Stop sacrificing throughput for control. This heavy-duty commercial gas range delivers concentrated power and durable stainless-steel construction to support sustained kitchen throughput while maintaining precise manual control over each cooking station. Designed for high-volume operations, this freestanding unit combines four high-output open burners with a reinforced base to withstand continuous service in restaurants, cafeterias, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates and burners; soak in hot, soapy water and scrub. Wipe stainless steel exterior with mild detergent and a soft cloth, rinse, and dry. Clean crumb trays and open cabinet base to remove grease. Inspect and clean vent flues and pilot assemblies monthly. Run a test ignition after reassembly. Regular cleaning prevents contamination, fire risk, higher energy use, equipment failure, and failed inspections.#@@#Additional Info#@#Montague’s 36-5A 36" gas range offers 120,000 BTU with four 30,000 BTU burners, stainless steel front, black sides, open cabinet base, 6" adjustable legs, NSF and cETLus certifications, natural gas operation, and manual controls for busy kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty commercial gas range delivers concentrated power and durable stainless-steel construction to support sustained kitchen throughput while maintaining precise manual control over each cooking station. Designed for high-volume operations, this freestanding unit combines four high-output open burners with a reinforced base to withstand continuous service in restaurants, cafeterias, and institutional kitchens.
#@@# Burners Power#@#
Four open burners produce a combined 120,000 BTU, enabling simultaneous high-heat tasks such as rapid boiling, searing, and stock reduction. Operators gain consistent, high-output performance across all four 18-inch cooking zones, reducing service time on multiple orders.
#@@# Burner Control#@#
Manual control knobs provide direct, immediate modulation of flame intensity for each burner, allowing chefs to fine-tune heat without electronic latency. Kitchen staff preserve recipe precision and react instantly to changing production needs.
#@@# Durable Construction#@#
The stainless steel front, 4-inch flue riser, and adjustable 6-inch stainless legs create a corrosion-resistant exterior that withstands rigorous cleaning and daily wear. Supervisors receive a resilient workhorse that minimizes cosmetic degradation and maintains a professional kitchen appearance.
#@@# Open Base Access#@#
The open cabinet base with black intermediate and bottom shelves supplies accessible storage for pots, pans, or bulk ingredients, improving workflow near the cooking line. Culinary teams reduce steps and maintain organization by storing frequently used items directly beneath the cooktop.
#@@# Compliance and Certification#@#
This unit meets NSF and cETLus standards and carries CE marking, ensuring conformity with sanitation and electrical safety expectations in commercial installations. Facility managers verify that the range satisfies regulatory requirements for foodservice 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 and remove debris to maintain consistent flame patterns. Clean stainless steel surfaces after each service with a nonabrasive cleaner and soft cloth. Degrease burner ports monthly using a fine wire and compressed air; confirm ports align correctly. Verify manual controls operate smoothly and calibrate flame height per Montague guidelines. Check gaskets and fasteners quarterly and replace worn parts to prevent leaks and thermal loss.
