Stop compromising throughput for control. This heavy-duty, natural gas double oven range combines precise thermostatic regulation with robust 40,000 BTU deck output to handle sustained service without sacrificing consistency. Designed for institutional kitchens, restaurants, and hospitality operations, this modular unit delivers predictable heat, durable construction, and simplified maintenance to support high-volume production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the oven to cool. Remove racks and wash with warm, soapy water; scrub grease with a non-abrasive pad. Clean stainless steel surfaces using mild detergent and a soft cloth, wiping with the grain. Vacuum condenser and rear access panels to remove dust and debris. Inspect door seals and hinges; replace worn parts. Use a degreaser on vents and oven interiors, then rinse and dry completely. Perform weekly deep cleans to reduce fire risk and maintain CSA and NSF compliance.#@@#Additional Info#@#Montague’s 136LB Legend double-oven, 36" gas range delivers 40,000 BTU per deck with thermostatic control, stainless steel worktop, two burners, adjustable legs, and a 505-pound chassis for commercial use.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This heavy-duty, natural gas double oven range combines precise thermostatic regulation with robust 40,000 BTU deck output to handle sustained service without sacrificing consistency. Designed for institutional kitchens, restaurants, and hospitality operations, this modular unit delivers predictable heat, durable construction, and simplified maintenance to support high-volume production.
#@@# Front Plate Stability#@#
Mount engineers positioned a stainless steel worktop, front, and sides to resist corrosion and simplify cleaning during continuous use. Operators gain a hygienic surface that withstands frequent scrubbing and high heat without warping.
#@@# Thermostatic Oven Control#@#
Equip chefs with accurate thermostatic control that maintains set temperatures for consistent cooking across long shifts. Kitchen staff achieve repeatable results for baking, roasting, and holding, reducing waste and ticket variation.
#@@# High BTU Output#@#
Deliver 40,000 BTU per deck to accelerate searing, braising, and rapid batch cooking when service peaks. Culinary teams shorten cook cycles and increase throughput while retaining control over doneness.
#@@# Modular Installation Design#@#
Install the unit in modular configurations to adapt to changing kitchen layouts and workflow demands. Facility managers configure lines quickly and scale equipment without major retrofits.
#@@# Adjustable Leg Mounting#@#
Level the range on uneven floors using 6-inch adjustable stainless steel legs to ensure stable operation and safer work surfaces. Maintenance crews inspect and service the chassis more easily when the unit sits squarely.
#@@# Certified Safety Compliance#@#
Rely on NSF and cETLus certifications to meet institutional health and electrical safety expectations for commercial kitchens. Procurement teams validate code compliance and reduce approval delays.
#@@#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 carbon deposits with a brass brush to maintain 40,000 BTU output. Verify thermostatic controls calibrate monthly and adjust per manufacturer specifications. Clean stainless steel surfaces after each shift using pH-neutral detergent and microfiber cloth to prevent corrosion. Drain and inspect gas regulator connections quarterly, tighten fittings and test for leaks with approved solutions. Replace worn gaskets and check door seals for proper closure.
