Serve consistent high-heat performance for high-volume kitchens with a professional liquid propane wok range that prioritizes rapid output and reliable operation. Designed for continuous commercial use, this 86-inch wide unit delivers three high-capacity wok chambers that maintain flame stability under heavy-duty cycles. Operators gain precise manual control with knee L lever gas handles and easily access water supply through three swing faucets mounted on a 25-inch backsplash.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the wok range before cleaning. Remove grates and wash with warm, soapy water; scrub cast iron with a stiff brush, rinse and dry. Wipe backsplash and black epoxy sides with non-abrasive cleaner. Clean burner ports and oven chambers to remove grease; inspect and clear vents to reduce fire risk. Check seals and swing faucets for leaks. Regular cleaning prevents contamination, equipment failure, higher utility bills, and inspection failures.#@@#Additional Info#@#Town M-3-STD-LP 86" W Liquid Propane Wok Range features three cast iron, brick-lined chambers, swing faucets, knee "L" lever gas controls, ETL and NSF certified, 56.5" high, 41" deep, and weighs 1,000 pounds for high-heat commercial wok cooking.#@@#General Info#@#Description #@#
Serve consistent high-heat performance for high-volume kitchens with a professional liquid propane wok range that prioritizes rapid output and reliable operation. Designed for continuous commercial use, this 86-inch wide unit delivers three high-capacity wok chambers that maintain flame stability under heavy-duty cycles. Operators gain precise manual control with knee L lever gas handles and easily access water supply through three swing faucets mounted on a 25-inch backsplash.
#@@# High Heat Output#@#
Three cast iron, brick-lined chambers provide concentrated heat for rapid stir-frying and searing, sustaining temperatures needed for continuous service. Chefs achieve even cooking across large pans while minimizing recovery time between batches.
#@@# Manual Control#@#
Knee L lever gas handles allow staff to adjust flame quickly without hand contact, reducing contamination risk and improving speed. Teams maintain consistent heat settings during peak periods to protect recipe integrity.
#@@# Water Integration#@#
Three swing faucets on a 25-inch backsplash supply water directly to wok areas for controlled steaming and quick cleaning. Line cooks access water without leaving the station, which reduces workflow interruptions and supports sanitation.
#@@# Durable Construction#@#
Black epoxy coated sides and robust cast iron chambers resist corrosion and abrasion in high-humidity kitchen environments. Maintenance crews spend less time on repairs thanks to sturdy materials and straightforward access to service points.
#@@# Certification And Safety#@#
ETL and NSF listings verify compliance with commercial safety and sanitation standards used by schools, hospitals, and hospitality operations. Facility managers gain confidence in installation approvals and inspection readiness.
#@@#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 daily and remove debris to maintain consistent flame and heat output. Rotate cast iron grates weekly and apply light vegetable oil after cleaning to prevent rust. Flush supply lines monthly and verify all liquid propane connections for leaks using soapy water; tighten fittings when necessary. Clean brick-lined chambers with a nonabrasive brush to remove soot. Replace worn knee "L" lever handles and gaskets immediately to preserve safety and CSA compliance.