Stop sacrificing throughput for control. This 36-inch natural gas heavy-duty range delivers concentrated cooking power and durable construction, supporting continuous service in busy kitchens. Operators gain a balanced platform for griddling and open-flame work, with a standard convection oven beneath, enabling simultaneous production across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Allow unit to cool. Scrape griddle debris and wipe with mild detergent and warm water, then dry. Remove burner caps and clean with a nonabrasive brush; clear ports if clogged. Clean oven interior with approved cleaner and rinse. Vacuum condenser and vents to remove grease. Inspect seals and legs; tighten or replace fasteners. Perform weekly checks to reduce fire risk, prolong equipment life, and ensure CSA and NSF compliance.#@@#Additional Info#@#Montague’s 136-7-NG 36" gas range offers 145,000 BTU output with two 30,000 BTU burners and a 24" griddle. It features manual controls, a convection oven, stainless steel front, 6" adjustable legs, and is NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas heavy-duty range delivers concentrated cooking power and durable construction, supporting continuous service in busy kitchens. Operators gain a balanced platform for griddling and open-flame work, with a standard convection oven beneath, enabling simultaneous production across multiple stations.
#@@# Burners With Griddle#@#
Two open burners on the right pair with a 24-inch griddle on the left, providing flexible cookline layouts. Each burner outputs 30,000 BTU, and the griddle features a 3/4-inch thick plate to transfer heat evenly, allowing chefs to maintain consistent searing and griddle performance during peak periods.
#@@# Robust Heat Output#@#
The total output equals 145,000 BTU, effectively handling large-volume cooking tasks without thermal drop-off. The concentrated BTU allocation supports sustained high heat for rapid boiling, searing, and griddling while preserving control across the cooktop.
#@@# Convection Oven Base#@#
The integrated standard convection oven offers additional production capacity beneath the top, allowing baking, roasting, and holding operations to run concurrently with stovetop work. The oven design supports predictable internal temperatures for repeatable batch results.
#@@# Commercial Construction#@#
The stainless steel front and a 4-inch flue riser deliver corrosion-resistant surfaces where staff interact most, while black-sided panels reduce visible wear between service intervals. Six-inch adjustable stainless steel legs provide secure leveling on uneven floors, maintaining alignment with other equipment.
#@@# Certified Safety And Compliance#@#
This unit carries NSF and cETLus certifications, confirming compliance with sanitation and electrical safety standards for commercial kitchens. The natural gas configuration aligns with common utility setups in restaurants, schools, hospitals, and hospitality operations.
#@@#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 and griddle daily; remove debris and verify flame stability to prevent uneven cooking. Clean griddle with a scraper while warm, then wipe with a damp cloth and food-safe oil to season the .750 = 3/4" plate. Vacuum condenser and flue weekly to maintain airflow. Check door seals and hinges monthly; tighten fasteners and replace worn gaskets. Verify gas connections and test for leaks after any service. Schedule annual CSA and cETLus inspections to ensure compliance.
