Stop trading throughput for consistency. This 36" liquid propane heavy-duty range delivers high thermal output and scalable surface options for continuous, high-volume cooking. Commercial kitchens, institutional food services, and hospitality operations benefit from its 175,000 BTU rating and integrated oven base, designed to maintain production schedules while ensuring cook control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow range to cool. Remove grates and hot top plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless front and flue riser with mild detergent and a soft cloth. Clean oven interior with approved oven cleaner; remove racks and wash separately. Vacuum condenser coils and clear vent paths to prevent grease buildup and fires. Inspect seals and burners; tighten or replace parts as needed. Dry all components thoroughly before reconnecting fuel.#@@#Additional Info#@#Montague V136-559S-LP 36" Liquid Propane range delivers 175,000 BTU with three 12" burners, step-up hot tops, convection oven, stainless steel front, flue riser, adjustable legs, NSF and cETLus certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop trading throughput for consistency. This 36" liquid propane heavy-duty range delivers high thermal output and scalable surface options for continuous, high-volume cooking. Commercial kitchens, institutional food services, and hospitality operations benefit from its 175,000 BTU rating and integrated oven base, designed to maintain production schedules while ensuring cook control.
#@@# Open Burner Array#@#
Three 12" open burners provide 30,000 BTU each, enabling high-heat tasks like searing, wok cooking, and rapid stock reduction. Manual controls allow precise flame adjustments during peak service.
#@@# Step-Up Hot Tops#@#
Three 12" step-up hot tops offer even conductive heat for griddling, simmering, and pan-holding. The stepped design isolates zones, letting chefs maintain different temperatures on one surface.
#@@# Convection Oven Base#@#
The convection oven below expands menu options, supporting baking, roasting, and holding with consistent airflow. Its integrated design saves floor space and reduces transfer times between stovetop and oven.
#@@# Stainless Steel Construction#@#
A stainless steel front and 6" adjustable legs ensure stability and simplify cleaning. The material resists corrosion in humid environments and withstands repeated washdowns.
#@@# Liquid Propane Operation#@#
Liquid propane ensures reliable combustion for kitchens without natural gas. Components are cETLus and CE certified, with manual controls and standard parts for easy servicing.
#@@# Regulatory Certifications#@#
NSF and cETLus certifications meet health and safety standards for institutional buyers. Documentation supports procurement for schools, hospitals, and large-scale foodservice contracts.
Specifications include a 36" width, 175,000 BTU output, freestanding installation, manual controls, and step-up top configuration. Weight is 660 pounds, and the unit ships with a 4" flue riser and black side panels for seamless integration.
#@@#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 burners weekly and clear debris from ports using a soft brush to maintain consistent flame distribution. Clean hot tops and stainless front daily with a nonabrasive detergent; rinse and dry to prevent spotting. Vacuum condenser and access panels monthly to remove dust and grease. Check door seals and adjust 6" legs for level operation. Perform combustion and gas leak tests quarterly and document results for compliance.
