Stop compromising throughput for control. This 24-inch liquid propane bistro range delivers focused griddle performance and oven capacity for compact kitchens under heavy demand. Operators gain consistent heat and simplified serviceability in a footprint designed for tight back-of-house workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Scrape residue with a stainless scraper, then apply a mild degreaser and wipe with a cloth. Remove oven racks and wash in warm, soapy water; rinse and dry. Clean stainless steel front and sides with a non-abrasive cleaner, wiping with the grain. Vacuum the back vent and check for grease in flues. Inspect seals and connectors; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and failed inspections.#@@#Additional Info#@#Jade’s JBR-24G-24-LP bistro range offers 78,000 BTU with a 24" griddle top and manual controls. This liquid propane unit has a standard oven, stainless steel front, adjustable legs, and certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 24-inch liquid propane bistro range delivers focused griddle performance and oven capacity for compact kitchens under heavy demand. Operators gain consistent heat and simplified serviceability in a footprint designed for tight back-of-house workflows.
#@@# Heat Output.#@#
Delivering 78,000 BTU, the unit concentrates power into a single griddle configuration to support continuous cookline demands. Chefs achieve rapid recovery and steady surface temperatures for searing and high-volume flat-top production.
#@@# Griddle Surface.#@#
The 1-inch thick polished steel plate provides mass and heat retention for extended service periods. Line cooks experience uniform contact heat that minimizes cold spots and stabilizes cook times during peak hours.
#@@# Manual Controls.#@#
A straightforward manual control scheme eliminates electronic complexity and reduces downtime risk from control failures. Kitchen staff adjust flame and plate response directly, supporting predictable results and faster training for new hires.
#@@# Oven Capacity.#@#
A standard oven beneath the griddle offers supplemental cooking and holding space without expanding the footprint. Chefs can roast, braise, or finish items while the top maintains griddle output, improving station versatility.
#@@# Stainless Construction.#@#
Stainless steel front, sides, tray bed, and stub back resist corrosion and permit aggressive daily cleaning protocols. Maintenance teams benefit from durable surfaces that retain appearance and function in institutional environments.
#@@# Adjustable Support.#@#
Six-inch adjustable legs allow stable installation on uneven floors and simplify leveling during setup. Service technicians calibrate height to align with adjacent equipment and ensure ergonomic workflow.
#@@# CSA and NSF Compliance.#@#
Certified to CSA and NSF standards, the range meets recognized safety and sanitation benchmarks required by many food service operators.
#@@#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 and griddle daily; remove carbon with a brass brush and vacuum debris for heat transfer. Drain and clean the grease tray after each shift; empty into approved containers measured in gallons for safe disposal. Check gas fittings and manifold for leaks with a soap solution; tighten connections if bubbles appear. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth. Calibrate the oven visually with a thermometer and adjust the pilot flame per CSA guidelines.
