Stop compromising throughput for control. This 36-inch liquid propane bistro range delivers targeted heat where needed and high oven capacity when demand rises, allowing kitchen teams to maintain consistent cooking schedules during peak service. Professional operators gain precise manual control over two open burners and a full griddle, ensuring predictable results across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down. Scrape food debris from burners and griddle; wipe surfaces with a 1:100 bleach solution or approved food‑service sanitizer. Degrease oven cavity and vent paths with a high‑alkaline cleaner; rinse thoroughly. Vacuum condenser coils and clean around gas connections; inspect seals and gaskets for wear. Dry all components before reconnection. Regular cleaning reduces bacteria, fire risk, energy use, equipment failure, and inspection issues.#@@#Additional Info#@#Jade’s JBR-2-24G-36C-LP 36" propane bistro range offers 133,000 BTU with two 30,000 BTU burners, a 24" griddle, convection oven, stainless steel front, 115v/60Hz/1-Ph, 4 amps, 1/4 HP, 6" legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch liquid propane bistro range delivers targeted heat where needed and high oven capacity when demand rises, allowing kitchen teams to maintain consistent cooking schedules during peak service. Professional operators gain precise manual control over two open burners and a full griddle, ensuring predictable results across multiple stations.
#@@# Two Open Burners#@#
Two open burners provide 30,000 BTU each on the left side, enabling simultaneous high-heat tasks such as rapid boiling and searing. Chefs maintain consistent output for pans and kettles during sustained service, reducing bottlenecks on crowded line stations.
#@@# Right Griddle Plate#@#
The right-side griddle spans 24 inches with a 1-inch plate thickness and delivers even contact heat for flat-top cooking. Staff achieve uniform browning for sandwiches, breakfast items, and sautés while minimizing hot spots and product waste.
#@@# Manual Control System#@#
Manual controls offer direct, tactile adjustment of flame intensity without electronic reliance, allowing technicians to repair quickly and operators to set output intuitively. Teams benefit from straightforward operation and swift response to load changes during continuous service.
#@@# Convection Oven Base#@#
A convection oven under the cooktop provides forced-air baking and roasting for consistent cook times across racks. Kitchens scale production by running multiple pans simultaneously with even heat distribution for pastries, sheet trays, and batch items.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, tray bed, and stub back resist corrosion and simplify sanitation procedures in regulated environments. Maintenance crews clean surfaces quickly, preserving hygiene standards and reducing downtime between shifts.
#@@# Heavy Duty Service Profile#@#
The unit operates at 133,000 BTU total and runs on liquid propane, supporting rigorous commercial workloads without performance sag.
#@@#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 daily and verify ignition ports remain clear; remove debris with a soft brush to maintain consistent flame patterns. Clean stainless steel surfaces after each service using a nonabrasive cleaner and a microfiber cloth to prevent corrosion. Degrease griddle plates with a scraper while warm, then apply food‑grade oil to season. Calibrate oven operation by logging temperature checks weekly and tighten gas connections per CSA guidelines every quarter.
