When kitchen throughput drives revenue, this 30" natural gas range combines a thick plancha surface with a convection oven for consistent output under demand. The plancha ensures even heat transfer across a 5/8" plate for searing and griddle cooking, while the convection oven maintains uniform baking and roasting temperatures. Operators reduce cook time variability and increase capacity without losing control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and power. Allow oven and plancha to cool. Scrape large debris from the 5/8" plancha and wipe with a cloth dampened in warm, soapy water; dry and season lightly with cooking oil. Remove racks from the convection oven; wash with warm, soapy water and dry. Clean stainless steel exterior with non-abrasive cleaner. Empty grease trough and inspect vent stub back for buildup. Check seals and fasteners; tighten as needed. Reconnect power and gas when completely dry.#@@#Additional Info#@#The Jade JTRH-30IP-30C-NG is a 30" natural gas range with a 5/8" plancha plate, 47,500 BTU, convection oven, stainless liner, chrome racks, manual controls, 115v, 4 amps, stub venting, NSF/CSAus certified, and adjustable 6" legs.#@@#General Info#@#Description #@#
When kitchen throughput drives revenue, this 30" natural gas range combines a thick plancha surface with a convection oven for consistent output under demand. The plancha ensures even heat transfer across a 5/8" plate for searing and griddle cooking, while the convection oven maintains uniform baking and roasting temperatures. Operators reduce cook time variability and increase capacity without losing control.
#@@# Even Heat Plancha#@#
The 5/8" thick plancha plate provides stable surface temperatures under heavy use. Chefs achieve consistent searing and contact cooking across the plate, minimizing cold spots during peak hours.
#@@# Convection Oven#@#
The convection oven circulates heated air for uniform baking, roasting, and holding. Staff achieve consistent batch results, reducing rework and ensuring predictable cook cycles.
#@@# High BTU Output#@#
With 47,500 BTU, the system supports rapid preheat and sustained high-heat operations. Continuous service cycles run smoothly, reducing bottlenecks during rush periods.
#@@# Commercial Construction#@#
Stainless steel front, sides, and stub back ensure corrosion resistance and hygiene compliance for restaurants, hospitals, and institutions. A stainless oven liner and chrome racks simplify cleaning and maintain sanitary surfaces.
#@@# Service-Ready Design#@#
Adjustable legs and a four-sided grease trough simplify installation and maintenance. Technicians access service points easily, reducing downtime and labor for preventive care.
#@@# Power And Gas Requirements#@#
The range operates on natural gas with 115v/60/1-ph electrical support, drawing 4.0 amps with a 1/4 HP blower motor for convection. The stub back vent fits standard commercial kitchen layouts.
This equipment meets NSF and CSAus standards, shipping ready for freestanding installation.
#@@#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 plancha daily for food debris; remove grease trough and flush with hot water and degreaser weekly to prevent buildup. Clean convection oven interior monthly using manufacturer-approved detergent and a nonabrasive pad; rinse thoroughly. Verify door gasket integrity and replace if cracked. Check gas connections and pilot operation quarterly; tighten fittings per code. Lubricate hinges and calibrate thermostat annually.
