Stop trading speed for control. This countertop smoke broiler combines a cold smoke-ejector system with precise infinite manual control to deliver consistent char and repeatable results under heavy production demands. Foodservice teams gain a compact 60-inch platform that handles intensive grill work while preserving operator control and throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane. Remove grates; wash in warm, soapy water. Scrub cast iron radiants with a nylon brush. Wipe stainless surfaces with mild detergent and a soft cloth. Clear smoke-ejector and vents with compressed air. Clean grease trays and collector pans daily. Inspect seals and burners weekly; replace worn parts. Dry all components before reassembly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and helps pass CSA and NSF inspections.#@@#Additional Info#@#Jade’s KC-60-RAD-LP smoke broiler delivers 60,000 BTU of heat with cast iron radiants and manual control, integrates a smoke-ejector, meets NSF and CSA certifications, and offers a 60" cooking width and 26.5" depth for high-volume foodservice.#@@#General Info#@#Description #@#
Stop trading speed for control. This countertop smoke broiler combines a cold smoke-ejector system with precise infinite manual control to deliver consistent char and repeatable results under heavy production demands. Foodservice teams gain a compact 60-inch platform that handles intensive grill work while preserving operator control and throughput.
#@@# Radiant Heat#@#
Radiant cast iron radiants deliver direct, high-intensity heat across the full cooking surface to produce uniform sear and efficient energy transfer. Operators achieve consistent caramelization and grill marks across multiple racks during successive cook cycles.
#@@# Manual Control#@#
Infinite manual control offers continuous adjustment of flame intensity for precise temperature management across varied menu items. Chefs calibrate heat in real time to match product thickness and cooking targets without stepping away from service.
#@@# Smoke-Ejector System#@#
A built-in smoke-ejector system supports cold smoke workflows and prevents excess smoke accumulation at the line. Kitchen staff maintain air quality while producing smoked flavor profiles without interrupting service flow.
#@@# Stainless Surfaces#@#
Stainless steel front, sides, and top rim provide corrosion resistance and simplify cleaning routines in high-traffic environments. Maintenance teams reduce downtime with wipe-clean access to primary exterior surfaces.
#@@# High Output#@#
This unit produces 60,000 BTU of radiant cooking power, sufficient for continuous heavy loads on a 60-inch countertop footprint. Management balances energy use and production capacity for predictable service pacing.
#@@# Commercial Compliance#@#
NSF certification and CSA compliance for US standards ensure alignment with institutional and commercial kitchen regulations. Procurement teams document equipment safety and sanitation credentials during specification and approval.
#@@#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 cast iron radiants weekly for buildup and remove deposits with a brass brush and approved solvent to preserve heat transfer. Clean stainless steel surfaces daily using mild detergent and a nonabrasive cloth; rinse and dry to prevent spotting. Verify gas connections and Liquid Propane fittings monthly; tighten joints and replace worn seals. Operate smoke-ejector system per manufacturer guidance and clear vent paths. Calibrate infinite control knobs seasonally to ensure consistent output.
