Handle intense service without compromise with a commercial wok range engineered for sustained high-heat production and operator control. This natural gas unit features six powerful cast iron, brick-lined chambers that support continuous high-volume sautéing and stir-frying while maintaining consistent thermal performance across every station. Operators gain precise, ergonomic control through knee L lever gas handles and swing faucets mounted on a full-width backsplash to speed up refill and cleanup cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool before cleaning. Remove grates and rinse with hot water and detergent; scrub cast iron chambers with a stiff brush. Wipe stainless steel deck and sides with mild detergent, rinse, and dry to prevent corrosion. Clean burners and vents to remove grease; check swing faucets and knee "L" lever for buildup and lubricate parts. Empty grease traps per local rules. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Town M-6-SS-NG 138" W Natural Gas Wok Range has six cast-iron chambers, six swing faucets, knee "L" lever gas controls, stainless steel deck, ETL and NSF certified, 209-pound capacity, 41" depth, for high-volume foodservice.#@@#General Info#@#Description #@#
Handle intense service without compromise with a commercial wok range engineered for sustained high-heat production and operator control. This natural gas unit features six powerful cast iron, brick-lined chambers that support continuous high-volume sautéing and stir-frying while maintaining consistent thermal performance across every station. Operators gain precise, ergonomic control through knee L lever gas handles and swing faucets mounted on a full-width backsplash to speed up refill and cleanup cycles.
#@@# Stainless Steel Construction#@#
The stainless steel deck and sides provide a corrosion-resistant work surface designed for daily heavy use. Chefs can rely on rigid outer panels that resist warping and simplify sanitation routines in busy kitchens.
#@@# Six Heat Chambers#@#
Each of the six cast iron brick-lined chambers concentrates flame for rapid searing and quick recovery between loads. Kitchen staff achieve repeatable results on high-heat tasks while the refractory lining stabilizes temperature under continuous demand.
#@@# Integrated Water Delivery#@#
Swing faucets mounted on the 25-inch backsplash deliver on-demand water to each station for noodle cooking, blanching, and finishing. Teams reduce trip time to central sinks and maintain workflow continuity during peak service.
#@@# Ergonomic Gas Control#@#
Knee L lever gas handles allow hands-free modulation of flame intensity to support multitasking and minimize cross-contamination. Line cooks maintain precise heat adjustments while handling pans and tools without reaching for knobs.
#@@# Compliance and Certification#@#
ETL and NSF listings confirm conformity with applicable safety and sanitation standards for professional kitchens. Facility managers achieve regulatory alignment and simplify inspection readiness with documented certification.
#@@#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 for flame stability and ignition; adjust or replace components at the first sign of irregular flame. Clean cast iron liners weekly with a non-abrasive brush and mild detergent, then rinse to prevent residue. Flush swing faucets monthly to remove deposits; operate each faucet fully while supplying low-pressure water. Verify knee "L" lever gas handles for smooth operation and leaks; tighten fittings and use thread sealant for reassembly.