MONTAGUE LEGEND UF24R User manual

Heavy Duty Underfired
Gas Broilers
INSTRUCTION MANUAL
MONTAGUE
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.
RADIANT MODELS:
Range Match: UF (24R, 30R, 36R, 48R, 60R, 72R)
Freestanding: UFS (24R, 30R, 36R, 48R, 60R, 72R)
Low-Profile Counter: UFLC (18R, 24R, 30R, 36R, 48R, 60R, 72R)
Modular: UFSM (24R, 30R, 36R, 48R, 60R, 72R)
Counter: UFSC (24R, 30R, 36R, 48R, 60R, 72R)
Shallow Counter: UFLCS (18R, 24R, 30R, 36R, 48R, 60R, 72R)
THE MONTAGUE COMPANY
1830 Stearman Avenue
P.O. BOX 4954
Hayward, CA 94540-4954
TEL: [phone] FAX: [phone]

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 assumed 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 unpacked,
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
the necessary documents to support your claim.
Important (Cautions and Warnings) ........................................................... Page 1
Installation .................................................................................................... Page 2 - 5
Operation ...................................................................................................... Page 6
Maintenance ................................................................................................. Page 7 - 9
Maintenance Schedule ................................................................................ Page 10
Service .......................................................................................................... Page 11
Orifice Size Chart - Drill Size ....................................................................... Page 12
UF Exploded View ........................................................................................ Page 13
Exploded View Parts List ............................................................................ Page 14 - 15
UFLC Exploded View ……………………………………………………………… Page 16
UFLC Exploded View Parts List …………………………………………………. Page 17-18
TABLE OF CONTENTS

FOR YOUR SAFETY
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 SERVICING THIS
EQUIPMENT.
WARNING
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
NOTE: This manual has been prepared for personnel qualified to install commercial
equipment who should perform the initial field start-up and the adjustments of the equipment
covered by this manual.
NOTE: 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.
IMPORTANT
1

The Montague gas broilers are produced with
the best possible materials and workmanship.
Proper installation is essential for safe and
efficient trouble-free operation.
NOTE: The installation instructions
contained herein are for the use of qualified
installation 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 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-NFPA54 - latest addenda,
Section 3.3.175.
Read carefully and follow these
instructions.
The oven must be installed in accordance with
the local codes, or in the absence of local
codes, with the national fuel gas code, ANSI
Z223.1-NFPA54-latest addenda or the natural
gas and propane installation code CSA b149.1
as applicable, including:
 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).
 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.
VENTILATING HOOD
The broiler must be installed under a properly
designed ventilating 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.
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-latest
addenda, 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.”
INSTALLATION
2

CAUTION
DO NOT OBSTRUCT THE FLOW OF
COMBUSTION AND VENTILATION AIR TO
THE BROILER(S). KEEP THE APPLIANCE
AREA FREE AND CLEAR FROM
COMBUSTIBLES.
SETTING IN PLACE
 Uncrate unit and put into place. For easier
and lighter handling of the broiler, remove
cast iron top grids, grid frame, drip tray,
grease container, and debris screen.
 Wire ties securing burners are for shipping
purposes only and must be removed when
installing the appliance. This will permit the
burners to be readily removed during
future servicing. Remove all other packing
material from burner box.
 For floor models, a set of 6” legs is packed
in the top section of the broiler (unless unit
is specifically ordered without legs). A
threaded receptacle is located on each
corner (and in the middle of units larger
than 36”) of the base of the unit. Each leg
has a similar mating thread. Raise unit
sufficiently to allow legs to be screwed into
the threaded receptacles. Level unit by
adjusting legs. An unleveled unit will
adversely affect performance.
 Counter units must be installed on a level
table or stand, and modular units must be
leveled by adjusting the legs.
BATTERY ARRANGEMENTS
 Place the first unit in the exact position it
will occupy in the battery.
 Using a carpenter’s level, level the unit
from front to rear and side to side. Adjust
as follows:
FLOOR INSTALLATION ON LEGS
Adjust by turning foot on adjustable legs.
CLEARANCES
Models Noncombustible Construction
UF, UFS, UFSC & UFSM
Back 0”
Left & Right Side 0”
UFLC
Back 0”
Left & Right Side 0“
WARNING: FOR USE IN NON-COMBUSTIBLE LOCATIONS ONLY.
INSTALLATION
3

