for flexible placement and leveling on uneven floors. Service technicians access components more easily during maintenance, and operators position the unit to meet back-of-house layouts and ventilation constraints.
CSA and NSF certifications validate compliance with recognized safety and sanitation requirements.
#@@#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 gas connections monthly and tighten fittings to prevent leaks. Clean charbroiler grates after each shift with a stainless brush and foodservice solvent; remove char and grease from the tray bed to avoid flare-ups. Flush burner ports quarterly and clear obstructions; verify flame pattern and adjust air shutter for stable blue flames. Wipe stainless steel surfaces with mild detergent and a nonabrasive cloth; polish with an approved product.
