Built for commercial kitchens that demand continuous output without compromise, this heavy-duty liquid propane range delivers focused heat distribution and consistent cooking performance. Designed for operations that run long service periods, it combines a thick griddle, an even heat hot top, and a full oven base to handle diverse menu requirements while maintaining production efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the 136-12E-LP cool fully. Remove griddle and hot top components and scrape debris with a plastic spatula. Wash surfaces with warm water and mild detergent; rinse and dry. Clean oven interior with non-abrasive cleaner and wipe seals. Vacuum condenser coils and check burners for clogging; clear ports with a soft brush. Reassemble parts, restore gas, and test ignition. Regular cleaning prevents contamination, fires, and costly repairs.#@@#Additional Info#@#Montague's 136-12E-LP 36" propane range offers 110,000 BTU, an 18" griddle, even-heat hot top, manual controls, convection oven, stainless steel front, 4" flue riser, adjustable legs, NSF, cETLus certifications, and a 710-pound commercial build.#@@#General Info#@#Description #@#
Built for commercial kitchens that demand continuous output without compromise, this heavy-duty liquid propane range delivers focused heat distribution and consistent cooking performance. Designed for operations that run long service periods, it combines a thick griddle, an even heat hot top, and a full oven base to handle diverse menu requirements while maintaining production efficiency.
#@@# Burners With Griddle.#@#
The left 18-inch griddle uses a 3/4-inch thick plate that stores heat and sustains even searing across large batches. Chefs benefit from rapid recovery after high-volume use, reducing cycle times for continuous ticket throughput.
#@@# Even Heat Hot Top.#@#
The right 18-inch hot top delivers uniform temperature across its surface to support multiple pans simultaneously. Operators maintain precise control over simmer and boil tasks, enhancing consistency for sauces and stocks.
#@@# Manual Controls.#@#
Mechanical knobs provide direct tactile adjustment for immediate response and simplified training for staff. Technicians encounter fewer electronic failure points, which reduces downtime and service calls.
#@@# Standard Oven Base.#@#
The unit includes a full oven base sized to accommodate sheet pans and bulk roasting, enabling simultaneous oven and top cooking workflows. Kitchens expand capacity without adding separate equipment, freeing floor space for other stations.
#@@# Stainless Steel Front.#@#
A stainless steel front plus a 4-inch flue riser resist corrosion and allow straightforward surface cleaning under inspection schedules. Maintenance teams benefit from durable finishes that preserve appearance and comply with sanitation protocols.
#@@# Adjustable Legs.#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to maintain safe operation and proper drainage. Facilities staff achieve stable installation that minimizes stress on connections and extends the lifespan of the unit.
#@@#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#@#Service teams should inspect burner ports weekly and remove carbon deposits with a brass brush to maintain consistent flame profiles. Lubricate valve stems quarterly with food‑grade lubricant and verify manual control knobs operate freely. Clean griddle surfaces after each shift using a scraper and apply a thin layer of cooking oil to prevent oxidation. Check oven door seals monthly and tighten hinge fasteners to preserve thermal efficiency.
