Engineered for high-volume cooking, this 36" liquid propane range combines a 24" charbroiler, 12" hot top, and convection oven into a durable platform. It delivers 130,000 BTU of thermal power and operates on 115v/60/1-ph electrical service at 4.4 amps, ensuring reliable performance for restaurants, hospitals, universities, and large foodservice operations. Stainless steel construction and NSF/CSAus certifications ensure compliance and sanitation in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and power. Allow the oven and grates to cool. Scrape charred debris from the charbroiler and hot top with a stainless scraper. Remove racks and drip pans; soak in warm water with mild detergent, then scrub with a non-abrasive pad. Wipe interior oven liner and exterior stainless surfaces with a mild soap solution; rinse and dry. Clean condenser coils and vents to maintain efficiency. Inspect gaskets and burners; tighten or replace worn parts. Reconnect power and test operation.#@@#Additional Info#@#The Jade JTRH-24B-1HT-36C-LP is a 36" liquid propane range with 130,000 BTU, convection oven, 24" charbroiler, 12" hot top, manual controls, stainless liner, chrome racks, drip pans, tray bed, 115v, 6" legs, NSF and CSAus certified.#@@#General Info#@#Description #@#
Engineered for high-volume cooking, this 36" liquid propane range combines a 24" charbroiler, 12" hot top, and convection oven into a durable platform. It delivers 130,000 BTU of thermal power and operates on 115v/60/1-ph electrical service at 4.4 amps, ensuring reliable performance for restaurants, hospitals, universities, and large foodservice operations. Stainless steel construction and NSF/CSAus certifications ensure compliance and sanitation in demanding environments.
#@@# Concentrated Heat Output#@#
With 130,000 BTU, the range supports rapid searing, boiling, and griddle work without sacrificing throughput. Operators achieve consistent cooking performance across tasks, reducing variability and improving ticket times.
#@@# Integrated Charbroiler#@#
The 24" charbroiler produces radiant heat for grilling and char development. Chefs control broiler zones manually to achieve consistent marks and minimize flare-ups.
#@@# Versatile Hot Top#@#
The 12" hot top offers a solid cooking surface for pans and griddles, enabling sautéing, holding, and searing. Staff switch between pan sizes without burner instability, improving workflow during peak service.
#@@# Convection Oven Performance#@#
The convection oven speeds cook times with forced-air circulation, ensuring uniform temperature across two chrome racks. Kitchens reduce variability and increase throughput for baked and roasted items.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, stub back, tray bed, and oven liner resist corrosion and simplify cleaning. Adjustable 6" legs ensure secure leveling on uneven floors, enhancing safety and equipment longevity.
#@@# Service-Friendly Design#@#
Manual controls and lift-access components simplify maintenance and service calls, reducing downtime. The 1/4 HP motor and standard 115v electrical requirements integrate easily into modular setups.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly; remove debris and check flame stability to ensure even cooking. Clean charbroiler grates daily with a wire brush; soak parts in soapy water. Degrease hot tops daily with nonabrasive cleaner. Vacuum condenser and air intakes monthly. Check door seals quarterly; replace worn gaskets. Lubricate knobs and test gas connections for leaks with approved solution.
