Montague VG26 Operators Manual

Model Nos.

VG Series

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.

CONTENTS

INSTALLATION 1 MAINTENANCE 14
OPERATION 8 SERVICE 17
COOKING HINTS 11 RENEWAL PARTS 29

INSTALLATION

The Montague Grizzly gas convection oven type ranges are manufactured

for use with the type of gas indicated on the nameplate.

The Montague Grizzly gas convection oven type ranges are 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 INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR
SERVICE BY OTHER THAN QUALIFIED PERSONS MAY RESULT IN DAMAGE TO THE
RANGE AND/OR 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:

A. The installation or replacement of gas piping or the

connection, installation, repair or servicing of equipment,
who is experienced 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 -1990, Section 1.4.

B. The installation of electrical wiring from the electric

meter, main control box or service outlet to the electric
appliance. Qualified installation personnel must be
experienced in such work, be familiar with all
precautions required and have complied with all requirements
of state and local authorities having jurisdiction.
Reference: National Electrical Code, ANSI/NFPA No. 70-1988.

READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS

THE RANGE(S) MUST BE INSTALLED IN ACCORDANCE WITH LOCAL 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).

1

INSTALLATION

THE UNIT, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED IN ACCORDANCE WITH
LOCAL CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL
CODE, ANSI/NFPA NO. 70-1990.

VENTILATING HOOD

hood. The hood should extend at least 6" beyond all sides of the unit.
The hood should be connected to an adequate mechanical exhaust system.

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.

PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.

The range(s) must be installed under a properly designed ventilating

Information on the construction and installation of ventilating

It is also necessary that sufficient room air ingress be allowed to
compensate for the amount of air removed by the ventilating system.
Otherwise, a subnormal atmospheric pressure will occur which may
interfere with burner performance or may extinguish the pilot flame. In
case of unsatisfactory range performance, check with the exhaust fan in
the "OFF" position.

CLEARANCES

Adequate clearance must be provided at the side, back and in the
aisle to allow the doors to open sufficiently to permit the removal of
the racks and for serviceability. Adequate clearance for air
openings into the combustion chamber must be provided.

CLEARANCES

COMBUSTIBLE NONCOMBUSTIBLE
CONSTUCTION CONSTRUCTION
BACK 5" 5"

LEFT & RIGHT SIDE 11" 2"

DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR
FROM THE RANGE. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM
COMBUSTIBLES.

CAUTION

2

INSTALLATION

ASSEMBLY

DO NOT LIFT RANGE BY THE FRONT RAIL.

Uncrate range as near to final location as possible. Remove all
shipping wire from burners and all packing material and accessories
from oven interior.

IF RANGE IS EQUIPPED WITH A FRYTOP SECTION, REMOVE WOOD

SHIPPING STRIPS LOCATED BELOW THE GREASE TROUGH.

Then assemble as follows:

1. Screw the adjustable feet of the legs in all the way. Then
tightly screw the complete leg assembly into mounting holes at
each corner of the range.

2. Install door handle and secure with screws that are provided. See
diagram for correct orientation.

3. Lift high shelf or stub back above the range and slide
channels into position. Secure to range back with screws that
are provided.

4. Install Open Top and Hot Top sections as shown in diagram
below. Install burner bowls and grates on Open Top section.

3

INSTALLATION

5. Install top burner valve handles and thermostat knob(s). If

6. When range is in permanent position, level unit by placing

Fry Top Ranges:

Leveling bolts are at the rear of
the range under the Fry Top plate.
Adjust leveling bolts so that the
plate is pitched to the front to
provide for grease runoff. Be sure
wooden strips have been removed from
below the grease trough.

top burner valve handles fit loose on valve shaft, spread
slot on end of shaft slightly with screwdriver blade so
that handle will fit snug.

carpenter's level on oven rack and level from front to back
and side to side.

Adjust by turning the foot of the adjustable leg. Make sure the
leg does not turn.

GAS PRESSURE REGULATOR

THIS RANGE IS DESIGNED FOR USE WITH A GAS PRESSURE REGULATOR.

orifices for use with a manifold pressure of 6.0" water column for
natural gas and 10.0" water column for propane gas.

