Built for continuous kitchen service, this heavy-duty 36-inch gas range balances high heat output with sustained reliability to support busy operations. Owners and managers will appreciate consistent flame performance across two open burners and a large left griddle that handles extended production runs without sacrificing control. Operators will also value the integrated convection oven base that expands menu flexibility while the stainless steel exterior withstands daily cleaning protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas lines and shut off fuel. Remove grates and griddle plate; soak in hot water with detergent. Scrub griddle with a nonabrasive pad, rinse, and dry. Vacuum crumbs from burner wells; wipe burners with a damp cloth and check ports. Clean oven interior with a commercial cleaner, rinse, and dry. Degrease exterior stainless steel with mild detergent, rinse, and polish. Inspect seals and vents; replace damaged parts to prevent fires.#@@#Additional Info#@#Montague's V136-7 36" gas range delivers 145,000 BTU with two 30,000 BTU burners and a 24" griddle. It features a convection oven, stainless steel front, 4" flue riser, 6" adjustable legs, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous kitchen service, this heavy-duty 36-inch gas range balances high heat output with sustained reliability to support busy operations. Owners and managers will appreciate consistent flame performance across two open burners and a large left griddle that handles extended production runs without sacrificing control. Operators will also value the integrated convection oven base that expands menu flexibility while the stainless steel exterior withstands daily cleaning protocols.
#@@# Burners and Griddle#@#
Two open burners deliver controlled heat for rapid boiling and searing tasks, while the left griddle features a .750-inch plate thickness that resists warping under continuous use. Chefs gain precise manual control for staging multiple pans and griddle items simultaneously, reducing ticket times during peak service.
#@@# High Total Heat#@#
The unit provides 145,000 BTU total output to sustain high-volume cooking throughout service periods. Kitchens obtain the capacity to operate heavy stockpots, sear proteins, and run the griddle concurrently without compromise.
#@@# Convection Oven Base#@#
A built-in convection oven enhances throughput by circulating heat for even baking and roasting across pans. Culinary teams secure predictable results for batch cooking, proofing, and finishing items that require uniform internal temperatures.
#@@# Durable Exterior Construction#@#
The stainless steel front and 4-inch flue riser protect structural components and simplify sanitation workflows. Maintenance crews complete wipedowns faster, and inspectors verify surface integrity during routine audits.
#@@# Adjustable Support Legs#@#
Six-inch adjustable stainless steel legs allow installers to level the unit on uneven floors, maintaining burner alignment and safe operation. Service technicians can access the underside more easily for preventative checks and gas connection verification.
#@@#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 griddle daily for carbon buildup; scrape and degrease while components remain cool. Schedule weekly removal of burner caps and ports for soaking in warm, soapy water; dry completely before reassembly. Clean convection oven interior after heavy use, remove racks and soak, then wipe with a nonabrasive detergent. Verify gasket integrity and adjust 6" legs to maintain level; test manual controls and gas connections monthly for leaks using approved detection fluid.
