Handle high-volume cooking without compromise. This 24-inch floor hotplate delivers 55,000 BTU through two 27,500 BTU burners, ensuring continuous, controllable heat. Food service teams benefit from consistent surface searing and steady holding capacity within a compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply before cleaning. Remove grates and burner caps; soak in warm, soapy water for 15–30 minutes. Scrub stainless steel surfaces with a non-abrasive pad and mild detergent, rinse, and dry with a soft cloth. Clear drip tray and undershelf of debris; dispose properly. Inspect and wipe standing pilots and control knobs; avoid excess water near valves. Clean vents and coils monthly to prevent grease buildup, fires, and equipment failure.#@@#Additional Info#@#Jade's JHP-224-F-NG hotplate delivers 55,000 BTU from two 27,500 BTU burners, with manual controls, standing pilots, stainless steel top, drip tray, plate shelf, 25" legs, undershelf, and is CSA and NSF certified, weighing 85 pounds.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise. This 24-inch floor hotplate delivers 55,000 BTU through two 27,500 BTU burners, ensuring continuous, controllable heat. Food service teams benefit from consistent surface searing and steady holding capacity within a compact footprint.
#@@# Stainless Steel Finish#@#
Engineered with a stainless steel front, sides, and plate shelf to withstand commercial use and rigorous cleaning routines. Teams can maintain a sanitary work surface while minimizing corrosion and wear in high-humidity kitchens.
#@@# Precision Manual Controls#@#
Equipped with infinite manual controls and standing pilots, this hotplate allows for precise heat modulation for diverse cooking tasks. Operators can adjust flame levels instantly to match frying, searing, or simmering needs without complex programming.
#@@# High Output Burners#@#
Two high-output burners produce a combined 55,000 BTU, necessary for rapid recovery and even heat distribution across the plate. Chefs can reduce cook time and maintain temperature under sustained demand during service peaks.
#@@# Open Base Undershelf#@#
Built with an open base and a durable undershelf that provides accessible storage for pans, tools, and serviceware. Staff can streamline workflow by keeping frequently used items within arm's reach while preserving floor space.
#@@# Service Friendly Design#@#
Includes a removable drip tray and lift-off components for quick cleaning and maintenance access. Maintenance crews can perform routine service faster, lowering downtime and extending appliance life.
#@@# Commercial Floor Configuration#@#
Configured as a floor model with 25-inch legs to match common kitchen ergonomics and clearance needs, complying with CSA and NSF standards. Facility managers can integrate this unit into existing layouts easily while meeting regulatory expectations.
#@@#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#@#Perform weekly burner inspections and remove debris from the drip tray to prevent flame irregularities. Use a soft brush and mild detergent on stainless steel surfaces; rinse and dry immediately to avoid corrosion. Verify regulator and connections for leaks using a soap solution; correct leaks before operation. Adjust legs to maintain level installation and confirm 25" leg security periodically. Schedule annual CSA and NSF compliance checks with a certified technician to sustain safe operation.
