Stop sacrificing throughput for control. This 72-inch, six-burner liquid propane sauté station combines sustained heat output with precise manual controls to support continuous cookline production without compromise. Contractors and kitchen managers will appreciate the modular design that integrates seamlessly with refrigerated bases, along with the stainless-steel construction that resists wear in high-usage environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let it cool. Remove grates and wipe burners with mild detergent and a soft brush to remove food and grease. Clean stainless surfaces using non-abrasive cleaner and a soft cloth; rinse and dry. Clear refrigerated rails and wash pan wells with warm soapy water; dry before replacing pans. De-grease vent hoods and oven interiors regularly to prevent fires. Inspect seals, burners, and coils; replace worn parts to avoid breakdowns and pass CSA and NSF inspections.#@@#Additional Info#@#The Jade JMSS-06-T-72-LP is a 72" liquid propane range with six burners, 180,000 BTU, 115v, 2 amps, and 1/3 HP motor. It has stainless steel construction, a refrigerated rear rail for ten 1/4-size pans, and various certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch, six-burner liquid propane sauté station combines sustained heat output with precise manual controls to support continuous cookline production without compromise. Contractors and kitchen managers will appreciate the modular design that integrates seamlessly with refrigerated bases, along with the stainless-steel construction that resists wear in high-usage environments.
#@@# Burners Performance#@#
Six open burners deliver a combined 180,000 BTU, enabling simultaneous high-heat operations across multiple pots and pans. Operators can sustain rapid searing and reduction tasks while maintaining consistent flame response for temperature-critical processes.
#@@# Modular Integration#@#
Designed as a modular unit, the range installs on a compatible refrigerated base to create a cohesive workstation. Chefs gain quick access to cooler staging under the range when paired correctly, improving mise en place flow and reducing travel between stations.
#@@# Heavy-Duty Construction#@#
The stainless-steel front, sides, stub back, and a 6-inch plate shelf provide a corrosion-resistant exterior engineered for continuous use. Maintenance teams can remove surfaces for cleaning while retaining the unit’s structural integrity through frequent service cycles.
#@@# Rear Refrigerated Rail#@#
A refrigerated rail in the rear accommodates up to ten 1/4-size pans, keeping ingredients chilled and within reach. Line cooks will reduce trip times and maintain cold chain control for delicate components during peak service.
#@@# Control Precision#@#
Manual controls supply direct, tactile adjustment of each burner, supporting instant modulation of heat during rapid menu execution. Culinary staff obtain predictable thermal output for tasks that require immediate power changes without electronic lag.
#@@#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 remove debris to maintain consistent flame patterns and prevent clogging. Clean stainless steel surfaces with a neutral detergent and a soft cloth; rinse thoroughly and dry to avoid spotting. Verify gas fittings and flexible connectors for tightness and leaks using a soap solution; repair immediately if bubbles form. Calibrate pilot and main valves quarterly and document adjustments. Service combustion components annually per CSA and cETLus guidance.
