This 36" liquid propane modular range delivers consistent heat while sustaining continuous service in busy kitchens, schools, bars, and hospitals. Operators will appreciate the combination of 140,000 BTU capacity and modular design that supports rapid installation and long duty cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off the Jade JMRH-4-LP and allow it to cool. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces and shelf with mild detergent, rinse, and dry to prevent corrosion. Clean grease traps, vents, and oven interior to reduce fire risk and bacteria. Inspect seals and fittings for wear. Perform coil and burner maintenance regularly to sustain efficiency and avoid breakdowns.#@@#Additional Info#@#The Jade JMRH-4-LP is a 36" liquid propane range with 140,000 BTU from four 35,000 BTU burners, manual controls, a stainless steel shelf, open legs, NSF and CSA listings, and a 395-pound build for professional kitchens.#@@#General Info#@#Description #@#
This 36" liquid propane modular range delivers consistent heat while sustaining continuous service in busy kitchens, schools, bars, and hospitals. Operators will appreciate the combination of 140,000 BTU capacity and modular design that supports rapid installation and long duty cycles.
Each burner produces 35,000 BTU, totaling 140,000 BTU for aggressive stovetop performance. Chefs achieve fast boil times and reliable pan-to-pan consistency under continuous use.
Controls provide direct, tactile regulation of flame intensity for precise cooking. Staff achieve repeatable results without digital complexity, and technicians access straightforward components for maintenance.
The front, sides, and stub back resist corrosion and simplify cleaning in high-traffic environments. Facilities maintain a sanitary appearance while reducing time spent on surface upkeep.
A plate shelf offers immediate staging for cooked items and smallware while preserving countertop clearance. Line cooks reduce transfer time between range and service areas, increasing throughput during peak periods.
Legs with crossrails provide stable support and permit under-range cleaning and airflow. Maintenance crews access the floor area easily for sanitation checks and equipment inspections.
Construction allows integration with adjacent units or standalone placement, matching kitchen layouts and expansion plans. Design teams install the range with minimal rework and adapt stations as operations scale.
Certifications confirm compliance with safety and sanitation standards for commercial kitchens. Purchasing teams document regulatory alignment and maintain inspection readiness.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to maintain consistent flame patterns. Schedule weekly deep cleaning: disassemble grates and soak in hot, soapy water, scrub burner ports with a soft brush, and rinse thoroughly. Verify burner alignment and reassemble with secure fittings. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth to prevent corrosion. Check gas connections and test for leaks after reassembly; tighten fittings per CSA and manufacturer torque specs.
