Handle high-demand kitchen service without compromise. This freestanding liquid propane range delivers 63,500 BTU of controlled heat and integrates a 24-inch griddle along with a 12-inch gradient heat hot top to efficiently process diverse menu items. Foodservice teams will benefit from consistent thermal output, simplified manual controls, and durable stainless steel construction designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the LP supply before cleaning. Scrape griddle after cooling; wash with warm, soapy water and a non-abrasive pad. Wipe burners and hot top with a damp cloth; remove debris from ports with a soft brush. Clean interior cabinet and flue riser with mild detergent; rinse and dry. Vacuum condenser and vent areas weekly to prevent grease buildup and fire risk. Inspect seals and fittings for wear; replace as needed to maintain efficiency and CSA compliance.#@@#Additional Info#@#Montague's 36" Liquid Propane range (model 36-0G-LP) offers 63,500 BTU with a 24" griddle, 12" hot top, manual controls, NSF and cETLus certifications, stainless steel front, open cabinet base, and 6" adjustable legs.#@@#General Info#@#Description #@#
Handle high-demand kitchen service without compromise. This freestanding liquid propane range delivers 63,500 BTU of controlled heat and integrates a 24-inch griddle along with a 12-inch gradient heat hot top to efficiently process diverse menu items. Foodservice teams will benefit from consistent thermal output, simplified manual controls, and durable stainless steel construction designed for continuous use.
#@@# Griddle Surface#@#
A 24-inch, 3/4-inch thick griddle provides a broad, even heating plane that supports sequential grilling and searing workflows. Operators will maintain uniform cooking temperatures across large product loads, reducing rework and increasing throughput.
#@@# Gradient Hot Top#@#
A 12-inch gradient heat hot top offers zoned temperature control for simultaneous low and high heat tasks. Chefs can manage sautéing, holding, and finishing on a single surface while minimizing cross-contamination of flavors.
#@@# High Thermal Output#@#
With a total of 63,500 BTU, this range supplies rapid recovery and sustained high heat for peak service periods. Kitchen staff can scale production without prolonged cooldowns, ensuring steady service times during rush hours.
#@@# Robust Construction#@#
The stainless steel front, 4-inch flue riser, and black-coated sides are built to withstand heavy daily use in commercial environments. Maintenance crews will find that surfaces resist corrosion and simplify sanitation routines required by regulatory inspections.
#@@# Accessible Storage Base#@#
An open cabinet base with intermediate and bottom shelves provides immediate access to pans, tools, and supplies during service. Line cooks can reduce steps and speed up plating by storing essential items directly under the cooking surface.
#@@# Adjustable Support Legs#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to maintain burner alignment and ensure safe operation.
#@@#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 weekly and remove carbon deposits with a brass brush to maintain 63,500 BTU output. Drain and flush grease troughs after each service day; use a degreaser rated for foodservice equipment. Verify griddle flatness and relevel the unit on its 6" adjustable stainless steel legs when heat distribution varies. Test manual controls and gas connections monthly; tighten fittings and replace worn seals to prevent leaks. Schedule CSA and NSF inspections annually.
