Handle intense wok cooking demands with precision and consistent heat. This 36-inch natural gas wok range delivers 105,000 BTU to the wok area and provides a durable stainless steel exterior engineered for continuous commercial use. Food service teams will gain reliable manual control over high-temperature cooking while meeting safety and certification expectations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the appliance before cleaning. Remove grates and burners; soak in hot water with degreaser for 10–20 minutes, scrub, rinse, and dry. Wipe stainless steel with mild soap, rinse, and polish with a soft cloth. Clean oven interior and porcelain surfaces with approved cleaner; remove residue. Inspect and clean vents and grease traps weekly to prevent fires. Keep coils and seals free of debris to lower energy use and pass CSA inspections.#@@#Additional Info#@#Montague's 36" Legend Wok Range offers 105,000 BTU of natural gas power, stainless steel exterior, manual controls, a high-output burner, 37.25" depth, 450 pounds weight, and NSFCertified construction for commercial wok cooking.#@@#General Info#@#Description #@#
Handle intense wok cooking demands with precision and consistent heat. This 36-inch natural gas wok range delivers 105,000 BTU to the wok area and provides a durable stainless steel exterior engineered for continuous commercial use. Food service teams will gain reliable manual control over high-temperature cooking while meeting safety and certification expectations.
#@@# High Heat Output#@#
Deliver 105,000 BTU focused at the wok section to sustain rapid searing and stir-fry operations. Chefs maintain high throughput during peak periods while reducing recovery time between batches.
#@@# Stainless Steel Exterior#@#
Rely on a stainless steel front and sides that resist corrosion and simplify daily cleaning routines. Maintenance crews access smooth surfaces that withstand repeated scrubbing without degrading finish or function.
#@@# Manual Control System#@#
Operate burners with manual controls that provide direct tactile feedback for immediate adjustments. Line cooks achieve repeatable results without electronic latency or complex programming.
#@@# Oven Capacity#@#
Utilize two convection oven bases beneath the range to roast, hold, or finish items while the top burners operate. Kitchen managers optimize station efficiency by staging multiple cooking processes within one footprint.
#@@# Robust Construction#@#
Count on heavy-duty components designed for high-volume kitchens, supported by 6-inch legs that allow for secure leveling. Facilities staff install the unit on uneven floors and preserve stability during intense use.
#@@# Safety and Compliance#@#
Rely on a unit that meets applicable certification standards and connects to a natural gas supply to fit standard commercial utility layouts. Safety features and proven design reduce risk during continuous operations.
Founded in 1998, our B2B focus supports restaurants, catering operations, campuses, hospitals, and hospitality groups seeking durable, technical equipment.
#@@#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 for clogging and clean ports with a soft wire or brass brush for consistent flame and heat. Lubricate valve stems quarterly with food-grade lubricant and ensure manual controls operate smoothly. Descale grates and wok ring surfaces monthly with a mild alkaline cleaner, rinse thoroughly, and air dry. Test gas connections and pressure annually; engage a certified technician for CSA adjustments. Calibrate oven temperature as needed for accurate cooking.