CURB INSTALLATION
Place shim under the low side. This operation
is important since variations in floors and
curbs are common. Unless units are level,
difficulty will be encountered in aligning the
gas supply manifold and the units will not
unitize correctly.
3. Remove valve panel.
4. Move the next unit into position.
5. Engage union nut on manifold with make
fitting on next unit and draw up union nut
hand tight. Be sure appliances butt
together both front and rear. If manifolds
do not align, then ranges are not level. In
extreme cases, it may be necessary to
loosen manifold bolts and adjust.
6. Continue leveling and connecting gas
supply manifolds together until all
appliances in the battery are connected.
7. Tighten manifold union gas tight. Use back
up wrench to prevent manifold from
rotating. Failure to do this may result in
damage to pilots and gas valves. Check
entire system for gas leaks.
GAS HOOK UP
An adequate gas supply is imperative.
Undersized or low pressure lines will restrict
the flow of gas required for satisfactory
performance. A steady supply pressure
between 7” and 8” WC for natural gas and 11”
to 12” WC for propane gas is required. With all
units operating simultaneously, the manifold
pressure on all units should not show any
appreciable drop. Fluctuation of more than
25% on natural gas and 10% on propane gas
will create pilot problems and affect burner
operating characteristics. Contact your gas
company for correct supply line sizes.
The unit should be connected only to the type
of gas for which it is equipped. Check type of
gas on rating plate.
1. 1-1/4” Front Manifold
The gas manifold of this appliance or of the
battery which it is a part must be connected to
a gas appliance pressure regulator adjusted
for the manifold pressure marked on the rating
plate.
IMPORTANT
THIS UNIT IS EQUIPPED WITH FIXED
ORIFICES FOR THE TYPE OF GAS
MARKED ON THE RATING PLATE. THE
ORIFICES ARE SIZED FOR THE
FOLLOWING GAS PRESSURE:
NATURAL: 6.0” WC
PROPANE GAS: 10.0” WC
1” Rear Manifold (Standard)
3/4” Rear Manifold for Models UFLCS & UFS
The gas pressure regulator supplied with this
unit must be used.
For Natural Gas
The gas pressure regulator is factory adjusted
for 6.0” WC manifold pressure. The maximum
inlet pressure to the regulator should not
exceed manufacture’s rating of 1/2 psi or
damage to the regulator may occur.
For Propane Gas
The gas pressure regulator is factory adjusted
for 10.0” WC manifold pressure. The
maximum inlet pressure to the regulator
should not exceed manufacturers rating of psi
or damage to the regulator may occur.
2. Use a pipe joint compound which is
suitable for use with Propane gas on all
threaded connections.
3. Manifold pressure must be maintained at
INSTALLATION
4

the pressure marked on the rating plate —
6.0” WC for natural and 10.0” WC for
propane gas.
4. Turn off all burner valves.
5. Turn on gas supply and check all unions
for leaks. Use soapy water only for testing
on all gases. Never use an open flame to
check gas leaks.
IMPORTANT
IF PRESSURE TESTING PLEASE DO NOT
EXCEED FACTORY SPECIFICATION OF 1/2
PSI OR DAMAGE TO REGULATOR MAY
OCCUR.
WARNING
UNITS OVERGASSED MAY CAUSE
PREMATURE FAILURE OF COMPONENTS,
SUCH AS, BURNER VALVES, BURNERS,
RADIANT REFLECTOR, RADIANTS,
BURNER BOX, AND DEBRIS SCREEN.
FINAL ASSEMBLY
Reinstall the grid frame and top grids and
check for proper operation of the grid
adjustment lever. Check to be certain that all
tie wires have been removed from the burners
and that the reflectors and radiants are
properly positioned between their alignment
notches. Replace the drip tray grease
container, debris screen, and heat shields.
GAS SETTINGS
Pilot Lighting Instructions
1. Remove debris screen and light each pilot
with extended lighter from underneath.
Replace screen.
2. Set pilot valve with screwdriver to provide
1/2” flame by turning counterclockwise.
3. Turn desired burner valve on.
4. To shutdown, turn pilot valve clockwise
until tight.
5. Do not attempt to relight for 5 minutes after
shutdown.
The burner flame should be 1-1/2” to 2” high
on natural gas and approximately 3/4” to 1” on
propane gas. Turn the gas valve on and off
several times and observe the flames on the
burners. If they are yellow and soft, open the
air shutter slightly or until yellow disappears. If
flames seem to blow or lift form burner ports,
close the air shutter until this does not occur.
Secure air shutter after burner has been
adjusted.
INSTALLATION
5

