Built for continuous production in commercial kitchens, this heavy-duty natural gas range delivers a steady high-heat output while supporting a variety of cooking tasks. Operators will gain reliable BTU capacity and robust construction that withstands daily use in restaurants, cafeterias, hospitals, and bars. Designers specified stainless steel surfaces and adjustable legs to keep the unit serviceable and stable in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and hot top components. Clean burner ports with a soft brush and mild detergent; rinse and dry thoroughly. Degrease stainless surfaces and flue riser using a non-abrasive cleaner. Vacuum debris from under the unit and wipe legs and floor area. Inspect seals and tightening points; replace worn parts. Run a short operational check after reconnecting gas and power to confirm proper function.#@@#Additional Info#@#Montague’s C36-2E-NG 36" natural gas range delivers 140,000 BTU with four 30,000 BTU open burners and a 12" even-heat hot top, stainless steel front, 4" flue riser, adjustable 4" legs; NSF, cETLus and CE certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for continuous production in commercial kitchens, this heavy-duty natural gas range delivers a steady high-heat output while supporting a variety of cooking tasks. Operators will gain reliable BTU capacity and robust construction that withstands daily use in restaurants, cafeterias, hospitals, and bars. Designers specified stainless steel surfaces and adjustable legs to keep the unit serviceable and stable in demanding environments.
#@@# Burners Performance#@#
Two 12-inch open burners supply concentrated heat for rapid searing and fast boil-downs, each rated to produce significant thermal energy for high-volume cooking. Chefs can stage simultaneous high-intensity tasks on the top while maintaining consistent flame control with manual valves.
#@@# Hot Top Section#@#
One 12-inch even heat hot top provides a flat cooking surface that distributes heat uniformly for griddling and holding pans, reducing hot spots and ensuring predictable results. Line cooks benefit from steady surface temperatures for breakfast service and continuous plate warming.
#@@# Overall Heat Output#@#
The system delivers 140,000 BTU total, offering the power needed to accelerate throughput during peak service periods. Kitchen managers can balance high-demand tasks across burners and hot top without overloading adjacent equipment.
#@@# Construction Durability#@#
The stainless steel front and a reinforced countertop handle daily contact and resist corrosion, simplifying sanitation and extending service life. Maintenance teams will find access and cleaning straightforward, reducing downtime and labor for upkeep.
#@@# Installation Flexibility#@#
Countertop installation and four-inch high adjustable legs allow precise leveling on uneven floors and straightforward integration into existing worklines. Service crews can align the unit with adjacent equipment and maintain ergonomic work heights for staff.
#@@#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 ignition ports weekly; remove debris and scale with a brass brush to maintain stable flame patterns. Check gas connections monthly for leaks using a soap solution and correct any loose fittings immediately. Clean hot top surface after each service shift with a nonabrasive cleaner and scrape residue when cool. Lubricate control knobs quarterly and verify calibration of thermostatic components. Replace worn gaskets and seals promptly to preserve efficiency.
