Stop sacrificing throughput for control. This 36" natural gas heavy-duty range combines a full-width charbroiler, an 18" hot top, and a standard oven to handle high-volume cooking tasks. Designed for institutional kitchens, bars, and high-capacity restaurants, it delivers 115,000 BTU of output and durable stainless-steel construction for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the oven cool. Remove racks and drip trays; wash with warm, soapy water and a non-abrasive cloth. Scrape charbroiler grates and hot top debris; soak removable parts if needed. Clean oven liner and plate shelf with mild detergent; rinse and dry thoroughly. Vacuum condenser and vents monthly to prevent grease buildup and fires. Inspect seals and burners; tighten or replace worn parts to avoid breakdowns and failed inspections.#@@#Additional Info#@#Jade Titan 36" natural gas heavy-duty range delivers 115,000 BTU with an 18" charbroiler and 18" hot top, manual controls, stainless steel oven liner, two chrome racks, drip trays, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" natural gas heavy-duty range combines a full-width charbroiler, an 18" hot top, and a standard oven to handle high-volume cooking tasks. Designed for institutional kitchens, bars, and high-capacity restaurants, it delivers 115,000 BTU of output and durable stainless-steel construction for daily use.
#@@# Charbroiler Section#@#
The 18" charbroiler provides radiant heat for grilling and searing proteins. Operators achieve consistent searing across the grates, ensuring uniform cook times and product finishes for menu items requiring char development.
#@@# Hot Top Surface#@#
The 18" hot top offers continuous heat for pans and griddles, ideal for sautéing, warming, and short-order cooking. Staff can stage multiple pans to maintain speed and reduce transfer time, boosting throughput during peak hours.
#@@# Standard Oven Capacity#@#
The standard oven below the cooking deck holds two chrome-plated racks and features a stainless-steel liner for easy cleaning. Chefs can roast, braise, or hold components while using the top sections, enabling parallel workflows and faster cook cycles.
#@@# Manual Control System#@#
Manual controls allow direct flame and hot top adjustments, reducing electronic failures and simplifying training. Operators can make immediate changes without navigating menus, ensuring quick responses during service spikes.
#@@# Stainless Construction#@#
Stainless-steel front, sides, oven liner, and tray bed resist corrosion and withstand rigorous cleaning. Durable surfaces meet sanitation standards and extend product life in high-turnover environments.
#@@# Serviceability And Stability#@#
The unit includes two drip trays, two rack positions, a 6" plate shelf, and 6" adjustable legs for leveling on uneven floors. Easy access to components simplifies maintenance, reducing downtime and ensuring operational continuity.
#@@#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 gas connections monthly for leaks with soap solution; tighten fittings and replace seals immediately. Clean charbroiler grates and hot top plates after service; remove debris, heat to burn residues, brush, and oil lightly. Degrease stainless steel with neutral pH cleaner; rinse and dry. Vacuum oven cavity and empty drip trays weekly. Calibrate controls by checking surface temperatures with a probe thermometer.
