Stop accepting slow lines and inconsistent heat. This natural gas wok range combines high output with a continuous duty design to deliver precise wok cooking across five brick-lined chambers, enabling sustained high-volume production without sacrificing control or safety. Foodservice professionals will find that rapid heat recovery and robust construction translate directly into predictable cook cycles and reduced downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out per CSA procedures. Remove grates and wash with degreasing solution; rinse and air dry. Scrub brick-lined chambers and burners with a nonabrasive brush to remove grease; clear strainer basket. Wipe painted exterior with mild detergent. Inspect knee "L" lever and swing faucets; tighten fittings. Clean flue and vents to prevent fire. Schedule coil and deep-clean checks monthly to reduce breakdowns and utility costs.#@@#Additional Info#@#Town's MF-5-STD-NG 138" natural gas wok range has five cast-iron, brick-lined chambers, five swing faucets, knee "L" lever gas controls, a painted exterior, flue, strainer basket, ETL and NSF certifications, and a 1,800-pound rated frame.#@@#General Info#@#Description #@#
Stop accepting slow lines and inconsistent heat. This natural gas wok range combines high output with a continuous duty design to deliver precise wok cooking across five brick-lined chambers, enabling sustained high-volume production without sacrificing control or safety. Foodservice professionals will find that rapid heat recovery and robust construction translate directly into predictable cook cycles and reduced downtime.
#@@# Cast Iron Chambers#@#
Each of the five cast iron, brick-lined chambers concentrates intense heat for rapid searing and stir-fry operations. Operators receive consistent flame contact and predictable thermal mass, which reduces recovery time between pans and increases throughput during peak periods.
#@@# Five Burner Layout#@#
A five-burner configuration allows simultaneous multi-station cooking to meet large menu demands. Chefs maintain separate heat zones for varied products, supporting parallel workflows and minimizing bottlenecks during service.
#@@# Knee Lever Controls#@#
Knee lever operation provides hands-free ignition and control for environments where speed and sanitation matter. Staff maintain control while handling pans, reducing cross-contamination and improving task cadence in busy kitchens.
#@@# Heavy Duty Construction#@#
Painted exterior panels and a welded frame deliver resilience for continuous commercial use and simplify daily cleaning routines. Kitchen managers benefit from a durable footprint that resists deformation under high thermal cycling and frequent service.
#@@# Plumbing And Accessories#@#
Five swing faucets mounted on a 25-inch backsplash and an integrated strainer basket streamline water access and drain management for quick rinsing and ingredient prep. Line-side service and faucet placement reduce steps and speed mise en place during high-volume shifts.
#@@# Certifications And Safety#@#
ETL and NSF certifications verify third-party compliance with commercial safety and sanitation standards for natural gas appliances.
#@@#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 weekly and remove debris to maintain consistent flame and heat transfer. Clean cast iron chambers after cool-down using a brush and mild detergent; rinse and dry to prevent rust. Flush swing faucets and strainers monthly to avoid flow restrictions. Verify knee "L" lever controls operate smoothly and recalibrate linkage if response lags. Confirm unit remains level and check gas connections for tight seals; replace worn gaskets promptly to prevent leaks.