Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range delivers sustained heat across nine hot tops while maintaining precise manual control for consistent cooking in high-volume kitchens. Operators achieve repeatable results and efficient station turnover with a robust stainless steel front, open cabinet storage, and industry certifications for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Montague 36-9G-LP before cleaning. Remove debris from hot tops and wipe with a mild detergent and warm water. Scrub stainless steel front and legs with a non-abrasive cloth; rinse and dry. Clean open cabinet shelves and flue riser; vacuum grease from vents. Check seals and burners; clear clogs with a soft brush. Schedule coil and vent deep cleaning regularly to reduce fire risk, prevent equipment failure, and ensure CSA and NSF compliance.#@@#Additional Info#@#Montague’s 36" liquid propane range delivers 55,500 BTU with nine burners, manual controls, stainless steel front, open cabinet base, 6" adjustable legs, NSF and cETLus certifications, and a design for high-volume food service.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range delivers sustained heat across nine hot tops while maintaining precise manual control for consistent cooking in high-volume kitchens. Operators achieve repeatable results and efficient station turnover with a robust stainless steel front, open cabinet storage, and industry certifications for commercial use.
#@@# Hot Top Configuration#@#
Nine hot top surfaces concentrate 55,500 BTU across the range, enabling simultaneous operation of multiple pots and griddles without power loss. Chefs maintain temperature consistency across all sections, reducing cycle time for boiling, braising, and holding applications.
#@@# High Heat Output#@#
A total rating of 55,500 BTU supplies rapid recovery and sustained high-heat performance during peak service. Line cooks complete searing and large-batch reductions faster, improving ticket times and kitchen throughput.
#@@# Stainless Front Construction#@#
A stainless steel front resists corrosion and simplifies daily sanitation tasks under intense use. Kitchen staff complete wipe-downs quickly and preserve the unit's surface appearance over extended service intervals.
#@@# Open Cabinet Storage#@#
An open cabinet base provides immediate access to pans, racks, and bulk ingredients, shortening prep-to-service handoffs. Teams maintain organized staging for high-demand menu items without leaving the cookline.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless steel legs allow precise leveling on uneven floors to ensure safe, stable operation. Technicians align the range to plumbing and ventilation connections with minimal effort.
#@@# Certifications and Compliance#@#
NSF and cETLus certifications validate materials and construction for commercial foodservice environments, while CE designation confirms conformity with applicable standards. Purchasing managers gain confidence in regulatory compliance for institutional installations.
#@@#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 55,500 BTU output. Clean hot tops with a nonabrasive cloth and mild detergent; rinse and dry thoroughly to prevent corrosion. Verify gas connections and fittings for leaks using approved soap solution; replace damaged hoses immediately. Adjust stainless steel legs to level the freestanding unit. Schedule annual CSA and cETLus compliance inspections and document service records for audit and warranty purposes.
