Stop compromising throughput for control. This natural gas wok range delivers six high-output cooking chambers in a 138-inch platform, engineered for continuous operation in high-volume kitchens while preserving precise flame handling and rapid recovery between tasks. Facility managers and culinary teams gain consistent performance, strong construction, and compliance certifications required for commercial foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit before cleaning. Scrape heavy food debris from cast iron chambers and burners. Use a mild detergent with warm water and a soft brush for surfaces; rinse and dry thoroughly. Clear grease from vents and backsplash to reduce fire risk. Clean condenser coils and check seals to improve efficiency and prevent breakdowns. Sanitize food-contact surfaces to remove bacteria and comply with CSA and ETL/NSF standards.#@@#Additional Info#@#Town M-6-STD-NG 138" W natural gas wok range has six cast-iron, brick-lined burners, six swing faucets, a 25" backsplash, and knee "L" lever gas control. It's ETL and NSF certified, 56.5" high, 41" deep, and weighs 1,900 pounds for commercial use.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This natural gas wok range delivers six high-output cooking chambers in a 138-inch platform, engineered for continuous operation in high-volume kitchens while preserving precise flame handling and rapid recovery between tasks. Facility managers and culinary teams gain consistent performance, strong construction, and compliance certifications required for commercial foodservice environments.
#@@# Six Chamber Output#@#
This unit provides six cast iron, brick-lined chambers to distribute heat evenly and maintain stable wok zones under continuous load. Chefs achieve repeatable searing and stir-fry cycles across multiple stations without uneven hotspots.
#@@# Robust Ignition Control#@#
A knee lever gas control offers hands-free actuation and fast, tactile response for flame adjustment during peak service. Operators reduce cycle time and maintain flame precision while keeping hands clear of hot surfaces.
#@@# Commercial Compliance#@#
ETL and NSF certifications verify that the assembly meets regulatory safety and sanitation standards for commercial kitchens. Managers simplify inspections and procurement by selecting equipment that aligns with compliance benchmarks.
#@@# Durable Construction#@#
Painted exterior panels and heavy-gauge components resist corrosion and withstand the rigors of daily restaurant use. Maintenance teams perform routine cleaning and servicing without compromising structural integrity.
#@@# Integrated Faucet Provision#@#
Six swing faucets mounted on a 25-inch backsplash provide immediate water access for cleaning and ingredient handling adjacent to each chamber. Line cooks and dish teams accelerate turnaround by reducing trips to remote sinks.
#@@# Operational Capacity#@#
This platform occupies 138 inches in width, 41 inches in depth, and 56.5 inches in height, supporting high throughput with a rated capacity of 209 units in specified measurement protocols.
#@@#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 brick-lined chambers weekly, removing food debris with a nonabrasive brush to maintain thermal transfer. Drain and clean grease trays after each shift, using a degreaser rated for commercial kitchens. Lubricate swing faucets monthly and test knee "L" lever controls for smooth operation. Verify gas connections and pressure according to CSA guidelines before daily use. Calibrate flame heights quarterly and document all actions for compliance.