Stop sacrificing throughput for control. This liquid propane wok range delivers focused high-heat zones and continuous operation for kitchens that require sustained production without sacrificing process precision. Operators will gain repeatable flame response, simplified gas handling, and a layout built for intensive wok work in institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates and wash in hot, soapy water; scrub cast iron chambers with a stiff brush and rinse. Clean flue and vents monthly to remove grease buildup. Wipe painted exterior with nonabrasive cleaner. Inspect knee "L" lever and swing faucets for leaks; tighten fittings as needed. Clean burners and strainers; dry parts before reassembly. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Town MF-4-STD-LP 112" W Liquid Propane Wok Range features four cast iron, brick-lined chambers, four swing faucets, knee "L" lever gas controls, and a painted exterior; ETL and NSF certified, 47" depth, 1500 pounds, for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane wok range delivers focused high-heat zones and continuous operation for kitchens that require sustained production without sacrificing process precision. Operators will gain repeatable flame response, simplified gas handling, and a layout built for intensive wok work in institutional and commercial environments.
#@@# Four Burner Array#@#
Four high-output cast iron, brick-lined chambers provide concentrated heat across four independent wok stations. Chefs will sear, stir-fry, and reduce sauces simultaneously while maintaining consistent thermal performance across each station.
#@@# Propane Fuel System#@#
A liquid propane configuration supplies stable BTU delivery and predictable flame intensity for high-temperature frying and wok techniques. Maintenance crews benefit from straightforward LP servicing and reduced complexity compared with mixed-fuel installations.
#@@# Durable Chamber Design#@#
Each burner sits in a cast iron brick-lined chamber engineered to retain radiant heat and protect internal components from splatter. Kitchen teams will experience longer service intervals and lower component replacement rates due to the thermal protection and rugged construction.
#@@# Hands-Free Control#@#
Knee lever gas controls enable instant flame modulation without requiring operators to remove utensils or disrupt workflow. Line cooks will adjust output quickly during peak periods while maintaining hand hygiene and station speed.
#@@# Integrated Water Supply#@#
Swing faucets mounted on the 25-inch backsplash deliver on-station water for cleaning, splash control, and rapid cooling between cooks. Supervisors will reduce step time and improve sanitation turnover with immediate access to rinse water at each wok.
#@@# Compliance And Certification#@#
This unit carries ETL and NSF listings and meets established commercial safety and sanitation standards for foodservice equipment.
#@@#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 burner ports weekly and remove carbon deposits with a brass brush for a consistent flame. Clean cast iron grates after each shift with hot water and mild detergent; dry thoroughly to prevent rust. Flush strainer basket daily and ensure swing faucets operate smoothly; lubricate moving parts monthly with food-grade lubricant. Confirm knee "L" lever controls work and check gas connections for leaks with a soap solution. Ensure adequate ventilation and ETL/NSF compliance.