Built for busy kitchens that require consistent heat control and durable construction, this 12-inch gas heavy-duty range delivers reliable performance for continuous service. Its 18,500 BTU hot top concentrates power where needed, enabling rapid heat recovery and stable cooking temperatures during peak periods. Operators will appreciate a modular freestanding design that integrates easily with existing linework while resisting corrosion with stainless steel front surfaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut the gas supply. Remove debris from the hot plate and cabinet base. Mix mild detergent with warm water; wipe the stainless steel exterior, shelves, and control knobs with a soft cloth. Scrub the .750" plate with a non-abrasive pad; rinse and dry. Clean burner ports and vents with a brush to prevent grease buildup. Inspect seals and connections; tighten fittings. Maintain condenser and vents to save energy. Sanitize food-contact surfaces before use.#@@#Additional Info#@#Montague's 12" gas range (model 12-9G) features an 18,500 BTU hot top, manual controls, stainless steel exterior, open cabinet base, 6" adjustable legs, cETLus and NSF certifications, and is designed for high-use kitchens.#@@#General Info#@#Description #@#
Built for busy kitchens that require consistent heat control and durable construction, this 12-inch gas heavy-duty range delivers reliable performance for continuous service. Its 18,500 BTU hot top concentrates power where needed, enabling rapid heat recovery and stable cooking temperatures during peak periods. Operators will appreciate a modular freestanding design that integrates easily with existing linework while resisting corrosion with stainless steel front surfaces.
#@@# Hot Top Performance#@#
A single hot plate develops 18,500 BTU to provide aggressive surface heat for searing and griddle-style cooking. Chefs maintain temperature with manual controls and benefit from fast thermal recovery when loading multiple pans.
#@@# Solid Construction#@#
Stainless steel front and 6-inch adjustable stainless steel legs form a rigid base that stands up to daily use in commercial kitchens. Technicians find maintenance straightforward thanks to accessible components and durable fabrications.
#@@# Compact Footprint#@#
The 12-inch width minimizes counter space while preserving a full cooking profile, allowing kitchens to add capacity without reconfiguring lines. Managers gain flexibility when arranging prep stations, satellite lines, or short runs.
#@@# Integrated Open Base#@#
An open cabinet base with black intermediate and bottom shelves stores pans, splitters, or supplies for quick access during service. Staff reduce foot travel and speed plating operations with storage directly beneath the cooking surface.
#@@# Certified Safety#@#
Units comply with cETLus, NSF, and CE standards and operate on natural gas, ensuring regulatory alignment for institutional and commercial settings. Engineers and procurement teams will note the clear certification trail for inspections and audits.
#@@# Service-Friendly Design#@#
A .750-inch thick plate and manual control scheme simplify repairs and parts replacement, lowering downtime and lifecycle costs.
#@@#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 burner ports weekly and remove carbon with a soft wire brush to maintain 18,500 BTU output. Clean the .750" plate daily with a scraper and stainless steel cleaner; rinse and dry to prevent corrosion. Verify manual controls operate smoothly; tighten fittings and replace worn knobs. Flush gas lines annually and schedule CSA-certified technician inspections every 12 months. Level the freestanding unit and check seals on the modular cabinet for consistent heat distribution.
