Stop compromising throughput for control. This heavy-duty natural gas range delivers focused power and consistent heat distribution for high-demand kitchens, enabling continuous production without frequent adjustments. Operators gain a reliable platform that handles mixed cooking tasks with precision and proven certifications for commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool completely. Scrape plancha surface with a stainless steel scraper, then wipe with a mild detergent and warm water; rinse and dry. Remove oven racks and wash in warm, soapy water; scrub interior with non-abrasive cleaner and rinse. Clean grease from flue riser and burners to prevent fires. Vacuum condenser coils and wipe exterior to improve efficiency. Inspect seals and controls; replace worn parts to avoid breakdowns and pass CSA and health inspections.#@@#Additional Info#@#Montague’s 136-7PL-NG 36" natural gas range delivers 130,000 BTU with a 24" plancha, two 30,000 BTU burners, manual controls, convection oven base, stainless steel front, 4" flue riser, adjustable 6" legs, NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This heavy-duty natural gas range delivers focused power and consistent heat distribution for high-demand kitchens, enabling continuous production without frequent adjustments. Operators gain a reliable platform that handles mixed cooking tasks with precision and proven certifications for commercial environments.
#@@# Plancha Surface#@#
A 24-inch plancha top with a three-quarter-inch plate provides a large, flat cooking area that excels at searing, griddling, and high-heat contact tasks. Chefs control surface temperature manually for direct heat performance while the thick plate minimizes heat loss and evens temperature across the cooking zone.
#@@# Open Burners#@#
Two 30,000 BTU open burners supply concentrated flame for rapid boiling, sautéing, and wok applications on the right side of the range. Crew members switch between high output and lower settings instantly, thanks to manual controls that permit precise flame modulation.
#@@# Oven Base#@#
A standard convection oven beneath the cooktop accommodates sheet pans and bulk roasting operations, expanding menu flexibility without requiring separate equipment. Kitchen teams can stage baking, braising, and warming tasks concurrently to maximize throughput during peak service.
#@@# Construction Quality#@#
Stainless steel front plus a four-inch flue riser offer a durable, serviceable face that tolerates daily cleaning and heavy use in commercial settings. Black finished sides reduce visible wear while robust legs provide corrosion-resistant support and simplified sanitation access.
#@@# Capacity and Power#@#
Rated at 130,000 BTU total, the unit consolidates high output across the plancha and burners to meet continuous service demands in restaurants, schools, and hospitals. Facilities benefit from the natural gas design for consistent energy delivery and cost-effective operation under sustained loads.
#@@#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#@#Clean burner ports weekly to maintain consistent flame; remove grates and scrub with a nonabrasive brush, then dry thoroughly before reassembly. Degrease the 3/4" plancha top after each service shift using a food-safe solvent and a stainless steel scraper to prevent buildup. Inspect and seal door gaskets monthly; tighten hinge fasteners and replace any worn seals. Vacuum the flue riser area quarterly and verify gas connections for leaks using a soap solution.
