Handle heavy charbroiler demand without compromise. This countertop natural gas smoke broiler delivers focused radiant heat and high throughput for kitchens that require consistent searing, rapid recovery, and integrated smoke control. Operators receive 130,000 BTU of adjustable output across a 48-inch cooking surface, enabling continuous service in restaurants, institutions, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool broiler fully before cleaning. Remove grates and cast iron radiants; soak in warm soapy water and scrub with a stiff brush. Vacuum crumbs from drip tray; degrease stainless surfaces with a non-abrasive cleaner and a microfiber cloth. Rinse parts thoroughly and dry to prevent corrosion. Inspect smoke-ejector and vents; clear obstructions to maintain cold-smoke function and reduce fire risk. Reconnect gas only after verifying seals and dryness.#@@#Additional Info#@#Jade’s KC-48-RAD-NG natural gas broiler delivers 130,000 BTU with cast iron radiants, manual controls, and a smoke-ejector system; stainless steel construction ensures durability and meets CSA and NSF standards for commercial kitchens.#@@#General Info#@#Description #@#
Handle heavy charbroiler demand without compromise. This countertop natural gas smoke broiler delivers focused radiant heat and high throughput for kitchens that require consistent searing, rapid recovery, and integrated smoke control. Operators receive 130,000 BTU of adjustable output across a 48-inch cooking surface, enabling continuous service in restaurants, institutions, and catering operations.
#@@# Radiant Heat#@#
Radiant cast iron elements concentrate heat directly onto products for rapid searing and reduced cook times. Chefs achieve consistent grill marks and accelerated Maillard reactions while the equipment maintains stable surface temperatures during back-to-back orders.
#@@# Infinite Control#@#
Infinite manual control allows continuous output adjustment across the full heat range for precise cooking profiles. Staff can achieve repeatable results for diverse menu items without cycling delays or stepped settings.
#@@# Smoke Ejector#@#
An integrated smoke-ejector system supports cold smoke applications and extraction during normal grilling to manage kitchen air quality. Managers can improve indoor conditions and expand menu options by producing controlled smoke flavor without elevated ambient smoke levels.
#@@# Stainless Construction#@#
Stainless steel front, sides, and top rim resist corrosion and simplify sanitation routines in high-use environments. Maintenance crews benefit from wipe-clean panels and surfaces that withstand frequent cleaning protocols and chemical exposure.
#@@# High BTU Capacity#@#
A total of 130,000 BTU supplies the power required for sustained high-volume cooking and rapid temperature recovery between batches. Kitchen planners allocate that capacity to maintain throughput during peak service without sacrificing sear quality.
#@@# Countertop Footprint#@#
A 48-inch width with a 26.5-inch depth and a 17.5-inch height fits backline layouts that lack floor-mounted space while delivering full charbroiler performance.
#@@#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 and cast iron radiants weekly; remove debris and carbon with a brass brush to maintain heat transfer and consistent searing. Drain and flush gas lines quarterly; verify fittings for leaks using approved leak-detection solution. Calibrate infinite manual control knobs biannually to ensure accurate modulation. Clean stainless steel exterior with pH-neutral detergent and microfiber cloth. Replace worn gaskets and seals immediately to prevent heat loss and safety hazards.