HEATING
Be sure all standing pilots are lit. Turn on the
number of burners desired, to the full “ON”
position. After 20 minutes, the flame can be
turned back if less heat is desired. At broiling
temperature, the radiants will reach a dull, red
color with brighter areas at the edges. They
generate the radiant heat necessary for fast
broiling.
ADJUSTMENT OF TOP COOKING GRID UF,
UFS, UFSC & UFSM Models
To provide the operator with greater control
over the cooking operation, a grid adjustment
lever is located on the right side of the broiler
cabinet. The rear of the grid can easily be
adjusted during broiling into three position: 1)
Horizontal—for heating with pots or pans, or
broiling round products (such as sausages)
that could roll off. 2) Moderately Tilted—
recommended for most broiling to maintain
adequate drain-off of fat drippings and 3)
Steeply Angled– to achieve maximum drain-
off of fat drippings from high-fat products, or
to reduce flare-ups during peak broiling
periods. Some drippings will obviously fall
onto the hot radiants and create the smoke
and charcoal broiled flavor exclusive to char-
broiling.
UFLC Models
With the top grids removed, the grid frame can
be positioned by locating the rear support rod
on the grid frame. With the rod extended and
locked into the rear supports, the grids will
drain off fat drippings produced during broiling.
By retracting the rod, the grid frame will lay flat
for heating pots or broiling round products.
Never try to position the grid frame while
the broiler is operating or still hot!
COOKING
The Montague Heavy Duty Underfired Gas
Broilers were designed and built to outperform
and outlast any other broilers available. They
exhibit characteristics that chefs require to
achieve high production broiling perfection.
High Heat Capacity
The burners have been sized to maintain the
550°F—650°F broiling temperature better
during peak loads. All products mark quickly
and cook predictably.
Even Grid Temperatures
Temperatures throughout the greater middle
and rear portions of the grid remain
consistent. Slightly cooler sections exist at the
front and outer edges of the grid to
accommodate products that need to cook
more slowly.
Ultra-Flow Top Grids
Wide spacing of ribs combined with generous
openings for deeper penetrating radiant heat
waves results in the ideal broiling atmosphere.
Meats sear efficiently with more of the flavor
and juices locked inside.
Optimum Fat Drain-Off
Large continuous troughs on the top side of
the broiling grids drain excess fat quickly.
Adjustable grid angle allows for added control
of flare-ups.
CONVENIENT LOWER WARMING RACK,
(UF, UFS, UFSC & UFSM Models):
Expand the flexibility of your broiling operation
with a lower rack option. It can be used as a
holding area for cooked products or warming
shelf for plates and platters.
WARNING
LINING UNITS WITH FOIL MAY CAUSE
PREMATURE COMPONENT FAILURE NOT
COVERED UNDER WARRANTY.
OPERATION
6

