Built to power high-volume kitchens, this liquid propane wok range delivers concentrated heat and continuous operation for demanding service periods. Operators can run four brick-lined chambers simultaneously to support multiple cooks without performance loss. Engineers designed the unit for serviceability and compliance, backed by ETL and NSF certifications for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valves before cleaning. Remove grates and burners; soak in hot water with degreaser for 15–30 minutes, then scrub with a non-metal brush. Wipe surfaces with a 1:10 bleach solution to remove bacteria, rinse, and dry with a lint-free cloth. Clean grease traps and vents weekly. Inspect seals and fittings for wear; replace as needed. Maintain condenser coils and exterior paint with non-abrasive cleaners. Ensure all components are dry before restoring gas flow.#@@#Additional Info#@#Town's M-4-STD-LP 112" liquid propane wok range has four cast-iron chambers and swing faucets on a 25" backsplash.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this liquid propane wok range delivers concentrated heat and continuous operation for demanding service periods. Operators can run four brick-lined chambers simultaneously to support multiple cooks without performance loss. Engineers designed the unit for serviceability and compliance, backed by ETL and NSF certifications for commercial kitchens.
#@@# Four Burner Power#@#
Each of the four cast iron brick-lined chambers provides intense, focused heat for rapid stir-fry and searing applications. Chefs gain consistent flame performance across all burners, which reduces cook time and increases throughput during peak hours.
#@@# Dedicated Swing Faucets#@#
Built with four swing faucets mounted on a 25-inch backsplash, the range enables immediate water access for wok cleaning and splash control. Line cooks maintain a safe workflow and reduce downtime by rinsing pans at the station.
#@@# Ergonomic Gas Control#@#
A knee lever gas control allows hands-free operation and rapid modulation of flame intensity. Culinary staff sustain hygiene and speed because they adjust output without removing tools or touching knobs.
#@@# Robust Exterior Finish#@#
The painted exterior and black epoxy-coated sides resist wear from frequent use and routine cleaning cycles. Facility managers achieve long service life while minimizing cosmetic maintenance and repaint needs.
#@@# Compliance and Certification#@#
ETL and NSF listings confirm the range meets established safety and sanitation standards for commercial operation. Purchasing agents can document regulatory compliance for inspections and institutional procurement.
#@@# Large Footprint Capacity#@#
At 112 inches wide with a height of 56.5 inches and a depth of 41 inches, the unit supports multiple simultaneous wok stations and large cookware. Kitchen planners optimize station layout and maximize production capacity with this substantial footprint.
#@@#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#@#Clean burner ports weekly to maintain flame intensity and prevent carbon buildup. Inspect cast iron chambers monthly, removing food debris with a brass brush; reseason with high-smoke-point oil. Verify swing faucet seals and knee "L" lever controls for leaks before each shift, tightening fittings as needed. Flush supply lines quarterly and test pressure for liquid propane. Calibrate thermostat and check ETL/CSA labels annually for compliance.