Stop trading throughput for consistency. This 12-inch floor model hotplate delivers focused heat with a combined 30,000 BTU output, allowing operators to run high-demand stations without sacrificing control or uptime. Designed for commercial kitchens that require rapid recovery and reliable manual control, this unit supports intensive service cycles while maintaining a compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply before cleaning. Remove grates and wash with warm, soapy water; scrub grease with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Clean burner ports with a soft brush and clear obstructions. Vacuum undershelf and legs; degrease vents and oven cavity to reduce fire risk. Check seals and pilots; schedule coil and component inspections to prevent breakdowns.#@@#Additional Info#@#Jade’s JHPE-1-112-F-LP 12" floor hotplate offers precise heat with one open burner and one step-up burner totaling 30,000 BTU; stainless-steel top, manual controls, standing pilots, 25" legs, CSA and NSF certified, 95 pounds, liquid propane.#@@#General Info#@#Description #@#
Stop trading throughput for consistency. This 12-inch floor model hotplate delivers focused heat with a combined 30,000 BTU output, allowing operators to run high-demand stations without sacrificing control or uptime. Designed for commercial kitchens that require rapid recovery and reliable manual control, this unit supports intensive service cycles while maintaining a compact footprint.
#@@# Step-Up Burners#@#
Operators gain versatility from dual burner types: one open burner and one step-up open burner rated across the burner set to deliver precise flame distribution for varied cookware sizes. Engineers specify the step-up geometry to concentrate heat where needed, improving sear rates and reducing dwell time for pans and griddles.
#@@# High Heat Output#@#
Facilities receive 30,000 BTU total capacity that accelerates boil and sear processes during peak periods. Chefs obtain consistent thermal performance that shortens cook cycles, increasing line throughput and reducing plate time.
#@@# Liquid Propane Fuel#@#
Managers benefit from a liquid propane configuration that offers reliable onsite fuel supply and consistent energy density for steady flame characteristics. Technicians encounter familiar service points for LP systems, simplifying maintenance and minimizing downtime.
#@@# Stainless Surface#@#
Kitchens experience durable stainless construction on top and front that resists corrosion and withstands daily cleaning regimens. Staff remove soil readily and preserve hygienic surfaces, supporting compliance with health inspections and reducing long-term refurbishment costs.
#@@# Manual Controls#@#
Culinary teams control output with infinite manual knobs and standing pilots that permit immediate response to heat adjustments. Operators avoid lag associated with electronic systems and maintain direct tactile feedback for precise temperature management.
#@@#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 and remove food debris to maintain consistent flame patterns. Clean stainless steel surfaces with a mild detergent and soft cloth to prevent corrosion. Flush pilot lines monthly and verify standing pilots ignite reliably. Check gas fittings and flex lines for leaks using a soap solution; tighten or replace components when bubbles appear. Level the unit and confirm 25" legs and undershelf remain secure. Schedule CSA and NSF inspections annually.
