Equip your kitchen for relentless service without sacrificing control. This heavy-duty 36-inch liquid propane range delivers an impressive 95,500 BTU of total power, designed for continuous, multi-station cooking in institutional and commercial environments. Operators benefit from a robust platform that combines three 12-inch gradient heat hot tops and a full standard oven base, enabling simultaneous griddle-style cooking and baking with consistent heat distribution.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and scrape food debris from the 12" hot tops. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Degrease oven interior and vents using an approved degreaser; scrub deposits and wipe residue. Clean condenser coils and check burner ports for blockage to maintain 95,500 BTU performance. Inspect seals and adjustable legs; tighten as needed to prevent leaks and failures.#@@#Additional Info#@#Montague 136-9G-LP 36" liquid propane range delivers 95,500 BTU with three 12" gradient hot tops and standard oven base; stainless steel front, 6" adjustable legs, manual controls, NSF and cETLus certifications for commercial kitchens.#@@#General Info#@#Description #@#
Equip your kitchen for relentless service without sacrificing control. This heavy-duty 36-inch liquid propane range delivers an impressive 95,500 BTU of total power, designed for continuous, multi-station cooking in institutional and commercial environments. Operators benefit from a robust platform that combines three 12-inch gradient heat hot tops and a full standard oven base, enabling simultaneous griddle-style cooking and baking with consistent heat distribution.
#@@# Hot Top Performance#@#
Three 12-inch gradient heat hot tops provide focused, even heat across each plate, allowing for rapid searing, simmering, and maintaining temperatures without hotspot variance. Technicians will appreciate the manual control knobs that enable precise output adjustments while ensuring repeatable results during peak service.
#@@# Oven Capacity#@#
A standard oven base offers a versatile secondary cooking chamber, sized to accommodate pans and sheet trays commonly used in restaurant, school, and hospital kitchens. Crew members can roast or hold products while utilizing hot tops, minimizing workflow interruptions and enhancing throughput.
#@@# Power Output#@#
With a combined 95,500 BTU rating, this unit effectively meets high-volume requirements and ensures quick recovery under continuous load. Maintenance teams find the straightforward liquid propane design simplifies fuel connections and field servicing.
#@@# Construction Durability#@#
The stainless steel front, 4-inch flue riser, and 6-inch adjustable stainless steel legs provide structural resilience and allow for leveling on uneven floors. Facilities managers appreciate the corrosion-resistant exterior that withstands rigorous cleaning cycles and daily wear.
#@@# Compliance and Safety#@#
Certifications include NSF and cETLus, confirming compliance with sanitation and electrical safety standards for commercial kitchens.
#@@#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 burner ports weekly and remove debris with a brass brush to maintain consistent flame patterns. Drain and clean grease troughs after each service period to prevent buildup and reduce fire risk. Adjust manifold pressure per Montague specifications and verify 95,500 BTU output with a manometer quarterly. Lubricate control shafts with high-temperature food-grade lubricant semiannually. Calibrate thermostat and check door seals for wear every three months.
