Stop sacrificing output for durability. This 36-inch liquid propane heavy-duty range delivers concentrated heat and continuous service capacity for busy kitchens, combining open burners, a gradient heat hot top, and an integrated oven base to maintain throughput during peak periods. Designed for commercial use, the unit balances robust construction with serviceable controls to reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane supply. Remove grates and wipe burners with warm, soapy water; scrub carbon with a non-metal brush. Clean hot top and stainless surfaces with mild detergent and soft cloth, rinse, and dry. Vacuum oven interior crumbs and wipe racks with warm, soapy water. Clean grease traps, vents, and flue riser to prevent fires. Inspect seals and controls; tighten or replace as needed. Regular cleaning prevents contamination, equipment failure, and costly fines.#@@#Additional Info#@#Montague's 136-2G-LP 36" liquid propane range offers 178,000 BTU with two 30,000 BTU burners, a 12" hot top, stainless steel front, 6" adjustable legs, standard oven base, NSF and cETLus certifications, manual controls, and a 668-pound chassis.#@@#General Info#@#Description #@#
Stop sacrificing output for durability. This 36-inch liquid propane heavy-duty range delivers concentrated heat and continuous service capacity for busy kitchens, combining open burners, a gradient heat hot top, and an integrated oven base to maintain throughput during peak periods. Designed for commercial use, the unit balances robust construction with serviceable controls to reduce downtime and simplify maintenance.
#@@# Burners Performance#@#
Four open burners provide 30,000 BTU each, enabling simultaneous high-heat cooking across multiple stations. Operators achieve consistent searing and rapid boil times while preserving control with manual valve adjustments.
#@@# Hot Top Versatility#@#
A 12-inch gradient heat hot top on the right side offers a continuum of temperatures for griddling, holding, or reducing sauces. Chefs can move items along the plate to manage cook progression without transferring pans to other equipment.
#@@# Oven Capacity#@#
A standard oven base supports batch baking and roasting while the top burners run, increasing throughput for multi-course production. The oven integrates seamlessly with the range controls to maintain setpoints under sustained load.
#@@# Stainless Construction#@#
A stainless steel front and 6-inch adjustable stainless legs provide corrosion resistance and field leveling on uneven floors. Technicians can access service points quickly, and the material resists wear in high-traffic environments.
#@@# Safety and Compliance#@#
Certified to NSF and cETLus standards and equipped for liquid propane, the range meets regulatory expectations for commercial kitchens. Clear manual controls simplify operator training and reduce the risk of misuse.
#@@# Power and Output#@#
The system produces a total of 178,000 BTU, supplying continuous high-heat capacity for intensive cooking cycles. Operators receive reliable thermal performance across burners and hot top to support high-volume menus.
#@@#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 hot top daily for food residue; remove grates and scrape debris using a nonabrasive pad and mild detergent, then rinse and dry. Clean oven interior weekly, loosening carbon with an oven-safe degreaser before scraping. Flush condensate and grease troughs monthly to prevent clogs. Verify gas fittings and regulator for leaks with a soap solution before each service. Lubricate control knobs quarterly and tighten mounting fasteners as required.
