For high-volume kitchens needing robust cooking and consistent oven performance, this 36" natural gas range delivers industrial output and proven durability. It combines an 18" plancha, an 18" even-heat hot top, and a convection oven base to handle multiple cooking tasks. With 95,000 BTU total heat, it meets NSF and cETLus certifications for foodservice use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and wipe the 18" plancha and 18" hot top with a non-abrasive degreaser and a soft cloth. Clean oven interior with a high-temperature oven cleaner; rinse and dry. Vacuum and brush condenser and flue riser to remove grease. Inspect door seals and adjustable legs; tighten as needed. Restart gas and power only after all surfaces are dry to prevent hazards.#@@#Additional Info#@#Montague's V136-12EPL-NG 36" natural gas range delivers 95,000 BTU, features an 18" plancha, hot top, convection oven, manual controls, stainless front, 4" flue riser, black sides, adjustable legs, NSF and cETLus certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing robust cooking and consistent oven performance, this 36" natural gas range delivers industrial output and proven durability. It combines an 18" plancha, an 18" even-heat hot top, and a convection oven base to handle multiple cooking tasks. With 95,000 BTU total heat, it meets NSF and cETLus certifications for foodservice use.
#@@# Plancha Surface#@#
The 18" plancha features a 3/4" thick cooking plate for uniform heat transfer, ideal for searing, grilling, and flat-top cooking. It ensures consistent contact temperature, reducing variation for proteins and sandwiches.
#@@# Even Heat Hot Top#@#
The 18" even-heat hot top ensures balanced thermal distribution for pans and griddles, supporting sautéing and frying. Chefs achieve predictable simmer and sauté zones without frequent adjustments.
#@@# Convection Oven Base#@#
The convection oven accelerates roasting, baking, and holding with forced-air heat for even cooking. Staff can move items from the plancha or hot top to the oven without slowing production.
#@@# Manual Controls#@#
Manual knobs allow direct gas flow and temperature control, ensuring quick adjustments during busy service. Mechanical controls are easier to service and calibrate than electronic systems.
#@@# Commercial Construction#@#
A stainless steel front, 4" flue riser, and 6" adjustable legs provide corrosion resistance and stability on uneven floors. The black-sided cabinet and heavy-duty materials endure daily use in restaurants, hospitals, and large operations.
#@@# Safety And Compliance#@#
Operating on natural gas, the unit is NSF and cETLus certified, meeting sanitation and safety standards. Facilities managers receive documentation for inspections and procurement.
Specifications focus on continuous production: 95,000 BTU output, freestanding design, plancha-style burners, and a 36" footprint with 37.25" depth. Weighing 780 pounds, proper placement and service access are crucial for installation teams.
#@@#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 and clean burners and plancha daily to prevent carbon buildup and ensure consistent 95,000 BTU output. Remove grease from the convection oven interior and wipe stainless steel front with a mild detergent after service. Verify manual controls operate smoothly and adjust gaskets or hinges when seals degrade. Check natural gas connections for leaks with approved detector solution weekly. Level the freestanding unit and tighten leg fasteners monthly to maintain even cooking and safety.
