This gas range is designed for demanding kitchens, providing consistent heat, robust construction, and straightforward controls to keep production on schedule. Operators will appreciate the combination of powerful output and precise manual control that supports a variety of cooking tasks without complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Scrape loose debris from hot tops and burners, then wipe surfaces with a mild detergent and warm water. Clean oven interior with a nonabrasive cleaner; remove racks and soak in warm, soapy water. Degrease vent hood and filters; launder or replace per manufacturer. Wash exterior stainless steel with a soft cloth, rinse, and dry. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and costly repairs.#@@#Additional Info#@#Montague V136-559 36" gas range delivers 175,000 BTU with three 30,000 BTU front burners, three 12" rear hot tops, and a convection oven; stainless steel front, black sides, manual controls, NSF and cETLus certified, 6" adjustable legs, natural gas.#@@#General Info#@#Description #@#
This gas range is designed for demanding kitchens, providing consistent heat, robust construction, and straightforward controls to keep production on schedule. Operators will appreciate the combination of powerful output and precise manual control that supports a variety of cooking tasks without complexity.
Three front open burners deliver concentrated heat across 36 inches of cookline, supplying a combined 175,000 BTU for simultaneous high-volume cooking. Chefs gain rapid boil and sear capability while operators maintain control through manual knobs designed for quick response.
Three rear 12-inch hot tops provide a uniform heated surface for pans and griddles, enabling staged cooking and holding without additional equipment. Kitchen staff can stabilize pans at set temperatures to coordinate multi-item preparation and reduce workflow interruptions.
A convection oven base expands versatility with consistent air circulation for even baking and roasting under heavy use. Culinary teams can stage trays and full-size sheet pans with predictable results and reduced finish times compared with static ovens.
The stainless steel front and a 4-inch flue riser resist corrosion and simplify daily sanitation in commercial environments. Maintenance crews will reduce cleaning time while preserving a professional appearance on the line.
Six-inch adjustable stainless steel legs accommodate uneven floors and deliver a stable, level platform for safe operation. Installers achieve correct working height and alignment for adjacent equipment with minimal shimming.
CSA, NSF, cETLus, and CE certifications verify compliance with major safety and sanitation standards for natural gas equipment. Purchasing managers can document regulatory alignment and specify a freestanding natural gas range that meets institutional requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and hot tops weekly; remove debris and scrub with a nonabrasive pad to maintain heat transfer. Drain and clean oven grease tray monthly; use a degreaser rated for stainless steel and follow CSA, NSF and cETLus guidelines. Verify gas connections and manual control valves quarterly for leaks using approved leak solution. Lubricate hinges and adjustable legs semiannually. Calibrate thermostat annually and record service dates to ensure consistent performance.
