This 24-inch liquid propane bistro range delivers concentrated heat where teams need it, combining two open burners and a 12-inch griddle into a single freestanding unit designed for continuous service. Owners and kitchen managers will appreciate the consistent 84,000 BTU output and stainless steel construction that supports heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent. Scrape griddle residue with a scraper, then wash with warm, soapy water and dry. Clean oven cavity and cabinet base with non-abrasive cleaner; rinse thoroughly. Degrease stub back, vents, and stainless surfaces; polish with a soft cloth. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Jade’s JBR-12G-2-LP 24" bistro range offers 84,000 BTU with two open burners and a 12" griddle.#@@#General Info#@#Description #@#
This 24-inch liquid propane bistro range delivers concentrated heat where teams need it, combining two open burners and a 12-inch griddle into a single freestanding unit designed for continuous service. Owners and kitchen managers will appreciate the consistent 84,000 BTU output and stainless steel construction that supports heavy daily use.
Two open burners sit to the right while a one-inch-thick griddle occupies the left, enabling simultaneous stove-top and flat-top production. Operators achieve targeted heat for pots and pans while the griddle handles direct-contact cooking without cross-interference.
Manual valve controls provide direct adjustment of flame intensity for rapid response during shifting service demands. Chefs maintain tactile control over heat without electronic latency, simplifying operation and reducing repair points.
The range delivers a combined 84,000 BTU to drive fast boil, sear, and griddle tasks in compact footprints. Kitchens shorten cook cycles and increase throughput when staff require strong, immediate thermal performance.
Stainless steel front, sides, tray bed, and stub back offer corrosion resistance and simplified cleaning between shifts. Facilities reduce downtime for maintenance and preserve a professional appearance under heavy traffic.
An integrated cabinet base stores pans, utensils, and gas connections beneath the cooking surface to centralize workflow. Teams keep service zones organized and reduce movement between stations for faster plating.
Six-inch adjustable legs allow precise leveling on uneven floors to ensure stable operation and proper grease drainage control. The unit holds CSA and NSF certifications to meet regulatory requirements for commercial kitchens.
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• 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#@#Perform weekly burner and griddle inspections to remove food debris and carbon deposits; disassemble burner heads and soak in a mild detergent solution, then dry completely before reassembly. Clean stainless steel surfaces with a neutral pH cleaner and a soft cloth to prevent corrosion. Verify gas connections and manifold pressure monthly; tighten fittings and test for leaks using a soapy water solution. Calibrate griddle cook time by measuring surface temperature with a probe thermometer.
