Built for continuous kitchen service, this 36-inch natural gas range combines a heavy-duty charbroiler and an 18-inch French hot top, delivering high output and versatile cooking modes in one compact footprint. Operators benefit from a total power of 110,000 BTU, supporting grilling, searing, griddle work, and conventional oven baking without sacrificing throughput. Kitchen teams maintain consistent product quality under sustained load, thanks to robust stainless steel construction and straightforward manual controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the unit cool. Remove grates, drip trays, and racks; soak in warm, soapy water. Scrub the hot top and oven interior with a non-abrasive cleaner. Wipe the stainless exterior with mild soap, rinse, and dry. Vacuum the condenser and vents to remove grease. Inspect seals and burners; tighten or replace as needed. Clean weekly to reduce fire risk, prevent contamination, and extend equipment life.#@@#Additional Info#@#Jade’s Titan 36" natural gas range JTRH-18B-1FHT-36-NG offers 110,000 BTU, an 18" charbroiler, 18" French hot top, manual controls, standard oven with two chrome racks, stainless-steel liner, two drip trays, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous kitchen service, this 36-inch natural gas range combines a heavy-duty charbroiler and an 18-inch French hot top, delivering high output and versatile cooking modes in one compact footprint. Operators benefit from a total power of 110,000 BTU, supporting grilling, searing, griddle work, and conventional oven baking without sacrificing throughput. Kitchen teams maintain consistent product quality under sustained load, thanks to robust stainless steel construction and straightforward manual controls.
#@@# Charbroiler Section#@#
A full 18-inch charbroiler provides direct radiant heat for searing proteins and producing grill marks at scale. Chefs retain precise manual control over doneness and finish while the charbroiler tolerates heavy use typical in high-volume kitchens.
#@@# French Hot Top#@#
An 18-inch French hot top delivers even conductive heat for sauces, sautéing, and delicate finishing tasks. Staff achieve consistent pan temperatures across the cook surface, reducing batch variability during peak service.
#@@# Powerful Heat Output#@#
The unit produces 110,000 BTU to support simultaneous high-heat and medium-heat operations. Managers can schedule continuous service with reduced recovery time between high-demand cycles.
#@@# Full Oven Capacity#@#
A standard oven beneath the top expands production capability for baking, roasting, and holding tasks. Technicians access a stainless steel oven liner and two chrome-plated racks for durable support of sheet pans.
#@@# Service-Oriented Design#@#
The range includes two drip trays, a 6-inch plate shelf, front, sides, stub back, and tray bed to simplify daily cleaning and service workflows. Maintenance teams appreciate the removable trays and accessible oven interior for fast turnaround during shift changes.
#@@# Commercial Compliance#@#
This freestanding unit meets NSF and CSAus listings for commercial kitchens and connects to natural gas for consistent on-site fuel delivery.
#@@#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 weekly and remove debris for stable flame and heat transfer. Calibrate pilot and main gas connections quarterly; verify fittings and test for leaks with an approved solution. Clean charbroiler grates after each service day with a stiff brush and high-temperature degreaser. Drain and wipe the oven interior monthly; replace drip trays if warped or corroded. Lubricate hinges and check door seals for compression to prevent heat loss.
