Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range combines four 30,000 BTU open burners and a 12-inch gradient heat hot top to deliver continuous high-heat performance while preserving precise surface temperatures for varied cooking tasks. Operators in high-volume kitchens gain consistent output, durable construction, and serviceable components that reduce downtime and support long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane supply. Remove grates and wipe burners with a soft cloth and mild detergent; scrub grease from hot top using a non-abrasive pad. Clean oven interior with recommended degreaser; rinse and dry thoroughly. Vacuum and wipe condenser coils and vent flues to prevent grease buildup and fire risk. Inspect gaskets and replace if cracked. Regular cleaning removes bacteria, lowers energy use, prevents breakdowns, and helps pass CSA and health inspections.#@@#Additional Info#@#Montague’s 36-4G-LP 36" propane range offers 30,000 BTU per burner, a 12" hot top, four open burners, a freestanding design, stainless steel front, open cabinet base, 6" adjustable legs, and 138,500 BTU total. NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range combines four 30,000 BTU open burners and a 12-inch gradient heat hot top to deliver continuous high-heat performance while preserving precise surface temperatures for varied cooking tasks. Operators in high-volume kitchens gain consistent output, durable construction, and serviceable components that reduce downtime and support long shifts.
#@@# Front-Line Heat#@#
This range places 30,000 BTU open burners where chefs need rapid response and sustained power for searing, boiling, and stock reduction. Each burner withstands continuous use and maintains flame stability under heavy loads to ensure predictable results during service.
#@@# Gradient Hot Top#@#
The 12-inch gradient heat hot top offers a graduated heat zone that lets cooks finish, hold, or simmer items without transferring pans to an oven. Chefs achieve finer temperature control across the plate area, reducing overcooking and enabling simultaneous preparation of different menu components.
#@@# Robust Construction#@#
Manufactured with a stainless steel front and durable black sides, the unit resists corrosion and maintains alignment in demanding kitchen environments. The open cabinet base with stainless steel components supports storage and service access, while the 4-inch flue riser protects walls from heat and grease.
#@@# Serviceable Design#@#
Technicians can access burners and controls without dismantling the entire range, simplifying maintenance and shortening repair intervals. Manual control valves and standard component layout reduce specialist replacement time and keep equipment operational.
#@@# Stable Installation#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to ensure safety and consistent cooking performance. The freestanding configuration simplifies placement and relocation within a commercial kitchen while meeting installation flexibility requirements.
#@@#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 soot and flame issues, then tighten or replace faulty parts for efficient combustion. Clean the hot top and stainless surfaces after each shift with a nonabrasive degreaser and soft cloth to prevent carbon buildup. Drain and clean grease traps daily; measure capacity in gallons and document levels. Verify gas connections and test valves monthly for leaks with approved detectors. Calibrate manual controls quarterly and certify electrical grounding per CSA standards.
