Stop compromising throughput for consistent cooking performance. This heavy-duty liquid propane sauté station delivers sustained heat and organized workflow for high-volume kitchens, allowing chefs to handle continuous production without interruptions. Designed for modular integration, the unit supports rigorous service demands while maintaining controlled output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool surfaces before cleaning. Remove grates and burners; soak in warm, soapy water and scrub. Wipe stainless steel exterior with mild detergent and a soft cloth. Clean refrigerated rail and pan wells; rinse and dry. Vacuum condenser coils monthly to improve efficiency. Inspect seals and vents; remove grease buildup to reduce fire risk. Sanitize all food-contact surfaces to prevent sickness and pass CSA inspections.#@@#Additional Info#@#The Jade JMSS-04-T-48-LP Titan Fire & Ice sauté station features four open burners, 120,000 BTU, stainless steel, refrigerated rear rail for six 1/4-size pans, modular design, manual controls, and certifications, weighing 275 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent cooking performance. This heavy-duty liquid propane sauté station delivers sustained heat and organized workflow for high-volume kitchens, allowing chefs to handle continuous production without interruptions. Designed for modular integration, the unit supports rigorous service demands while maintaining controlled output.
#@@# Open Burners#@#
Four open burners supply a combined 120,000 BTU, enabling simultaneous high-heat cooking tasks and rapid recovery between tickets. Operators adjust each manual control independently to match pan demands and maintain consistent results during peak service.
#@@# Refrigerated Rail#@#
A refrigerated rail integrates behind the cookline to hold up to six 1/4 size pans, keeping ingredients chilled and accessible for rapid assembly. Chefs reduce steps and maintain food safety by staging mise en place directly at the station.
#@@# Modular Base#@#
Engineers configured the unit for modular installation on a refrigerated base, simplifying maintenance and allowing flexible kitchen layouts. Facilities adapt the station to existing cookline configurations while isolating refrigeration for serviceable access.
#@@# Stainless Construction#@#
The front, sides, stub back, and six-inch plate shelf use stainless steel to resist corrosion and shorten cleaning cycles. Kitchen staff perform wipe downs with standard sanitizers and preserve surface integrity under heavy use.
#@@# Removable Night Cover#@#
A removable stainless night cover secures burners during off hours and facilitates deep cleaning by providing unobstructed access. Managers protect equipment when not in service and streamline daily sanitation routines.
#@@# Safety Certification#@#
The unit holds cETLus, CSAus, and NSF approvals and operates at 2.0 amps with a 1/4 HP blower specification where applicable, meeting regulatory expectations for commercial operations.
#@@#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 daily and clear debris to maintain consistent flame patterns and heat output. Drain and clean the refrigerated rail weekly; remove and sanitize the six 1/4 size pans to prevent cross-contamination. Lubricate control valves quarterly and tighten fittings to prevent leaks. Clean stainless steel surfaces with a neutral detergent and soft cloth; avoid abrasive pads. Verify propane connections and test for leaks after any service. Replace worn gaskets and seals promptly.
