Stop compromising throughput for consistency. This heavy-duty natural gas range delivers concentrated power and dependable performance for high-volume kitchens, providing 140,000 BTU of controlled heat across a compact 36-inch footprint. Chefs maintain production tempo with a plancha top, two open burners, and a full oven base engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and wipe Plancha top with a mild degreaser and a non-abrasive pad. Scrub burners and ports with a soft brush; clear debris to maintain flame pattern. Clean oven interior with oven-safe cleaner, rinse and dry. Vacuum condenser coils and wipe exterior stainless steel with a neutral cleaner. Inspect seals and valves; replace worn parts. Follow CSA and NSF guidelines and document each cleaning to ensure safety and uptime.#@@#Additional Info#@#Montague’s 136-11E-NG 36" gas range offers 140,000 BTU, an 18" hot top, two 30,000 BTU burners, and a convection oven; features stainless steel front, 4" flue riser, adjustable 6" legs, and NSF/cETLus certifications for heavy-duty use.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This heavy-duty natural gas range delivers concentrated power and dependable performance for high-volume kitchens, providing 140,000 BTU of controlled heat across a compact 36-inch footprint. Chefs maintain production tempo with a plancha top, two open burners, and a full oven base engineered for continuous service.
#@@# Plancha Top#@#
The 18-inch even-heat hot top on the left concentrates 30,000 BTU-equivalent surface output to sear and griddle efficiently. Operators obtain uniform contact heat for proteins and sandwiches, reducing hold time and preserving product texture.
#@@# Open Burners#@#
Two 18-inch open burners on the right supply rapid, adjustable flame control for sautéing and boil-down tasks. Kitchen staff achieve precise temperature response during plate-up and rapid recipe transitions.
#@@# Full Oven Base#@#
A standard convection oven beneath the range expands cooking capacity for roasting, baking, or holding secondary items. Culinary teams process sheet pans and multipurpose pans without relocating product, improving kitchen flow.
#@@# Stainless Front#@#
Stainless steel front construction resists corrosion and allows aggressive cleaning protocols while maintaining a professional appearance. Maintenance crews benefit from surfaces that tolerate daily sanitization and extended duty cycles.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless steel legs permit accurate leveling on uneven floors to ensure stable operation and consistent heat distribution. Service technicians reduce setup time and maintain safety clearances quickly.
#@@# Compliance Certifications#@#
This unit holds NSF and cETLus listings, ensuring compliance with commercial safety and sanitation standards for foodservice environments. Facilities managers rely on documented certification to streamline inspections and approvals.
#@@#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 carbon buildup and remove deposits with a brass brush to maintain consistent flame patterns. Drain and clean grease traps weekly; record volumes in gallons when applicable. Descale oven surfaces monthly using manufacturer‑approved agents and rinse thoroughly. Tighten control knobs and verify manual valves operate smoothly every quarter. Calibrate oven thermostat against a traceable probe after major service. Check gaskets and replace worn seals promptly.
