Stop sacrificing throughput for control. This heavy-duty gas range delivers restaurant-grade output and precise heat management to support sustained high-volume service without compromising consistency. Operators gain a robust platform engineered for continuous use, with a total of 175,000 BTU to power rapid searing, boiling, and hot holding across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Remove grates and wipe burn tops with a mild degreaser and soft cloth. Scrub oven interior with approved cleaner, rinse, and dry. Clean stainless steel exterior with non-abrasive cleaner; polish with a microfiber cloth. Vacuum condenser coils and inspect door seals; replace worn gaskets. Empty and clean grease traps and vents to prevent fires. Follow CSA and NSF guidelines and document each cleaning cycle.#@@#Additional Info#@#Montague’s 36" gas range delivers 175,000 BTU with three 30,000 BTU front burners and three 12" rear hot tops, stainless steel front, 6" adjustable legs, and a convection oven base, with NSF and cETLus certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty gas range delivers restaurant-grade output and precise heat management to support sustained high-volume service without compromising consistency. Operators gain a robust platform engineered for continuous use, with a total of 175,000 BTU to power rapid searing, boiling, and hot holding across multiple stations.
#@@# Front Burners#@#
Three 12-inch open front burners provide immediate, high-intensity heat for pans and stockpots. Each burner contributes to the overall 175,000 BTU rating, enabling simultaneous high-demand tasks and predictable temperature response during peak service periods.
#@@# Rear Hot Tops#@#
Three 12-inch rear hot tops offer broad, even conduction for griddling and pan warming. Staff can maintain product staging and finish dishes efficiently, as the hot tops deliver uniform surface temperatures and reduce turnaround time between orders.
#@@# Oven Base#@#
The unit includes a standard convection oven base sized for commercial sheet pans and cookware. Chefs can bake, roast, or hold menu items while stovetop cooking continues, creating parallel workflows that increase kitchen throughput.
#@@# Stainless Construction#@#
A stainless steel front and 4-inch flue riser provide corrosion resistance and straightforward sanitation under rigid health standards. Maintenance crews will complete daily washdown tasks faster, and the finish stands up to frequent cleaning chemicals without noticeable degradation.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless steel legs allow fast, precise leveling on uneven floors to ensure stable operation and safe equipment alignment. Installers and line technicians will reduce setup time and maintain consistent cooking surfaces, lowering the risk of accidental spills or misaligned exhaust.
#@@# Compliance Certifications#@#
This range holds NSF and cETLus certifications and meets CE marking requirements for recognized safety and sanitary performance.
#@@#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 clear debris to sustain output and prevent flare-ups. Verify gas connections monthly; tighten fittings and test with approved leak solution. Clean cast iron grates and hot tops after service using nonabrasive pads and food-safe degreasers. Flush oven cavity weekly and remove carbon with stainless-safe scrapers. Calibrate thermostat biannually to maintain accurate temperatures. Replace seals and gaskets at first sign of wear to preserve efficiency.
