Stop sacrificing output for control. This heavy-duty gas range delivers focused heat and durable construction to support sustained kitchen production while maintaining precise manual control of cooking surfaces. Operators receive a combined hot top and griddle platform rated at 65,000 BTU that accommodates simultaneous searing, boiling, and griddling tasks without sacrificing workflow or surface stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle residue while warm, then apply degreaser and scrub with a nonabrasive pad. Wipe hot top and burners with a damp cloth; remove burner caps and clean ports with a soft brush. Clean stainless steel front with mild soap and polish with a soft cloth. Vacuum condenser and vents monthly to prevent grease buildup and fire risk. Inspect seals and fittings; tighten or replace as needed to avoid leaks and equipment failure.#@@#Additional Info#@#Montague’s 36" gas range model 36-12 delivers 65,000 BTU with two burners, a 3/4" griddle, stainless steel front, open cabinet base, 6" adjustable legs, manual controls, NSF and cETLus certifications, and natural gas operation.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This heavy-duty gas range delivers focused heat and durable construction to support sustained kitchen production while maintaining precise manual control of cooking surfaces. Operators receive a combined hot top and griddle platform rated at 65,000 BTU that accommodates simultaneous searing, boiling, and griddling tasks without sacrificing workflow or surface stability.
#@@# Burners With Griddle#@#
Two heat zones combine a left 18-inch, 3/4-inch thick griddle plate and a right 18-inch ring hot top to handle mixed cooking workflows. Chefs can sear proteins on the griddle while maintaining simmering or rapid boiling on the hot top, which reduces station changes and preserves ticket times.
#@@# High Heat Output#@#
The unit delivers 65,000 BTU total, providing rapid recovery and consistent surface temperatures under continuous use. Kitchens achieve predictable cooking results during peak service with heat capacity sized for medium to high-volume operations.
#@@# Manual Control Interface#@#
Manual valve controls give technicians and cooks direct, tactile adjustment of flame and temperature without electronic complexity. Teams maintain repeatable settings and simplify maintenance through mechanical components that technicians can service quickly.
#@@# Stainless Steel Front#@#
Stainless steel front panels resist corrosion and allow thorough daily cleaning to meet sanitation protocols. Managers preserve facility appearance while operators benefit from surfaces that withstand abrasive cleaners and frequent wiping.
#@@# Open Cabinet Base#@#
An open cabinet base with black intermediate and bottom shelves provides immediate storage for large cookware, pans, and service trays. Staff reduce retrieval time by placing heavy items at waist height, improving ergonomic access during continuous production.
#@@#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 debris to maintain consistent flame and heat output. Calibrate pilot and orifices quarterly; adjust gas pressure per manufacturer specifications. Degrease griddle surface after each service cycle using approved cleaners and a nonabrasive scraper; season griddle with a thin oil coat. Clean hot top covers and open cabinet base monthly to prevent grease accumulation. Verify CSA, NSF and cETLus labels remain legible and confirm vent clearance and leg fastenings.
