The range delivers focused heat distribution and continuous production capacity for busy kitchens, supporting rigorous service without downtime. Professionals trust its solid construction and straightforward controls to maintain consistent results through long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the valve before cleaning. Remove grates and wipe burners with a soft brush and mild detergent; rinse and dry. Scrape the griddle with a spatula while warm, then degrease with a commercial degreaser. Vacuum condenser and oven vents; wipe stainless steel exterior with a non-abrasive cleaner. Inspect seals and pilot orifices; replace worn parts. Regular cleaning prevents contamination, fires, higher utility use, equipment failure, and failed inspections.#@@#Additional Info#@#The Montague 36-7 36" gas range delivers 105,000 BTU heat with two 30,000 BTU burners and a 24" griddle, stainless steel front, adjustable legs, manual controls, NSF and cETLus certifications, 550 pounds net weight.#@@#General Info#@#Description #@#
The range delivers focused heat distribution and continuous production capacity for busy kitchens, supporting rigorous service without downtime. Professionals trust its solid construction and straightforward controls to maintain consistent results through long shifts.
The left 24-inch cooking surface retains heat and resists warping during heavy use. Chefs gain even contact and predictable sear performance for high-volume items, reducing rework and shortening cook cycles.
Two 30,000 BTU burners on the right side supply targeted output for rapid boiling and pan work. Kitchens achieve simultaneous high-heat tasks while operators adjust flame manually for precise temperature response.
Stainless steel front and open cabinet base deliver robust corrosion resistance and easy service access. Maintenance teams remove components and clean internal areas without disassembling the entire unit, reducing downtime.
The assembly produces 105,000 BTU total, enabling parallel operations across cooking surfaces under continuous load. Facilities scale production during peak periods and maintain consistent throughput for high-volume menus.
Six-inch adjustable stainless steel legs permit reliable leveling on uneven floors and support the unit’s 550 pounds of mass. Installers secure stable alignment to optimize work surface height and ensure safe equipment integration.
The range carries NSF and cETLus listings and meets CE requirements for regulated installations. Purchasing managers confirm code compliance and simplify inspection and permitting for commercial kitchens.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain flame stability and heat output. Drain and wipe the griddle after each shift using a scraper and a cloth dampened with warm, soapy water, then season with a thin coat of cooking oil. Verify gas connections monthly for leaks using a soap solution and tighten fittings as needed. Clean stainless steel surfaces with nonabrasive cleaner and soft cloth. Calibrate manual controls quarterly for consistent temperature.
