Handle heavy service demands without compromise, combining robust construction and focused heat delivery to keep production moving and plates consistent. This gas range supplies high continuous output while maintaining precise manual control, enabling staff to execute multiple tasks at once with predictable results. Designed for professional kitchens, it supports sustained peak operation and straightforward maintenance routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the valve before cleaning. Remove grates and burners; soak in hot water with degreaser for 15–30 minutes, scrub with a non-abrasive brush, rinse and air dry. Wipe stainless surfaces with mild soap solution, rinse, and polish with a soft cloth. Clean oven interior after cool down; scrape debris, vacuum loose crumbs, then wipe with soapy water. Degrease hob and vent hood weekly to reduce fire risk, and schedule monthly coil and burner inspections to avoid breakdowns.#@@#Additional Info#@#Montague's 36-2E 36" gas range offers 140,000 BTU with four 30,000 BTU burners, a 12" hot top, stainless steel front, open cabinet base, manual controls, NSF and cETLus certifications, freestanding design, and 6" adjustable legs.#@@#General Info#@#Description #@#
Handle heavy service demands without compromise, combining robust construction and focused heat delivery to keep production moving and plates consistent. This gas range supplies high continuous output while maintaining precise manual control, enabling staff to execute multiple tasks at once with predictable results. Designed for professional kitchens, it supports sustained peak operation and straightforward maintenance routines.
#@@# High Output Burners#@#
Delivering a combined 140,000 BTU, the top features four 12-inch open burners rated at 30,000 BTU each, providing rapid boil times and aggressive sear capability. Operators gain the ability to run several high-heat pans simultaneously while keeping temperature control intuitive through manual valves.
#@@# Even Heat Hot Top#@#
A dedicated 12-inch hot top delivers uniform surface temperature for griddling and simmering tasks, reducing cold spots and improving cooking consistency. Chefs can maintain pans at set heat without constant repositioning, which reduces waste and speeds service.
#@@# Stainless Steel Exterior#@#
The unit includes a stainless steel front and lift-off high shelf that resist corrosion and simplify sanitation procedures under regulatory inspections. Kitchen teams benefit from durable surfaces that stand up to daily cleaning and maintain a professional appearance.
#@@# Open Cabinet Base#@#
The open cabinet base with black intermediate and bottom shelves provides accessible storage for bulky pots and pans, shortening prep times and optimizing line organization. Staff can access inventory quickly during rush periods, improving workflow and reducing clutter around the cooking line.
#@@# Adjustable Legs and Flue#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to ensure stable operation and proper alignment with adjacent equipment, while the 4-inch flue riser channels heat and exhaust away from the control area.
#@@#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 daily and remove food debris to prevent clogging; disassemble grates weekly and soak in warm, soapy water, then scrub with a nonabrasive brush. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth; rinse and dry to prevent spotting. Verify gas connections and manual controls monthly and tighten fittings; check CSA and NSF labels remain legible. Level the unit and torque leg fasteners quarterly; calibrate oven thermostat per manufacturer guidelines.
