136-14E

Overview

The Montague 136-14E is a 36-inch heavy-duty commercial gas range that brings open-burner cooking, a hot top and an oven together in one floor-standing unit. The listed cooking configuration includes two 30,000 BTU open burners and an 18-inch hot top. Its base is listed with a convection oven, and the range’s total input is 140,000 BTU.

This combination gives a kitchen separate cooking surfaces for work that calls for direct flame and for cooking on a solid hot surface, alongside oven capacity. It can serve a busy restaurant line handling multiple preparations, or a production kitchen that needs a range and oven in the same footprint. Fuel configurations are listed for natural gas and liquid propane; confirm the intended fuel configuration when specifying the unit.

Key Features

• Combined cooking surfaces: Two open burners and an 18-inch hot top support different stovetop tasks on one range.
• Convection oven base: The listed base includes a convection oven.
• 140,000 BTU total input: The stated total output is suited to high-volume commercial cooking.
• Commercial construction details: Listings specify a stainless steel front and 6-inch legs.
• Manual controls: The product listing specifies manual control.
• Certifications: The product listing states NSF and CSA certification; its certification marks also identify CE and cETLus.

Specifications

• Manufacturer: Montague
• Model: 136-14E
• Equipment type: Heavy-duty gas range
• Nominal width: 36 inches
• Dimensions listed: 36 inches high × 36 inches wide × 37.25 inches deep
• Listed product weight: 645 lb
• Separately listed shipping weight: 616 lb (279 kg)
• Total input: 140,000 BTU
• Top configuration: Two 18-inch, 30,000 BTU open burners and one 18-inch hot top, as described in the product listing
• Oven base: Convection oven
• Controls: Manual
• Front: Stainless steel
• Legs: 6 inches
• Fuel configurations listed: Natural gas and liquid propane

Listings give separate figures for product weight and shipping weight. Confirm dimensions, weight and the exact fuel configuration against the current product specification sheet when planning a purchase or installation.

Installation & Requirements

The Montague installation material states that installation must be carried out by a competent person and comply with the applicable regulations, standards and codes for the country of installation. It places the gas connection at the rear of the equipment or at the end of a manifold battery. The gas supply pipework must be no smaller than the appliance inlet connection. The manual recommends an isolating cock near the appliance so the gas can be shut off for an emergency or service, and calls for the gas pipework to be checked for soundness after installation.

The installation instructions state that the range is intended to be used with a gas pressure governor and that the governor supplied with the unit must be used. They also call for the gas installation, including the meter, to be inspected, purged and tested for soundness in accordance with the applicable destination-country codes. The appliance data plate is located behind the lower oven burner access door, and contains information needed by the installer.

For floor installation on legs, the manual says to level the range from front to rear and side to side by adjusting the feet. It notes that levelling matters when ranges are connected in a battery because uneven units can make manifold alignment difficult and prevent ranges from butting together tightly. If casters are fitted, the manual specifies a corrugated metallic flexible connection with a self-sealing plug and socket; at least two front casters must have a brake or locking device, and the rear casters must be non-swivelling. The manual says not to install the range without legs or casters.

The supplied installation material does not provide a readable clearance table for this model in the available source text. It also does not state an electrical connection or ventilation specification. Check the product’s current specification sheet and the applicable local requirements for those details before installation.

Operation

The installation manual’s commissioning sequence begins with all gas taps in the off position before the main gas supply is turned on. It then directs the installer to light the pilots according to the user instructions. For the pressure check, the manual describes connecting a U-gauge manometer at the pressure test point on the main manifold and turning the gas taps fully on. It says to check the setting pressure against the manual’s specified table and adjust the pressure governor if necessary. The available source text does not include the table values, so it does not support stating a target pressure here.

The manual instructs the installer to confirm that pilot flames meet its specified requirements and that pilot flames envelop the thermocouple tip. After commissioning, it says to return the user instructions to the purchaser and explain the location of the gas isolation cock for emergency use. Follow the user instructions supplied with the range for routine lighting and cooking; those full operating directions are not included in the available source text.

Cleaning & Maintenance

The Montague maintenance material recommends regular maintenance by a competent person to support continued safe and efficient operation. It directs service personnel to turn off the gas supply at the service cock before service work and to test the appliance for gas soundness when the work is complete.

Burners and oven

• The manual’s burner-cleaning instructions call for washing burners in hot soapy water with a stiff scrubbing brush, rinsing them, shaking them to remove debris and reassembling them in reverse order.
• For the oven burner, the manual directs the user to remove the oven bottom, lift out the flame spreader and heat deflector, lift the rear of the burner and slide it back off the injector. Clean with a stiff scrubbing brush, shake out debris from the ports and reassemble in reverse order.
• For pilot burner cleaning, disconnect the pilot gas supply tubing, remove the pilot injector and clean it by blowing through it or washing it. The manual specifically says not to use wire to clear the pilot injector. Reassemble in reverse order.
• Clean oven racks, shelves and guides with hot soapy water and dry them thoroughly. For the oven interior, the manual says to use a proprietary oven cleaner according to that cleaner’s instructions.

Exterior and routine checks

• Wipe exposed cleanable surfaces with mild detergent and hot water. For stubborn residue, the manual permits a lightweight non-metallic scouring pad.
• Wash stainless steel areas with mild detergent, hot water and a soft cloth. If using a non-metallic scouring pad, rub in the direction of the metal grain. The manual says never to use steel wool.
• Clean grease drawers with hot soapy water and dry them thoroughly.
• Grease door hinges and check for loose fasteners, tightening them as necessary.
• The manual describes checking thermocouples and flame-safety devices by lighting pilots individually and then blowing them out. It says the flame-failure valve should be heard clicking closed within 60 seconds of the pilot going out.

Troubleshooting

If gas is smelled, the manual directs the operator to turn off the appliance at the gas inlet cock and open doors and windows. It says not to operate electrical switches or use naked flames, and to contact the local gas authority immediately. The manual also says a competent person should handle servicing, with the gas supply shut off before work and a gas-soundness test completed afterward. The available source text does not provide a broader fault-finding chart for this model.

Applications

The 136-14E’s combination of open burners, hot top and convection oven makes it a practical fit for commercial kitchens that need several kinds of cooking in a single range footprint. A line cook can use the open burners for direct-flame cooking, the hot top for preparations suited to a solid heated surface, and the oven for baked or roasted items. Its 36-inch width and stated 140,000 BTU total input make it relevant to restaurant and institutional kitchens planning for substantial cooking activity.