GENERAL CLEANING
The complete broiler should be given a
periodic cleaning. Lint and grease suspended
in the air tend to collect in air passages.
Exterior
PAINTED SURFACE
Allow equipment to cool before cleaning
exterior surfaces. Painted surfaces should be
cleaned using a mild soap and warm water
solution on a sponge or soft cloth.
Powder coated, copper, and other such
painted or plated finishes are not covered
under warranty. These finishes are subject to
wear and may begin to discolor and/or chip
within a short period of time. Caution should
be taken when cleaning. Using a mild soap
and water solution will help to maintain the
look and finish.
STAINLESS STEEL SURFACES
Stainless steel is an alloy of iron which
contains chromium. In the process of
manufacturing stainless steel, chromium in the
alloy is used to form the hard oxide coating on
the surface. If this is taken off through
corrosion or wear, it will rust like regular steel.
To remove dirt, grease or product residue
from stainless steel, use water and a mild
detergent if needed, applied with a sponge or
lint-free cloth. Dry thoroughly with a lint-free
cloth.
To remove grease and food splatter, or
condensed vapors that have baked on the
equipment, you can use a (non-abrasive)
commercial cream cleanser or baking soda
and water, applied with a damp lint-free cloth
or sponge. Rub cleanser as gently as possible
(with grain) in the direction of the polished
lines. Do not rub in a circular motion, it will
damage the finish. Rinse surface after
cleaning with a damp lint-free cloth and clean
water. Dry thoroughly with a clean lint-free
cloth. Drying thoroughly will prevent water
spots which are harmful to the finish.
CAUTION
NEVER USE ABRASIVES, POWDERS,
HARSH LIQUIDS, CAUSTICS, OR DYES AS
THEY MAY LEAVE A FILM OR RESIDUE
THAT WILL CLOG THE PORES OF THE
SPECIAL COATING.
Precautions
 Strong bleaches tend to corrode many
materials and should not come in contact
with stainless steel sinks or utensils longer
than 30 minutes. When these chemicals
are used, the stainless should be rinsed
thoroughly.
 Tincture of iodine or iron should not remain
in contact with stainless surfaces. These
solutions which cause stainless to discolor,
should be rinsed off immediately after
contact.
Some foods, such as mustard, mayonnaise,
lemon juice, vinegar, salt or dressings
containing these, will attack and corrode
stainless. You should never store them in
stainless containers.
 Ordinary steel wool pads should be not
used to clean stainless; particles may
lodge in the surface and rust. Allowing the
steel wool pad to rest on a stainless
surface may cause a rusty appearance.
For difficult cleaning jobs such as removing
burned-on foods, nylon “sponges” or pads
are recommended. When cleaning a highly
polished, mirror finish, a nylon pad should
be used to avoid scratching the finish.
 Gritty, hard abrasives will mar a stainless
finish and are not recommended.
MAINTENANCE
7

 Sharp knives or choppers usually have
hard carbon steel edges and will leave
their mark on stainless surfaces.
With only a little care, your stainless steel
equipment and utensils will remain clean and
bright for years to come. Stainless is hard, rust
-resisting metal that adds beauty and luster to
countless household products.
Helpful Hints
 To remove streaks, rub stainless steel
surface with olive oil.
 To clean and polish, simply moisten a lint-
free cloth with undiluted white or cider
vinegar and wipe clean. Vinegar can also
be used to remove heat stains.
 Oil from fingerprints can etch or tarnish
stainless steel, especially mirror-polished
finishes. Wherever stainless steel is
visible, use a glass cleaner to remove
fingerprints at the end of the day, before
the finish is permanently damaged.
Top Grids
DAILY
Clean both sides regularly with a wire brush.
Special attention should be given to the
grease troughs on either side of the grid ribs,
since this is where the rendered fat from the
broiling operation runs off. If accumulation of
carbon develops there, the fats will build up
and drop from the points of carbon instead of
running all the way down to the end of the grid
into the grease trough.
WEEKLY
The grids should be removed at least once a
week and be scrubbed thoroughly. If done
regularly, minimal effort is needed. If
neglected, more drastic measures must be
used.
Radiants
Stainless steel radiants require only
occasional cleaning since most food particles
don’t stick to their surface. They should be
inspected weekly, and if cleaning is required,
hot soapy water is best. Cast iron radiants are
also self cleaning. If occasional cleaning is
required, a wire brush and soapy water is
usually adequate. Dry thoroughly before
returning to the broiler.
Burners
Under normal use, burners should not require
cleaning, but periodic inspection for heat
deterioration is recommended.
Grease Containers
Each unit contains at least one small grease
container to catch grease, (in the far left hand
corner of the broiler), and at least one large
tray to catch drippings from the broiler. The
large tray should be removed every couple of
days and washed thoroughly. The small
grease container should be removed daily to
empty accumulated grease and avoid
overflow. This should be done while warm so
that the grease is in a liquid state. The shield
over the grease can protect it from the intense
infrared rays, avoiding a fire hazard. When
these pans are out, it’s a good idea to wipe
out the interior of the unit with a warm soapy
cloth to prevent grease and carbonization
buildup. The heat shields in UFLC models
should be removed and cleaned daily in warm,
soapy water.
Debris Screen
A removable debris screen is located above
the drip tray to catch large particles that fall
through the broiling grids. This should be
removed and cleaned daily.
MAINTENANCE
8

