Handle intensive stock pot work without compromise with this heavy-duty natural gas range. Designed for commercial kitchens, the unit supplies a sustained 35,000 BTU output from a single high-capacity burner to support rapid boil and large-volume cooking. Owners and kitchen managers gain reliable thermal performance in a compact 20-inch footprint that integrates into food service lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and use a 1–2 tablespoons mild detergent per gallon of warm water to wipe surfaces. Scrub grease with a degreaser on ovens, vents, and burners; rinse with clean water. Clean condenser coils and check seals monthly to improve efficiency and reduce breakdown risk. Sanitize food-contact areas with EPA-approved sanitizer following label directions. Dry thoroughly and reconnect power only when fully dry.#@@#Additional Info#@#Montague SP2035 is a 20" commercial range with a 35,000 BTU natural gas burner, stainless steel front, porcelain oven bottom, and 6" legs for clearance, meeting CSA and CE standards, weighing 125 pounds for heavy kitchen use.#@@#General Info#@#Description #@#
Handle intensive stock pot work without compromise with this heavy-duty natural gas range. Designed for commercial kitchens, the unit supplies a sustained 35,000 BTU output from a single high-capacity burner to support rapid boil and large-volume cooking. Owners and kitchen managers gain reliable thermal performance in a compact 20-inch footprint that integrates into food service lines.
#@@# High-Capacity Burner#@#
A single 35,000 BTU burner provides concentrated heat for large pots and rapid recovery after ingredient addition. Chefs maintain consistent rolling boils and reduce batch cycle time during peak service.
#@@# Compact Footprint#@#
A 20-inch wide cooktop minimizes counter real estate while preserving production capability for high-volume tasks. Facilities with constrained layouts retain operational flow and free adjacent space for prep or plating.
#@@# Robust Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation protocols in rigorous kitchen environments. Maintenance teams perform cleaning and inspections efficiently with durable surfaces that stand up to daily use.
#@@# Oven Versatility#@#
Dual convection oven bases deliver flexible cooking by combining steady burner performance with controlled oven environments. Culinary teams expand menu range by roasting or holding while using the top burner for stocks and soups.
#@@# Serviceable Design#@#
Piezo ignitor for the oven simplifies startup and reduces downtime compared with continuous pilot systems. Technicians access service points readily, supporting faster repairs and consistent uptime.
#@@# Elevated Clearance#@#
Six-inch legs provide elevated clearance for floor cleaning, hose access, and alignment with existing kitchen equipment. Sanitation crews complete washdown procedures more quickly, supporting compliance with health inspections.
#@@#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 burner ports and orifices weekly; remove carbon deposits with a brass brush and vinegar solution for consistent flame and heat. Cycle pilot and piezo ignitor monthly; check spark continuity and replace ignitor if misfire occurs. Clean stainless steel surfaces daily with nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Empty and deodorize grease trays after each service. Level the unit and torque leg fasteners quarterly.
