Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers focused power across four open burners and an integrated left-side griddle, engineered for continuous service in busy kitchens. Restaurant managers gain consistent output and simplified maintenance from a stainless-steel package designed for day-to-day commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the source. Remove grates and burner caps; soak in hot, soapy water and scrub. Clean the 12" griddle with a scraper, then wipe with a damp cloth and mild degreaser. Wipe stainless steel surfaces with a soft cloth and approved cleaner; dry to prevent streaks. Clean oven interior and remove crumbs from the tray bed. Inspect and clean stub back vent and check gaskets. Regular cleaning prevents contamination, fires, inefficiency, and equipment failures.#@@#Additional Info#@#The Jade JBR-12G-4-36-NG is a 36" natural gas bistro range with 164,000 BTU, four 30,000 BTU burners, a 12" griddle, manual controls, a standard oven, stainless steel front, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers focused power across four open burners and an integrated left-side griddle, engineered for continuous service in busy kitchens. Restaurant managers gain consistent output and simplified maintenance from a stainless-steel package designed for day-to-day commercial use.
#@@# Four Open Burners#@#
Four open burners provide concentrated heat distribution for simultaneous high-volume cooking tasks. Each burner supports rapid temperature changes and sustained operation, enabling staff to execute multiple pans without performance loss.
#@@# Left Griddle Plate#@#
A 12-inch griddle sits to the left of the burners to expand menu capability while maintaining workflow continuity. Chefs can sear, toast, or finish items directly on the plate without occupying burner space, increasing line efficiency during peak periods.
#@@# Standard Oven#@#
The built-in standard oven offers roasting and holding capacity beneath the range, consolidating footprint and reducing the need for separate equipment. Staff can stage sheet pans and trays directly under the cooktop to streamline mise en place and service rotation.
#@@# Manual Controls#@#
Manual controls allow direct tactile adjustment for operators who require immediate feedback and repeatable settings. The absence of a thermostat simplifies repair and reduces downtime, while straightforward knobs shorten staff training time.
#@@# Stainless Construction#@#
Stainless steel front, sides, tray bed, and stub back provide corrosion resistance and ease of sanitation for high-cycle environments. Smooth finishes and accessible surfaces support routine cleaning protocols and help maintain compliance with food safety standards.
#@@# Commercial Specifications#@#
Total output equals 164,000 BTU, supporting rapid boil rates and high-heat searing across the cooktop and griddle.
#@@#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#@#Service technicians should inspect burners weekly and remove debris to maintain consistent flame patterns. Clean the 1" griddle plate after each shift with a scraper and apply a light food‑grade oil when cool to prevent corrosion. Degrease stainless steel front and sides with mild detergent; rinse and dry to avoid streaking. Verify gas connections and manifold pressure monthly and replace worn seals. Calibrate oven function by checking temperature with a certified probe.
