Stop sacrificing speed for consistent melt quality. This wall-mounted propane cheesemelter delivers focused infrared heat and reliable manual controls to produce uniform browning across continuous runs. Designed for high-volume sandwich lines and front-of-house finishing, it balances capacity with a compact wall-mount footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool before cleaning. Remove racks and wipe loose debris with a nylon brush. Mix mild detergent in warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive pad. Flush drip trays and bottom shelf; dry thoroughly to prevent corrosion. Clean burners and infrared elements gently; avoid soaking ignition parts. Degrease vents and exteriors regularly to reduce fire risk, lower energy use, and meet CSA and inspection standards.#@@#Additional Info#@#Jade's JBR-CM48-WM-LP 48" liquid propane cheesemelter delivers 40,000 BTU via infrared burners, manual controls, and one rack position; stainless steel, 2" insulated shelf, heavy brackets, 11700 Watts, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistent melt quality. This wall-mounted propane cheesemelter delivers focused infrared heat and reliable manual controls to produce uniform browning across continuous runs. Designed for high-volume sandwich lines and front-of-house finishing, it balances capacity with a compact wall-mount footprint.
#@@# Infrared Heating#@#
Infrared burners provide direct, even heat that reduces hold time and prevents localized scorching. Operators achieve consistent melt and browning across the full 48-inch width while using a 40,000 BTU input for rapid recovery.
#@@# Manual Controls#@#
Infinite manual control knobs let staff dial output precisely for different cheese types and product loads. Chefs can adjust heat instantly without complex programming, shortening setup time between menu items.
#@@# Wall Mounting#@#
Heavy gauge wall brackets enable secure installation that frees counter space and places finishing equipment at operator height. Technicians find mounting straightforward, and kitchens maintain clear prep surfaces beneath the unit.
#@@# Stainless Construction#@#
Front, sides, top, and bottom use stainless steel for corrosion resistance and simplified cleaning. Foodservice teams can clean visible surfaces quickly while meeting sanitation protocols and preserving the unit's appearance.
#@@# Insulated Shelf#@#
The two-inch thick insulated bottom shelf limits heat transfer to mounting surfaces and improves thermal efficiency. Facilities reduce heat load to surrounding equipment and protect wall finishes during prolonged operation.
#@@# Compact Capacity#@#
One rack position across a 48-inch working width maximizes throughput for high-volume production without requiring large floor footprints. Managers can scale output using continuous racks while maintaining precise finishing control.
CSA and NSF certifications validate safety and sanitation compliance for commercial environments.
#@@#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 and standing pilot weekly; remove debris and verify flame stability to ensure consistent infrared output. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth after service to prevent corrosion. Check wall brackets and fasteners monthly and tighten to maintain safe mounting. Measure gas connections for leaks using approved solution; replace worn fittings immediately. Calibrate manual controls periodically for uniform heat distribution.