THE REGULATOR SUPPLIED WITH THIS UNIT MUST BE USED.

FOR NATURAL GAS: This gas pressure regulator is factory
adjusted for 6.0" W.C. manifold pressure. The rated
inlet pressure to the regulator is 1/2 psig (3.45kPa).

FOR PROPANE GAS: This gas pressure regulator is factory
adjusted for 10.0" W.C. manifold pressure. The rated
inlet pressure to the regulator is 1/2 psig (3.45kPa).

Unless otherwise specified, the range is equipped with fixed

4

INSTALLATION

GAS CONNECTION

Before connecting the range 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 upstream from the gas pressure regulator adjacent to the
range and located in an accessible area.

It is important that adequately sized piping be run directly to
the point of connection at the range, with as few elbows and tees as
possible. Consult local gas company for proper piping size and gas
pressure.

PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED
SHOULD BE RESISTANT TO ACTION OF LIQUEFIED
PETROLEUM GASES.

Install the gas pressure regulator with gas flowing as indicated by
the arrow on the regulator. Use pipe compound or thread sealant and
carefully thread regulator to pipe so that there is no cross threading,
etc., which could cause leakage.

Apply wrench only to the flat areas around the pipe tapping at
the end being threaded to the pipe to avoid possible damage to the
regulator body which could result in leakage.

Connect the gas supply line from the Service Gas Shut Off
Valve to the inlet side of the gas pressure regulator using 3/4"
pipe. If flexible or semi-flexible connectors are used, an AGA listed
flexible connector with an I.D. equal to 5/4" pipe must be used. DO NOT
USE A DOMESTIC APPLIANCE TYPE GAS FLEXIBLE CONNECTOR. Avoid kinks or sharp
bends that could restrict gas flow.

Turn Gas Shut Off Valve "ON" and immediately check carefully
for gas leaks. Do this before attempting to operate the range.

TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING RANGE. THIS INCLUDES ALL GAS
CONNECTIONS THAT MAY HAVE LOOSENED DURING SHIPMENT. USE A RICH SOAP SOLUTION
(OR OTHER ACCEPTED LEAK TESTER) AROUND ALL PIPE CONNECTIONS AND ALL OTHER JOINTS. DO
NOT USE AN OPEN FLAME. ABSOLUTELY NO LEAKAGE SHOULD OCCUR, OTHERWISE THERE
IS A DANGER OF FIRE OR EXPLOSION DEPENDING UPON CONDITIONS. NEVER USE IF

LEAKAGE IS DETECTED.

5

INSTALLATION

ELECTRICAL CONNECTION

Unless otherwise specified, the oven is equipped with a 6 ft.
flexible supply cord for 115 VAC, 60 Hertz. A terminal block is provided
for 208-240 VAC, 60 or 50 Hertz, single phase units. The wiring
diagram is located on the back of the range.

THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED IN
ACCORDANCE WITH LOCAL CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH
THE NATIONAL ELECTRICAL CODE, ANSI/NFPA NO. 70-1990.

I. 115 VAC - 60 Hz - Single Phase

three-wire cord and three-prong plug which fits any standard three-prong
grounded receptacle. A separate 15 amp. supply is needed for each oven.

Ranges with this electrical rating are factory supplied with a

WARNING: ELECTRICAL GROUNDING INSTRUCTIONS

THIS APPLIANCE IS EQUIPPED WITH A THREE-PRONG (GROUNDING) PLUG FOR YOUR
PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE PLUGGED DIRECTLY INTO A
PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR REMOVE THE GROUNDING
PRONG FROM THIS PLUG.

II. 208-240 VAC - 60 Hz - Single Phase (2 Wire)

Ranges with this electrical rating are factory equipped with a
terminal block. To connect supply wires, remove cover from connection
box at right rear of range. Route supply wires and ground wire through
hole with strain relief fitting at bottom of connection box. Attach
supply wires to proper terminal of terminal block. Attach ground wire
to ground lug inside connection box. See wiring diagram located on the
back of the range for proper connection.

III. 220 VAC - 50 Hz - Single Phase (2 Wire)

Follow steps outlined in (II.) above. Refer to wiring
diagram for proper connection.

