Town Food Service M-3-SS User Manual
*Shown: M-3-SS- NO FLUE
BATTERIES LONGER OR SHORTER THAN 138”
ARE AVAILABLE
TOWN FOOD SERVICE EQUIPMENT CO., INC.
72 BEADEL STREET, BROOKLYN, NY 11222
Ph. (718) 388-5650 Fax (718) 388-5860
(800) 221-5032 www.townfood.com
General
All Town ranges are built to order. This specication lists
the standard features of the ranges and available options.
Fully customizable designs and layouts are available.
Contact our Engineering department for assistance.
1 year limited warranty.
MODELS
All styles feature cast iron wok rings- 13” Mandarin and
16”,18”,20” 22” Cantonese hole sizes are standard. All
models are available with or without ue risers. Rear
Gutters are standard. One chamber units have stainless
steel perforated strainer in gutter. Front access sink
available for this model as an option.
Express- 1 or 2 chambers only- xed spacing between
•
chambers - Fiber Ceramic Insulation
York-1-6 chambers, Max. 138” long/fully
•
customizable layout - Fiber Ceramic Insulation
MasteRRange- 1-6 chambers Max. 138” long/fully
•
customizable layout - Refractory brick insulation
STANDARD FEATURES
•
Design certied by ETL for conformance to ANSI Z83.11-2007
Design certied by NSF and /or ETL for conformance to ANSI/
•
NSF-4
Range Deck Top is 3/16“ steel, black epoxy coated
•
Heavy gauge steel chassis
•
Front panel, Sidesplashes, Backsplashes, & 3 pipe (1” diameter)
•
wok rack are stainless steel. Sides are epoxy coated steel,
stainless steel legs with height adjustment “bullets”
Each burner has individual main gas control valve- “L” handle
•
for knee operation
All valves are solid brass and rated for high temperature
•
operation
Front access Integral stainless steel sink (5”) with removable
•
stainless steel strainer basket- 1½” NPT drain connection
Full length stainless steel water cooling line for the deck, with
•
control valve
8” wide Stainless steel work/plating shelf
•
All units available with or without ue risers
•
Wide choice of high BTU input burners. Several burners are
•
exclusive Town designs. Jet and ring styles are available. (See
Pg 2 for selection.)
Custom, clog resistant standing pilots with individual control
•
valves
Chinese style “Swing Faucet” for each chamber that is easy to
•
replace from the front of the range
Faucets are pre-plumbed for ease of installation
•
1¼” NPT manifold complete with gas pressure regulator
•
Galvanized Drip Tray supplied for each chamber
•
Express: Chambers on xed 26” Centers
•
York, MasteRRange: Custom designs are possible. Contact
•
Town Engineering department to determine if unit can be made
to your parameters
Snap in “ultralock” screwless backsplash--Makes removal of
•
back and side splashes easy if necessary for installation
OPTIONS
•
Heavy Duty Stainless Steel Range Deck-12 gauge SS
laminated to a steel sub-deck for warp resistance
Front Gutter with Waterfall Backsplash-Generally used for
•
Mandarin style, single handle cooking. Keeps backsplash/
deck cool and clean
Rear Gutter with Waterfall Backsplash- keeps backsplash/
•
deck cool and clean. For Mandarin and Cantonese style
cooking
12” Tall Rear Backsplash - for custom/display ranges.
•
Backsplash mounted faucets
Low prole backsplash with top or deck mounted pedestal
•
faucets. Can be used for display ranges
Custom size range-Specify length and width
•
Field Joints- Butt or Splice t
•
Pilot Gas Safety System- Provides pilot ame failure
•
protection
Large 10” Capacity Sink/Strainer. • 2” welded drain
•
connection
Front Access Sink for 1 Chamber units- 36” minimum width
•
Chamber Reducers- reduce larger chambers to 13” for use
•
with 14” or 16” Mandarin woks
4” tall Warming Chambers for hot water, stock, oil, available
•
in unheated, ue heat or gas heated versions
Strainer holders
•
12” Extra large Warmer Inset for use with 14” Aluminum
•
Steamers
Sectional Wok Racks
•
Castors
•
Spice Shelves- rectangular, wrap around, between chamber
•
mobile spice shelf
•
Manual Faucets, Double Jointed Faucets, Pedestal Faucets,
•
Bib Faucets
Remote Valve Faucets
•
Range Top Pots- For Soup, Blanching,, or Steaming
•
Stainless steel drip trays
•
STANDARD DIMENSIONS
32”
11”
WASTE
A
B
WITHOUT
FLUE RISERS
56½”
HEIGHT
W/O FLUE
B
WITH FLUE
RISERS
70”
HEIGHT
WITH FLUE
A B
# of Chambers
1*
1**
2
3
4
5
6
* York/Master - Sink in Gutter
** Express - Front Access Sink
--Note: 2 - 6 Chamber ranges have front
access sink standard.
20”
Length/Depth
No Flue
30” / 41”
36” / 41”
60” / 41”
86” / 41”
112” / 41”
137” / 41”
137” / 41”
17” ± ⅜”
GAS
Length/Depth
With Flue
30” / 47”
36” / 47”
60” / 47”
86” / 47”
112” / 47”
137” / 47”
137” / 47”
19” ± ⅜”
WATER
BURNERS: BTU INPUTS
Rated at: 6” W.C. Natural 10” W.C. Propane
Burner Type BTU, Nat BTU, Propane
Two Ring 75,000 58,000
Three Ring* 137,000 120,000
23 Tip Jet 90,000 92,000
32 Tip Jet* 116,000 103,000
18 Tip Vertical Shield 97,000 62,000
*For chambers 16” and larger
Notify factory if altitude is 2000’ or greater above sea level. State Altitude.
Burner Type BTU, Nat BTU, Propane
18 Tip Angle Shield* 90,000 80,000
16 Tip Volcano 75,000 53,000
9 Tip No-Clog 62,000 44,000
12 Tip No-Clog 80,000 53,000
Warming chamber 15,300 13,200
IMPORTANT
Commercial gas range(s) must be installed in accordance with state and local codes, or in the absence of local code
with the NATIONAL FUEL GAS CODE- ANSI Z223.1. COMPLIANCE WITH ALL CODES IS THE RESPONSIBLTLY OF
THE OWNER AND THE INSTALLER.
COMMERICAL GAS UNITS NEED ADEQUATE VENTILATION SYSTEMS. REFER TO NATIONAL FIRE PROTECTION
ASSOCIATION STANDARD NO 96- “VAPOR REMOVAL FROM COOKING EQUIPMENT”
CERTIFED BY ETL TO CONFORM TO ANSI Z83.11- “GAS FOODSERVICE EQUIPMENT.”
NOT INTENDED FOR HOUSEHOLD USE. FOR USE BY PROFESSIONAL TRAINED PERSONNEL ONLY.
CERTIFIED BY ETL/NSF TO NSF4/ANSI-4-COMMERCIAL COOKING, RETHERMALIZATION AND HOT FOOD
EQUIPMENT- “SANITATION.”
MINIMIUM CLEARANCES- COMBUSTIBLE AND NON COMBUSTIBLE:
Back Wall- 6” Left and Right Sides- 6” For use on non combustible oors only.
Town reserves the right to change design without notication.
Rev. 0- 5/08
Loading...