For high-volume kitchens needing robust heat and consistent output, this commercial liquid propane range offers focused power and durable construction. It serves restaurant kitchens, institutional foodservice, hospitals, and campus culinary programs with three step-up open burners and an integrated standard oven. The unit delivers 215,000 BTU total heat output and meets NSF and CSAus certification standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow range to cool. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and a soft cloth, following grain. Clean oven interior with manufacturer-approved cleaner; remove racks and wash, then dry. Inspect and clean oven door gaskets and vent openings. Vacuum or brush condenser coils and control knobs. Reassemble when all parts are dry and test operation.#@@#Additional Info#@#The Jade JTRHE-3-3-36-LP is a 36" liquid propane range with three 30,000 BTU burners, three step-up burners, manual controls, a standard oven, stainless liner, chrome racks, 6" shelf, adjustable legs, CSA/NSF certifications, and 215,000 BTU output.#@@#General Info#@#Description #@#
For high-volume kitchens needing robust heat and consistent output, this commercial liquid propane range offers focused power and durable construction. It serves restaurant kitchens, institutional foodservice, hospitals, and campus culinary programs with three step-up open burners and an integrated standard oven. The unit delivers 215,000 BTU total heat output and meets NSF and CSAus certification standards.
#@@# Open Burners#@#
Three 30,000 BTU open burners provide direct flame control for fast boiling and searing. Operators manually adjust heat for sautéing, boiling, or reducing, minimizing cycle time.
#@@# Rear Step-Up Burners#@#
Rear step-up burners focus heat on back-of-pot zones, ensuring even heat for large stockpots. Staff maintain consistent simmering for sauces and stocks while front burners handle sautéing.
#@@# Standard Oven#@#
The built-in standard oven with a stainless steel liner fits full-size sheet pans and multiple racks for batch baking and roasting. Chefs achieve steady temperatures for timed production and multi-dish workflows.
#@@# Stainless Construction#@#
Stainless steel front, sides, bottom, and 6" plate shelf resist corrosion and simplify cleaning. Maintenance is easier with wipe-clean surfaces and durable components.
#@@# Adjustable Legs#@#
Six-inch adjustable legs ensure stable cooking on uneven floors. Technicians quickly adjust during installation or reconfiguration.
#@@# Manual Controls#@#
Manual control knobs offer tactile feedback and precise heat settings. Line cooks adjust heat reliably without electronic complexity, reducing repair needs.
This 36" wide, 38" deep unit fits standard commercial layouts. Weighing 690 pounds, it ensures stable placement. The range includes two chrome-plated oven racks and a stainless steel oven liner for continuous use. CSAus and NSF certifications confirm compliance with safety and sanitation standards.
#@@#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 ports weekly; remove debris with a soft brush and open ports with a 1 mm safety pick to maintain consistent flame. Clean stainless steel surfaces with a nonabrasive detergent and a microfiber cloth; rinse and dry to prevent spotting. Empty oven crumbs and wipe liners after cool-down to prevent ignition hazards. Verify gas connections and regulator torque monthly and test for leaks with a soap solution. Calibrate manual controls per manufacturer schedule.
