Stop sacrificing output for consistency. This 60-inch natural gas restaurant range delivers sustained heat across ten open burners while maintaining precise manual control, enabling busy kitchens to run multiple stations without compromise. Operators gain a reliable combination of high thermal capacity and serviceable construction that supports continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power before cleaning. Scrape burner grates and wipe with warm, soapy water; rinse and dry. Remove oven racks and clean with degreaser; scrub interior surfaces and vacuum loose debris. Clean grease from pilot and burner ports with a soft brush. Degrease stub back, sides, and tray bed; polish stainless steel with nonabrasive cleaner. Inspect door seals and vents; clear condenser-like areas of buildup. Reconnect systems only after all parts are dry.#@@#Additional Info#@#The Jade JBR-10-36-NG is a 60" natural gas bistro range with 330,000 BTU, ten 30,000 BTU burners, manual controls, one oven, one cabinet, stainless steel front, 6" legs, stub back vent, NSF and CSA certified, 735 pounds.#@@#General Info#@#Description #@#
Stop sacrificing output for consistency. This 60-inch natural gas restaurant range delivers sustained heat across ten open burners while maintaining precise manual control, enabling busy kitchens to run multiple stations without compromise. Operators gain a reliable combination of high thermal capacity and serviceable construction that supports continuous daily use.
#@@# Ten Burner Layout#@#
Ten open burners deliver a combined 330,000 BTU, supporting simultaneous high-volume cooking across pans and griddles. Chefs will reduce staging time and maintain consistent sear and boil performance during peak service hours.
#@@# Manual Temperature Control#@#
Manual infinite controls provide direct adjustment of flame intensity for each burner, allowing staff to fine-tune heat for sautéing, simmering, and rapid boiling. Line cooks will respond faster to menu demands without navigating complex electronics, enhancing overall efficiency.
#@@# Standard Oven Capacity#@#
A full-size standard oven integrates under the cooktop to expand production options for roasting, baking, and holding hot plates. Kitchen managers will consolidate equipment footprints and streamline workflows by using a single unit for both top- and bottom-cavity cooking, maximizing kitchen space.
#@@# Enclosed Cabinet Base#@#
A built-in cabinet beneath the oven supplies dry storage for pans, trays, and utensils, optimizing space in compact kitchens. Prep teams will keep service areas organized and maintain faster access to essential tools during shifts, improving overall productivity.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, tray bed, and stub back resist corrosion and withstand frequent cleaning cycles common in commercial kitchens. Maintenance crews will spend less time on repairs and more time on preventive care, extending lifecycle value and ensuring longevity.
#@@#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 daily for food debris and clean with a nonabrasive brush to maintain flame integrity. Drain and clean oven cavity weekly; remove racks and soak in warm, soapy water before scrubbing. Verify gas connections monthly and tighten fittings per CSA guidelines; engage a certified technician for leak tests. Adjust 6" legs to ensure level installation and consistent cooking. Calibrate manual controls quarterly and replace worn gaskets and valves promptly.
