Stop sacrificing throughput for chargrill performance. This 48" liquid propane modular charbroiler range delivers 120,000 BTU of concentrated heat in a compact footprint, designed to sustain continuous high-volume chargrilling without compromising control or service cadence. Foodservice teams benefit from rugged construction and predictable heat management that integrates seamlessly with modular line layouts for streamlined kitchen flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool fully before cleaning. Scrape charbroiler grates and cast iron radiants to remove debris, then soak grates in hot water with degreaser. Wipe stainless steel front and sides with non-abrasive cleaner and soft cloth. Clean tray bed and stub back vents of grease buildup to reduce fire risk. Vacuum condenser coils if present and inspect seals. Rinse, dry thoroughly, and reconnect gas only when dry and secure.#@@#Additional Info#@#Jade's JBR-48B-M-LP 48" liquid propane charbroiler delivers 120,000 BTU with cast iron radiants, stainless steel front, manual controls, stub back vent, NSF and CSA approvals, and a 615-pound base for heavy-duty use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for chargrill performance. This 48" liquid propane modular charbroiler range delivers 120,000 BTU of concentrated heat in a compact footprint, designed to sustain continuous high-volume chargrilling without compromising control or service cadence. Foodservice teams benefit from rugged construction and predictable heat management that integrates seamlessly with modular line layouts for streamlined kitchen flow.
#@@# Stainless Steel Construction#@#
This unit features stainless steel front and sides that resist corrosion and simplify sanitation workflows. Facilities maintain a consistent appearance and reduce long-term maintenance costs through durable exterior panels that withstand heavy daily use.
#@@# High Heat Output#@#
The system produces a total of 120,000 BTU, enabling rapid searing and sustained char performance across the 48" cooking surface. Operators achieve consistent grill marks and faster cook cycles, enhancing throughput during peak service periods.
#@@# Cast Iron Grates#@#
Engineers fitted cast iron radiants and grates to maximize heat retention and ensure even distribution at the cook surface. Chefs maintain stable temperatures for protein-focused menus while minimizing flare-ups and thermal variance between zones.
#@@# Modular Configuration#@#
Designers built the unit as a modular base to integrate with adjacent equipment and line configurations. Kitchen managers can easily adapt line layouts, scaling capacity by combining modules without sacrificing ventilation or service access.
#@@# Manual Control System#@#
The range employs infinite manual controls that allow for precise flame adjustment on demand for incremental heat tuning. Line cooks can respond quickly to changing cook loads, minimizing product rejects and maintaining consistency across shifts.
#@@# Stub Back Vent#@#
The stub back vent simplifies installation into existing hood systems and maintains required clearances for commercial use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates daily; remove debris and scrape drip trays after each service to prevent flare-ups and maintain heat transfer. Clean cast iron radiants and grates with a stiff brush and apply light oil while warm to prevent rust. Flush and inspect gas connections monthly; tighten fittings and test for leaks with soapy solution. Descale stainless steel surfaces with nonabrasive cleaner and polish to resist stains.
