This liquid propane range is designed for high-demand kitchens, ensuring efficient service with its powerful cooking capabilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power and turn off gas. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe burner heads and hot tops with a damp cloth and mild detergent; clear ports with a soft brush. Clean oven interior with a commercial oven cleaner as per label instructions and rinse. Degrease exterior stainless steel with a pH-neutral cleaner; polish with a microfiber cloth. Empty and vacuum around coils and vent openings for efficiency and safety.#@@#Additional Info#@#Jade's JTRH-2-2HT-36C-LP Titan 36" propane range delivers 170,000 BTU with two 35,000 BTU burners, two 12" hot tops, and a convection oven with stainless steel liner, 115v/60Hz, 4.4 amps, manual controls, CSA and NSF certified.#@@#General Info#@#Description #@#
This liquid propane range is designed for high-demand kitchens, ensuring efficient service with its powerful cooking capabilities.
Two open burners deliver rapid heat for large pots and quick sautéing, while front manual controls allow for precise adjustments during busy periods.
Two 12 inch hot tops offer ample cooking space for various tasks, enabling staff to maintain consistent temperatures across the cookline.
The built-in convection oven ensures even heat distribution for various cooking methods, enhancing efficiency and consistency.
Constructed with stainless steel, the unit is resistant to corrosion and easy to clean, featuring a plate shelf and adjustable legs for flexible installation.
The unit operates on standard kitchen utilities, with a total heat output of 170,000 BTU, suitable for high-volume cooking.
It meets industry certifications for commercial use and includes components that facilitate maintenance, ensuring minimal downtime for repairs and cleaning.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean burners, grates, and hot tops daily to prevent grease buildup and ensure even heat transfer. Scrub oven interior weekly using a nonabrasive cleaner and remove racks for separate soaking. Inspect and seal door gaskets monthly; replace worn sections to maintain consistent convection performance. Vacuum condenser and check gas connections quarterly for leaks using a soap solution. Calibrate thermostat annually and document maintenance records for CSA and NSF compliance.
