Stop sacrificing throughput for control. This 36" gas heavy-duty range provides concentrated power and reliable operation for high-volume kitchens, combining precise open burners, step-up hot top sections, and a convection oven base to meet continuous service demands. Operators benefit from consistent temperatures and extended run cycles without frequent intervention.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down. Remove grates and wash with warm, soapy water; scrub grease with a non-abrasive pad. Vacuum and brush condenser coils and oven flue to remove buildup. Degrease cooktop and vent hood using kitchen-grade degreaser; rinse and dry surfaces. Inspect door seals and hinges; tighten or replace worn parts. Dispose of waste per local rules. Clean daily to stop sickness, prevent fires, lower utility bills, avoid breakdowns, and pass CSA and health inspections.#@@#Additional Info#@#Montague V136-5S 36" gas range delivers 190,000 BTU with three 12" 30,000 BTU open burners and three 12" 20,000 BTU step-up burners, a convection oven base, stainless steel front, 4" flue riser, 6" adjustable legs, NSF and cETLus certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" gas heavy-duty range provides concentrated power and reliable operation for high-volume kitchens, combining precise open burners, step-up hot top sections, and a convection oven base to meet continuous service demands. Operators benefit from consistent temperatures and extended run cycles without frequent intervention.
#@@# Open Burners#@#
Three 12" 30,000 BTU open burners deliver focused heat for rapid searing and quick boil cycles, allowing simultaneous heavy use across multiple pots. Technicians appreciate lift-off components and straightforward manual controls that minimize downtime during peak periods.
#@@# Step-Up Hot Top#@#
Three 12" 20,000 BTU step-up hot top sections create graduated heat zones for versatile cooking across pans and griddles. Chefs can stage different processes on a single top, reducing transfer times and enhancing line organization.
#@@# Convection Oven#@#
A built-in convection oven base circulates air for even baking and roasting across multiple racks, ensuring batch consistency under continuous loads. The oven design shortens cook times and delivers uniform results for timed menu items.
#@@# Stainless Construction#@#
The stainless steel front and a 4" flue riser provide corrosion resistance and facilitate straightforward sanitation for routine cleaning. Facilities staff maintain a professional appearance and meet health standards with fewer finish repairs.
#@@# Heavy Duty Support#@#
Six-inch adjustable stainless legs and a freestanding configuration ensure stable installation on uneven floors and flexible placement in crowded kitchens. Maintenance teams value robust welds and frame components that withstand intensive daily use.
#@@# Certifications and Fuel#@#
CSA, NSF, cETLus, and CE certifications confirm compliance with safety and sanitation standards for commercial environments, while natural gas operation connects to standard utility supplies.
#@@#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 and hot top daily; remove debris and scrub with a nonabrasive pad to prevent clogging and uneven heat. Drain and clean grease traps weekly; use a degreaser rated for stainless steel and rinse with warm water. Calibrate thermostat monthly and verify oven temperature with a thermometer. Tighten gas fittings quarterly and check for leaks with approved leak detection solution. Lubricate hinges and replace worn gaskets promptly.
