Stop compromising throughput for consistent results. This 36-inch natural gas range combines a 24-inch charbroiler, a 12-inch hot top, and a convection oven to deliver a balanced mix of direct heat, griddle-style cooking, and ambient oven performance for high-volume commercial kitchens. Operators will increase output while maintaining control across multiple cooking methods and reducing equipment overlap in crowded lineups.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut the gas valve. Remove grates, racks, and drip pans; soak in warm, soapy water. Scrub charbroiler plates and hot top with a non-abrasive brush; clean grease from the oven interior and door gaskets with a mild degreaser. Clean condenser coils and ventilation openings. Rinse and dry all parts before reassembly. Inspect seals and burners; replace worn components. Regular cleaning prevents contamination, fires, high bills, breakdowns, and inspection failures.#@@#Additional Info#@#The Jade JTRH-24B-1HT-36C-NG is a 36" natural gas range with 130,000 BTU, a 24" charbroiler, 12" hot top, convection oven, stainless steel liner, two chrome racks, two drip pans, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent results. This 36-inch natural gas range combines a 24-inch charbroiler, a 12-inch hot top, and a convection oven to deliver a balanced mix of direct heat, griddle-style cooking, and ambient oven performance for high-volume commercial kitchens. Operators will increase output while maintaining control across multiple cooking methods and reducing equipment overlap in crowded lineups.
#@@# Charbroiler Top#@#
The built-in 24-inch charbroiler supplies direct radiant heat for searing and grill marks while operating within the unit’s 130,000 BTU total capacity. Kitchen staff will achieve consistent contact cooking across large product batches, reducing turnaround time for high-demand items.
#@@# Hot Top Plate#@#
The 12-inch hot top provides a planar heat surface for pans and pots, enabling simultaneous griddle and skillet work without moving cookware to separate equipment. Chefs will maintain temperature stability for sauces and sautés while the hot top handles continuous service periods.
#@@# Convection Oven#@#
The convection oven delivers even heat distribution for baking, roasting, and holding tasks using forced air circulation and two chrome-plated racks. Foodservice managers will increase throughput for baked goods and roasted proteins with reliable cook consistency and reduced cook times.
#@@# Manual Controls#@#
The manual infinite controls allow precise adjustment of heat output across charbroiler, hot top, and oven functions using straightforward knobs. Line cooks will respond quickly to production needs and perform repeatable recipes with simple, durable control interfaces.
#@@# Stainless Steel Construction#@#
The unit features stainless steel front, sides, tray bed, and oven liner for corrosion resistance and simplified cleaning protocols. Maintenance teams will lower downtime and sanitation labor due to smooth surfaces and removable components such as drip pans and racks.
#@@#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#@#Service personnel should perform weekly inspections of gas fittings, valve seats, and igniters to prevent leaks and ensure reliable ignition. Clean charbroiler grates and hot top plates after each shift using a stainless steel brush and a food-safe degreaser; rinse with hot water and dry thoroughly. Empty drip pans daily and descale oven surfaces monthly with a manufacturer-approved descaler. Calibrate thermostat quarterly and verify vent clearance per CSA and NSF guidelines.
