Stop sacrificing throughput for control. This 36" liquid propane commercial range offers targeted power and durability for continuous service environments, ensuring consistent heat across multiple zones. Built for kitchens needing reliable performance, it supports fast turnover and predictable cook times during peak hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power. Remove grates and wipe hot tops with warm, soapy water and a non-abrasive pad. Scrape burners gently to remove carbon; rinse and dry before reinstalling. Clean oven interior with a commercial degreaser, rinse thoroughly, and dry. Vacuum condenser and grease traps weekly. Inspect flue riser and seals for buildup and wear. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Montague’s 136-3G-LP 36" Liquid Propane range delivers 137,000 BTU with two hot tops, two burners, stainless steel front, oven base, flue riser, adjustable legs, NSF and cETLus certified, ideal for restaurants, schools, and hospitals.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" liquid propane commercial range offers targeted power and durability for continuous service environments, ensuring consistent heat across multiple zones. Built for kitchens needing reliable performance, it supports fast turnover and predictable cook times during peak hours.
#@@# Three Cooking Zones#@#
Three independently controlled zones feature two 12" hot tops on the left and two 12" 30,000 BTU open burners on the right, allowing griddle-style cooking and direct flame searing simultaneously. Chefs achieve precise thermal separation for multitasking without interference, boosting efficiency.
#@@# Total Heat Output#@#
With 137,000 BTU total, the range handles high-volume operations in restaurants, hospitals, universities, and large foodservice facilities. Operators maintain throughput during demand spikes and scale cooking loads across pans and pots.
#@@# Robust Construction#@#
A stainless steel front, 4" flue riser, and 6" adjustable stainless legs form a durable chassis resistant to corrosion and daily cleaning. Maintenance teams face fewer disruptions as the exterior withstands rigorous environments.
#@@# Versatile Oven Base#@#
The standard oven base integrates with the top cooking surfaces, expanding menu options from baking to holding to finishing. Managers use oven space for batch cooking or plate staging, reducing the need for extra equipment and optimizing floor space.
#@@# Certified Compliance#@#
NSF and cETLus certifications ensure the unit meets safety and sanitation standards for commercial kitchens. Procurement officers and managers simplify approval processes and confirm compliance for institutional use.
#@@# Manual Control Interface#@#
Manual controls offer easy tactile adjustments and reduce training time for staff. Liquid propane power supports installations without natural gas lines, aiding remote campuses or temporary setups with predictable installation and fuel logistics.
#@@#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#@#Maintain the Montague 136-3G-LP range by cleaning grease daily from the hot tops and burner areas with a degreaser rated for stainless steel. Inspect and calibrate manual controls monthly to ensure consistent 30,000 BTU output per burner. Remove and soak grates and drip pans weekly; dry thoroughly before reassembly. Vacuum condenser and ventilated flue risers quarterly. Verify leg anchors and levelness after heavy use. Log maintenance actions for CSA and NSF compliance.
