Stop sacrificing output for speed. This 12" floor hotplate delivers robust cooking capacity while maintaining precise heat control for high-volume operations, producing consistent results across three high-performance burners. Designed for natural gas installations, it enables continuous service with durable stainless steel surfaces and a practical open base for storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut natural gas supply before cleaning. Remove grates and plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel sides and front with a mild detergent, rinse, and dry to prevent corrosion. Clear drip tray and undershelf of grease; degrease oven vents and burners with approved cleaner to reduce fire risk. Inspect seals and pilot assemblies; replace worn parts. Clean condenser coils on nearby refrigeration to lower energy use and avoid breakdowns.#@@#Additional Info#@#The Jade JHP-312-F-NG hotplate is 12" wide with three gas burners providing 45,000 BTU. It has stainless steel sides, manual controls, standing pilots, a drip tray, 25" legs, and is CSA and NSF certified, weighing 110 pounds.#@@#General Info#@#Description #@#
Stop sacrificing output for speed. This 12" floor hotplate delivers robust cooking capacity while maintaining precise heat control for high-volume operations, producing consistent results across three high-performance burners. Designed for natural gas installations, it enables continuous service with durable stainless steel surfaces and a practical open base for storage.
#@@# Three Burners#@#
Three 27,500 BTU burners combine for a total of 45,000 BTU, enabling simultaneous high-heat tasks such as searing, boiling, and rapid pan sautéing. Operators can handle peak service periods without power loss to any station.
#@@# Manual Controls#@#
Infinite manual controls provide direct, immediate adjustment of flame intensity for each burner, allowing chefs to fine-tune heat for different cooking techniques. Staff gain predictable temperature response for repeatable menu results.
#@@# Floor Configuration#@#
Floor model construction with 25" legs ensures a stable, fixed installation suited to prep lines and island workstations. Technicians can access piping and service points without removing built-in counters.
#@@# Durable Surfaces#@#
Stainless steel top, front, and plate shelf resist corrosion and simplify sanitation between shifts. Managers can reduce maintenance time and maintain a professional kitchen appearance.
#@@# Open Base Storage#@#
The open base with an undershelf offers accessible storage for pots, pans, and supplies, keeping tools within reach during service. Teams can shorten retrieval time and improve station organization.
#@@# Safety Certifications#@#
This unit carries CSAus and NSF certifications and includes standing pilots and a drip tray for containment and reliable ignition. Kitchen supervisors can meet regulatory expectations while minimizing spill-related hazards.
Founded in 1998, the company supplies equipment to restaurants, hotels, schools, hospitals, and bars, focusing on reliable performance and responsive support.
#@@#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 food debris and soot; remove grates and clear ports with a soft brush to maintain 45,000 BTU output. Clean stainless steel surfaces using a nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Empty and degrease the drip tray after each shift. Verify standing pilots light reliably and purge gas lines during scheduled downtime. Check door seals on nearby storage and tighten loose fasteners monthly to ensure stable operation.
