Stop compromising throughput for durability. This industrial range combines a full griddle and a hot top on a 36-inch footprint, delivering 70,000 BTU of liquid propane heat and a cabinet base designed for heavy daily use in high-volume kitchens. Restaurant operators benefit from a compact, service-ready cooking station that balances power, precision, and serviceability for continuous service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and allow surfaces to cool. Remove grease and food debris from griddle and hot top with a plastic scraper, then wipe with a cloth dampened in warm water and mild detergent. Clean cabinet interior and removable shelves with non-abrasive cleaner; rinse and dry thoroughly. Vacuum condenser coils and vents monthly to improve efficiency. Inspect seals and gas connections; tighten or replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#The Jade JTRH-18G-1HT-LP 36" Titan range runs on propane, delivering 70,000 BTU through an 18" griddle and hot top. It has manual controls, stainless steel build, a 6" plate shelf, adjustable legs, and holds CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for durability. This industrial range combines a full griddle and a hot top on a 36-inch footprint, delivering 70,000 BTU of liquid propane heat and a cabinet base designed for heavy daily use in high-volume kitchens. Restaurant operators benefit from a compact, service-ready cooking station that balances power, precision, and serviceability for continuous service hours.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, stub back, bottom, and 6-inch plate shelf create a rigid, corrosion-resistant exterior that withstands daily service. Chefs enjoy a surface that cleans quickly and resists warping under high heat, minimizing downtime for maintenance.
#@@# Integrated Griddle Surface#@#
The 18-inch griddle section features a 1-inch thick plate that retains thermal energy and ensures consistent conductive heat transfer across the flat top. Line cooks achieve uniform searing and even heating for high-volume griddle items without localized hotspots.
#@@# Hot Top Section#@#
The 18-inch hot top provides sustained radiant heat for stock pots, sauté pans, and multi-item cooking sequences, enabling parallel preparation workflows. Kitchen managers maintain continuous output for stews, sauces, and large pots while other stations handle fast-turn items.
#@@# Manual Control System#@#
Manual controls allow direct, mechanical adjustment of flame intensity for rapid response during shifts that require quick power changes. Technicians appreciate the straightforward control layout for service and calibration without electronic complexity.
#@@# Cabinet Base Storage#@#
The enclosed cabinet base offers secure, accessible storage for pans, holding equipment, and spare parts directly beneath the cooking surface, optimizing footprint efficiency in constrained kitchens. Operations benefit from reduced retrieval times and organized staging of service items.
#@@#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 griddle daily; remove debris and scrub with nonabrasive pads to prevent hot spots. Drain and degrease the cabinet base weekly; use a food-safe degreaser and rinse thoroughly. Tighten gas fittings monthly and verify no odor; apply leak solution and watch for bubbles. Calibrate manual controls by timing heat response and logging adjustments. Replace door seals when cracked. Service regulators and pilot assemblies annually by CSA-qualified technicians.
