Stop compromising throughput for control. This 60-inch liquid propane restaurant range combines concentrated heat output and flexible cooking zones to drive continuous service while maintaining consistent results across high-volume shifts. Chefs gain robust performance from four open burners and a 36-inch griddle, supported by a standard oven and storage cabinet to streamline prep and recovery operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Remove grates; clean with degreasing detergent and hot water. Scrape griddle residue with a metal spatula, then wash and rinse. Vacuum crumbs, wipe the interior with warm, soapy water, and dry. Clean vent stub and condenser areas to remove grease. Inspect seals and burners for clogs; clear with a soft brush. Regular cleaning stops bacteria, reduces fire risk, cuts energy use, prevents breakdowns, and helps pass CSA inspections.#@@#Additional Info#@#Jade’s JBR-36G-4-36-LP 60" propane bistro range offers 227,000 BTU with four 30,000 BTU burners, a 36" griddle, manual controls, one oven, cabinet storage, stainless steel front, 6" legs, 1" griddle plate, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch liquid propane restaurant range combines concentrated heat output and flexible cooking zones to drive continuous service while maintaining consistent results across high-volume shifts. Chefs gain robust performance from four open burners and a 36-inch griddle, supported by a standard oven and storage cabinet to streamline prep and recovery operations.
#@@# Burners Performance#@#
Four open burners deliver focused heat across multiple pots, each burner rated at 30,000 BTU for rapid boiling and aggressive searing capability. Operators achieve simultaneous multi-station cooking without temperature drops, reducing ticket times during peak hours.
#@@# Griddle Surface#@#
A 36-inch griddle on the left features one-inch thick plate construction for even heat distribution and thermal mass that resists cold spots during heavy use. Line cooks maintain consistent contact heat for proteins and pancakes while the griddle sustains setpoint temperatures for repeatable finishes.
#@@# Oven Capacity#@#
The standard oven offers convection-ready interior space to support roasting and baking tasks alongside stovetop work, enabling parallel workflows that maximize throughput. Staff can move trays between the oven and griddle without reconfiguring the main cookline.
#@@# Controls and Operation#@#
Manual controls provide direct tactile adjustment for flame and griddle intensity, allowing experienced operators to respond instantly to changing service demands. The absence of thermostatic automation reduces complexity and eases training for kitchen teams.
#@@# Construction Quality#@#
The stainless steel front, sides, tray bed, and stub back provide corrosion resistance and a durable exterior that withstands daily cleaning routines. Adjustable six-inch legs permit on-site leveling to maintain alignment with adjacent equipment and ensure ergonomic workflow.
#@@#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 for debris; remove and soak grates in warm, soapy water and scrub with a nonabrasive brush. Verify pilot lights and ignition ports operate; clear obstructions with compressed air. Clean stainless steel front and sides with a damp cloth and mild detergent; polish along the grain. Check door seals and hinges; tighten fasteners and replace worn gaskets. Level the freestanding range and confirm stub back vent remains unobstructed.
