When service volume and consistent cooking performance drive kitchen throughput, this heavy-duty 36" liquid propane range ensures reliable output and versatile functionality. It combines a 3/4" griddle, hot top, and convection oven to enable simultaneous griddle, sauté, and oven tasks. Stainless steel components and certified safety listings ensure continuous operation in high-volume environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Remove grates and griddle plate; soak in warm, soapy water. Scrape carbon from hot top with a plastic scraper, then wipe with a non-abrasive cleaner and a soft cloth. Clean oven interior with a degreaser, rinse, and dry. Vacuum condenser and wipe exterior stainless steel with mild detergent, then polish. Inspect and tighten gas connections. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and prolongs equipment life.#@@#Additional Info#@#Montague's 136-12-LP 36" liquid propane range delivers 105,000 BTU, 3/4" griddle, two-burner hot top, convection oven, stainless front, 4" flue riser, 6" legs, NSF/cETLus certified, freestanding, 710 lbs shipping.#@@#General Info#@#Description #@#
When service volume and consistent cooking performance drive kitchen throughput, this heavy-duty 36" liquid propane range ensures reliable output and versatile functionality. It combines a 3/4" griddle, hot top, and convection oven to enable simultaneous griddle, sauté, and oven tasks. Stainless steel components and certified safety listings ensure continuous operation in high-volume environments.
#@@# Power Output#@#
Deliver 105,000 BTU total heat across burners and griddle for rapid recovery under heavy use. Operators maintain setpoints during peak periods, reducing downtime between production cycles.
#@@# Griddle Surface#@#
Provide an 18" left-side griddle plate at .750 (3/4") thickness for even heat transfer and durability. Chefs achieve consistent searing and flat-top cooking, with manual controls for simple temperature adjustments.
#@@# Hot Top#@#
Include an 18" ring-and-cover hot top on the right side for versatile pan sizes and direct-heat tasks. Staff move pans between active and idle rings without relocating cookware, improving efficiency.
#@@# Oven Capacity#@#
Feature a convection oven base for bulk roasting, baking, and holding in institutional kitchens. The oven integrates with stovetop output for simultaneous baked and stovetop production.
#@@# Construction And Serviceability#@#
Build the front and 4" flue riser from stainless steel, with black side panels and removable parts for easy maintenance. Install 6" adjustable stainless steel legs for leveling on uneven floors and stable operation.
#@@# Certifications And Fuel#@#
Designed for use with liquid propane, this unit features manual controls and complies with NSF and cETLus safety standards. Its freestanding configuration, along with a two-burner and griddle setup, makes it an ideal choice for restaurants, campuses, hospitals, and hospitality venues requiring a durable and compliant cooking solution.
#@@#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 griddle daily for carbon buildup; scrape debris when cool and wipe with a cloth dampened in mild detergent. Flush oven interior weekly, remove racks and soak in warm, soapy water, then dry thoroughly before reinsertion. Check door seals and hinges for leaks or deformation and replace worn gaskets promptly. Clean condenser and ventilation flue monthly to preserve heat transfer. Verify manual controls operate smoothly and test for propane leaks after any service.
