This liquid propane range delivers 140,000 BTU of controlled heat across a compact 36 inch footprint, enabling continuous service in busy kitchens while maintaining consistent results. Operators gain reliable manual controls and robust construction, ensuring predictable performance during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and cool appliance before cleaning. Remove grates and scrap heavy deposits with a plastic scraper. Soak removable parts in warm water and a mild detergent, then scrub with a non-abrasive pad and rinse. Wipe stainless surfaces with a soft cloth and a neutral pH cleaner; avoid bleach and steel wool. Clean burner ports with a soft brush and clear obstructions. Degrease oven interior and vents regularly to prevent fires. Check seals and dry parts thoroughly before reassembly.#@@#Additional Info#@#Montague’s C36-4E-LP 36" liquid propane range offers 140,000 BTU with one 12" hot top and four 30,000 BTU burners. It has a stainless steel front, 4" flue riser, adjustable legs, manual controls, and weighs 465 pounds.#@@#General Info#@#Description #@#
This liquid propane range delivers 140,000 BTU of controlled heat across a compact 36 inch footprint, enabling continuous service in busy kitchens while maintaining consistent results. Operators gain reliable manual controls and robust construction, ensuring predictable performance during peak periods.
A 12 inch even heat surface on the left concentrates conductive heat for griddled items and pan finishes. Chefs achieve uniform searing and stable temperature transfer for sauces and reductions with straightforward manual adjustment.
Four 12 inch burners on the right produce 30,000 BTU each to power rapid boil off and intense searing. Staff can run multiple high-demand tasks simultaneously without impacting output, preserving workflow speed in a crowded line.
Stainless steel front paired with black finished sides and a 4 inch flue riser resists daily wear in commercial kitchens. Maintenance crews find surfaces accessible for routine cleaning and inspection, reducing downtime from corrosion or buildup.
A countertop installation saves floor space while positioning cooking zones at ergonomic work height. Managers reclaim room for prep stations or pass-through areas, allowing tighter kitchen layouts without sacrificing capacity.
CSA, NSF, and cETLus certifications confirm adherence to recognized safety and sanitation standards for commercial equipment. Purchasing teams receive assurance that the unit meets inspection and regulatory requirements.
Four inch high adjustable legs provide level installation on uneven flooring to maintain burner alignment and drain performance. Installation teams complete setups quickly and sustain stable operation that protects cookware and control integrity.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and hot top daily; remove debris and lift components to access ports, then use a soft brush and compressed air to clear obstructions. Schedule weekly deep cleaning: disassemble grates, wipe stainless surfaces with a pH-neutral cleaner, and flush grease trays. Verify manual controls and fittings for leaks using a soap solution; tighten connections and replace damaged seals immediately. Calibrate flame settings monthly and document maintenance to ensure safe, consistent operation.
