Built for continuous service in busy kitchens, this heavy-duty 36-inch liquid propane range combines focused heat capacity with rugged construction to support high-throughput cooking operations. Operators will rely on a compact footprint that places a 24-inch griddle and a 12-inch gradient heat hot top side by side, enabling simultaneous griddle and hot top tasks without sacrificing station accessibility. Facilities benefit from certified compliance and robust BTU output to meet demanding menus and tight service windows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at valve before cleaning. Remove grates and wipe burners with warm, soapy water; rinse and dry. Scrape griddle residue while warm, then degrease with a non-corrosive cleaner and rinse. Vacuum condenser coils and wipe exterior with a soft cloth and mild detergent. Inspect seals and flue riser for buildup; clear vents to prevent grease fires. Record cleaning dates to meet CSA and NSF inspection standards.#@@#Additional Info#@#Montague's C36-0G-LP 36" propane range offers 63,500 BTU with a 24" griddle and 12" hot top. It features a stainless steel front, 4" flue riser, adjustable legs, and is NSF and cETLus certified for heavy-duty foodservice.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this heavy-duty 36-inch liquid propane range combines focused heat capacity with rugged construction to support high-throughput cooking operations. Operators will rely on a compact footprint that places a 24-inch griddle and a 12-inch gradient heat hot top side by side, enabling simultaneous griddle and hot top tasks without sacrificing station accessibility. Facilities benefit from certified compliance and robust BTU output to meet demanding menus and tight service windows.
#@@# Left Griddle#@#
The 24-inch, 3/4-inch thick griddle delivers concentrated surface area for searing and flat top tasks, transferring heat evenly across metal to stabilize cooking zones. Chefs gain repeatable results for high-volume items such as pancakes, burgers, and stir fries while maintenance stays straightforward because the griddle uses manual control and accessible service points.
#@@# Right Hot Top#@#
The 12-inch gradient heat hot top provides variable temperature bands across a single plate, enabling simultaneous low and high heat use for pans of different sizes. Line cooks will stage multiple pans on one surface to manage sauces and sautés without relocating cookware, increasing throughput during peak periods.
#@@# High BTU Output#@#
The range produces 63,500 BTU total, supplying rapid recovery and sustained flame intensity for continuous service environments. Culinary teams execute quick temperature changes and handle large batch searing with reduced downtime between cycles.
#@@# Certified Compliance#@#
Manufacturers included NSF and cETLus certifications, and the unit meets CE markings for regulated installations, ensuring the equipment conforms to industry sanitation and safety protocols. Operations teams reduce inspection friction and simplify code documentation when integrating this unit into existing kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain stable flame patterns. Calibrate manual valves quarterly and verify regulator pressure matches Liquid Propane specifications. Clean griddle surface after each shift using a scraper and food‑grade oil to prevent corrosion. Empty grease traps daily and sanitize with a mild alkaline cleaner. Tighten gas connections monthly and perform CSA or cETLus checks annually to ensure safe operation.
