Stop sacrificing output for control. This heavy-duty commercial range delivers concentrated heat, sustained runtime, and a configuration that supports continuous production in institutional and high-volume foodservice settings. Operators gain precise manual control over four 30,000 BTU open burners and a 12" gradient heat hot top, enabling simultaneous searing, sautéing, and holding without compromising throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the propane supply. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth, then rinse and dry. Clean oven interior with manufacturer-approved cleaner; remove debris from the hot top and burners. Inspect and clean vents and flue riser to prevent grease buildup. Regular cleaning reduces bacteria, fire risk, energy use, and equipment wear.#@@#Additional Info#@#Montague’s 136-4G-LP 36" liquid propane range offers 178,500 BTU total output with four 30,000 BTU burners, a 12" hot top, manual controls, stainless steel front, 6" adjustable legs, and is NSF and cETLus listed for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This heavy-duty commercial range delivers concentrated heat, sustained runtime, and a configuration that supports continuous production in institutional and high-volume foodservice settings. Operators gain precise manual control over four 30,000 BTU open burners and a 12" gradient heat hot top, enabling simultaneous searing, sautéing, and holding without compromising throughput.
#@@# Burners Performance#@#
Four open burners each produce 30,000 BTU, concentrating 120,000 BTU across the cooktop to handle multiple large pans concurrently. Chefs obtain immediate high heat for searing and rapid temperature recovery during back-to-back service.
#@@# Hot Top Versatility#@#
The 12" gradient heat hot top provides a continuous flat cooking surface with graduated zones for direct contact cooking and holding. Kitchen staff maintain consistent product temperature while transitioning between grilling and warming tasks.
#@@# Oven Capacity#@#
An integrated standard oven base delivers additional volume for roasting and sheet pan work, allowing simultaneous use of the oven and cooktop during peak periods. Facility planners reduce equipment count by combining functions into one freestanding unit.
#@@# Durability Construction#@#
The stainless steel front and a 4" flue riser provide corrosion resistance and an easy-to-clean face that withstands daily cleaning protocols. Installers benefit from black sides and heavy-gauge materials that resist deformation under constant load.
#@@# Installation Flexibility#@#
The freestanding design and 6" adjustable stainless steel legs allow accurate leveling on uneven floors and straightforward placement in existing kitchen lines. Engineers achieve stable alignment with floor drains and utility connections without custom bases.
#@@# Compliance and Serviceability#@#
Certified to NSF and cETLus standards and rated for liquid propane operation, the range meets common regulatory requirements for commercial 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#@#Inspect burners weekly and remove debris to maintain consistent 30,000 BTU output. Clean the 12" hot top and stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry immediately to prevent spotting. Verify manual controls and pilot lights for secure operation and adjust flame height per manufacturer guidance. Lubricate adjustable 6" legs and check level to ensure even cooking. Schedule annual CSA and cETLus inspection.
