Handle high-volume cooking without compromise with a heavy-duty gas range engineered for continuous use and predictable output. Designed for professional kitchens, this unit pairs a thick plancha and a hot top with a convection oven base to support diverse tasks from searing to finishing at scale. Owners and kitchen managers will appreciate the durable stainless exterior, proven gas power, and serviceable manual controls that simplify operation and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and cool unit before cleaning. Scrape plancha residue with a stainless spatula, then wash with a degreaser and hot water; rinse and dry. Empty oven, remove racks, soak in warm, soapy water and scrub with a non-abrasive pad; vacuum crumbs from combustion area. Clean stainless exterior with mild detergent and polish dry. Inspect seals and burners, clean coils and vents to reduce fire risk and improve efficiency.#@@#Additional Info#@#Montague's V136-12PL 36" natural gas range features a 90,000 BTU plancha and hot top, a 3/4" plancha plate, manual controls, convection oven base, stainless steel front, 4" flue riser, and adjustable 6" legs.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise with a heavy-duty gas range engineered for continuous use and predictable output. Designed for professional kitchens, this unit pairs a thick plancha and a hot top with a convection oven base to support diverse tasks from searing to finishing at scale. Owners and kitchen managers will appreciate the durable stainless exterior, proven gas power, and serviceable manual controls that simplify operation and maintenance.
#@@# Plancha Surface#@#
A full 18-inch plancha with 3/4-inch steel provides direct conductive heat for even searing and consistent caramelization across large batches. Operators will control surface temperature precisely via manual controls to match menu requirements for proteins, vegetables, and flat fare.
#@@# Hot Top Section#@#
An 18-inch hot top ring and cover deliver gentle, even heat for pans and holding tasks while freeing the plancha for high-temperature cooking. Chefs will maintain mise en place efficiently by staging pans on the warmer plate without temperature shock.
#@@# Convection Oven Base#@#
A convection oven base underpins the range to expand production options, including roasting and baking with improved heat circulation. Food service teams will reduce cook times and achieve uniform results across multiple racks during peak service.
#@@# Robust Construction#@#
A stainless steel front, 4-inch flue riser, and adjustable 6-inch legs form a serviceable, corrosion-resistant chassis built for licensed kitchens. Maintenance crews will find access straightforward, and surfaces easier to sanitize in compliance with CSA and NSF expectations.
#@@# High Output Power#@#
The unit delivers 90,000 BTU of natural gas power to support rapid recovery and continuous throughput during sustained service periods. Kitchen planners will accommodate large ticket volumes while preserving consistent cooking temperatures.
#@@#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 and plancha surfaces daily and scrape deposits before they carbonize to preserve heat transfer and reduce flare-ups. Flush grease troughs and remove accumulated solids weekly; use a degreaser rated for stainless steel. Verify manual controls for smooth rotation and replace worn knobs promptly. Confirm gas connections and test for leaks after maintenance using approved leak detection solution. Level the unit and torque leg fasteners per specification to ensure uniform cooking.
