Engineered for continuous service in professional kitchens, this heavy-duty gas range combines a large griddle and a hot top with a convection oven base to handle diverse cooking workflows effectively. Designed for high throughput, the unit delivers 103,500 BTU of controlled natural gas power and features durable stainless steel components that withstand daily use in restaurants, campuses, hospitals, and bars. Owners benefit from a compact 36-inch footprint that integrates versatile cooking surfaces and commercial certifications for regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool before cleaning. Scrape griddle residue, wash with a mild degreaser, and rinse. Wipe burners and hot top with a soft cloth; soak removable parts in warm, soapy water. Clean oven interior with an oven cleaner, rinse, and dry. Vacuum debris from under and behind the unit and clean condenser coils if present. Inspect seals and hardware; tighten or replace as needed. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Montague’s V136-0G 36" gas range delivers 103,500 BTU with a 24" griddle, 12" hot top, and convection oven; stainless steel front, 4" flue riser, adjustable 6" legs, manual controls, NSF and cETLus certified, natural gas.#@@#General Info#@#Description #@#
Engineered for continuous service in professional kitchens, this heavy-duty gas range combines a large griddle and a hot top with a convection oven base to handle diverse cooking workflows effectively. Designed for high throughput, the unit delivers 103,500 BTU of controlled natural gas power and features durable stainless steel components that withstand daily use in restaurants, campuses, hospitals, and bars. Owners benefit from a compact 36-inch footprint that integrates versatile cooking surfaces and commercial certifications for regulatory compliance.
#@@# Griddle Surface#@#
A 24-inch left griddle with a 3/4-inch thick plate provides a broad, flat cooking area for consistent searing and griddling across large batches. Operators gain precise manual control over heat zones, enabling rapid responses to demand and uniform results for pancakes, burgers, and grilled sandwiches.
#@@# Hot Top Zone#@#
A 12-inch gradient heat hot top on the right offers segmented heat transfer for pans and pots requiring variable temperatures. Chefs benefit from this design when maintaining sauces, holding sautés, or finishing delicate items without moving cookware to different stations.
#@@# Convection Oven Base#@#
The integrated convection oven base circulates hot air to accelerate bake and roast cycles while preserving product texture. Kitchen managers achieve predictable cook times and even browning for sheet pans, improving ticket times during peak hours.
#@@# Robust Construction#@#
The stainless steel front, a 4-inch flue riser, and black side panels provide corrosion resistance and facilitate easy surface cleaning in busy environments. Maintenance teams experience reduced downtime thanks to solid fabrication and straightforward access for cleaning and service.
#@@# Power Capacity#@#
A total output of 103,500 BTU supplies sufficient thermal energy to run the griddle, hot top, and oven simultaneously under load.
#@@#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 and griddle daily for carbon buildup; remove debris with a brass brush and vacuum loose particles. Adjust pilot and main burners monthly to ensure even flame distribution and 103,500 BTU output. Degrease stainless surfaces with a neutral pH cleaner; rinse and dry to prevent corrosion. Tighten gas fittings quarterly and pressure-test connections per CSA and cETLus guidelines. Calibrate oven thermostat semiannually for consistent temperature control.
