Stop trading consistency for capacity. This 72-inch liquid propane bistro range delivers focused cooking power across six open burners and a 36-inch griddle, providing continuous throughput for high-volume kitchens while maintaining precise manual control. Food service operators will find the combination of a standard oven and a convection oven useful for staging multiple items and meeting tight service windows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range before cleaning. Remove grates and wipe burners with a non-abrasive cloth and mild detergent; rinse and dry. Scrape griddle debris while warm with a grill scraper, then degrease with a stainless steel solvent. Clean oven interiors after cooling with approved cleaner; remove racks and soak in warm, soapy water. Vacuum condenser coils and vents to improve efficiency. Inspect seals and hardware; replace worn parts.#@@#Additional Info#@#Jade's JBR-36G-6-3636C-LP 72" liquid propane range offers 312,000 BTU with six 30,000 BTU burners, a 36" griddle, one standard oven, one convection oven, stainless steel front, manual controls, 115v/60/1-ph, 4.0 amps, 1/4 HP, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This 72-inch liquid propane bistro range delivers focused cooking power across six open burners and a 36-inch griddle, providing continuous throughput for high-volume kitchens while maintaining precise manual control. Food service operators will find the combination of a standard oven and a convection oven useful for staging multiple items and meeting tight service windows.
#@@# Six Powerful Burners#@#
Six open burners supply concentrated heat across the cooktop, enabling simultaneous high-heat searing and gentle simmering. Operators achieve repeatable results when running multiple pots and pans during peak service.
#@@# Left Griddle Surface#@#
A 36-inch griddle sits left of the burners to expand cooking options for flat-top items and griddle staples. Chefs execute breakfast, sandwiches, and rapid-plate items without shifting equipment, reducing line time.
#@@# Dual Oven Capacity#@#
The unit contains one standard oven and one convection oven, allowing staging of different cook cycles concurrently. Teams maintain menu flexibility by baking or roasting in the standard oven while the convection oven accelerates multi-rack cooking.
#@@# Robust Heat Output#@#
This range produces a total of 312,000 BTU, delivering the sustained heat required for continuous commercial service. Kitchens maintain consistent temperatures across heavy load periods, minimizing temperature drift during service.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, tray bed, and stub back provide an industrial-grade exterior that withstands daily kitchen wear. Staff can clean surfaces efficiently, and durable construction reduces time lost to repairs.
#@@# Service-Ready Design#@#
Engineered with 6-inch adjustable legs, manual controls, and a 1/4 HP blower system on a 115v/60/1-ph supply, the range integrates into existing kitchens with minimal modification. Maintenance teams find access straightforward for routine service and calibration.
#@@#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 for grease accumulation and remove grates for deep cleaning with degreaser and hot water. Empty and clean drip trays after each service to prevent flare-ups. Calibrate gas pressure and check Liquid Propane fittings weekly for leaks using approved solution. Clean stainless steel surfaces with nonabrasive cleaner and soft cloth to preserve finish. Service oven seals and clean convection fan blades monthly. Follow CSA and NSF guidelines during all maintenance.
