Stop compromising output for throughput. This liquid propane bistro range delivers focused heat, integrated charbroilers, and a cabinet base to meet restaurant demands. Commercial kitchens gain 180,000 BTU of controlled power across a 72" footprint, engineered for continuous service and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Remove grates and radiants; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front and sides with mild detergent, rinse, and dry to prevent streaks. Clean charbroiler tray bed and stub back vents to remove grease buildup. Inspect seals and manual controls for grime and wipe clean. Restore gas connection only after all parts are fully dry.#@@#Additional Info#@#The Jade JBR-72B-LP 72" liquid propane bistro range delivers 180,000 BTU with a charbroiler top, cast iron grates, manual controls, stainless steel front, cabinet base, stub back vent, 6" legs, NSF and CSAus certified, 700 lbs shipping weight.#@@#General Info#@#Description #@#
Stop compromising output for throughput. This liquid propane bistro range delivers focused heat, integrated charbroilers, and a cabinet base to meet restaurant demands. Commercial kitchens gain 180,000 BTU of controlled power across a 72" footprint, engineered for continuous service and easy maintenance.
#@@# Heavy-Duty Charbroiler#@#
The charbroiler section concentrates searing capacity for high-volume protein production. Cast iron radiants and grates retain heat under load, producing consistent char marks and reducing temperature fluctuation.
#@@# Precision Manual Control#@#
Manual controls provide incremental heat adjustment, enabling chefs to set exact levels for simultaneous tasks. Operators achieve repeatable results without digital complexity, supporting rapid line changes.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, tray bed, and stub back resist corrosion and simplify cleaning. Smooth surfaces reduce bacterial harborage and maintain a professional appearance in high-traffic environments.
#@@# Cabinet Base Storage#@#
The cabinet base stores pans, tools, and supplies within the equipment footprint to streamline service flow. Staff access reduces transit time and protects inventory from spills.
#@@# Commercial Venting Design#@#
A stub back vent integrates with existing exhaust systems while minimizing wall modifications. This design efficiently captures combustion products and grease particulates in busy layouts.
#@@# Adjustable Leveling Legs#@#
Six-inch adjustable legs compensate for uneven floors to maintain stability and safe operation. Proper leveling preserves oven alignment and prevents wear on burners and grates.
This model complies with NSF and CSAus certifications and is designed for freestanding use in professional kitchens. Its liquid propane configuration is ideal for locations without natural gas, while the 72" width maximizes space efficiency in restaurants, hospitals, universities, bars, and other large-scale food service venues.
#@@#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 for leaks using a soap solution; tighten fittings per manufacturer torque specifications. Clean charbroiler grates and cast iron radiants after each service day; soak grates in warm, soapy water and remove carbon with a brass brush. Vacuum the stub back vent and tray bed weekly to prevent grease accumulation. Lubricate control shafts semiannually and verify manual control calibration. Replace worn gaskets and confirm CSA and NSF fittings remain secure.
