Built for high-volume kitchens needing reliability and precise cooking, this 36" natural gas heavy-duty range ensures consistent heat and sustained output for continuous service. Designed for professional use, it combines a 24" griddle and 12" gradient heat hot top to meet diverse production needs while maintaining temperature accuracy. Its 63,500 BTU rating supports rapid recovery under peak loads, enabling steady throughput for restaurants, cafeterias, hospitals, and campuses.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the Montague 36-0G-NG before cleaning. Remove griddle grease with a scraper, then wipe with a mild degreasing solution and a non-abrasive pad. Clean hot top grooves and burner caps, rinse and dry. Vacuum or brush debris from the open cabinet base and flue riser. Wash stainless front and shelves with warm, soapy water; dry to prevent corrosion. Inspect seals, reattach components, reconnect gas and test for proper operation.#@@#Additional Info#@#Montague's Legend 36" Natural Gas range (model 36-0G-NG) offers 63,500 BTU, 24" griddle, 12" hot top, manual controls, stainless steel base, 6" legs, NSF/cETLus certified, freestanding, 570 lbs shipping weight.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing reliability and precise cooking, this 36" natural gas heavy-duty range ensures consistent heat and sustained output for continuous service. Designed for professional use, it combines a 24" griddle and 12" gradient heat hot top to meet diverse production needs while maintaining temperature accuracy. Its 63,500 BTU rating supports rapid recovery under peak loads, enabling steady throughput for restaurants, cafeterias, hospitals, and campuses.
#@@# Griddle Surface#@#
The 24" griddle features a 3/4" thick plate to store heat and resist temperature drops during heavy use. This design ensures uniform searing and stable cooking temperatures, reducing product variation.
#@@# Gradient Hot Top#@#
The 12" hot top offers gradient heat zones for multiple cooking temperatures on one surface. Operators can simmer, hold, and sear simultaneously without extra equipment, boosting efficiency.
#@@# Total Heat Output#@#
With 63,500 BTU total, the unit provides ample power for high-volume searing and boiling. Kitchens benefit from fast recovery and consistent thermal performance during busy service periods.
#@@# Control System#@#
Manual controls allow chefs to adjust griddle and hot top temperatures directly. The simple interface reduces training time and minimizes mechanical issues.
#@@# Construction And Base#@#
A stainless steel front with black sides, shelves, and an open cabinet creates a durable base with storage access. The 4" flue riser and 6" adjustable legs support ventilation and leveling for commercial setups.
#@@# Compliance And Serviceability#@#
NSF and cETLus certifications ensure sanitation and safety standards for foodservice environments. Lift-off components and an open base simplify maintenance, reducing downtime and repair labor.
The freestanding design connects to natural gas lines and integrates smoothly into standard kitchen workflows for continuous professional 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 and griddle daily; remove debris and ash, then scrub grates with a nonabrasive brush and warm, soapy water. Degrease griddle surface after each service cycle using a manufacturer-approved cleaner, then season with a light oil coat. Verify burner ports and pilot orifices remain unobstructed; clear with a soft wire if needed. Check door seals, adjustable legs, gas connections, and vent riser monthly for wear or leaks; tighten fittings and replace damaged parts promptly.
