Stop compromising throughput for exceptional performance. This heavy-duty 36-inch natural gas range combines a thick plancha and a ring hot top with a full oven base to handle high-volume line demands while maintaining consistent cooking results. Operators will increase capacity and reduce service time with a 90,000 BTU delivery that supports sustained, repeatable heat across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and plancha plate; soak in hot, soapy water, then scrub with a non-abrasive pad. Wipe burners and hot top with a damp cloth and mild detergent; clear ports with a soft brush. Clean the oven interior with commercial oven cleaner; rinse and dry. Degrease flue riser and stainless front with a solvent-safe degreaser. Check seals and controls for wear. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Montague’s 136-12PL-NG 36" natural gas range offers 90,000 BTU, an 18" plancha, hot top, manual controls, convection oven, stainless steel front, 4" flue riser, 6" adjustable legs, NSF and cETLus certifications, and weighs 710 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for exceptional performance. This heavy-duty 36-inch natural gas range combines a thick plancha and a ring hot top with a full oven base to handle high-volume line demands while maintaining consistent cooking results. Operators will increase capacity and reduce service time with a 90,000 BTU delivery that supports sustained, repeatable heat across multiple stations.
#@@# Plancha Surface#@#
The 18-inch plancha features a ¾-inch thick steel plate that delivers rapid and even heat transfer for searing, griddling, and finishing proteins. Chefs gain precise contact cooking that maintains target sear temperatures under continuous load.
#@@# Ring Hot Top#@#
An 18-inch ring-style hot top provides targeted heat for pots and pans while allowing flexible placement of cookware. Kitchen staff will benefit from fast recovery and controlled simmering for stocks and sauces.
#@@# Standard Oven Base#@#
The built-in oven offers conventional cooking capacity beneath the top cooking surfaces to consolidate equipment and free line space. Culinary teams can roast, bake, or hold cooked items with consistent internal temperatures.
#@@# Manual Controls#@#
Mechanical control knobs provide direct, tactile regulation of flame intensity and plate heat without electronic complexity. Maintenance crews will appreciate straightforward servicing and reduced downtime risk.
#@@# Stainless Front Construction#@#
A stainless steel front and 4-inch riser deliver corrosion resistance and a cleanable surface that meets sanitation expectations. Managers receive a durable front face that preserves appearance in heavy-use environments.
#@@# Adjustable Legs#@#
Six-inch high adjustable stainless legs allow precise leveling on uneven floors to ensure stable cooking performance and safe operation. Installation teams can set equipment at ergonomic heights for staff comfort.
#@@#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 plancha daily; scrape carbon deposits with a brass brush and remove residue with a stainless-safe cleaner to maintain heat transfer and reduce flare-ups. Calibrate manual controls monthly and verify gas connections for leaks using a soap solution. Clean oven interior after heavy use; remove racks and soak in warm, soapy water. Replace worn door gaskets promptly. Lubricate hinges quarterly and tighten fasteners to preserve alignment and performance.
