Handle peak service with a 30-inch wok range engineered for focused power and steady output. This unit delivers 120,000 BTU through a single high-intensity wok section, enabling rapid heat recovery and consistent searing during high-volume shifts. Food service teams will appreciate the robust construction and serviceable design that reduce downtime and maintain throughput during sustained operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and wipe surfaces with mild detergent; rinse and dry with a lint-free cloth. Scrub burner ports with a soft brush; inspect for damage. Clean stainless steel exterior with non-abrasive cleaners and polish along the grain. Clean oven interior and porcelain parts with oven-safe degreaser; rinse thoroughly. Check seals and knobs for wear and tighten fasteners. Regular cleaning prevents contamination, fire risk, and equipment failure.#@@#Additional Info#@#Montague’s 30" W Legend Wok Range offers 120,000 BTU from a heavy-duty wok burner, stainless steel exterior, manual knobs, and 6" legs for clearance, CSA-certified for natural gas in high-volume kitchens.#@@#General Info#@#Description #@#
Handle peak service with a 30-inch wok range engineered for focused power and steady output. This unit delivers 120,000 BTU through a single high-intensity wok section, enabling rapid heat recovery and consistent searing during high-volume shifts. Food service teams will appreciate the robust construction and serviceable design that reduce downtime and maintain throughput during sustained operation.
#@@# High-Heat Burner#@#
Delivering 120,000 BTU to a single wok area, the burner produces immediate thermal response and sustained high temperatures for fast stir-fry and wok cooking. Teams achieve rapid searing and short cook cycles, improving line speed without sacrificing product consistency.
#@@# Stainless Exterior#@#
Stainless steel front and sides provide corrosion resistance and an easy-to-clean surface in commercial kitchens. Staff maintain a sanitary work area faster, reducing labor time for routine cleaning and preserving a professional appearance.
#@@# Oven Versatility#@#
Incorporated convection oven bases provide secondary cooking capacity beneath the wok top for roasting or holding pans between peaks. Chefs expand menu execution by staging multiple components using the oven space while the top handles high-intensity wok work.
#@@# Durable Support Structure#@#
A 6-inch leg platform offers stable elevation and simplifies floor cleaning beneath the unit, while the overall build withstands continuous use. Maintenance teams perform inspections and service without removing surrounding equipment, which reduces service intervals.
#@@# Manual Control Knobs#@#
Manual knobs deliver direct tactile control for flame adjustment, allowing operators to match heat to technique instantly. Kitchen staff respond quickly to changing production needs and retain precise temperature feel for traditional wok methods.
#@@# Safety Certification#@#
NSF certification confirms the unit meets regulatory standards for commercial use and sanitation in professional 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#@#Service teams should inspect burner ports and pilot assemblies weekly to prevent flame issues and maintain 120,000 BTU output. Use a soft brush and compressed air to clear carbon from wok burner heads; avoid wire brushes. Clean stainless steel exteriors with nonabrasive detergent and a microfiber cloth, then dry to prevent spots. Verify manual knobs operate smoothly and replace cracked ones. Calibrate gas pressure per Montague specs quarterly and record readings.
