Stop sacrificing output for control. This 36-inch gas heavy-duty range delivers precise heat management across a griddle, two hot tops, and a convection oven base while supplying 92,000 BTU total capacity to meet sustained kitchen demand. Food service teams will achieve consistent griddle sear, hot top holding, and oven baking without downtime thanks to rugged stainless steel construction and commercial certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and the 12" griddle plate; soak in warm water with mild detergent. Scrape grease from hot tops and oven base with a plastic scraper, then wipe with a damp cloth and approved degreaser. Clean stainless front and flue riser with non-abrasive cleaner; dry to prevent corrosion. Vacuum condenser and rear vent areas; inspect seals and burners for buildup. Run a combustion check before returning the unit to service.#@@#Additional Info#@#Montague V136-1G 36" gas range delivers 92,000 BTU with a 12" griddle, two 12" hot tops, and convection oven. Stainless steel front, 6" adjustable legs, NSF and cETLus certifications ensure compliance and performance.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 36-inch gas heavy-duty range delivers precise heat management across a griddle, two hot tops, and a convection oven base while supplying 92,000 BTU total capacity to meet sustained kitchen demand. Food service teams will achieve consistent griddle sear, hot top holding, and oven baking without downtime thanks to rugged stainless steel construction and commercial certifications.
#@@# Griddle Surface#@#
A 12-inch left griddle offers a 3/4-inch thick plate for rapid thermal transfer and even searing. Chefs gain repeatable cooking results and fast recovery between large batches, reducing ticket times during peak periods.
#@@# Hot Top Zones#@#
Two 12-inch gradient heat hot tops provide variable holding temperatures across the right side for pans and pots. Cooks preserve product quality by placing items where they need gentle heat or high holding temperature without moving pans.
#@@# Oven Convection Base#@#
A convection oven base supports even baking and roasting by circulating heated air throughout the cavity. Kitchen teams maintain consistent product yield and reduce finish time for baked items compared with static ovens.
#@@# Manual Controls#@#
Manual control knobs deliver direct tactile adjustment and immediate response for burners and griddle elements. Operators fine-tune heat output quickly during service and simplify training for new staff.
#@@# Commercial Certification#@#
This unit carries NSF, cETLus, and CE marks and operates on natural gas, aligning with regulatory requirements for professional kitchens. Purchasing departments receive documentation for compliance and reduced risk during inspections.
#@@# Durable Construction#@#
Stainless steel front, a 4-inch flue riser, black sides, and 6-inch adjustable stainless legs create a stable footprint and corrosion-resistant exterior. Maintenance crews access lift points and surfaces easily, which lowers cleaning time and extends service life.
#@@#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#@#Maintain the Montague V136-1G to ensure reliable service in high-volume kitchens. Inspect and clean burner ports and griddle daily with non-abrasive tools to prevent carbon buildup. Calibrate manual controls monthly and verify pilot operation before each shift. Lubricate hinges and check door seals weekly for proper oven closure. Flush gas lines and test pressure semiannually by a CSA-certified technician to maintain performance and safety.
