Stop sacrificing throughput for consistent sear and heat control. This upright infrared broiler delivers targeted, high-temperature cooking across a 36-inch deck while maintaining repeatable results for peak service periods. Food service teams gain a modular, stainless steel unit that integrates seamlessly into range-matched lines and handles sustained production without compromising product quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the valve before cleaning. Remove grids and ceramic radiants; soak grids in a degreasing solution. Scrub radiant surfaces gently with a non-abrasive pad. Wipe interior with a 1:100 bleach solution or EPA-approved sanitizer, then rinse with potable water. Clean exterior stainless steel with mild detergent and a soft cloth, following grain. Clean vents and hood filters weekly to reduce grease and fire risk. Dry components fully before restoring gas and power.#@@#Additional Info#@#Jade JMHBI-36-NG offers 36" modular infrared broiling with stainless steel front, single-deck design, roll-out grid carriage, lift-out grids, and 104,000 BTU natural gas heat; CSA and NSF certifications ensure compliance.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent sear and heat control. This upright infrared broiler delivers targeted, high-temperature cooking across a 36-inch deck while maintaining repeatable results for peak service periods. Food service teams gain a modular, stainless steel unit that integrates seamlessly into range-matched lines and handles sustained production without compromising product quality.
#@@# Infrared Heat#@#
Infrared radiants concentrate energy directly to the cooking surface, producing rapid sear and Maillard reaction for consistent char on proteins. Operators achieve shorter cook cycles and reduced moisture loss, improving yield and plate quality during busy shifts.
#@@# High Output#@#
The unit provides 104,000 BTU of natural gas heat, supporting high-throughput operations and rapid recovery between loads. Chefs can run continuous cycles with predictable temperature delivery to meet large ticket volumes efficiently.
#@@# Durable Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation in commercial kitchens. Staff can perform routine cleaning and maintain line appearance with minimal downtime, preserving service reliability and operational efficiency.
#@@# Serviceable Design#@#
A counter-balanced, roll-out grid carriage and lift-out grids allow technicians and operators to access components quickly for cleaning and inspection. Maintenance intervals shrink, and on-site servicing returns the unit to operation faster, reducing lost production hours significantly.
#@@# Modular Installation#@#
The modular base and range-match design allow integration into existing cook lines without major rework. Kitchen planners can position the broiler adjacent to ovens or charbroilers to streamline workflow and consolidate utilities effectively.
#@@# Regulatory Compliance#@#
The broiler meets CSA and NSF standards for commercial cooking equipment, ensuring adherence to safety and sanitation requirements in institutional settings.
#@@#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 ceramic radiants weekly; remove debris and carbon buildup with a nonabrasive brush to sustain infrared output. Verify gas connections monthly and tighten fittings; test for leaks using approved solution and observe for bubbles. Clean stainless steel surfaces with mild detergent and a soft cloth; avoid bleach or abrasive pads. Lubricate roll-out carriage hinges quarterly and confirm counterbalance function. Replace worn gaskets and grids promptly to maintain safe operation.
