Stop sacrificing throughput for control. This 36" heavy-duty gas range delivers focused heat and balanced cooking surfaces, allowing kitchens to maintain production without compromising consistency. Designed for professional operations, the unit combines two high-output open burners with two even-heat hot tops and a full convection oven to support diverse menus and continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and hot top plates; soak in warm, soapy water for 15–30 minutes, then scrub with a non-abrasive pad. Wipe stainless front and flue riser with mild detergent and soft cloth; rinse and dry. Vacuum condenser area and check burner ports for clogs; clear with a soft brush. Inspect door seals and legs; tighten fasteners. Clean oven interior after heavy use; scrape debris, apply oven cleaner, then rinse and dry before reconnecting gas.#@@#Additional Info#@#Montague’s V136-10E 36" gas range delivers 140,000 BTU with two 30,000 BTU burners, two even-heat hot tops, convection oven, stainless steel front, 4" flue riser, adjustable 6" legs, NSF and cETLus certified, natural gas, manual controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" heavy-duty gas range delivers focused heat and balanced cooking surfaces, allowing kitchens to maintain production without compromising consistency. Designed for professional operations, the unit combines two high-output open burners with two even-heat hot tops and a full convection oven to support diverse menus and continuous service.
#@@# Burners Performance#@#
Two 12" open burners produce concentrated high flames for rapid boiling and searing tasks, each rated at 30,000 BTU to ensure fast cook times and consistent results. Operators gain precise manual control over flame intensity, reducing batch variability during peak periods.
#@@# Hot Top Efficiency#@#
Two 12" even-heat hot tops on the right side provide stable surface temperatures for griddling, simmering, and holding pans without open flame exposure. Chefs achieve uniform heat transfer across pans, minimizing hot spots and enhancing product consistency.
#@@# Convection Oven Capacity#@#
A built-in convection oven base circulates heat for even baking and roasting across multiple racks, accelerating cook cycles and reducing finish times. The oven supports high-volume production while preserving texture and color in cooked items.
#@@# Construction Durability#@#
The stainless steel front and a 4" flue riser withstand heavy daily use while simplifying sanitation and cleanup in commercial kitchens. The unit’s black sides and robust build deliver a resilient footprint designed to resist corrosion and wear.
#@@# Installation Flexibility#@#
The freestanding configuration and 6" adjustable stainless steel legs allow for rapid leveling on uneven floors and straightforward placement within kitchen layouts. The natural gas power type enables continuous operation with standard kitchen gas infrastructure.
#@@# Compliance and Rating#@#
With a total input of 140,000 BTU, this unit meets professional power requirements.
#@@#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 weekly and clear debris with a brass brush to sustain flame quality and heat output. Drain and clean grease trays after each shift to prevent buildup and fire risk. Calibrate oven thermostat monthly using a traceable thermometer and adjust controls to maintain consistent temperature. Verify gaskets and door alignment for airtight seals; replace worn seals immediately. Schedule annual CSA and cETLus inspections and document all service events.
