Stop sacrificing durability for throughput. This 36-inch heavy-duty gas range combines a thick 18-inch plancha and an 18-inch even-heat hot top with a full standard oven base to deliver continuous, consistent cooking power for busy kitchens. Facility managers, restaurateurs, and institutional chefs will find that this unit balances solid construction, high BTU output, and a serviceable design to support sustained production under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off gas before cleaning. Scrape plancha while warm to remove food debris, then degrease with a commercial solvent approved for commercial ranges. Wipe hot top and stainless front with non-abrasive cleaner and soft cloth. Clean oven interior after cooling: remove racks, soak in warm soapy water, scrub, rinse, dry. Vacuum condenser and vents monthly to prevent grease buildup and fire risk while preserving efficiency and CSA compliance.#@@#Additional Info#@#Montague's 136-12EPL 36" gas range offers 95,000 BTU output, an 18" plancha, convection oven, stainless steel front, 4" flue riser, adjustable legs, manual controls, natural gas operation, NSF and cETLus certification, and weighs 710 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for throughput. This 36-inch heavy-duty gas range combines a thick 18-inch plancha and an 18-inch even-heat hot top with a full standard oven base to deliver continuous, consistent cooking power for busy kitchens. Facility managers, restaurateurs, and institutional chefs will find that this unit balances solid construction, high BTU output, and a serviceable design to support sustained production under heavy use.
#@@# Plancha Plate#@#
The 3/4-inch thick plancha concentrates 95,000 BTU total power across its surface for fast searing and even caramelization. Operators benefit from improved heat retention and reduced cold spots, which speeds cook times and preserves product quality during peak service.
#@@# Even Heat Top#@#
An 18-inch hot top engineered for even heat distribution minimizes temperature variation across the griddle area. Chefs achieve consistent results for pans and flat-top tasks, reducing waste from uneven cooking and lowering labor costs associated with rework.
#@@# Oven Capacity#@#
A standard oven base provides additional cooking flexibility for roasting, holding, and finishing trays while the top operates. Kitchens can expand menu throughput without adding separate equipment, allowing simultaneous use of oven and cooktop functions.
#@@# Stainless Exterior#@#
The stainless steel front and 4-inch flue riser resist corrosion and simplify daily cleaning procedures. Maintenance teams spend less time on surface care, and the exterior maintains a professional appearance in high-traffic environments.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to maintain safe operation and alignment with downstream equipment. Installers can complete setup quickly, and kitchens reduce vibration and stress on components during heavy use.
#@@#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 burner ports and plancha surfaces weekly; remove debris and carbon with a brass brush and vacuum to maintain even heat. Calibrate manual controls monthly and verify gas connections for leaks using a soap solution; tighten fittings if bubbles appear. Degrease stainless steel exterior with a pH-neutral cleaner and soft cloth, then buff. Drain and clean oven interior after heavy use. Lubricate hinge pivots quarterly and confirm CSA and NSF labels remain legible.
