Built for commercial kitchens that demand continuous output and consistent heat, this heavy-duty natural gas range combines a convection oven, griddle, and hot top to handle mixed production with precision and endurance. Restaurant operators will appreciate the 135,000 BTU total heat output that drives rapid recovery and steady cooking across multiple zones. Service managers gain predictable performance from manual controls and robust stainless steel construction designed for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow appliance to cool. Scrape griddle and hot top daily; wipe with a damp cloth and mild detergent, rinse and dry. Remove oven racks; wash with warm, soapy water and dry thoroughly. Clean stainless exterior with non-abrasive cleaner. Vacuum condenser coils monthly to improve efficiency and reduce energy use. Inspect seals and burners; replace worn parts. Regular cleaning reduces bacteria, lowers fire risk, cuts utility costs, and helps pass CSA and health inspections.#@@#Additional Info#@#Jade's JTRH-24G-1HT-36C-NG Titan 36" natural gas range features a 24" griddle, 12" hot top, convection oven, manual controls, chrome racks, stainless steel, 115v/60Hz, 1/4 HP motor, 4.4 amps, and 135,000 BTU output, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for commercial kitchens that demand continuous output and consistent heat, this heavy-duty natural gas range combines a convection oven, griddle, and hot top to handle mixed production with precision and endurance. Restaurant operators will appreciate the 135,000 BTU total heat output that drives rapid recovery and steady cooking across multiple zones. Service managers gain predictable performance from manual controls and robust stainless steel construction designed for daily use.
#@@# Griddle Surface#@#
The two-zone griddle spanning 24 inches offers a 1-inch thick plate that delivers uniform heat across its surface. Chefs will maintain consistent searing and flat top tasks while the heavy plate mass reduces temperature swings during peak service.
#@@# Hot Top Section#@#
The integrated 12-inch hot top provides an independent heated zone for pans and sautés requiring direct contact heat. Line cooks benefit from immediate responsiveness and an even cooking plane that supports high throughput operations.
#@@# Convection Oven#@#
The convection oven improves heat circulation to cut bake and roast times while ensuring uniform product coloration and texture. Kitchen staff will load two chrome-plated racks to maximize capacity without sacrificing result consistency.
#@@# Construction Durability#@#
Stainless steel front, sides, splashguards, and oven liner resist corrosion and simplify sanitation routines in high-demand environments. Maintenance teams will access lift points and adjustable 6-inch legs for quick leveling and service interventions.
#@@# Control Configuration#@#
The manual control layout eliminates complex electronics and allows technicians to perform straightforward repairs, minimizing downtime. Facilities managers will value the simplified serviceability and predictable user interface for staff training.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily to remove carbon deposits; scrape while warm and finish with a nonabrasive pad and food-safe solvent. Lubricate control shafts quarterly and tighten gas fittings per CSA guidelines. Calibrate oven airflow annually and verify 115v supply, 4.4 amps, and 1/4 HP motor function. Replace gaskets when leaks appear. Level unit and check 6" adjustable legs monthly. Document maintenance and retain service records for warranty compliance.
