Built for high-output kitchens that demand consistent heat and durable construction, this heavy-duty liquid propane range combines powerful burners with a full convection oven to streamline production without sacrificing control. Two open burners and an 18-inch griddle provide flexible surface options for sautéing, searing, and continuous griddle work, while the convection oven maintains even temperatures for baking and holding large volume runs. Restaurant operators gain a consolidated cooking footprint that supports multiple simultaneous tasks and reduces equipment clutter.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut off propane before cleaning. Remove grates and drip trays; soak in warm, soapy water for 10–15 minutes, then scrub with a non-abrasive pad. Wipe stainless exterior and knobs with a soft cloth and mild cleaner; avoid harsh acids. Clean oven interior after cooling: remove racks, scrub liner with degreaser, rinse, and dry. Clear griddle with a scraper, then apply a thin oil layer. Clean vent and condenser monthly to prevent fires.#@@#Additional Info#@#Jade’s JTRH-18G-2-36C-LP Titan range offers 135,000 BTU from two 18" burners and an 18" griddle. The convection oven features manual controls, two chrome racks, a stainless steel liner, and has CSA and NSF certifications.#@@#General Info#@#Description #@#
Built for high-output kitchens that demand consistent heat and durable construction, this heavy-duty liquid propane range combines powerful burners with a full convection oven to streamline production without sacrificing control. Two open burners and an 18-inch griddle provide flexible surface options for sautéing, searing, and continuous griddle work, while the convection oven maintains even temperatures for baking and holding large volume runs. Restaurant operators gain a consolidated cooking footprint that supports multiple simultaneous tasks and reduces equipment clutter.
#@@# High Heat Output#@#
Delivering 135,000 BTU total, the unit powers rapid boil times and aggressive searing to reduce cook cycle duration. Chefs achieve faster turnaround on high-demand items and maintain consistent results across peak service periods.
#@@# Dual Open Burners#@#
Two 18-inch open burners provide focused flame control for pots and pans used in sauces, stocks, and rapid reductions. Staff can operate multiple pans at different intensities, improving line throughput and menu flexibility.
#@@# Integrated Griddle Surface#@#
The 18-inch griddle plate, with 1-inch thickness, offers even heat transfer and flat top capacity for high-volume cooking of eggs, sandwiches, and proteins. Line cooks gain a dependable searing plane that handles continuous service without warping.
#@@# Convection Oven#@#
The convection oven promotes uniform airflow for consistent bake and roast performance across racks, supported by two chrome-plated racks and a stainless steel oven liner. Kitchens can scale batch sizes and expect repeatable results for baked and roasted items.
#@@# Stainless Construction#@#
Front, sides, back riser, shelf, and bottom present stainless steel surfaces that resist corrosion and simplify cleaning routines. Maintenance teams shorten sanitation cycles and preserve a professional appearance in heavy-use environments.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; tighten loose fittings and clear burner ports with a brass brush to maintain flame quality. Drain and clean grease trays after each shift; remove debris to prevent ignition. Clean oven interior weekly with a noncaustic oven cleaner and rinse thoroughly. Verify door seals and hinge alignment monthly; replace compromised gaskets. Lubricate control knobs and check for gas leaks using a soap solution before each service day.
