Deliver consistently high output in fast-paced kitchens with a commercial wok range engineered for continuous operation and precise heat control. This gas-powered unit features twelve 30,000 BTU open burners across six wok stations and two convection oven bases, enabling teams to sustain peak throughput without sacrificing flame stability or oven performance. Designed with stainless steel front and sides and 6 inches of adjustable legs, the assembly fits heavy-use environments while simplifying daily sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and lock out power before cleaning. Soak burner grates in hot water with degreaser for 15–30 minutes, then scrub with a non-abrasive pad. Wipe stainless steel with mild detergent and microfiber cloth; rinse and dry to avoid streaks. Clean oven interiors with approved cleaner; remove debris from convection fans and oven bottoms. Inspect and clean vent hoods and grease filters weekly to reduce fire risk and meet CSA and health standards.#@@#Additional Info#@#Montague’s CRM-6 Legend wok range features six high-output wok bowls with a 440,000 BTU gas system, stainless steel front, two convection ovens, porcelain interiors, 34" depth, piezo ignitor, 6" legs, and CSA certification.#@@#General Info#@#Description #@#
Deliver consistently high output in fast-paced kitchens with a commercial wok range engineered for continuous operation and precise heat control. This gas-powered unit features twelve 30,000 BTU open burners across six wok stations and two convection oven bases, enabling teams to sustain peak throughput without sacrificing flame stability or oven performance. Designed with stainless steel front and sides and 6 inches of adjustable legs, the assembly fits heavy-use environments while simplifying daily sanitation.
#@@# High Heat Density#@#
Operators access twelve open burners that deliver 30,000 BTU each, enabling rapid searing and consistent stir-fry cycles. Chefs reduce cook times and maintain even wok temperatures, which supports menu items that require aggressive, repeatable heat.
#@@# Dual Oven Integration#@#
Two convection oven bases provide simultaneous baking and holding capacity beneath the wok surface, allowing staff to stage and finish items without using separate equipment. Kitchen managers increase station versatility and conserve floor space by combining high-output top heat with enclosed oven functions.
#@@# Durable Stainless Exterior#@#
The stainless steel front and sides resist corrosion and allow aggressive cleaning protocols common in institutional kitchens. Maintenance crews spend less time on repairs while the unit retains a professional appearance in service areas.
#@@# Commercial Reliability#@#
A piezo ignitor for the ovens and robust burner controls support continuous ignition cycles and straightforward operation during busy service periods. Technicians perform routine adjustments quickly thanks to accessible control layouts, which reduces downtime.
#@@# Regulatory Compliance#@#
The unit arrives with CE certification and meets NSF Certified standards for safety and performance in regulated facilities. Procurement officers gain confidence in installation approvals and inspections for schools, hospitals, and hospitality venues.
#@@#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 remove debris to preserve burner ports and flame stability. Schedule weekly stainless steel wipe-downs using a nonabrasive detergent and soft cloth; rinse and dry to prevent staining. Clean oven interiors after heavy use, scraping porcelain surfaces gently and vacuuming loose residue. Verify gas connections and manifold joints monthly; tighten fittings and replace damaged gaskets. Calibrate thermostat quarterly and record adjustments for compliance and CSA audits.
