Built for relentless service and consistent results, this heavy-duty gas range combines charbroiler performance, a hot top section, and a full oven in a compact 36-inch footprint. Kitchen teams gain 135,000 BTU of combined cooking power to sear, griddle, and bake without sacrificing throughput or control. Restaurant operators and institutional buyers receive a durable stainless steel package engineered for daily high-volume operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and lock gas supply before cleaning. Remove grates, racks, and drip pans; soak in hot water with detergent. Scrub charbroiler and hot top with a non-abrasive brush and rinse. Wipe stainless steel surfaces with mild soap, then dry. Clean oven interior, remove crumbs and grease, and inspect door seals and hinges. Vacuum condenser coils and vents monthly to improve efficiency and reduce fire risk. Sanitize all food-contact surfaces and allow parts to dry before restoring power.#@@#Additional Info#@#Jade’s JTRH-24B-1HT-36-NG 36" natural gas range delivers 135,000 BTU with a 24" charbroiler, 12" hot top, manual controls, standard oven, two racks, two drip pans, 6" legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for relentless service and consistent results, this heavy-duty gas range combines charbroiler performance, a hot top section, and a full oven in a compact 36-inch footprint. Kitchen teams gain 135,000 BTU of combined cooking power to sear, griddle, and bake without sacrificing throughput or control. Restaurant operators and institutional buyers receive a durable stainless steel package engineered for daily high-volume operations.
#@@# Charbroiler Section#@#
Engineers configured a 24-inch charbroiler to deliver direct radiant heat for high-heat searing and char marks. Chefs achieve consistent cook times across the grate while operators benefit from removable drip pans that simplify cleanup and reduce maintenance time.
#@@# Hot Top Surface#@#
The integrated 12-inch hot top provides continuous flat-top performance for sauces, sautéing, and delicate heat tasks. Staff can transition between charbroiler and hot top workflows quickly, increasing line flexibility during peak service periods.
#@@# Oven Capacity#@#
A standard oven with a stainless steel liner accepts multiple pans and withstands heavy use in continuous service environments. Crew members rely on two chrome-plated racks for organized staging while the oven interior resists corrosion and simplifies sanitation.
#@@# Construction Durability#@#
Fabricators finished the unit with stainless steel front, sides, stub back, and tray bed to resist wear from daily kitchen operations. Managers preserve appearance and function through a design that supports heavy loading and frequent cleaning cycles.
#@@# Stability and Leveling#@#
Designers included 6-inch adjustable legs to level the range on uneven floors and maintain safe cooking heights. Technicians perform precise installations quickly, ensuring consistent burner performance and stable equipment placement.
#@@# Certification and Compliance#@#
Manufacturers secured NSF and CSA certifications to meet commercial kitchen health and safety standards.
#@@#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 pilot assemblies weekly; remove debris and verify flame stability to maintain consistent heat output. Clean charbroiler grates and hot top surfaces after each shift using a nonabrasive brush and approved stainless steel cleaner. Degrease oven interior monthly and replace drip pans when corroded. Calibrate manual controls quarterly and tighten gas fittings per CSA guidelines. Lubricate hinges and adjust door seals to ensure energy-efficient operation.
