Built for continuous high-volume wok cooking, this natural gas 112" wok range combines substantial capacity with robust construction to support intense commercial operations. The unit delivers four cast-iron, brick-lined wok chambers arranged across a 112" deck, allowing simultaneous high-heat production for multiple stations and reducing service bottlenecks in restaurant kitchens, campus dining, and institutional foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Soak grates and strainers in soapy water, scrub gently. Wipe stainless steel with mild detergent, follow the grain. Brush debris from burner chambers and flues, dry fully. Inspect faucets and lever controls, clean buildup. Check seals, reassemble, and reconnect power when dry.#@@#Additional Info#@#The Town MF-4-SS-NG 112" W Natural Gas Wok Range has four brick-lined chambers, swing faucets, strainer basket, knee lever gas controls, stainless steel deck/sides; ETL and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for continuous high-volume wok cooking, this natural gas 112" wok range combines substantial capacity with robust construction to support intense commercial operations. The unit delivers four cast-iron, brick-lined wok chambers arranged across a 112" deck, allowing simultaneous high-heat production for multiple stations and reducing service bottlenecks in restaurant kitchens, campus dining, and institutional foodservice.
#@@# Cast Iron Chambers#@#
Each chamber uses a cast-iron, brick-lined design that retains and distributes heat for consistent searing and stir-frying. Operators gain predictable thermal performance that reduces cycle time and supports repeatable results across large-ticket volume.
#@@# Four Burner Sections#@#
Four independent burner sections enable simultaneous use of multiple woks without thermal interference. Chefs can stage different menu items concurrently, increasing throughput while preserving precise heat control for each station.
#@@# Integrated Swing Faucets#@#
The 25" backsplash mounts four swing faucets that provide immediate water access for cleaning and wok fill tasks. Staff reduce downtime between items by performing on-deck rinses and minor adjustments without leaving the line.
#@@# Knee L Lever Controls#@#
Knee-operated "L" lever gas controls allow hands-free adjustments for rapid flame changes while maintaining hygienic handling. Users benefit from quicker response times and safer operation during fast-paced service.
#@@# Stainless Steel Exterior#@#
Stainless steel deck and sides deliver durable corrosion resistance and simplified sanitation protocols. Maintenance teams perform routine cleaning more efficiently, extending service life and preserving appearance in high-use environments.
#@@# Certifications And Compliance#@#
This range carries ETL and NSF listings for commercial foodservice use and operates on natural gas. Facilities meet regulatory expectations for safety and sanitation when integrating this unit into their cooking line.
#@@#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#@#To maintain the Town MF-4-SS-NG 112" W Natural Gas Wok Range:
- Inspect gas connections and pilot assemblies weekly; tighten fittings and replace damaged parts immediately.
- Clean burners and liners after each shift; soak removable parts in warm, soapy water, then dry fully.
- Wipe stainless steel surfaces with nonabrasive detergent and soft cloth.
- Empty and sanitize the strainer basket daily.
- Operate knee lever controls gently; check pivots monthly and lubricate.