When service volume increases and downtime costs rise, opt for a heavy-duty range designed for continuous operation and reliable output. This liquid propane 36-inch range delivers 150,000 BTU of focused cooking power across two 18-inch open burners and an 18-inch charbroiler, complemented by a standard oven and robust stainless steel construction to withstand sustained commercial use. Facility managers and culinary teams will benefit from a dependable, service-ready platform that streamlines high-volume cooking without sacrificing control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and drip trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaking. Clean charbroiler and burner ports with a nylon brush; clear grease from oven cavity and vents to reduce fire risk. Inspect seals and coils; replace damaged parts. Regular cleaning prevents contamination, lowers energy use, and extends equipment life.#@@#Additional Info#@#Jade’s JTRH-18B-2-36-LP 36" liquid propane range delivers 150,000 BTU with two 18" burners, an 18" charbroiler, and a standard oven; features manual controls, chrome racks, drip trays, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
When service volume increases and downtime costs rise, opt for a heavy-duty range designed for continuous operation and reliable output. This liquid propane 36-inch range delivers 150,000 BTU of focused cooking power across two 18-inch open burners and an 18-inch charbroiler, complemented by a standard oven and robust stainless steel construction to withstand sustained commercial use. Facility managers and culinary teams will benefit from a dependable, service-ready platform that streamlines high-volume cooking without sacrificing control.
#@@# Open Burners#@#
Two 18-inch open burners provide concentrated heat for rapid boiling and high-heat searing, offering straightforward manual control for chefs needing immediate response. Operators can perform simultaneous tasks on separate zones while maintaining consistent flame intensity across heavy pans and hotel steam kettles.
#@@# Charbroiler Section#@#
An integrated 18-inch charbroiler generates direct radiant heat ideal for char, grill, and sear applications, allowing kitchens to broaden menu options without needing a separate unit. Staff will achieve restaurant-quality grill marks and efficient throughput while conserving floor space.
#@@# Standard Oven#@#
The built-in standard oven features a stainless steel liner and two chrome-plated racks to accommodate multiple sheet pans for baking, roasting, and holding. Chefs can reduce staging time by finishing proteins and vegetables concurrently within the same footprint as stovetop operations.
#@@# Durable Construction#@#
Full stainless steel front, sides, tray bed, and 6-inch plate shelf ensure corrosion resistance and facilitate sanitation during rigorous daily cleaning cycles. Maintenance teams can perform quicker wipe-downs and maintain finish integrity in open kitchens and back-of-house workflows.
#@@#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 and charbroiler daily for grease accumulation; remove racks and drip trays, soak in warm, soapy water, and scrub with a nonabrasive brush. Clean stainless steel surfaces with a mild detergent and soft cloth, then dry to prevent spotting. Verify gas connections and check for leaks using a soap solution before each shift. Calibrate oven performance by logging temperatures and adjusting procedures; replace worn gaskets and clean condenser areas monthly.
