Stop sacrificing throughput for control. This 60" natural gas modular sauté station delivers high heat across five open burners while maintaining precise manual control for consistent pan-to-pan results. Foodservice teams will rely on its rugged stainless steel construction and modular design to sustain heavy use in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply before cleaning. Remove burners, rails, and the refrigerated rail cover; soak parts in warm water and mild detergent. Scrub grease with a non-abrasive pad and rinse. Clean stainless surfaces with a pH-neutral cleaner; dry immediately to prevent spotting. Vacuum condenser coils and vents to maintain efficiency. Inspect seals and burners for wear; replace parts as needed to prevent fires, foodborne illness, and equipment failure.#@@#Additional Info#@#Jade's JMSS-05-T-60-NG modular 60" gas sautè station delivers 150,000 BTU across five burners, with a refrigerated rear rail for eight 1/4-size pans.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas modular sauté station delivers high heat across five open burners while maintaining precise manual control for consistent pan-to-pan results. Foodservice teams will rely on its rugged stainless steel construction and modular design to sustain heavy use in busy kitchens.
#@@# High Heat Output#@#
Deliver 150,000 BTU total across five burners for rapid searing and vigorous reduction. Chefs gain the power to maintain high line speed and recover quickly between orders.
#@@# Five Burner Layout#@#
Arrange multiple pans simultaneously on five open burners to maximize station throughput. Line cooks execute recipes in parallel without crowding, improving ticket times and consistency.
#@@# Modular Installation#@#
Install the unit on a compatible refrigerated base to create a continuous cook line tailored to your kitchen footprint. Operators retain flexibility for reconfiguration and service access during peak shifts.
#@@# Refrigerated Rail Capacity#@#
Store up to eight 1/4 size pans in the rear refrigerated rail to keep ingredients chilled and within reach. Prep teams reduce walk time and maintain ingredient integrity during service.
#@@# Stainless Steel Construction#@#
Rely on stainless steel front, sides, stub back, and 6" plate shelf for corrosion resistance and straightforward sanitation. Maintenance crews remove the night cover and clean surfaces quickly to meet health standards.
#@@# Certified Compliance#@#
Operate with equipment that meets cETLus, CSAus, and NSF requirements for commercial kitchens. Managers ensure installations meet regulatory expectations and simplify inspections.
The unit runs on natural gas with 115v, 1-Ph electrical support at 2.0 amps and draws 1/4 HP for auxiliary systems. Technicians appreciate the manual controls for straightforward adjustments and the 60" width that integrates with standard modular configurations.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris to maintain consistent flame profiles and heat output. Clean stainless steel surfaces with a neutral detergent and soft cloth; avoid abrasive pads that scratch finish. Check gas connections and manifold fittings monthly for leaks using a soap solution and repair immediately if bubbles form. Calibrate thermostatic controls quarterly and verify pilot ignition reliability. Replace worn gaskets and seals promptly to preserve efficiency.
