Power through peak service with a heavy-duty gas range designed for continuous commercial use. This 36-inch unit delivers a total heat output of 180,000 BTU across a combination of a 12-inch even heat hot top and four 12-inch open burners, each rated at 30,000 BTU. This configuration enables simultaneous high-volume cooking without sacrificing consistency. Operators will experience reduced cycle times and reliable temperature control, supporting steady production during back-to-back service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the Montague 136-4E-NG. Remove grates and hot top elements; soak in hot, soapy water. Scrub burners with a non-abrasive brush and clear ports with a soft wire. Wipe the stainless front and flue riser with mild detergent; avoid abrasive pads. Clean the oven interior with commercial oven cleaner per directions. Inspect and clean vents and grease traps weekly to reduce fire risk. Dry all parts completely and restore power and gas only after leak checks.#@@#Additional Info#@#Montague's 136-4E-NG 36" gas range offers 180,000 BTU, a 12" hot top, four 30,000 BTU burners, and a convection oven base. It features a stainless steel front, 4" flue riser, 6" adjustable legs, and NSF and CSA certifications for reliability.#@@#General Info#@#Description #@#
Power through peak service with a heavy-duty gas range designed for continuous commercial use. This 36-inch unit delivers a total heat output of 180,000 BTU across a combination of a 12-inch even heat hot top and four 12-inch open burners, each rated at 30,000 BTU. This configuration enables simultaneous high-volume cooking without sacrificing consistency. Operators will experience reduced cycle times and reliable temperature control, supporting steady production during back-to-back service periods.
#@@# Hot Top Performance#@#
Place large pots and griddles on the 12-inch even heat hot top to maintain uniform conduction across the plate. Chefs will achieve consistent searing and sautéing results because the hot top disperses heat evenly, minimizing hot spots and reducing product loss from uneven cooking.
#@@# High Output Burners#@#
Count on four 12-inch open burners, each providing 30,000 BTU, to drive rapid boiling and fast pan transitions. Line cooks can execute multiple high-heat tasks concurrently, shortening ticket times and improving throughput during busy intervals.
#@@# Robust Oven Capacity#@#
Utilize the standard convection oven base to bake, roast, or hold menu items while maintaining stovetop production. Kitchen managers will expand menu flexibility with a full-size oven that accommodates sheet pans and ensures consistent internal temperatures under load.
#@@# Commercial Construction#@#
Expect a stainless steel front, a 4-inch flue riser, and black steel sides that withstand daily commercial wear. Maintenance crews will appreciate the durable surfaces and the 6-inch adjustable stainless steel legs that enable proper leveling and simplify cleaning underneath.
#@@# Gas Utility Integration#@#
Connect to natural gas with CSA, cETLus, and CE certifications that confirm compliance with common commercial standards. Facility engineers will find that manual controls and conventional installation types simplify service integration and routine maintenance.
#@@#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#@#Perform daily cleaning of burner grates and hot top surfaces with nonabrasive detergent and warm water to prevent carbon buildup. Inspect manual control knobs and gas connections weekly for tightness and leaks; use soapy water to check for bubbles, tightening fittings if needed. Schedule monthly deep cleaning of the condenser and oven interior, removing debris and spills. Calibrate oven temperature quarterly with a traceable probe thermometer.
