Serve high-volume kitchens with controlled power and continuous output using a heavy-duty 36-inch liquid propane range designed for rigorous commercial use. This unit delivers focused thermal performance across a solid 18-inch even-heat hot top and an 18-inch ring hot top, enabling teams to sear, simmer, and hold without compromising throughput. Operators appreciate predictable heat distribution and straightforward manual controls that simplify shift turnovers and maintenance routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off LP supply before cleaning. Remove grates and wipe hot top with a mild detergent and warm water; avoid abrasive pads. Clean grease traps and interior surfaces daily to remove bacteria and reduce fire risk. Vacuum condenser coils weekly to improve efficiency and lower utility use. Inspect seals and burners for carbon buildup; scrub with a non-metal brush and rinse. Dry all parts completely, reconnect power and LP, and run a short heat cycle to verify operation.#@@#Additional Info#@#Montague's C36-15-LP 36" propane range delivers 75,000 BTU with an 18" even-heat hot top, stainless steel front, 4" flue riser, black sides, adjustable legs, and NSF/cETLus certification for commercial kitchens.#@@#General Info#@#Description #@#
Serve high-volume kitchens with controlled power and continuous output using a heavy-duty 36-inch liquid propane range designed for rigorous commercial use. This unit delivers focused thermal performance across a solid 18-inch even-heat hot top and an 18-inch ring hot top, enabling teams to sear, simmer, and hold without compromising throughput. Operators appreciate predictable heat distribution and straightforward manual controls that simplify shift turnovers and maintenance routines.
#@@# Hot Top Performance#@#
A continuous cast iron hot top provides 75,000 BTU total heat, concentrating energy where chefs need it most for sautéing and griddling tasks. Technicians can quickly calibrate manual controls, which reduces setup time and stabilizes cooking results during service.
#@@# Even Heat Surface#@#
An 18-inch even heat section minimizes hot spots, ensuring product quality remains consistent across pans and pots. Line cooks can adjust application timing with confidence because temperature variance stays low across the surface.
#@@# Ring Hot Plate#@#
An 18-inch ring hot plate offers direct-contact heat for larger stock pots and reducing pans, increasing reduction speed and turnover. Staff can rotate cookware without reconfiguration, improving service cadence during peak shifts.
#@@# Stainless Front Construction#@#
A stainless steel front and 4-inch flue riser resist corrosion and allow for repeated cleaning cycles common in institutional kitchens. Maintenance teams can access panels and wipe surfaces without specialized solvents, preserving finish and hygiene certifications.
#@@# Adjustable Height Legs#@#
Four-inch high adjustable legs provide leveling on uneven floors and maintain stability under heavy loads, preventing movement during intense prep. Facilities personnel can set leg height rapidly, aligning the range with existing line ergonomics.
#@@#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#@#Perform daily surface washes with a neutral detergent and soft cloth to remove grease and prevent corrosion. Inspect gaskets and fasteners weekly; tighten or replace components showing wear. Drain and clean burners monthly, scrubbing ports with a soft brush to maintain 75,000 BTU output. Verify manual controls for smooth operation and calibrate flame height as needed. Schedule professional CSA and NSF recertification annually and record maintenance actions for warranty compliance.
