Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused heat distribution and simultaneous multitasking capacity, allowing kitchens to maintain output without compromising cook control or schedule demands. Designed for high-volume foodservice, the unit pairs six high-output open burners with a left-side 24-inch griddle and dual ovens to support continuous production across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent; scrub griddle with a non-abrasive pad and degreaser, then season. Clean oven interiors with a commercial oven cleaner; rinse and dry. Vacuum condenser and wipe stainless steel with a soft cloth and approved cleaner. Check seals and knobs for wear; replace if cracked. Maintain weekly deep cleans to prevent grease fires, equipment failure, and failed inspections.#@@#Additional Info#@#Jade’s JBR-24G-6-2436-NG range offers 288,000 BTU from six 30,000 BTU burners and a 24" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused heat distribution and simultaneous multitasking capacity, allowing kitchens to maintain output without compromising cook control or schedule demands. Designed for high-volume foodservice, the unit pairs six high-output open burners with a left-side 24-inch griddle and dual ovens to support continuous production across multiple stations.
#@@# Open Burners#@#
Six open burners each produce 30,000 BTU, providing consistent, high-intensity heat for rapid searing, boiling, and pan work. Chefs gain predictable flame response, reducing cook time and supporting the simultaneous preparation of multiple menu items.
#@@# Left Griddle#@#
A 24-inch griddle with 1-inch plate thickness furnishes a large, flat cooking surface ideal for proteins, eggs, and sandwiches. Staff achieve uniform contact heat and rapid recovery between batches, minimizing downtime during peak service.
#@@# Dual Oven Configuration#@#
The range includes one 36-inch standard oven and one 24-inch space-saver oven, enabling parallel baking and roasting operations. Operators can schedule staggered cooking loads and maintain product turnover without cross-contamination or long hold times.
#@@# Manual Controls#@#
Manual control knobs deliver direct adjustment of flame and griddle output for immediate response to chef input. Line cooks can adapt heat precisely during service without electronic latency, aiding consistent plating times.
#@@# Stainless Construction#@#
Stainless steel front, sides, tray bed, and stub back provide corrosion resistance and simplify cleaning in busy kitchens. Maintenance crews can access removable components quickly, reducing service intervals and preserving appearance.
#@@# Commercial Certification#@#
The unit meets CSAus and NSF certifications to align with regulatory requirements for commercial kitchens.
#@@#Delivery Details#@#
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• 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 and griddle daily; remove debris and carbon with a brass brush and wipe surfaces with a mild detergent solution to prevent flare-ups and corrosion. Calibrate pilot lights and confirm natural gas connections for leaks using a soap test monthly. Tighten loose fittings every quarter and replace worn gaskets or door seals promptly. Degrease oven interiors weekly and verify oven racks and chrome-plated rack alignment to maintain even cooking performance.
