Stop sacrificing throughput for control. This heavy-duty liquid propane wok range delivers focused high-heat performance across five cast iron, brick-lined chambers while maintaining precise operator control and sanitary construction for continuous service environments. Designed for high-volume kitchens, the unit supports rapid wok cooking, reduces cycle times, and meets ETL and NSF certification standards for commercial compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Remove grates and clean cast iron with a stiff brush and mild detergent; rinse and dry. Wipe stainless steel deck and sides with non-abrasive cleaner; polish after drying. Clean flue and vent paths to remove grease buildup. Flush strainer basket and inspect knee "L" lever for smooth action; lubricate if needed. Check seals and burners for debris; reassemble only when fully dry to prevent ignition hazards.#@@#Additional Info#@#Town's MF-5-SS-LP 138" liquid propane wok range features five cast-iron, brick-lined chambers, swing faucets, and knee "L" lever gas controls for precise heat; stainless steel deck, ETL and NSF certified, 1800 pounds, designed for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty liquid propane wok range delivers focused high-heat performance across five cast iron, brick-lined chambers while maintaining precise operator control and sanitary construction for continuous service environments. Designed for high-volume kitchens, the unit supports rapid wok cooking, reduces cycle times, and meets ETL and NSF certification standards for commercial compliance.
#@@# Five Burner Section#@#
Five high-output burner chambers deliver concentrated heat for rapid stir-fry and sear operations, supporting simultaneous use of multiple woks. Operators control each zone independently to match cooking intensity to menu requirements and maintain consistent product quality during peak periods.
#@@# Cast Iron Chambers#@#
Each chamber uses cast iron with brick lining to retain and radiate heat, enabling sustained high temperatures and minimizing recovery time between batches. Chefs benefit from stable flame characteristics that reduce fuel waste and ensure repeatable results across shifts.
#@@# Knee L Lever Controls#@#
Knee L lever gas handles allow hands-free adjustments that speed throughput and improve sanitation during busy service. Staff can modulate gas flow without removing utensils or touching knobs, reducing cross-contamination risk and improving ergonomics for continuous operation.
#@@# Stainless Steel Construction#@#
Stainless steel deck and sides provide corrosion resistance and simplify cleaning routines in commercial kitchens. Supervisors report lower maintenance hours when surfaces resist staining and withstand regular washdowns with approved cleaners.
#@@# Integrated Swing Faucets#@#
Five swing faucets mounted on a 25-inch backsplash supply immediate water for wok filling and cleaning, reducing downtime between cooks. The mounted design keeps fixtures within reach while minimizing countertop clutter and facilitating rapid zone turnaround.
#@@#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 and remove food debris to maintain consistent flame and heat transfer. Empty and clean strainer baskets after each shift with hot water and detergent. Scrub cast iron chambers weekly, then season surfaces to prevent corrosion. Check knee "L" lever gas handles for free movement and lubricate pivot points monthly. Verify flue and ventilation paths remain clear. Confirm seals and fasteners on stainless steel surfaces and tighten as necessary.