ETL and NSF certifications confirm this range meets applicable safety and sanitation standards for commercial use. Purchasing managers can document regulatory compliance when specifying equipment for institutional and hospitality accounts. This ensures that the equipment not only performs well but also adheres to the necessary regulations, providing peace of mind for operators and managers alike.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve before cleaning. Remove grates and wipe cast iron chamber with a damp cloth and mild detergent; dry immediately to prevent rust. Flush swing faucet and wipe backsplash and painted exterior with non-abrasive cleaner. Scrub controls with a soft brush; do not saturate knee "L" lever. Clean grease from under unit and vents to prevent fire. Inspect seals and burners; remove debris to avoid breakdowns and to pass CSA and health inspections.#@@#Additional Info#@#Town M-1-STD-LP 36" W Liquid Propane Wok Range features a 36" cast iron, brick-lined chamber with a high-BTU burner for commercial use, knee "L" lever controls, painted exterior, 41" depth, ETL and NSF certified, and weighs 400 pounds.#@@#General Info#@#Description #@#
ETL and NSF certifications confirm this range meets applicable safety and sanitation standards for commercial use. Purchasing managers can document regulatory compliance when specifying equipment for institutional and hospitality accounts. This ensures that the equipment not only performs well but also adheres to the necessary regulations, providing peace of mind for operators and managers alike.#@@#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#@#Service teams should clean the Town M-1-STD-LP wok range daily to remove food debris from the cast iron brick chamber and painted exterior. Inspect and lubricate the knee "L" lever gas handle weekly and test the swing faucet for leaks; replace seals when necessary. Verify ETL and NSF fittings remain tight and purge burners monthly to prevent soot buildup. Calibrate flame and check liquid propane lines for wear; document maintenance intervals.