Built to toast, sear, and finish at production speed, this range-mounted natural gas salamander broiler delivers consistent infrared heat while occupying minimal workspace. Chefs gain rapid surface browning and controlled finishing with a 35,000 BTU infrared system that responds instantly to demand. Operators can rely on stainless steel construction and a roll-out grid carriage that streamlines loading and adjustment during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool broiler before cleaning. Remove roll-out grid carriage and wash with warm, soapy water; rinse and dry. Scrape grease from interior surfaces and riser; use a non-abrasive degreaser for heavy buildup. Clean exterior stainless steel with mild detergent and soft cloth. Inspect burners and vents; clear obstructions. Check seals and hardware; tighten as needed. Regular cleaning prevents fire, equipment failure, and foodborne illness.#@@#Additional Info#@#Jade's JSB-36RMT-NG is a 36" range-mounted Titan salamander broiler with 35,000 BTU from natural gas and infrared burners. It features stainless steel construction, a roll-out grid carriage, and CSA and NSF certifications for durability.#@@#General Info#@#Description #@#
Built to toast, sear, and finish at production speed, this range-mounted natural gas salamander broiler delivers consistent infrared heat while occupying minimal workspace. Chefs gain rapid surface browning and controlled finishing with a 35,000 BTU infrared system that responds instantly to demand. Operators can rely on stainless steel construction and a roll-out grid carriage that streamlines loading and adjustment during peak service.
#@@# Infrared Burners#@#
High-intensity infrared burners produce immediate radiant heat for fast browning and reduced cook time. Technicians calibrate the system for repeatable results, and staff achieve uniform finishes across multiple items.
#@@# Roll Out Carriage#@#
A counterbalanced roll-out grid carriage provides four locking positions for precise distance control between product and heat source. Line cooks adjust carriage position quickly, improving throughput and minimizing handling errors.
#@@# All Stainless Construction#@#
Stainless steel front, sides, riser, interior, top, and bottom resist corrosion and simplify sanitation protocols. Maintenance teams access smooth surfaces for rapid cleaning without special chemicals.
#@@# Range Mount Design#@#
Range-mounted installation saves counter space and integrates directly with existing cooking lines. Kitchen planners preserve valuable real estate while maintaining convenient chef access.
#@@# 35,000 BTU Output#@#
A 35,000 BTU rating delivers concentrated heat suitable for high-volume finishing tasks and rapid temperature recovery. Managers schedule continuous service periods with predictable performance under load.
#@@# Regulatory Certifications#@#
Units arrive with CSA and NSF recognition for commercial compliance and food safety workflows. Purchasing agents reduce approval time for institutional and hospitality installations.
Unit dimensions support a 36-inch width and a compact footprint with an 18-inch depth and 20.5-inch height, facilitating placement on standard ranges.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon deposits with a brass brush to maintain consistent infrared heat. Empty and clean the drip tray after each shift to prevent grease buildup and fire risk. Verify gas connections and flexible lines monthly for leaks using a soapy solution; tighten fittings when necessary. Lubricate the roll out grid carriage bearings quarterly and check the counterbalance function on each locking position. Calibrate flame height per manufacturer guidance.
