Built for continuous high-heat wok cooking, this commercial gas range delivers focused power and operational reliability for high-volume kitchens. Designed with four wok bowls and twelve open burners, the unit supports simultaneous high-output cooking stations while maintaining consistent flame control and fast recovery. Operators benefit from durable construction and service-ready features that reduce downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and close gas supply. Remove grates and wipe loose debris with a brush. Mix mild detergent in warm water (use gallons or liters as needed) and scrub burners, bowls, oven interior, and stainless surfaces with non-abrasive pads. Rinse parts and dry completely before reassembly. Clean vents and condenser coils monthly to prevent grease buildup and fires. Inspect seals and controls; replace worn parts. Document cleaning dates to pass CSA and health inspections.#@@#Additional Info#@#Montague’s CRM-4 Wok Range offers 440,000 BTU natural gas power across four burners, stainless steel front and sides, two convection ovens, porcelain interiors, piezo ignitor, 34" depth, and 6" legs, CSA-certified for high-volume cooking.#@@#General Info#@#Description #@#
Built for continuous high-heat wok cooking, this commercial gas range delivers focused power and operational reliability for high-volume kitchens. Designed with four wok bowls and twelve open burners, the unit supports simultaneous high-output cooking stations while maintaining consistent flame control and fast recovery. Operators benefit from durable construction and service-ready features that reduce downtime and simplify daily maintenance.
#@@# High Heat Output#@#
Each wok bowl pairs with dedicated open burners producing intense heat for rapid searing and stir-fry applications. Chefs achieve quick temperature recovery between orders, ensuring consistent cook times during peak service.
#@@# Multiple Cooking Zones#@#
Four separate bowls and twelve burners allow teams to stage different proteins and sauces concurrently without cross-contamination. Kitchens increase throughput by running several crews or menu lines on the same footprint.
#@@# Oven Capacity#@#
Two convection oven bases provide supplemental baking and holding capacity beneath the wok surface. Staff convert downtime into prep time by using ovens for roasting, steaming, or warming pans while sustaining active wok stations.
#@@# Serviceable Ignition#@#
The system includes a piezo ignitor for reliable oven ignition and specified controls per burner type for precise flame management. Technicians perform quicker diagnostics and replacements thanks to accessible components and standardized parts.
#@@# Rugged Construction#@#
Stainless steel front and sides combine with porcelain oven bottoms and doors for corrosion resistance and simplified cleaning. Facilities extend equipment life under heavy use and comply with sanitary regimes with less intensive upkeep.
#@@# Installation Ready#@#
Natural gas configuration and six-inch legs accommodate common commercial installations and allow leveling on uneven floors.
#@@#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 clear debris to maintain consistent flame and heat output. Clean stainless steel surfaces with approved nonabrasive cleaner and soft cloth to prevent corrosion. Flush wok bowls weekly with hot water and mild detergent; remove scale with a nylon brush. Verify natural gas connections monthly and tighten fittings; test for leaks using a soap solution. Calibrate piezo ignitor and oven controls quarterly. Replace worn gaskets and check CSA and CE labels for compliance.