Radiant Reflectors
The radiant reflectors located beneath the
burners in UFLC models should be removed
weekly and scrubbed to remove grease and
debris. Dry thoroughly before reinstalling.
WARNING
COVERING THE GRATES AND BURNER
BOX FOR “BURN OFF” CLEANING WILL
CAUSE PREMATURE COMPONENT
FAILURE THAT IS NOT COVERED UNDER
THE WARRANTY.
MAINTENANCE
9

Product Maintenance Schedule
Components Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
Pilots 1,2 1,2 1,2 1,2
Burner 1,2 1,2
Burner Valve 1,5 1,5 1,5 1,5
Regulator 1,2 1,2
Top Grids* 222222222222
Grid Frame 1111
Radiant Reflector 1,4 1,4
Radiant 1,4 1,4
Grease Container* 222222222222
Debris Screen* 222222222222
(1) Inspect (2) Clean (3) Adjust (4) Replace (As Needed) (5) Lubricate
NOTE: Lack of maintenance may result in pre-mature failure of components.
NOTE: Parts marked with * should be cleaned daily.
NOTE: Maintenance schedule may vary due to the gas heating value per country.
MAINTENANCE SCHEDULE
10

When service is needed, contact a local
service company, dealer, or the factory to
perform mechanical maintenance and repairs.
These instructions are intended for use by
competent service personnel.
CAUTION
TURN OFF GAS AT MANUAL SHUT OFF
VALVE NEXT TO THE APPLIANCE
BEFORE ATTEMPTING TO LOOSEN ANY
GAS CONNECTIONS.
WARNING
NO UNTRAINED PERSON SHOULD
ATTEMPT TO MAINTAIN OR SERVICE THE
GAS PRESSURE REGULATOR.
PILOT SERVICE
If pilot flame burns yellow, clean pilot to
ensure a steady blue flame. This can be
cleaned by washing in a solvent and/or
blowing out with air.
Adjustment of pilot valve is located on the
manifold behind the control panel. Clockwise
is off, counterclockwise is on. Flame height
should be approximately 1/2”.
BURNER VALVE
If burner valve becomes too difficult to turn:
 Turn off gas to the unit.
 Remove knobs and control panel.
 Lift burner out.
 Loosen nut on front of valve and remove
stem.
 Lubricate the valve stem with high
temperature grease.
 Reassemble.
Upon completion, turn gas on and check for
leaks. The valve should be turned on and off
several times to seat correctly.
BURNER BOX
For removal of burner box, contact the factory.
REMINDERS
 Be sure you clean both sides of your
cooking grate regularly, for efficient fat
drain off. Remember, raising the cooking
grates changes the temperature only
slightly, but drains excess fat more quickly.
 Be sure your broiler burner valves are
properly adjusted to achieve a 550°F -
650°F broiling surface. Do not over fire as
you will cause premature component
failure.
 Be sure to inspect and clean the perforated
screens regularly to reduce flare-up.
 Be sure to keep the radiant reflectors and
heat shields clean on low-profile counter
models to reduce flare-up.
SERVICE
11

UF & UFS
Nat. 6.0 W.C. (14.94 mbar) Orifice #48 Part Number 6381-9
LP 10.0 W.C. (24.90 mbar) Orifice #55 Part Number 2138-5
UFLC
Nat. 6.0 W.C. (14.94 mbar) Orifice #49 Part Number 2278-0
LP 10.0 W.C. (24.90 mbar) Orifice #56 Part Number 2245-4
NOTE: Orifice size may
vary depending on country of
destination and/or elevation.
ORIFICE SIZE CHART - DRILL SIZE
12

