| |
Jade Range– Performance
and Durability
What professional chef doesn't want to open the restaurant of his
dreams? Whether it's an intimate neighborhood boite or a destination
mega-restaurant, the success of every great restaurant starts in
the kitchen. With aspirations to be the best commercial range, come
obsessions with cooking on the best, and that means using Jade Range.
Just ask the chefs that use Jade, including Daniel Boulud, Michael
Mina, Morimoto, Mario Batali, Jean-Georges Vongerichten, and Ken
Oringer, among others.
 |
In a recent survey of over 700 professional chefs on StarChefs.com,
respondents revealed that poor oven and pilot performance were their
biggest complaints about the commercial ranges they are currently
using. The most significant factor affecting commercial range performance
is the cleaning process. Often chefs will shut off their range at
the end of a night’s service only to come back the next day
and find that it doesn’t work properly – the equipment
has been trashed in cleaning from a combination of aggressive water
and caustic cleaning chemicals. But Jade ranges, which have been
manufactured since 1968, are built for performance and durability.
The #304 stainless steel ranges contain a higher nickel content
than most others. (Steel is an alloy metal, meaning that it is a
combination of metals and other elements.) The more nickel, the
stronger the stainless steel, and the more able to withstand extreme
pressure and harsh cleaning agents.
Quality Materials Inside and Out
Practically every one of the respondents to the StarChefs commercial
range range survey complained that the pilots are always going out
in their ranges. Typically a range’s pilot tubes are made
of brass or aluminized steel – weaker metals which, again,
are susceptible to potent cleaners. But Jade Range pilot tubes and
tips are #304 stainless steel. Its burners are constructed with
a lift-off burner head with a single piece of venturi (the long
thin piece that plugs into the valve), making it easy to clean without
losing efficiency over time. The commercial range’s top grates
are polished steel, unlike other grates that are cast iron and tend
to rust and break down over time – and they’re guaranteed
for life.
All-Welded Construction
In addition to using heavier gauge materials, Jade ranges withstand
the test of time because of their all-welded frame. The metal in
all commercial ranges continually expands and contracts with the
heating and cooling down of the equipment. The nuts and bolts that
hold most range frames together are especially susceptible to heat
and contraction. Over time, the joints weaken and eventually fall
apart. Welding joints together using bead welds is like using more
glue. Other manufacturers may weld their commercial ranges together
in a couple of places, but the rest is joined by nuts and bolts.
Jade’s all-welded construction holds up over time.
Customized Kitchen Equipment to Suit Every
Chef’s Style
Beyond consistent performance and durability, perhaps the most exciting
facet of choosing Jade is the company’s ability to customize
your dream kitchen, no matter how big or small. Beyond commercial
ranges, Jade Range offers a complete line of heavy-duty cooking
systems to meet virtually every foodservice need. You can create
just about any configuration of open-burner ranges, with griddle
tops, broilers, fryers, and refrigerated bases. Jade also manufactures
gas counter equipment including griddles, broilers, salamanders,
cheese melters and hot plates. The company offers a customizable
island suite that is geared toward a chef’s personal style
of cooking, and creates multiple workstations to organize your kitchen
most efficiently. The most telling proof point is that Jade’s
notable chef clients have ordered second and third Jade Ranges for
their growing restaurant empires.
 Professional Kitchen Equipment Designed with
Chefs for Chefs
If
you’re looking to create an entirely new piece of cooking
equipment, Jade’s engineers can build it for you. That’s
how the Plancha was recently created. When Daniel Boulud was building
his new brasserie at the Wynn Resort in Las Vegas, he and his design
team had planned to install griddles in the kitchen but they had
concerns about the kind of temperatures they could they generate
on the traditional griddle. Working with Jade, Chef Boulud designed
his ideal piece of equipment that is able to cook multiple pieces
of food simultaneously on a flat surface which is able to reach
incredibly high temperatures with appropriate ventilation and runoff
receptacles. The design was so successful that the Plancha is catching
on with chefs across the country. Currently Jade is working with
Chefs Jean-Georges Vongerichten and Stanley Wong of Spice Market
to develop a satay broiler that uses infrared heat to caramelize
small pieces of meat. It’s a kind of super-heat that will
cook the meat quickly without drying it out.
Think Jade
So when it comes time for your dream kitchen – or if you’re
ready to upgrade your current setup – just ask America’s
top chefs what commercial range they use. They’ll tell you
that they use Jade.
|
|
