This modular natural gas range delivers consistent high-heat performance and heavy-duty construction to keep service moving without compromise. Designed for bistro and restaurant kitchens that require large flat-top cooking capacity, this unit handles continuous, high-volume production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Scrape griddle residue with a plastic scraper, then wash plate with warm water and mild detergent; rinse and dry completely. Clean stainless steel front and sides using non-abrasive cloth and approved cleaner; wipe with grain. Empty and wash drip tray; inspect seals and vents for grease buildup. Degrease stub back and surrounding areas regularly to reduce fire risk and ensure CSA and NSF compliance.#@@#Additional Info#@#Jade's JBR-48G-M-NG 48" natural gas range delivers 96,000 BTU on a 1" polished steel griddle, with manual controls, stainless steel sides, stub back venting, and weighs 705 pounds. CSAus and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
This modular natural gas range delivers consistent high-heat performance and heavy-duty construction to keep service moving without compromise. Designed for bistro and restaurant kitchens that require large flat-top cooking capacity, this unit handles continuous, high-volume production.
The polished steel plate yields rapid heat transfer and an even cooking plane for proteins, sandwiches, and breakfast items. Operators will notice consistent searing and reduced cold spots that improve throughput and product consistency.
A combined BTU rating supplies fast recovery and sustained surface temperature under prolonged load. Chefs can maintain high service rates without temperature sag during peak periods.
Stainless steel front and sides resist corrosion and simplify daily sanitation procedures in commercial kitchens. Maintenance teams will access a durable exterior that withstands rigorous cleaning without cosmetically degrading.
Manual controls provide direct tactile adjustment for precise heat input when operators require immediate response. Kitchen staff will appreciate straightforward control logic that minimizes training time and reduces adjustment errors.
Modular configuration allows integration into existing lineups or combination with other modular elements to expand capability. Facility planners can scale equipment layouts to suit workflow and production increases.
NSF certification and CSAus listing verify compliance with common health and safety standards for commercial food service. Purchasing agents and compliance officers will secure documented approval for commercial kitchen installation.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily to remove debris and prevent flare-ups. Use a stiff scraper to clear the 1" plate while warm, then finish with a soft cloth and approved cleaner for the stainless steel. Verify manual control valves operate smoothly; tighten loose fittings and replace worn knobs. Clean grease tray and stub back vent weekly for airflow. Schedule professional CSA gas leak and pressure inspections biannually. Apply light food-grade oil to the griddle after cleaning.
