Handle heavy kitchen demands without compromise using a commercial 36-inch natural gas range that combines high output with precise control for continuous service. This unit delivers 130,000 BTU of total heat across two open burners and a 24-inch griddle, while a built-in convection oven expands cooking versatility for multi-course operations. Operators gain a durable stainless steel workstation with adjustable legs and a compact 115v electrical requirement for straightforward integration into busy lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and let surfaces cool. Scrape griddle deposits while warm, then wash with a degreaser and rinse. Wipe burners and splashguards with a mild detergent; remove and clean chrome racks and oven liner with warm, soapy water. Vacuum condenser coils and check seals for wear. Use non-abrasive cloths and let all parts dry before reconnecting power. Clean daily to stop foodborne bacteria, reduce fire risk from grease, lower energy use, and prevent equipment failure.#@@#Additional Info#@#The Jade JTRH-24G-2-36C-NG is a 36" natural gas range with 130,000 BTU, two 12" burners, a 24" griddle, manual controls, convection oven, two chrome racks, stainless steel exterior, 115v/60/1-ph, 4.4 amps, 1/4 HP, CSA and NSF certified.#@@#General Info#@#Description #@#
Handle heavy kitchen demands without compromise using a commercial 36-inch natural gas range that combines high output with precise control for continuous service. This unit delivers 130,000 BTU of total heat across two open burners and a 24-inch griddle, while a built-in convection oven expands cooking versatility for multi-course operations. Operators gain a durable stainless steel workstation with adjustable legs and a compact 115v electrical requirement for straightforward integration into busy lines.
#@@# Top Heat Array#@#
Two open burners supply concentrated heat for rapid boiling and searing tasks, while a 24-inch griddle provides flat-top cooking for continuous production. Chefs achieve consistent results across pans and griddle plates as each element targets high throughput without sacrificing control.
#@@# Convection Oven#@#
Forced air convection ensures even heat distribution across the oven cavity, reducing cook time variance and improving batch consistency. Kitchen teams maintain schedule reliability for large orders and repeatable product quality.
#@@# Manual Control Interface#@#
Simple manual controls eliminate complex programming, enabling staff to adjust flame and griddle intensity quickly during peak service. Technicians appreciate reduced downtime for training and straightforward mechanical troubleshooting.
#@@# Stainless Workstation#@#
Front, sides, splash guard, and tray bed constructed from stainless steel resist corrosion and allow aggressive cleaning protocols. Managers secure long-term appearance and hygiene compliance in high-traffic food prep areas.
#@@# Service Ready Dimensions#@#
The freestanding 36-inch width and 38-inch depth balance footprint and capacity for moderate to high-volume kitchens, while 6-inch adjustable legs allow secure leveling. Installers achieve reliable placement on uneven floors and maintain safe working heights.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burner ports monthly and clear obstructions with a brass brush for consistent flame patterns. Rotate griddle seasoning weekly: heat to operating temperature, apply a thin layer of high-smoke-point oil, spread evenly, then cool and wipe excess. Verify gas connections and manifold seals quarterly with a soap solution; tighten or replace fittings that show bubbles. Clean the oven interior after heavy use with a noncaustic cleaner; rinse thoroughly.
