Stop sacrificing throughput for control. This liquid propane heavy-duty range delivers focused charbroiler performance and a full worktop to handle high-volume cook lines without compromising searing capability or prep space. Designed for commercial kitchens, this 36-inch freestanding unit combines an 18-inch charbroiler, an 18-inch worktop, and a standard oven to support continuous service and varied menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane. Remove grates and drip trays; soak in warm, soapy water and scrub. Wipe charbroiler bars and work top with degreaser; rinse and dry. Clean oven interior with mild detergent; wash racks separately. Vacuum condenser coils and check burners for clogs; clear with a soft brush. Check seals and tighten fittings. Schedule daily wipe-downs and weekly deep cleans to reduce bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Jade’s Titan 36" liquid propane range features an 18" charbroiler, 18" work top, and standard oven, delivering 80,000 BTU for high-volume cooking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane heavy-duty range delivers focused charbroiler performance and a full worktop to handle high-volume cook lines without compromising searing capability or prep space. Designed for commercial kitchens, this 36-inch freestanding unit combines an 18-inch charbroiler, an 18-inch worktop, and a standard oven to support continuous service and varied menu demands.
#@@# High Heat Output#@#
Delivering 80,000 BTU total, the range produces intense direct heat for rapid searing and consistent char marks under sustained use. Operators will shorten cook cycles and maintain high plate output during peak periods.
#@@# Charbroiler Section#@#
The integrated 18-inch charbroiler concentrates heat where grill marks and caramelization matter most for proteins and vegetables. Chefs will achieve repeatable results with manual control over broiler intensity.
#@@# Work Top Surface#@#
An 18-inch worktop provides a robust flat cooking plane adjacent to the charbroiler for sautéing and finishing. Kitchen staff gain immediate staging and multitasking capability without moving products across multiple stations.
#@@# Standard Oven#@#
The included standard oven expands menu flexibility by enabling roasting, holding, or secondary baking while the top sections operate. Teams will use the oven to complete larger batch cooks and reduce turnaround time for plated orders.
#@@# Manual Controls#@#
Manual control knobs eliminate electronic dependency and allow technicians to perform rapid adjustments during service. Line cooks will respond instantly to changing loads without cycling through menus or software.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, backriser, and tray bed resist corrosion and simplify cleaning regimens to meet institutional sanitation standards. Facilities managers will reduce maintenance time while preserving a professional kitchen aesthetic.
#@@#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 daily visual inspections of burners, charbroiler grates, and oven seals to detect wear or debris. Clean charbroiler grates after each shift with a nylon brush and scrape drip trays; soak trays weekly in warm, soapy water. Degrease stainless steel surfaces using a neutral detergent and soft cloth; rinse and dry to prevent corrosion. Check gas connections and test for leaks with approved solution before each service. Schedule CSA and NSF inspections annually.
