This heavy-duty natural gas range is designed for continuous service in high-volume kitchens, delivering robust cooking power and consistent heat control. Operators benefit from reliable manual controls and a durable stainless front that withstands rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Scrape griddle with a flat scraper; wipe with a damp cloth and mild degreaser. Remove oven racks; wash with warm, soapy water and dry. Vacuum around burners and clean debris from burner ports with a soft brush. Clean condenser coils on adjacent refrigeration per schedule to reduce energy use. Inspect seals and flue; tighten loose fasteners. Document each cleaning to pass CSA and health inspections.#@@#Additional Info#@#Montague’s 36" natural gas range offers 105,000 BTU with a 24" griddle left, a 12" hot top right, manual controls, convection oven base, stainless steel front, 4" flue riser, adjustable 6" legs, NSF and cETLus certifications.#@@#General Info#@#Description #@#
This heavy-duty natural gas range is designed for continuous service in high-volume kitchens, delivering robust cooking power and consistent heat control. Operators benefit from reliable manual controls and a durable stainless front that withstands rigorous daily use.
Delivering 105,000 BTU total, this unit focuses energy where kitchens need it most, enabling rapid searing and steady simmering. Operators calibrate flame manually for predictable thermal response across varied pans and pots.
A 24-inch left plancha offers a .750 thickness for heat retention and uniform contact, reducing hot spots during continuous production cycles. Chefs maintain consistent plating temperatures and achieve repeatable cook results with minimal adjustment.
A 12-inch even heat surface on the right provides a dedicated flat area for holding and light cooking, preserving product temperature between service windows. Staff shift pans quickly without losing control of carryover heat.
An integrated standard convection oven base expands menu flexibility, enabling baking, roasting, and warming while the top stays active. Kitchen teams stack tasks and increase throughput without adding footprint.
Stainless steel front and a 4-inch flue riser resist corrosion and permit easy sanitation during shift turnover. Adjustable 6-inch stainless legs allow precise leveling on uneven floors to maintain safe operation.
NSF and cETLus approvals confirm compliance with commercial codes, simplifying inspections and installation in institutional settings. Technicians access manual controls and service points quickly to minimize downtime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft wire pick to maintain consistent flame patterns. Check griddle surface for warping and relevel using the adjustable 6" legs. Drain and clean oven cavity after heavy use; remove racks and degrease with alkaline cleaner per CSA guidance. Verify manual controls and gas fittings monthly for leaks using approved soap solution; tighten connections immediately when detected. Calibrate thermostat quarterly to ensure accurate temperature.
