Stop trading throughput for consistency. This heavy-duty gas range delivers focused power and resilient construction to support continuous service in high-volume kitchens, transforming peak periods into predictable output. Operators will find consistent heat distribution, durable surfaces, and serviceable components that minimize interruptions and maintain menu quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and wipe grease with a 1:10 bleach or commercial degreaser solution; rinse with warm water and dry. Scrape griddle residue with a flat scraper while hot, then neutralize with oil-based cleaner. Vacuum back and clean condenser coils or vents monthly to improve efficiency. Inspect seals, knobs, and burner ports; clear blockages with a soft brush. Document cleaning dates to meet CSA and NSF requirements.#@@#Additional Info#@#Montague V136-12 36" gas range delivers 105,000 BTU with two burners, a 3/4" griddle, an 18" hot top, and a convection oven; stainless steel front, 4" flue riser, adjustable 6" legs, manual controls, NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop trading throughput for consistency. This heavy-duty gas range delivers focused power and resilient construction to support continuous service in high-volume kitchens, transforming peak periods into predictable output. Operators will find consistent heat distribution, durable surfaces, and serviceable components that minimize interruptions and maintain menu quality.
#@@# Burners With Griddle#@#
Two high-output burners flank an 18-inch griddle plate on the left, producing a combined total of 105,000 BTU that supports simultaneous searing and griddle work. Chefs gain immediate access to intense heat and a .750-inch thick griddle surface that retains temperature under heavy load, reducing cycle time for sautéing, searing, and grilling.
#@@# Hot Top Configuration#@#
A full 18-inch hot top ring and cover on the right offer flat-top cooking versatility for pans and pots while ensuring even contact heat across the surface. Kitchen staff achieve consistent simmering and pan-frying without hot spots, enhancing portion consistency and reducing waste.
#@@# Convection Oven Base#@#
The integrated convection oven base enables rapid, even baking and roasting by circulating hot air throughout the cavity, shortening cook times and producing uniform results. Culinary teams expand menu capabilities with reliable bake performance for proteins, vegetables, and pastries during sustained service.
#@@# Stainless Steel Construction#@#
A stainless steel front and a 4-inch flue riser provide corrosion resistance and simplified sanitation for daily cleaning protocols. Maintenance crews can clean high-contact surfaces quickly, upholding kitchen hygiene standards and minimizing downtime associated with wear.
#@@# Manual Controls And Serviceability#@#
Manual control knobs allow direct, tactile adjustment of flame and griddle heat for rapid operator response during service.
#@@#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#@#Clean burners and griddle daily with a nonabrasive pad and warm, soapy water to prevent carbon buildup and ensure consistent heat transfer. Inspect and tighten gas connections weekly; use a leak detector solution and correct any leaks immediately. Calibrate oven thermostat monthly and verify surface temperatures with a probe. Degrease stainless steel surfaces with a pH-neutral cleaner and dry to prevent staining. Replace worn gaskets and check pilot assemblies per CSA guidelines.
