For operations that require continuous heat and consistent output, this heavy-duty natural gas range provides focused power and durable construction to support high-volume kitchens. It features hot tops and open burners combined with a standard oven base to streamline workflows and minimize equipment redundancy. Facility managers and culinary teams benefit from predictable performance through manual controls and robust certification for commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow unit to cool. Remove grates and wipe hot tops with a mild detergent and a non-abrasive pad. Scrape oven debris with a nylon scraper, vacuum loose ash, then mop interior with warm soapy water. Clean vent flue and hood filters to remove grease; soak removable parts in degreaser when needed. Inspect seals and burners for buildup; clear ports with a soft brush. Dry all surfaces before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Montague’s 136-3G-NG 36" natural gas range delivers 137,000 BTU with two 12" hot tops, two 30,000 BTU burners, a standard oven, stainless steel front, and adjustable legs. It’s certified for commercial use and weighs 674 pounds.#@@#General Info#@#Description #@#
For operations that require continuous heat and consistent output, this heavy-duty natural gas range provides focused power and durable construction to support high-volume kitchens. It features hot tops and open burners combined with a standard oven base to streamline workflows and minimize equipment redundancy. Facility managers and culinary teams benefit from predictable performance through manual controls and robust certification for commercial environments.
#@@# Hot Tops#@#
Two 12" gradient heat hot tops deliver broad, evenly distributed heat for griddles, stockpots, and tilt skillets. The gradient design allows chefs to sear and hold without frequent repositioning, enhancing line speed and reducing product waste.
#@@# Open Burners#@#
Two 12" open burners, each rated at 30,000 BTU, provide an intense, responsive flame for rapid boiling and high-heat searing. The manual control knobs facilitate immediate adjustments, accommodating variable production demands during peak service.
#@@# Oven Base#@#
The standard oven base integrates seamlessly with the cooktop, allowing for simultaneous baking and stovetop cooking, which increases throughput for multi-course service. Its interior can accommodate full-size sheet pans, enhancing batch handling in cafeteria, hospital, and university kitchens.
#@@# Stainless Construction#@#
The stainless steel front and 4" flue riser resist corrosion and simplify sanitation protocols in regulated foodservice environments. The finish withstands frequent cleaning cycles and aligns with institutional cleaning schedules and HACCP practices.
#@@# Adjustable Legs#@#
The six-inch high adjustable stainless steel legs allow for precise leveling on uneven floors, ensuring safe operation and proper drainage. Stable support reduces stress on gas fittings and enhances long-term reliability in busy kitchens.
#@@#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-NG range by scheduling weekly surface cleaning with a mild alkaline detergent and soft cloth to remove grease. Inspect burner ports monthly; clear obstructions with a brass brush and compressed air. Check hot top plates and oven interiors biweekly for carbon buildup; scrape gently and vacuum residues. Verify gas connections and regulator annually by a certified technician. Calibrate manual controls quarterly and tighten leg fasteners as needed.