6

INSTALLATION

PILOT ADJUSTMENT - TOP BURNERS

OPEN TOP: The front and rear pilots are controlled by one valve.
To adjust pilot, turn adjusting screw counterclockwise to
increase or clockwise to decrease pilot flame. Adjust flame to a point
where only a trace of yellow tip remains.

FRY TOP and HOT TOP: Each pilot is controlled by a pilot valve. Turn
adjusting screw until pilot flame is 1/2" high.

BURNER ADJUSTMENT

The efficiency of the range depends on a delicate balance
between the supply of air and the volume of gas so that complete
combustion is achieved. Whenever this balance is disturbed, poor operating
characteristics occur.

The air supply is controlled by an air shutter on the front of
the burner. The air shutter openings should be increased until the flame
on the burner begins to "lift". The air shutter should then be closed
slightly and locked in place. A yellow streaming flame indicates
insufficient air. This condition can be corrected by increasing the air
shutter opening.

FRY TOP AND OVEN THERMOSTATS

The by-pass (minimum burner flame) has been adjusted at the factory and
should require no further adjustment.

THE BY-PASS FLAME MUST BE RECHECKED WHEN PERFORMING CHECKOUT OF RANGE
PRIOR TO PLACING EQUIPMENT IN SERVICE. THE BY-PASS MUST BE SET
CAREFULLY AND ACCURATELY. REFER TO SERVICE SECTION OF THIS MANUAL FOR
PROPER PROCEDURE.

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OPERATION

OPERATING INFORMATION FOR THE RANGE HAS BEEN PREPARED FOR USE BY
QUALIFIED AND/OR PROFESSIONAL OPERATING PERSONNEL.

DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE
RANGE. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.

GAS CONTROLS

IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUT
OFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR
SERVICE.

Top Burners—Open Top, Hot Top and Manual Fry Top

Check that pilots are burning. Then rotate valve handles
counterclockwise to full on, burner will ignite automatically. Adjust
flame height as desired. To shut down, rotate valve handle clockwise to
"OFF" position.

CAUTION

Fry Top—Thermostat Controlled

Check that pilot(s) are burning. Then push thermostat dial
inward and rotate dial counterclockwise to maximum thermostat
setting, burner(s) will ignite automatically. After ignition turn
thermostat dial to desired setting. To shut down, rotate thermostat
dial clockwise to "OFF" position.

OVEN A. Lighting

Turn thermostat knob to "OFF" position and wait five (5) minutes.

1. Remove burner compartment cover and open pilot access
door.

2. Press and hold red button in (Safety Pilot Valve) and apply
lighted match to pilot burner.

3. After pilot burner ignites, continue to hold red button
depressed for 30 to 45 seconds or until pilot remains
burning when button is released. If pilot goes out, repeat
process.

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4. Close pilot access door and replace burner access panel.

5. Push thermostat dial inward and rotate dial counterclockwise to
desired temperature setting.

6. Turn on fan. Fan should be on at all times during cooking
operation.

7. IN THE EVENT OF PILOT FAILURE, ROTATE THERMOSTAT DIAL CLOCKWISE TO
"OFF" POSITION AND WAIT FIVE (5) MINUTES FOR UNBURNED GAS TO ESCAPE
FROM RANGE.

B. Shut Down

1. Stand by

a. Rotate thermostat dial clockwise to "OFF" position.

b. Turn fan off.

2. Complete
a. Turn all gas valves to "OFF" position.

OPERATION

b. Turn fan off.

c. Turn electrical service off or disconnect electrical
supply cord from wall receptacle.

C. Relighting

1. Rotate thermostat dial clockwise to "OFF" position.

2. Wait five (5) minutes then follow "lighting" instructions
in section "A".

USING A CONVECTION OVEN

Your modern gas convection oven assures speedy cooking and quality

performance. Its proper use will result in gas energy conservation.

The convection oven is a different type of oven which offers many
features and advantages to the food service operation. The operation of
the oven is not difficult to understand or control.

The convection oven is the sealed type whereby the combustion
products are separated from the air inside the oven. The heat is
transferred through the oven surface into the cooking cavity. The air
inside the oven cavity is continuously recirculated over the heat
source and the product.

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