This floor model natural gas griddle ensures steady production while operators maintain direct manual control, enabling efficient output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the griddle cool. Scrape grease and food debris with a flat scraper, then wipe the 1" smooth steel plate with a cloth dampened in warm water and mild detergent. Clean side and rear splash guards, legs, and undershelf with non-abrasive cleaner. Empty and degrease drip tray after each service. Check pilot tips and burners; remove buildup with a soft brush. Rinse, dry completely, and restore gas only when fully dry to prevent fires and corrosion.#@@#Additional Info#@#The Jade JGM-2460-F-NG 60" stainless steel griddle offers 150,000 BTU of natural gas power on a 1" smooth steel plate; features manual controls, five burners, 3" splash guards, 25" legs with undershelf, 500 pounds, CSA and NSF certified.#@@#General Info#@#Description #@#
This floor model natural gas griddle ensures steady production while operators maintain direct manual control, enabling efficient output.
The smooth steel plate stabilizes temperature under heavy load, allowing for predictable searing and consistent contact heat across the cooking surface.
A total of 150,000 BTU supplies rapid recovery when cooks add product and supports sustained high-volume cooking schedules. Managers will notice fewer service delays thanks to strong, continuous heat delivery.
Five separately controlled burners create multiple heat zones for simultaneous tasks such as searing, griddling, and holding. Line cooks optimize workflow by assigning functions to discrete zones without cross-interference.
Stainless steel exterior panels and a high stainless side and rear splash minimize corrosion and simplify cleaning, extending service life in commercial environments. Maintenance teams will perform faster wipe-downs and preserve equipment appearance longer.
A floor model layout with legs and an undershelf offers stable placement and useful storage for pans and tools beneath the unit. Facility planners benefit from convenient access during routine maintenance and efficient use of kitchen footprint.
The unit meets CSAus and NSF standards, confirming compliance with safety and sanitation requirements for commercial cooking equipment. Procurement and compliance officers will rely on documented approvals during inspections and spec reviews.
#@@#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 cooking surface daily and scrape debris while the plate remains warm but not hot; use a stainless scraper to avoid gouging the 1" smooth steel plate. Degrease weekly with food-safe solvent, rinse with warm water, and dry thoroughly to prevent corrosion. Calibrate burners monthly by checking flame pattern on all five burners and adjust pilot tips for consistent 150,000 BTU output. Tighten gas fittings and verify CSA and NSF compliance records annually.
