Montague 14P-1 Installation Manual
INSTRUCTION MANUAL
MONTAGUE
Gas
Pizza Ovens
MODELS:
13P-1, 14P-1, 15P-1
23P-2, 24P-2, 25P-2
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: 510/785-8822 FAX: 510/785-3342
IMPORTANT
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating and
maintenance instructions thoroughly before installing or servic-
FOR YOUR SAFETY:
Do not store or use gasoline or
other flammable vapors and liquids in the vicinity of this or any
other appliance.
ing this equipment.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY
CONSULTING THE LOCAL GAS SUPPLIER.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected
and packed by skilled personnel before leaving the factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE—Be certain this is noted on freight bill or express receipt,
and signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY—Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE—If damage is unnoticed until merchandise is un-
packed, notify transportation company or carrier immediately, and file “concealed damage” claim with them. This should be done within fifteen (15) days of date that delivery
was made to you. Be sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit. We will, however, be glad
to furnish you with necessary documents to support your claim.
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INSTALLATION
Montague gas pizza ovens are manufactured for use with the type of gas supply indicated on
the nameplate located behind the burner compartment door.
The pizza oven is produced with the best possible material and workmanship. PROPER
INSTALLATION IS ESSENTIAL FOR SAFE AND EFFICIENT TROUBLE-FREE OPERATION.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF
QUALIFIED INSTALLAION AND SERVICE PERSONNEL ONLY. INSTALLATION OR
SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE
OVEN/INJURY TO THE OPERATOR.
Qualified installation personnel are individuals, a firm, corporation, or company which either in
person or through a representative are engaged in, and are responsible for:
The installation or replacement of gas piping or the connections, installation, repair or
servicing of equipment, who is experiences in such work, familiar with all precautions
required, and has complied with all requirements of state or local authorities having
jurisdiction. Reference: National Fuel Gas Code Z223.1-1988, Section 1.4.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE OVEN MUST BE INSTALLED IN ACCORDANCE WITH THE LOAL CODES, OR IN
THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI
Z223.1-1988, INCLUDING:
1. The appliance and its individual shutoff valve must be disconnected from the gas
supply piping system during any pressure testing of that system at test pressures in
excess of 1/2 psig. (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its
individual manual shutoff valve during any pressure testing of the gas supply piping
system at test pressure equal to or less than 1/2 psig. (3.45 kPa).
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.
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INSTALLATION
VENTILATING HOOD
The ideal method of ventilation for a pizza oven is the use of a properly designed commercial
ventilation hood. The hood should be connected to an adequate mechanical exhaust system.
Information on the construction and installation of ventilation hoods may be obtained from the
“Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors
from Commercial Cooking Equipment”, NFPA No. 96-1987, available from the National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269.
It is also necessary that the sufficient room air ingress be allowed to compensate for the amount
of air removed by the ventilation system. Otherwise, a subnormal atmospheric pressure will occur
which may interfere with burner performance or may extinguish the pilot flame. In case of unsatisfactory oven performance, re-check performance with the exhaust fan turned “OFF”.
DIRECT FLUE CONNECTION
If the oven(s) is connected to an outside flue, a drafthood P/N #03119-4 (PTD) or P/N #03132-1
(SS) must be used for the 13P-1 or 14P-1 series. For the 15P series, use P/N #28282-0 (PTD) or
P/N #00000-0 (S/S). The draft hood attaches with screws over the flue opening and accepts an
8” diameter round vent pipe conformed to the oval flue collar. The flue vent pipe must extend
above the roof surface adequately (reference the uniform mechanical code) and be in compliance with all local codes. The vent must be terminated in a listed vent cap.
CLEARANCES
COMBUSTIBLE NONCOMBUSTIBLE
CONSTRUCTION CONSTRUCTION
BACK 3” 3”
LEFT & RIGHT SIDE 1” 0”
SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS WITH MINIMUM 12” LEGS.
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE
OVEN. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
Provide adequate clearance for air openings into the combustion chamber.
Adequate clearances must be provided in the front and around the appliance for servicing
and proper operation.
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INSTALLATION
SETTING IN PLACE
Your Montague pizza oven has been shipped in sections for easy handling. Remove all packing
material and accessories from oven interior. Sections may be turned on their sides to go through
doorway after removal of tile, desk, deck supports, and other loose parts. After all sections are at
location, assemble and replace parts previously removed.
