Handle intense kitchen demands with a gas range designed for sustained performance and precise heat control. This heavy-duty counter unit combines a large plancha section and an even heat hot top to support simultaneous cooking techniques while maintaining consistent output across long service periods. Professionals gain reliable power and streamlined operation in a compact 36-inch footprint that fits tight production lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply before cleaning. Remove grates and plancha; soak in warm, soapy water. Scrape carbon with a non-metallic scraper and wipe surfaces with mild detergent. Clean burner openings with a soft brush and clear flues of debris. Degrease the oven cavity and vent hoods to reduce fire risk. Rinse, dry thoroughly, inspect seals, then reconnect gas and power. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Montague's C36-12EPL-NG 36" natural gas range delivers 55,000 BTU with an 18" plancha, 18" hot top, manual controls, stainless steel front, 4" flue riser, and adjustable legs, NSF and cETLus certified for commercial kitchens.#@@#General Info#@#Description #@#
Handle intense kitchen demands with a gas range designed for sustained performance and precise heat control. This heavy-duty counter unit combines a large plancha section and an even heat hot top to support simultaneous cooking techniques while maintaining consistent output across long service periods. Professionals gain reliable power and streamlined operation in a compact 36-inch footprint that fits tight production lines.
#@@# Plancha Surface.#@#
A full 18-inch plancha provides a thick 3/4-inch steel cooking surface that transfers and retains heat for searing, griddling, and high-volume contact cooking. Operators will achieve consistent browning across pans and proteins while the large plate reduces cycle time during peak service periods.
#@@# Even Heat Hot Top.#@#
An 18-inch even heat hot top delivers uniform temperature across the countertop zone to hold pans at ready temperature or finish delicate items without hot spots. Staff will rely on stable heat to minimize waste and maintain consistent portion quality during long shifts.
#@@# Manual Control Interface.#@#
Manual knobs give direct mechanical control over each heat zone, enabling quick adjustments without electronic complexity. Chefs can react instantly to production needs while maintenance teams manage serviceability with straightforward components.
#@@# Robust Construction.#@#
Stainless steel front, 4-inch flue riser, and durable black side panels form a build that resists daily wear in commercial kitchens. Managers will benefit from a unit that withstands repeated use and simplifies cleaning routines, supporting uptime and predictable maintenance cycles.
#@@# Compact Countertop Design.#@#
A 36-inch width and countertop installation make this range suitable for constrained kitchens seeking heavy output without extending footprint. Planners can integrate the unit into lineups where space and workflow demand efficient, high-capacity 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 and plancha daily; remove grease with a scraper and high-temperature detergent to prevent flare-ups and maintain heat transfer. Clean grates and hot top with nonabrasive pads and warm water; dry components before reassembly. Check gas connections and manual valves weekly for leaks using a soap solution; tighten fittings that show bubbles and schedule CSA-certified technician service for repairs. Calibrate flame patterns monthly and verify 55,000 BTU output with a manometer.
