For high-volume kitchens needing durable heat and precise control, this 36" liquid propane heavy-duty range ensures consistent cooking performance for commercial operations. Built for continuous use, it features a stainless-steel front and modular design to fit existing setups without reducing throughput. Restaurant operators, culinary directors, and institutional buyers benefit from a certified, serviceable unit that minimizes downtime and simplifies sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool completely. Remove grates and clean with warm, soapy water; scrub burners to remove grease. Wipe stainless front, flue riser, shelves, and work top with a non-abrasive degreaser. Vacuum condenser area and clear vent paths to prevent fires. Check seals and knobs for wear; tighten or replace as needed. Rinse and dry all parts before reassembly. Clean weekly or after heavy use to maintain safety, efficiency, and inspection compliance.#@@#Additional Info#@#The Montague 36-S-LP 36" Liquid Propane Range offers a thermostatic burner, stainless front, open base, 4" flue riser, black sides, shelves, 6" adjustable legs, NSF and cETLus certifications, and 275 lbs shipping weight.#@@#General Info#@#Description #@#
For high-volume kitchens needing durable heat and precise control, this 36" liquid propane heavy-duty range ensures consistent cooking performance for commercial operations. Built for continuous use, it features a stainless-steel front and modular design to fit existing setups without reducing throughput. Restaurant operators, culinary directors, and institutional buyers benefit from a certified, serviceable unit that minimizes downtime and simplifies sanitation.
#@@# Commercial Burn Surface#@#
The heavy-duty burner delivers concentrated output for large stock pots and sauté pans, enabling steady simmering and rapid boiling. Operators achieve reliable thermal response under load, improving scheduling during busy periods.
#@@# Thermostatic Control#@#
The thermostatic system maintains set temperatures with minimal fluctuation, ensuring consistent menu reproduction across shifts. This reduces waste from overcooking or temperature drift during extended service.
#@@# Stainless Front#@#
The stainless-steel front and 4" flue riser resist corrosion and withstand daily cleaning routines in restaurants, hospitals, and campuses. Maintenance crews find the surface compatible with commercial detergents, reducing sanitation labor.
#@@# Open Cabinet Base#@#
The open cabinet base with black shelves offers accessible storage for pots, pans, and supplies, cutting retrieval time during peak service. Managers can stage cookware beneath the worktop to streamline operations.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless-steel legs allow precise leveling on uneven floors, ensuring stability for heavy cookware and safe operation during high-load activity. Field adjustments support site-specific installation needs.
#@@# Certifications And Fuel#@#
NSF, cETLus, and CE certifications confirm compliance with food-service sanitation and electrical safety standards. Operating on liquid propane, the unit assures regulatory conformity for institutional use.
#@@#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 burner ports weekly and clear debris with a soft wire brush to maintain flame stability. Adjust thermostatic controls monthly and verify temperature with a calibrated probe for consistent cooking. Clean stainless surfaces after each shift using a neutral detergent and nonabrasive cloth to prevent corrosion. Drain and inspect open cabinet base quarterly for spills and corrosion; tighten leg fasteners and replace worn gaskets promptly to preserve seal integrity and safety.
