Stop compromising throughput for consistency. This heavy-duty gas range delivers sustained power and robust construction to support continuous cooking cycles in high-demand kitchens, schools, hospitals, and bars. Facilities achieve reliable heat output and simplified operation with a single powerful charbroiler top and integrated convection oven that handle varied service requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates and scrape charbroiler plates; soak in hot, soapy water. Wipe griddle with a non-abrasive pad and mild detergent; rinse and dry. Vacuum oven crumb and grease, then clean interior with commercial oven cleaner following CSA and NSF guidelines. Clean stainless exterior with a soft cloth and approved cleaner. Degrease flue riser and vent paths regularly to prevent fires. Check seals and burners for buildup and service as needed.#@@#Additional Info#@#Montague’s 36" gas range delivers 100,000 BTU with a 3/4" griddle, manual controls, stainless steel front, adjustable legs, convection oven base, and flue riser; NSF, CSA, and cETLus certifications ensure compliance.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This heavy-duty gas range delivers sustained power and robust construction to support continuous cooking cycles in high-demand kitchens, schools, hospitals, and bars. Facilities achieve reliable heat output and simplified operation with a single powerful charbroiler top and integrated convection oven that handle varied service requirements.
#@@# Charbroiler Top#@#
Operators receive direct, high-intensity heat from a single charbroiler configuration that concentrates 100,000 BTU capacity into a focused cooking surface. Technicians access straightforward manual controls for rapid adjustment and reduced downtime during shifts.
#@@# Thick Griddle Plate#@#
Users benefit from a 3/4 inch thick griddle that stabilizes surface temperature and minimizes hot spots under heavy loads. Chefs maintain consistent sear and cook yields while reducing the need for frequent temperature corrections during peak service.
#@@# Convection Oven Base#@#
Kitchen staff gain added versatility from the built-in convection oven for roasting, holding, and finishing items without occupying separate equipment. Crew members control bake profiles with manual settings that favor predictable throughput and repeatable product quality.
#@@# Stainless Steel Exterior#@#
Managers obtain durable corrosion resistance through a stainless steel front and components that withstand daily cleaning and high-traffic environments. Maintenance teams perform routine sanitation efficiently on smooth stainless surfaces that resist wear.
#@@# Adjustable Legs#@#
Facility crews level the unit on uneven floors using 6-inch adjustable stainless steel legs that ensure stable operation and prevent stress on gas connections. Engineers appreciate the ability to align the range to existing workflow heights without additional platforms.
#@@#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 pilot assemblies weekly; remove debris and use a soft brush to maintain consistent flame patterns. Verify manifold pressure per Montague specifications and adjust only with calibrated gauges. Clean griddle surface after each shift with approved scrapers and nonabrasive cleaners; season per manufacturer to prevent corrosion. Check door seals and hinges monthly and tighten fasteners. Schedule CSA and NSF recertification and log service intervals.
