Stop sacrificing throughput for control. This floor-model gas hotplate delivers focused high-heat performance with precise manual regulation, enabling continuous service where speed and consistency matter. Operators gain a compact 12-inch cooking surface that handles intensive use while integrating a durable stainless steel worktop and open storage below.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the hotplate before cleaning. Scrape large debris from the stainless steel top and drip tray, then remove the tray and wash with warm, soapy water. Clean burner ports with a soft brush; verify standing pilot flames before relighting. Wipe stainless surfaces with a non-abrasive cleaner and dry completely. Check seals and 25" legs for stability. Clean coils or vents nearby to reduce energy use and fire risk. Regular cleaning prevents contamination and equipment failure.#@@#Additional Info#@#The Jade JHP-112-F-NG 12" floor hotplate offers 27,500 BTU from a natural gas burner, manual control, standing pilot ignition, stainless steel sides, drip tray, 25" legs, undershelf, NSF and CSAus certifications, and a 70-pound open-base design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This floor-model gas hotplate delivers focused high-heat performance with precise manual regulation, enabling continuous service where speed and consistency matter. Operators gain a compact 12-inch cooking surface that handles intensive use while integrating a durable stainless steel worktop and open storage below.
#@@# Single Burner#@#
A single 27,500 BTU burner concentrates output for rapid boil and sear tasks, supplying aggressive heat on demand. Chefs maintain flame intensity with infinite manual controls that support fine adjustments during peak service.
#@@# Natural Gas#@#
Natural gas power reduces fuel switching and offers steady energy delivery for continuous production environments. Installation fits standard commercial gas setups and simplifies integration into existing utility lines.
#@@# Stainless Surface#@#
Stainless steel on the top, front, and sides resists corrosion and allows sanitary cleaning between shifts. Maintenance teams remove residues quickly, preserving finish and reducing downtime.
#@@# Floor Model#@#
Floor-mounted design with 25-inch legs and an undershelf provides stable placement and accessible storage for pans or stock pots. Staff retrieve tools and ingredients without walking away from the cooking station, increasing throughput.
#@@# Drip Tray#@#
An integrated drip tray captures spills and runoff, preventing accumulation on the plate and simplifying cleanup cycles. Operators pull the tray for disposal and sanitizing, cutting service interruptions.
#@@# Safety Certification#@#
Unit holds CSAus listing and meets NSF requirements for commercial cooking equipment, ensuring compliance with common regulatory standards. Managers document certifications for inspections and purchasing records.
Specifications include a 12-inch width, 27,500 BTU total output, open base with undershelf, manual standing pilot ignition, and a 70-pound shipping weight that installers should consider during placement.
#@@#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 weekly and remove debris to maintain 27,500 BTU output and consistent flame patterns. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth to prevent corrosion. Drain and empty the drip tray after each shift; sanitize with hot, soapy water. Verify pilot operation and manual control linkage monthly, tightening fittings and checking gas connections for leaks using a calibrated gas detector. Calibrate flame height per manufacturer.
