Built for high-volume cooking, this radiant broiler delivers focused searing and consistent thermal performance. Designed for fast throughput without sacrificing char quality, it provides 90,000 BTU of natural gas heat across a 36" modular footprint. Stainless steel front and sides resist corrosion and simplify cleaning in institutional, hospital, campus, and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the broiler cool. Remove grids and ceramic radiants; soak grids in warm, soapy water and scrub with a non-metal brush. Wipe interior surfaces and lift-out components with a mild detergent, then rinse and dry. Clean exterior stainless steel with a non-abrasive cleaner following the grain. Vacuum oven cavity and vents; clean condenser coils if present. Inspect seals and bolts. Regular cleaning prevents sickness, reduces fire risk, cuts energy use, and avoids breakdowns.#@@#Additional Info#@#The Jade JMHBR-36H-NG broiler delivers 90,000 BTU with ceramic radiants, roll-out grid carriage, stainless steel front, modular design, warming oven, NSF/CSAus certified, natural gas, 36" width, 600 lbs shipping weight.#@@#General Info#@#Description #@#
Built for high-volume cooking, this radiant broiler delivers focused searing and consistent thermal performance. Designed for fast throughput without sacrificing char quality, it provides 90,000 BTU of natural gas heat across a 36" modular footprint. Stainless steel front and sides resist corrosion and simplify cleaning in institutional, hospital, campus, and hospitality settings.
#@@# Radiant Heat System#@#
Ceramic radiants produce intense, even infrared heat for rapid searing and consistent char. Operators achieve repeatable cook profiles for steaks, chops, and poultry with fewer flare-ups than open-flame units.
#@@# High Heat Output#@#
With 90,000 BTU, the unit supports continuous service and quick recovery between loads. Kitchens maintain target temperatures during peak times, reducing cycle time and improving throughput.
#@@# Modular Single Deck#@#
The 36" single-deck design integrates into range-match lines and supports scalable layouts. Chefs combine modules to expand capacity while maintaining consistent controls and service access.
#@@# Roll-Out Grid Carriage#@#
A counter-balanced roll-out grid carriage simplifies loading and unloading heavy trays while improving ergonomics. Lift-out grids allow quick cleaning and service without special tools.
#@@# Integrated Warming Oven#@#
The warming oven beneath the broiler holds product at controlled temperatures to preserve texture and finish before service. Staff stage plated items or maintain cooked product safely during rush periods.
#@@# Sanitary Stainless Construction#@#
Stainless steel front and sides provide durability for high-use environments and frequent cleaning. NSF and CSAus certifications ensure compliance with sanitation and safety standards.
Dimensions and service: the unit measures 36" wide, 50" high, and 36.25" deep, weighing about 600 pounds. It suits schools, hospitals, bars, and restaurants needing robust charbroiling performance and easy maintenance.
#@@#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 ceramic radiants weekly for cracking and replace damaged units immediately to maintain consistent heat output. Clean grease from lift-out grids and counter balanced roll-out grid carriage after each service; soak grids in warm, soapy water and use a nonabrasive brush. Degrease warming oven interior monthly and verify door seals for wear. Flush burner orifices quarterly and confirm proper Natural Gas pressure per manufacturer specifications.