MODELS 13P-1, 14P-1 & 15P-1: Attach legs to unit with the screws that are provided. Set in final
location.
MODELS 23P-2, 24P-2 & 25P-2: Attach legs to bottom section with the screws that are provided.
Set bottom section in final location and place on top section on bottom section. Attach trim strip
across front between the two oven sections.
When oven is in permanent position, level entire unit by placing carpenter’s level on oven bottom
and adjust the foot on the bottom leg so that oven is level from front to back and side to side.
ASSEMBLY
Install door handle and secure with the screws that are provided. Install flue deflector or down
draft diverter. Either a flue deflector or down draft diverter is shipped with every unit. The flue deflector is intended for use when the oven is installed under a properly designed hood. When oven
is directly connected to vent system, the down draft diverter must be used.
GAS CONNECTION
Before connecting oven to the gas supply line, be sure that all new piping has been cleaned and
purged to prevent any foreign matter from being carried into the controls by the gas. In some cases, filters or drops are recommended. A separate Gas Shut-Off Valve must be installed adjacent
to each oven and be located in an accessible area. It is important that adequately sized piping be
run directly to point of connection at oven, with as few elbows and tees as possible. Consult local
gas company for proper sizing and gas pressure.
Each oven is equipped with an appliance gas pressure regulator for use with natural gas. This
gas pressure regulator is factory adjusted for the manifold pressure specified on the nameplate.
Connect each oven separately using a 3/4” pipe or larger. If flexible or semiflexible connectors are
used, it is recommended that an AGA listed flexible connector with an I.D. equal to 3/4” pipe be
used. Avoid sharp bends or kinks.
Pipe joint compounds that are used should be resistant to the action of liquefied petroleum gases.
ALL PIPE JOINTS SHOULD BE TESTED FOR LEAKS USING A SOAP AND WATER SOLUTION BEFORE OPERATING THE OVEN. DO NOT USE AN OPEN FLAME.
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GAS PRESSURE REGULATOR
THIS PIZZA OVEN IS DESIGNED FOR USE WITH A GAS PRESSURE REGULATOR. THE
REGULATOR SUPPLIED WITH THIS UNIT MUST BE USED. THIS UNIT IS EQUIPPED
WITH FIXED ORIFICES.
FOR NATURAL GAS: This gas pressure regulator is factory adjusted for a 13P-1
at 4.4” W.C., 14P-1 at 3.5” W.C. and 15P-1 at3.1” W.C. manifold pressure. The rated
inlet pressure to the regulator is 1/2 psig (3.45 kPa).
FOR PROPANE GAS: This gas pressure regulator is factory adjusted for a 13P-1,
14P-1, and 15P-1 at 10”W.C. manifold pressure. The rated inlet pressure to the
regulator is 1/2 psig (3.45 kPa)
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INSTALLATION INSTALLATION
UPPER TILE LINING
Set tile in position. Tile must be tilted in order to pass between tile supports. Set tile in place on
supports and slide toward rear of oven until all tiles are in position. (See Figure 2).
BAKING DECK
Solid 2-piece or 3-piece deck
The solid deck will be shipped in place, if unit must be turned on its side, decks must be removed. To remove deck use two flat bladed screwdrivers to walk up the left from edge of the
right deck. When deck is high enough, grasp it firmly and pull over the top of the other deck.
Remove from front of oven. (See Figure 3).
Tile deck
Set tile in place on supports and slide toward rear of oven until all tiles are in position. (See
Figure 1 and 4).
LIGHTING INSTRUCTIONS
1. Turn oven valve clockwise to “OFF” position and wait five (5) minutes.
2. Open the burner compartment access panel, below oven door.
3. Press and hold red safety pilot in and apply lighted match to pilot burner. After pilot burner
ignites, continue to hold red button depressed for 30-45 seconds or until pilot remains
burning when button is released.
4. Close the burner compartment access panel.
5. Turn oven valve counterclockwise to “ON” position.
6. Set oven thermostat dial to desired temperature setting. In the event of pilot, turn oven
valve to “OFF” position and repeat above instructions.
7. For complete shutdown, turn all valves to “OFF” position.
OVEN OPERATION
1. Before starting to bake, heat oven thoroughly. When burner shuts down to minimum flame,
let oven stand for at least 10 minutes before using. This allows oven to become saturated
with heat.
2. Open oven door as seldom as possible. Opening door frequently allows heat to escape re-
sulting in a lower temperature near the door.
3. Do not allow drafts to blow on oven.
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