Stop sacrificing throughput for consistency. This 72-inch gas restaurant range offers concentrated heat and sustained output to meet demanding service periods while ensuring repeatable results across multiple cooking stations. Chefs will appreciate the combination of open burners, griddles, and dual convection oven bases, which streamline kitchen flow and minimize turnaround time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main supply before cleaning. Scrape griddle with a flat spatula while warm, then deglaze with water to lift grease. Remove burner grates and soak in hot, soapy water; brush ports clear with a soft wire. Wipe stainless exterior with a mild detergent and a soft cloth; rinse and dry. Clean oven interiors after cool with non-abrasive cleaner; inspect seals and pilots. Clean vents and coils monthly to reduce fire risk and lower energy use.#@@#Additional Info#@#Montague’s 72" Technostar gas range offers 440,000 BTU with twelve 30,000 BTU burners and two convection ovens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 72-inch gas restaurant range offers concentrated heat and sustained output to meet demanding service periods while ensuring repeatable results across multiple cooking stations. Chefs will appreciate the combination of open burners, griddles, and dual convection oven bases, which streamline kitchen flow and minimize turnaround time.
#@@# Open Burners#@#
Eight manual open burners deliver 30,000 BTU each, enabling simultaneous high-heat tasks such as searing, boiling, and rapid stock reduction. Operators can precisely control flame intensity with manual valves to match cookware and technique.
#@@# Heavy Duty Griddle#@#
The .750-inch griddle plate provides robust heat transfer for continuous griddle work and consistent surface temperatures across the entire top. Line chefs achieve uniform browning and reduced hot spots, preserving product quality during peak service.
#@@# Dual Convection Ovens#@#
Two convection oven bases ensure even air distribution and controlled cooking environments for baking, roasting, and holding. Staff can maintain throughput by staging pans across both ovens, improving scheduling and reducing batch variability.
#@@# Stainless Steel Construction#@#
The stainless steel front and sides resist corrosion and simplify sanitation routines in high-use kitchens. Maintenance teams can perform routine cleaning quickly, reducing downtime and supporting compliance with CSA and NSF Certified standards.
#@@# Durable Ignition and Interiors#@#
Piezo ignition for oven operation and porcelain oven bottoms and doors provide reliable starts and surfaces that withstand heavy use. Technicians experience fewer ignition faults, and interior finishes tolerate frequent cleaning without performance loss.
#@@#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#@#Service teams should inspect burners, griddles, and oven interiors daily to remove debris and prevent buildup. Schedule weekly deep cleaning: disassemble grates and flame ports, soak in warm detergent, and scrub with nonabrasive brushes. Verify gas connections and manifold pressure monthly; tighten fittings and replace worn seals. Lubricate control valves per manufacturer intervals and calibrate thermostats quarterly. Clean stainless steel surfaces with pH-neutral cleaner and microfiber cloths.
