Stop sacrificing throughput for control. This 36" liquid propane range delivers concentrated heat and integrated griddle performance for high-volume operations. Designed for commercial kitchens, it combines a 3/4" thick griddle, an 18" even-heat hot top, and a convection oven base to support parallel workflows and consistent plate delivery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and cool surfaces. Scrape griddle and hot top, then wipe with a damp cloth and mild detergent. Empty crumbs from oven; clean racks with warm, soapy water. Vacuum vent and clean grease traps. Clean exterior stainless steel with non‑abrasive cleaner; dry to prevent corrosion. Inspect seals and burner ports; clear clogs with a soft brush. Regular cleaning removes bacteria, reduces fire risk, lowers energy use, prevents breakdowns, and supports passing inspections.#@@#Additional Info#@#Montague V136-12E-LP 36" liquid propane range delivers 110,000 BTU with an 18" griddle, 18" hot top, convection oven, stainless front, 4" flue riser, adjustable legs, NSF and cETLus certified for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" liquid propane range delivers concentrated heat and integrated griddle performance for high-volume operations. Designed for commercial kitchens, it combines a 3/4" thick griddle, an 18" even-heat hot top, and a convection oven base to support parallel workflows and consistent plate delivery.
#@@# Griddle Surface#@#
The 18" left griddle has a .750 (3/4") thick plate that stores heat and minimizes temperature drop during orders. Manual controls allow quick temperature adjustments, enabling repeatable searing and griddle techniques over long service periods.
#@@# Even Heat Hot Top#@#
The 18" even-heat hot top on the right ensures uniform heat across the surface, reducing hot spots and improving consistency for pans and kettles. Staff benefit from predictable cook times and reduced variability when scaling recipes.
#@@# Convection Oven Base#@#
The convection oven increases cooking capacity and accelerates heat transfer with forced-air circulation. Chefs can roast, bake, or rethermalize faster and achieve more even browning compared to static ovens.
#@@# High BTU Output#@#
With 110,000 BTU total, the range enables rapid heat-up for multiple tasks in high-demand environments. Catering operations, institutional kitchens, and busy restaurants maintain throughput without long recovery times.
#@@# Commercial Construction#@#
Stainless steel front, a 4" flue riser, and 6" adjustable stainless steel legs ensure durability and serviceability. Black sides and a heavy-duty chassis support frequent cleaning and meet commercial aesthetic standards.
#@@# Certifications And Fuel Compatibility#@#
This freestanding unit operates on liquid propane and meets NSF and cETLus standards, ensuring compliance with foodservice sanitation and safety regulations. Facility managers and administrators gain confidence from certifications when integrating the range into regulated environments.
#@@#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 remove carbon deposits with a brass brush to maintain consistent flame distribution. Clean the 3/4" griddle plate after each service using a scraper and warm water; dry and oil lightly to prevent rust. Vacuum condenser area and wipe stainless front with mild detergent monthly. Verify door seal integrity on the convection oven and adjust 6" legs to level the unit. Schedule professional gas line inspection annually to ensure safe Liquid Propane operation.
