Built for sustained service and precise searing, this heavy-duty 36-inch liquid propane range combines a 3/4-inch plancha top with a standard convection oven to deliver consistent high-heat performance in commercial kitchens. Operators will appreciate a total output of 85,000 BTU, supporting rapid preheat and steady cooking under continuous use. Engineers designed stainless steel fronts and a 4-inch flue riser to resist corrosion and simplify daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let range cool before cleaning. Scrape excess food from the 3/4" plancha with a stainless scraper, then wipe with warm water and mild detergent. Clean the oven interior with a non-abrasive cleaner; remove racks and wash in warm, soapy water. Vacuum condenser areas and wipe external stainless surfaces; inspect door seals and gaskets for wear. Clean vents and flue riser regularly to remove grease and reduce fire risk.#@@#Additional Info#@#Montague’s 136-8PL-LP 36" propane range features a 3/4" griddle and convection oven, offering 85,000 BTU for quick heat-up; manual controls, stainless front, 6" adjustable legs, NSF and cETLus certifications for heavy-duty foodservice.#@@#General Info#@#Description #@#
Built for sustained service and precise searing, this heavy-duty 36-inch liquid propane range combines a 3/4-inch plancha top with a standard convection oven to deliver consistent high-heat performance in commercial kitchens. Operators will appreciate a total output of 85,000 BTU, supporting rapid preheat and steady cooking under continuous use. Engineers designed stainless steel fronts and a 4-inch flue riser to resist corrosion and simplify daily cleaning.
#@@# Plancha Top#@#
Engineers fitted a 3/4-inch thick plancha that transfers heat evenly across the entire surface, enabling uniform searing and griddle cooking. Chefs can maintain consistent product quality during long service periods because the mass retains temperature when operators load and unload the surface.
#@@# Heat Output#@#
The unit delivers 85,000 BTU total heat to handle high-volume tasks with reliable recovery after frequent use. Kitchens that require fast turnaround will find quicker preheat cycles and steady performance under load.
#@@# Oven Capacity#@#
The standard convection oven base provides consistent internal airflow and temperature stability for roasting, baking, and holding applications. Food service teams gain predictable finishes and reduced variance between batches.
#@@# Construction Durability#@#
Fabricators constructed the range with a stainless steel front and 6-inch adjustable stainless legs to endure rigorous back-of-house environments and accommodate uneven floors. Maintenance crews benefit from accessible surfaces and straightforward wipe-down procedures.
#@@# Control Simplicity#@#
Technicians specified manual controls to provide direct, tactile adjustment and reduce electronic failure points in high-traffic operations. Culinary staff can make rapid set changes without navigating complex menus.
#@@# Compliance and Safety#@#
The unit meets NSF and cETLus certifications and ships configured for liquid propane to align with regulatory expectations and site fuel availability.
#@@#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 plancha daily; remove carbon with a nonabrasive scraper and brush, then wipe with a damp cloth and mild detergent to preserve heat transfer. Drain grease trays after each service and sanitize with an approved degreaser. Verify liquid propane connections and test for leaks using soapy water before each shift. Calibrate oven thermostat monthly and document readings. Lubricate hinge pivots quarterly with food-grade lubricant and tighten fasteners as needed.
