Built for rigorous kitchens that demand consistent output and precise control, this heavy-duty gas range delivers targeted heat where chefs need it most while sustaining continuous service. Designed for high-volume operations, the unit combines powerful open burners and a gradient hot top to handle sautéing, boiling, and griddling without compromise. Facility managers benefit from straightforward manual controls and robust construction that reduce maintenance downtime and support daily throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply valve before cleaning. Remove grates and burners; soak in warm water with mild detergent for 15–30 minutes, scrub with a non-abrasive pad, rinse and air dry. Wipe hot top and stainless front with a soft cloth and neutral cleaner; avoid steel wool. Clean oven interior after cooling using a commercial oven cleaner and a nylon brush, then rinse. Degrease flue riser and vent paths monthly to reduce fire risk. Inspect seals and burners weekly to prevent failures.#@@#Additional Info#@#Montague's V136-2G 36" gas range offers 178,500 BTU with four 30,000 BTU burners and a 30,000 BTU hot top. It features a convection oven, stainless steel front, 4" flue riser, 6" adjustable legs, and is NSF and cETLus certified.#@@#General Info#@#Description #@#
Built for rigorous kitchens that demand consistent output and precise control, this heavy-duty gas range delivers targeted heat where chefs need it most while sustaining continuous service. Designed for high-volume operations, the unit combines powerful open burners and a gradient hot top to handle sautéing, boiling, and griddling without compromise. Facility managers benefit from straightforward manual controls and robust construction that reduce maintenance downtime and support daily throughput.
#@@# Burners Performance#@#
Four 12-inch open burners produce 30,000 BTU each, enabling rapid boil times and immediate response to heat adjustments. Kitchen staff achieve consistent sear and simmer performance across multiple pots, improving plating speed during peak service.
#@@# Hot Top Versatility#@#
A 12-inch gradient heat hot top provides variable surface temperatures for direct contact cooking and holding. Chefs manage different product zones on a single warmer plate, reducing equipment needs while maintaining product quality.
#@@# Oven Capacity#@#
A convection oven base delivers even heat distribution for baking and roasting applications in a continuous service environment. Operations gain reliable batch cooking performance and reduced cycle variation, improving menu consistency.
#@@# Durable Construction#@#
Stainless steel front plus a 4-inch flue riser and adjustable 6-inch stainless legs resist corrosion and support sanitation protocols. Maintenance crews perform routine cleaning more efficiently, extending service life in demanding back-of-house conditions.
#@@# Energy and Safety Compliance#@#
Natural gas operation with CSA, NSF, cETLus, and CE certifications confirms regulatory alignment for commercial kitchens. Purchasing teams secure code-compliant equipment that integrates with existing gas infrastructure and inspection standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and hot top daily for debris; remove grates and scrape carbon deposits with a brass brush and mild detergent, then rinse and dry. Lubricate valve stems quarterly with manufacturer-approved lubricant and verify manual controls operate smoothly. Check gas connections monthly for leaks using a soap solution; tighten fittings when necessary. Calibrate oven thermostat biannually and replace damaged gaskets promptly to maintain consistent temperatures.
