Stop sacrificing throughput for control. This heavy-duty wok range delivers focused high-heat output and robust construction to meet continuous service demands, enabling chefs to maintain precise temperature and consistent results across intensive production shifts. Designed for commercial kitchens, the unit supports extended operation cycles while simplifying maintenance and service access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve. Remove grates; wash with degreaser and hot water. Scrub burners with a soft brush and rinse. Wipe stainless surfaces with non-abrasive cleaner and a microfiber cloth. Clean oven interiors, porcelain bottoms, and doors with oven cleaner; rinse and dry. Vacuum condenser coils and vents monthly to prevent grease buildup. Inspect seals and ignitors; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Montague CRM-3 Wok Range offers 440,000 BTU with three wok burners and twelve 30,000 BTU open burners, two convection ovens, stainless steel front and sides, porcelain oven bottoms, 6" legs, CE and CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty wok range delivers focused high-heat output and robust construction to meet continuous service demands, enabling chefs to maintain precise temperature and consistent results across intensive production shifts. Designed for commercial kitchens, the unit supports extended operation cycles while simplifying maintenance and service access.
#@@# High-Heat Burners#@#
Three high-intensity burner sections concentrate power where chefs need it most, providing direct flame suitable for rapid searing and wok work. Each section supports configurable burner types to match cooking techniques and reduces recovery time between batches.
#@@# Total BTU Output#@#
The range produces 440,000 BTU total, enabling multiple simultaneous high-load operations without a drop in performance. Operators gain reliable heat capacity for peak periods, decreasing hold times and increasing throughput.
#@@# Oven Capacity#@#
Two convection oven bases integrate with the cooktop to expand menu flexibility while saving floor space. Porcelain oven bottoms and doors provide durable heat retention and simplify cleaning cycles between service runs.
#@@# Durable Construction#@#
Stainless steel front and sides resist corrosion and withstand rigorous cleaning routines in commercial environments. The six-inch legs provide stable elevation for sanitation access and comply with typical kitchen clearance requirements.
#@@# Ignition and Certification#@#
The ovens use piezo ignitors for dependable lighting, while the unit carries CE and NSF certification, confirming compliance with recognized safety and sanitation standards. Kitchens gain assurance that the equipment meets regulatory expectations for commercial operation.
#@@# Size and Integration#@#
At 72 inches wide with a 34-inch depth, the footprint fits standard line configurations and allows straightforward integration into existing cooking lines.
#@@#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 daily and verify ignition when using the Montague CRM-3 3 Bowls Legend Wok Range. Clean stainless steel surfaces after each shift with neutral detergent and a soft cloth to prevent corrosion. Remove burner heads weekly; soak in warm water and degreaser, then dry completely before reassembly. Vacuum condenser and oven vents monthly to maintain airflow. Calibrate thermostat quarterly and replace worn gaskets to ensure consistent oven temperatures.
