For commercial kitchens requiring continuous high-heat performance, this six-station liquid propane wok range delivers power and resilience. Designed for high-volume Asian cooking, it offers robust flame control across six cast-iron, brick-lined chambers for rapid stir-fry cycles without thermal drop. The stainless-steel exterior, integrated flue, and ETL NSF certification meet sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates and clean cast iron parts with a stiff brush and mild detergent; rinse and dry to prevent rust. Wipe stainless steel deck and sides with non-abrasive cleaner and soft cloth. Clear flue and vents of grease buildup using degreaser and scraper. Inspect knee "L" lever controls and swing faucets; remove debris from strainer basket. Clean burner ports and check ignition. Reconnect only after all components are dry.#@@#Additional Info#@#The Town MF-6-SS-LP 138" Wok Range delivers six cast iron, brick-lined chambers with knee "L" lever gas controls, stainless steel deck and sides, swing faucets on a 25" backsplash, ETL and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
For commercial kitchens requiring continuous high-heat performance, this six-station liquid propane wok range delivers power and resilience. Designed for high-volume Asian cooking, it offers robust flame control across six cast-iron, brick-lined chambers for rapid stir-fry cycles without thermal drop. The stainless-steel exterior, integrated flue, and ETL NSF certification meet sanitation and safety standards.
#@@# Concentrated High Heat#@#
Each burner channels intense heat into cast-iron, brick-lined chambers for rapid searing and consistent wok performance. Operators achieve repeatable results and reduced recovery time during peak service intervals.
#@@# Precise Knee Controls#@#
A knee "L" lever gas handle allows hands-free fuel control, enabling staff to adjust flames while maintaining workflow and sanitation. Chefs modulate temperatures during continuous batches without contaminating hands.
#@@# Commercial-Grade Construction#@#
Stainless steel front and sides resist corrosion and simplify cleaning, ensuring long service life in institutional environments like schools, hospitals, and hotels. Welded seams and durable materials reduce maintenance and downtime.
#@@# Integrated Flue System#@#
The built-in flue channels combustion products efficiently, supporting ventilation strategies and maintaining air quality near high-heat stations. Facilities can coordinate hood designs around the unit’s exhaust profile to meet codes.
#@@# Service-Oriented Accessories#@#
Six swing faucets on a 25" backsplash enable rapid rinsing and on-station cleaning, reducing turnover time. A strainer basket prevents solids from entering supply lines, protecting components and simplifying maintenance.
#@@# Regulatory Compliance#@#
ETL and NSF listings confirm the range meets safety and sanitation standards for institutional foodservice equipment. Its liquid propane configuration supports facilities requiring LP systems and standardized maintenance.
#@@#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#@#Maintain the Town MF-6-SS-LP 138" Wok Range by cleaning cast iron chambers weekly to remove carbon buildup and prevent flame obstruction. Inspect and tighten knee "L" lever controls monthly for secure operation. Flush swing faucet strainers and replace worn gaskets quarterly. Wash stainless steel deck and sides with mild detergent; dry to prevent corrosion. Verify propane connections and test for leaks before shift start. Schedule ETL/NSF compliance checks annually.