Built for demanding kitchen schedules, this heavy-duty gas range offers consistent high heat and a long service life while ensuring precise manual control. Operators can achieve rapid searing on two high-output open burners and even cooking on two hot top sections, all supported by a convection oven base and durable stainless steel surfaces. Designed specifically for commercial kitchens, the unit stands on adjustable 6-inch legs to ensure level installation on uneven floors and meets NSF and cETLus certification standards for regulated operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and hot top plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interior after cooling using a commercial oven cleaner per label; rinse thoroughly. Vacuum around burners and clean spill trays to prevent grease buildup and fire risk. Inspect seals and vents monthly to ensure efficiency and pass CSA and health inspections.#@@#Additional Info#@#Montague’s V136-10G 36" gas range offers 137,000 BTU with two 30,000 BTU burners, hot tops, convection oven, stainless steel front, 4" flue riser, 6" adjustable legs, NSF and cETLus certified, natural gas, manual controls, and weighs 735 pounds.#@@#General Info#@#Description #@#
Built for demanding kitchen schedules, this heavy-duty gas range offers consistent high heat and a long service life while ensuring precise manual control. Operators can achieve rapid searing on two high-output open burners and even cooking on two hot top sections, all supported by a convection oven base and durable stainless steel surfaces. Designed specifically for commercial kitchens, the unit stands on adjustable 6-inch legs to ensure level installation on uneven floors and meets NSF and cETLus certification standards for regulated operations.
#@@# Burners Performance#@#
Two 12-inch open burners each produce 30,000 BTU, effectively handling searing, boiling, and high-heat tasks simultaneously. Chefs can reduce cook times while maintaining product quality under continuous use thanks to robust heat delivery.
#@@# Hot Top Versatility#@#
Two 12-inch gradient heat hot tops provide even plate contact for griddling and holding applications. Kitchen staff gain flexibility for tasks that require consistent surface temperatures without occupying burners.
#@@# Oven Convection Base#@#
A convection oven base ensures uniform heat distribution across pans and sheet trays for predictable baking and roasting results. Culinary teams can increase throughput by running multiple pans with minimal hot spots.
#@@# Heavy Duty Construction#@#
The stainless steel front and 4-inch flue riser resist corrosion and simplify cleaning in high-traffic environments. Maintenance crews spend less time on surface care, preserving the unit's integrity under daily stress.
#@@# Adjustable Stabilization#@#
Six-inch high adjustable stainless steel legs allow for precise leveling on uneven floors, maintaining safe operation and proper drainage. Facilities personnel can secure the unit quickly without additional shims or mounting hardware.
#@@# Certified Compliance#@#
NSF and cETLus certifications confirm that the range meets sanitation and safety requirements for commercial installations.
#@@#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 clean food debris with a stiff brush for consistent 30,000 BTU output. Remove grates, soak in warm, soapy water, then rinse and dry before reassembly. Vacuum the condenser area weekly and wipe stainless steel surfaces with a mild alkaline cleaner to prevent corrosion. Check gas connections and test for leaks with a soapy solution; tighten fittings as needed. Calibrate the oven thermostat monthly and service CSA- and NSF-certified components per manufacturer schedules.
