Stop trading reliability for speed. This 24-inch natural gas range delivers concentrated power and consistent heat across four high-output burners while occupying minimal floor space. Food service teams gain 120,000 BTU of controlled cooking capacity in a stainless steel package designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas valve before cleaning. Remove grates and burners; soak in hot water with degreaser for 15–30 minutes. Scrub with a non-abrasive pad, rinse, and dry. Wipe stainless steel exterior and knobs with mild soap and a soft cloth; avoid bleach. Clean oven interior with approved cleaner; remove carbon buildup from burners. Vacuum debris from under the cabinet and around combustion areas. Inspect seals and vents; replace damaged parts.#@@#Additional Info#@#The Jade JTRHE-2-2-NG 24" Titan gas range delivers 120,000 BTU with four open burners, two step-up burners, manual controls, stainless steel front, cabinet base with 6" shelf, adjustable legs, CSA and NSF certifications, and a 265-pound design.#@@#General Info#@#Description #@#
Stop trading reliability for speed. This 24-inch natural gas range delivers concentrated power and consistent heat across four high-output burners while occupying minimal floor space. Food service teams gain 120,000 BTU of controlled cooking capacity in a stainless steel package designed for continuous use.
#@@# High Output Burners#@#
Two 30,000 BTU open burners and two 30,000 BTU step-up burners provide rapid boil and fast sear performance during peak periods. Chefs achieve precise heat with manual infinite controls that adjust flame intensity without delay.
#@@# Step Up Configuration#@#
Step-up burners vary flame intensity across the top, enabling simultaneous use of high and moderate heat zones for multi-station production. Line cooks reduce equipment swaps and maintain consistent plate timing when transitioning between tasks.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and withstand cleaning cycles typical in institutional kitchens. Maintenance teams perform daily sanitation more efficiently on smooth surfaces that tolerate heavy use.
#@@# Cabinet Base Storage#@#
A full cabinet base stores pans, griddles, and dry goods beneath the range, consolidating prep workflow and keeping critical tools within reach. Operators preserve staging space and reduce back-and-forth movement between stations.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs provide on-site leveling to accommodate uneven floors and meet installation tolerances. Engineers ensure stable operation and proper clearances for ventilation and cleaning access.
#@@# Manual Controls#@#
Manual infinite control knobs offer direct tactile regulation and quick response during service peaks. Technicians benefit from a simple mechanical design that simplifies troubleshooting and repair.
#@@# Certified Compliance#@#
Units carry CSAus and NSF listings to align with regulatory expectations for commercial kitchens and institutional food programs.
#@@#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 daily for food debris and carbon buildup; remove grates and soak in warm, soapy water, then scrub with a nonabrasive brush. Clean stainless steel front and sides with a mild detergent and soft cloth; rinse and dry to prevent streaks. Verify gas connections and test manual controls monthly for proper response. Level the freestanding range and adjust 6" legs as needed. Replace worn gaskets and check CSA and NSF labels for validity.
