Stop settling for underpowered equipment. This commercial range head delivers a consistent 32,000 BTU output per zone and features a robust infrared salamander broiler design, engineered to sustain continuous service in high-volume kitchens. Restaurant managers and institutional operators will find this unit balances aggressive heat delivery with serviceable construction for predictable daily performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cooling. Scrape food debris, then wash surfaces with a mild detergent and warm water using a soft cloth. Sanitize food contact areas with an EPA-approved sanitizer at label concentration and contact time. Clean oven interiors and vents of grease daily; degrease with a commercial oven cleaner as directed. Vacuum condenser coils monthly and inspect door seals; replace worn gaskets. Rinse, dry thoroughly, and reconnect power only when fully dry.#@@#Additional Info#@#Montague’s SB36-W 36" restaurant range offers 32,000 BTU output, stainless steel front, porcelain oven interior, 18" depth, and 6" legs; designed for natural gas kitchens with infrared salamander broiler option and commercial durability.#@@#General Info#@#Description #@#
Stop settling for underpowered equipment. This commercial range head delivers a consistent 32,000 BTU output per zone and features a robust infrared salamander broiler design, engineered to sustain continuous service in high-volume kitchens. Restaurant managers and institutional operators will find this unit balances aggressive heat delivery with serviceable construction for predictable daily performance.
#@@# Range Mounted Control#@#
Engineers placed controls on the range for direct operator access and reduced footprint. Chefs gain immediate response and a simplified workflow during peak periods.
#@@# Infrared Broiler#@#
Infrared heating provides rapid searing and uniform browning across full pans. Kitchens achieve consistent crust formation and shorter cook cycles, improving throughput.
#@@# Natural Gas Operation#@#
The unit connects to a natural gas supply to support long runtime and lower fuel expenses compared with many electric options. Facilities maintain steady output without frequent refueling interruptions.
#@@# Heavy Duty Construction#@#
Fabrication uses stainless steel for the front and sides, with porcelain oven doors and bottoms to resist heat and simplify cleaning. Staff reduce maintenance time while preserving structural integrity under commercial loads.
#@@# High Temperature Capacity#@#
The assembly delivers 32,000 BTU per burner arrangement, providing substantial thermal capability for heavy roasting and broiling tasks. Operators can handle multiple pans and high-volume ticket demand without power loss.
#@@# Serviceable Components#@#
The design includes a piezo ignitor for reliable oven lighting and accessible leg and panel arrangements for routine servicing. Technicians can perform inspections and repairs quickly, minimizing downtime.
#@@# Compact Depth Profile#@#
The shallow 18-inch depth fits crowded kitchen lines while preserving usable cooking area and oven volume. Planners can position the unit in tight footprints to maximize line efficiency.
#@@#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 weekly and remove debris for consistent 32,000 BTU output. Clean stainless steel with a soft cloth and mild detergent to prevent corrosion. Scrape porcelain oven bottoms gently and vacuum crumbs from under burners after shutdown. Check gas fittings and hoses monthly for leaks with a soap solution; tighten connections as needed. Calibrate oven temperature quarterly and verify piezo ignitor operation before service. Lubricate hinges and check door seals for wear annually.
