Stop trading consistency for speed. This countertop natural gas smoke broiler delivers controlled char and reliable throughput for high-volume kitchens that require precise radiant heat and repeatable results. Facility managers and chefs achieve consistent grill marks, efficient smoke infusion, and straightforward manual control within a compact 60-inch footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas valve before cleaning. Remove grates and cast iron radiants; soak in warm, soapy water and scrub with a nylon brush. Vac or wipe interior ash and debris, then degrease stainless surfaces with a mild alkaline cleaner; rinse and dry. Clean smoke-ejector openings and vents to prevent grease buildup and fire. Inspect seals and pilot assembly; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and inspection failures.#@@#Additional Info#@#Jade’s KC-60-RAD-NG natural gas smoke broiler delivers 60,000 BTU with cast iron radiants and manual controls. It includes a smoke-ejector, has stainless steel construction, meets NSF and CSA standards, and weighs 500 pounds.#@@#General Info#@#Description #@#
Stop trading consistency for speed. This countertop natural gas smoke broiler delivers controlled char and reliable throughput for high-volume kitchens that require precise radiant heat and repeatable results. Facility managers and chefs achieve consistent grill marks, efficient smoke infusion, and straightforward manual control within a compact 60-inch footprint.
#@@# Radiant Heat#@#
Radiant cast iron radiants concentrate 60,000 BTU across the 60-inch cooking surface to produce quick searing and stable temperature zones. Operators attain repeatable results for steaks, sandwiches, and grilled proteins while minimizing hot spot variation.
#@@# Infinite Control#@#
Infinite manual control provides continuous flame modulation for delicate finishing and aggressive searing without discrete detents. Kitchen staff can adjust output instantly to match product load and maintain consistent cook profiles across shifts.
#@@# Smoke Ejector#@#
A dedicated smoke-ejector system supports cold smoke evacuation and active venting to protect kitchen air quality and comply with codes. Managers can reduce residual smoke on line items while preserving the intended smoke flavor when required.
#@@# Commercial Construction#@#
Stainless steel front, sides, and top rim resist corrosion in high-use environments and simplify daily sanitation. Crews can perform cleaning without specialty tools, and the robust exterior withstands rigorous service patterns.
#@@# Compact Countertop Design#@#
The 60-inch countertop format installs on existing counters to expand grill capacity without a freestanding footprint or extensive infrastructure changes. Engineers can locate the unit on service lines to shorten workflow and speed plating.
#@@# Certifications and Rating#@#
NSF certification and CSA recognition validate materials and safety for commercial use and gas connection standards. Purchasing teams document compliance with facility requirements and integrate the broiler into regulated foodservice environments.
#@@#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 scrub with a brass brush to maintain heat transfer. Drain and clean grease troughs daily to prevent buildup and reduce fire risk. Verify natural gas connections and test for leaks using approved solution before each shift. Adjust infinite control linkage periodically to ensure accurate modulation. Service smoke-ejector system quarterly and replace seals per CSA and NSF guidelines.
