Stop sacrificing throughput for consistency. This six-burner natural gas wok range combines continuous high-heat output with durable construction to support sustained, high-volume wok cooking in commercial kitchens, cafeterias, and catering operations. Designed for professional operators since 1998, this unit emphasizes serviceability and safety while delivering capacity for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out per CSA procedures. Remove grates and wash with warm, soapy water; scrub cast iron chambers and rinse. Degrease backsplash, flue, and exterior stainless steel with approved cleaner and a soft cloth. Clean burner ports with a brass brush; clear strainer basket. Inspect knee "L" lever and seals; tighten fittings. Run ventilation and grease traps per schedule to prevent fires, reduce energy use, and meet inspections.#@@#Additional Info#@#Town MF-6-STD-NG 138" W Natural Gas Wok Range features six cast iron chambers, swing faucets, and knee "L" lever gas controls. It has a stainless steel exterior, 47" depth, and is ETL and NSF certified, weighing 2,100 pounds for high-volume cooking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This six-burner natural gas wok range combines continuous high-heat output with durable construction to support sustained, high-volume wok cooking in commercial kitchens, cafeterias, and catering operations. Designed for professional operators since 1998, this unit emphasizes serviceability and safety while delivering capacity for continuous use.
#@@# High-Heat Burners#@#
Six cast iron, brick-lined burner chambers deliver sustained heat for rapid searing and stir-fry applications, supporting continuous cycles without significant temperature drop. Operators maintain consistent wok performance across consecutive pans, which reduces cook time and stabilizes production rates.
#@@# Robust Construction#@#
Stainless steel exterior and heavy-duty cast iron components provide structural integrity under heavy use and simplify daily cleaning routines. Maintenance crews spend less time on repairs, and the corrosion-resistant finish preserves appearance in humid or greasy environments.
#@@# Integrated Water Delivery#@#
Six swing faucets mounted on a 25" backsplash supply controlled water for steaming and cleaning operations directly at the cooking surface. Chefs reduce steps and avoid crossing the kitchen with heavy pots, improving workflow and minimizing downtime between batches.
#@@# Ergonomic Controls#@#
Knee L-lever gas handles allow hands-free shutoff and control, enabling staff to operate burners while handling woks or utensils. The lever design reduces contact with hot surfaces and accelerates response during emergencies or rapid adjustments.
#@@# Capacity and Footprint#@#
At 138 inches wide and 47 inches deep, this range accommodates multiple wok stations and large-scale production without sacrificing access for operators. Kitchens can route simultaneous cooking tasks, increasing throughput while keeping workstations organized.
#@@#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 daily and remove carbon deposits with a brass brush to maintain flame pattern and heat transfer. Clean cast iron chambers and grates after each service with a non-corrosive degreaser and rinse to prevent buildup. Verify knee "L" lever gas controls operate smoothly; lubricate pivot points quarterly with food-grade lubricant. Check swing faucets and strainers for blockages and replace washers as needed.