Outfit a high-volume kitchen with a heavy-duty 36-inch liquid propane range that balances high output and precise surface control. This unit delivers 103,500 BTU to support continuous service periods, while integrated griddle and hot top zones enable simultaneous griddling and pot cooking without compromising workflow. Food service teams benefit from durable construction and certified safety features that align with commercial standards and the demands of continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas. Scrape the griddle and remove debris; wash with warm water and mild detergent, then rinse and dry. Wipe burner tops, hot top, and stainless front with non-abrasive cleaner; inspect and clear vents. Clean the oven interior with a manufacturer-approved degreaser; remove racks and soak in hot, soapy water. Check and clean grease troughs after each shift. Verify seals and fittings; tighten or replace as needed.#@@#Additional Info#@#Montague’s 136-0G-LP 36" propane range delivers 103,500 BTU with a 24" griddle, 12" hot top, manual controls, stainless steel front, 4" flue riser, adjustable 6" legs, NSF and cETLus certifications, and freestanding installation.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a heavy-duty 36-inch liquid propane range that balances high output and precise surface control. This unit delivers 103,500 BTU to support continuous service periods, while integrated griddle and hot top zones enable simultaneous griddling and pot cooking without compromising workflow. Food service teams benefit from durable construction and certified safety features that align with commercial standards and the demands of continuous operation.
#@@# Griddle Surface#@#
A 24-inch left griddle with a 3/4-inch steel plate provides even heat distribution for searing and short-order cooking. Operators achieve consistent production quality because manual controls allow for rapid adjustments of surface temperature to accommodate varying menu items.
#@@# Hot Top Zone#@#
A 12-inch gradient heat hot top on the right side supports tasks that require variable heat intensity across a single surface. Chefs can maintain multiple pans at different temperatures without moving equipment, thereby improving line efficiency during peak periods.
#@@# Oven Base#@#
A standard oven base supplies additional cooking capacity for roasting and holding items during service. Kitchen staff can expand menu flexibility while using oven volume to stagger cooking cycles and reduce bottlenecks.
#@@# Construction Durability#@#
The stainless steel front, 4-inch flue riser, and adjustable 6-inch stainless steel legs resist corrosion and allow for easy leveling on uneven floors. Maintenance teams can perform routine cleaning and inspections quickly because lift points and service access remain unobstructed.
#@@# Certification and Fuel#@#
Liquid propane operation pairs with NSF, cETLus, and CE certifications to meet the regulatory and safety criteria expected by institutional buyers. Procurement managers trust documented compliance when specifying equipment for schools, hospitals, and large-scale food service operations.
#@@#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 gas connections weekly for leaks with a soap solution; tighten fittings that bubble. Clean the 24" griddle after each service with a scraper while warm, then apply light oil to prevent corrosion. Remove debris from the 12" hot top and oven base daily for even heat. Degrease the stainless steel exterior with a neutral detergent and soft cloth; polish joints and risers monthly. Calibrate flame and burner ports quarterly to maintain 103,500 BTU output.
