Built for relentless service and predictable uptime, this commercial gas range delivers concentrated power across a full 72 inches of cooking surface. Operators can produce high-volume cookline output without sacrificing temperature control or workflow efficiency. Designed for heavy use in restaurants, institutions, and hospitality operations, this unit combines robust thermal capacity with straightforward maintenance features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas before cleaning. Remove grates and burner caps; soak in hot water with degreaser for 15–30 minutes, scrub, rinse, and air dry. Wipe stainless surfaces with mild detergent and a soft cloth, then buff dry. Clean oven interiors with approved cleaner; remove racks and wash separately. Vacuum condenser and vent openings weekly to prevent buildup. Test seals and relight pilots per CSA guidelines.#@@#Additional Info#@#Jade's JBR-12-3636C-NG 72" natural gas range features 12 open burners, dual ovens (standard and convection), 420,000 BTU output, stainless steel front, 6" adjustable legs, and 115v/60/1-ph operation at 4 amps, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for relentless service and predictable uptime, this commercial gas range delivers concentrated power across a full 72 inches of cooking surface. Operators can produce high-volume cookline output without sacrificing temperature control or workflow efficiency. Designed for heavy use in restaurants, institutions, and hospitality operations, this unit combines robust thermal capacity with straightforward maintenance features.
#@@# Spacious Burner Array#@#
Twelve open burners supply a combined 420,000 BTU, enabling simultaneous high-rate cooking across multiple pots and pans. Chefs benefit from consistent flame response with manual infinite controls that allow precise scaling from rapid boil to gentle simmer.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven provide flexibility for roasting, baking, and holding tasks under different heat dynamics. Kitchen managers achieve throughput and menu variety by allocating routine baking to the convection oven while reserving the standard oven for sheet pans and casseroles.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, tray bed, and stub back create a corrosion-resistant work surface that withstands daily abrasion and cleaning agents. Service teams find durable surfaces that maintain alignment and finish through extended operational cycles.
#@@# Serviceable Components#@#
Lift-off burner heads and an accessible internal layout reduce downtime for cleaning and repair, simplifying routine maintenance. Technicians can complete component swaps and deep cleaning without extensive disassembly, preserving scheduled service windows.
#@@# Stable Installation#@#
Six-inch adjustable legs allow leveling on irregular floors and ensure a secure footprint under high thermal loads. Facilities staff can minimize vibration and stress on gas and electrical connections by setting the unit to true grade.
#@@#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 burner ports daily and remove carbon deposits with a brass brush to maintain consistent flame patterns. Calibrate pilot lights and check thermocouples monthly; replace faulty sensors immediately. Flush oven soot and grease weekly and clean convection fan blades to preserve airflow. Verify gaskets and hinges for wear and adjust or replace to maintain seal integrity. Lubricate control knobs quarterly with food-safe lubricant and schedule CSA inspections annually.
