Stop compromising output for endurance. This heavy-duty liquid propane wok range delivers focused high-heat performance across six cast iron, brick-lined chambers, supporting continuous production in high-volume kitchens, catering halls, and institutional cook lines. Operators gain reliable control and proven safety certifications while maintaining a compact 138-inch footprint that fits typical back-of-house layouts.
LongDescription#@#MasterRange® Wok Range, liquid propane, (6) cast iron brick lined chamber, (6) swing faucets mounted on 25" backsplash, knee "L" lever gas handle, stainless steel deck & sides, ETL NSF#@@#Cleaning Instructions#@#Unplug gas and cool burners before cleaning. Remove grates and wash with degreasing detergent; scrub cast iron chambers with a nylon brush. Wipe stainless steel deck and sides using mild detergent and soft cloth; rinse and dry. Clear vent and backsplash grease daily to reduce fire risk. Clean knobs and swing faucets, inspect knee "L" lever for wear. Regular cleaning removes bacteria, reduces breakdowns, saves energy, and helps pass CSA and health inspections.#@@#Additional Info#@#Town M-6-SS-LP 138" W Liquid Propane Wok Range features six cast-iron, brick-lined chambers with swing faucets on a 25" backsplash and knee "L" lever gas controls; stainless steel deck and sides, ETL and NSF certified for high-volume kitchens.#@@#General Info#@#Description #@#
Stop compromising output for endurance. This heavy-duty liquid propane wok range delivers focused high-heat performance across six cast iron, brick-lined chambers, supporting continuous production in high-volume kitchens, catering halls, and institutional cook lines. Operators gain reliable control and proven safety certifications while maintaining a compact 138-inch footprint that fits typical back-of-house layouts.
#@@# Stainless Construction#@#
Stainless steel deck and sides provide corrosion resistance and straightforward sanitation for frequent use. Chefs benefit from a durable surface that resists warping and simplifies daily cleaning routines.
#@@# Six High-Heat Chambers#@#
Six cast iron, brick-lined chambers produce concentrated heat zones for rapid searing and consistent wok performance. Kitchen teams achieve faster cook cycles and uniform results across multiple stations.
#@@# Integrated Water Supply#@#
Six swing faucets mounted on a 25-inch backsplash supply immediate water for cleaning and cooling during service. Line cooks reduce downtime between batches and maintain safe operating temperatures without leaving the station.
#@@# Ergonomic Gas Controls#@#
Knee L lever gas handles deliver fast, hands-free burner adjustment and enhance safety when staff work with wet or busy hands. Culinary staff maintain precise flame control while minimizing cross-contamination and interruptions.
#@@# Certified Safety Compliance#@#
ETL and NSF certifications confirm the unit meets recognized electrical and sanitary standards for commercial kitchens. Facility managers gain documented compliance that supports inspections and insurance requirements.
#@@# Compact Depth Profile#@#
A 41-inch front-to-back depth balances workspace access with large capacity, enabling installation near prep lines and ventilation hoods. Installation teams find the footprint practical for retrofit projects and new builds.
#@@#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 pilot assemblies weekly; remove debris and carbon buildup with a brass brush and vacuum to maintain consistent flame and heat output. Lubricate swing faucets quarterly with food-grade lubricant and test knee "L" lever control for smooth operation. Clean stainless steel surfaces daily with mild detergent and soft cloth; rinse and dry to prevent residue. Verify gas connections and pressure monthly; correct leaks immediately and document CSA or ETL certifications for audits.