EXPLODED VIEW
13

ITEM # DESCRIPTION 24” UNIT 30” UNIT 36” UNIT
1CABINET BASE N/A N/A N/A
2BRKT, VALVE 6137-96137-96137-9
3LEG W/ FOOT 28441-628441-628441-6
4TRIM ASSY, TOP LT (SS) 19413-119413-119413-1
5TRIM ASSY, TOP RT (SS) 19412-319412-319412-3
6TRIM REAR, TOP (SS) 20371-820422-619409-3
7TRIM MULLION, RT 19878-119878-119878-1
8TRIM MULLION , LT 19881-119881-119881-1
9OUTER PANEL, BACK
10 BURNER BOX ASSY. 20483-820716-020110-3
11 COVER , DEBRIS REAR 20793-420730-620332-7
12 DEFLECTOR, DOOR 20934-120933-320932-5
13A RADIANT (SS) 20122-720122-720122-7
13B RADIANT (CAST IRON) 20531-120531-120531-1
14 SCREW, CAP W/ SHANK 19847-119847-119847-1
15A MANIFOLD 20239-820430-720006-9
15B REAR CONNECTION, MANIFOLD 20466-820466-820466-8
15C MANIFOLD W/ REAR CONN UFS 20138-320297-519352-6
16 SUPPORT BRKT. 19839-019839-019839-0
17 BROILER TROUGH 20243-620374-219858-7
18 GUARD RAIL 20248-720363-720010-7
19 CONTROL PANEL 20474-920721-720007-7
20A TOP GRID (ULTRA FLOW) 19692-419692-419692-4
20B TOP GRID (NARROW RIB) 9347-59347-59347-5
21 GRID FRAME ASSY. 20258-420347-519852-8
22 BURNER 20486-220486-220486-2
23 AIR SHUTTER N/A N/A N/A
28 LINER, WARMING SHELF - RT 19728-919728-919728-9
29 LINER, WARMING SHELF - LT 19735-119735-119735-1
30 BRKT, MOUNTING 19738-619738-619738-6
31 CONTAINER, GREASE 19752-119752-119752-1
32 BRKT, LEVER MTG (X2) 19366-619366-619366-6
33 LEVER ASSY, GRATE 20234-720411-019363-1
34 WASHER, FLAT 1924-01924-01924-0
35 VERTICAL LINK 19374-719374-719374-7
36 BRKT, GRID ADJUSTMENT 19726-219726-219726-2
UF & UFS (RADIANT) EXPLODED VIEW PARTS LIST
14

ITEM # DESCRIPTION 24” UNIT 30” UNIT 36” UNIT
37 KNOB, BLACK OVAL 22269-022269-022269-0
38 PLUG, PIPE (BR) 1279-31279-31279-3
39 LIGHTER, PILOT 20535-420535-420535-4
40 VALVE, PILOT 1055-31055-31055-3
42A VALVE ASSY, BURNER (NAT) 25549-125549-125549-1
42B VALVE ASSY, BURNER (LP) 1003-01003-01003-0
43 HANDLE, VALVE 38485-238485-238485-2
44 SCREEN, DEBRIS 20564-820582-620585-0
45 RACK, WIRE W/ HANDLE 20260-620259-219759-9
46 CONTAINER, DRIP W/ SS TRIM 20253-320379-319747-5
47 PIN, COTTER 1931-31931-31931-3
48A REGULATOR, PRESSURE (NAT) 14605-614605-614605-6
48B REGULATOR, PRESURE (LP) 1040-51040-51040-5
UF & UFS (RADIANT) EXPLODED VIEW PARTS LIST
15

16

UFLC EXPLODED VIEW PARTS LIST
DESCRIPTION 18”
UNIT
24”
UNIT
30”
UNIT
36”
UNIT
ITEM #
TRIM, TOP-REAR (SS) 44364-621756-521753-021507-4 1
TRIM, TOP-LEFT (SS) 21085-421085-421085-421085-4 2
TRIM, TOP-RIGHT (SS) 21086-221086-221086-221086-2 3
RAIL, GUARD ASSY. 44352-220248-720363-720010-7 4
TROUGH, BROILER 44349-221740-921739-521532-5 5
INNER PANEL ASSY. 44333-622096-522095-720744-6 6
PANEL,SIDE - RT ASSY. 20719-520719-520719-520719-5 7
PANEL,SIDE - LT ASSY. 20720-920720-920720-920720-9 8
ENCLOSURE, GREASE
CONTAINER 20978-320978-320978-320978-3
9
CONTAINER, GREASE 20965-120965-120965-120965-1 10
FRAME, FRONT ASSY. 44324-720077-820409-919387-9 11
MANIFOLD 44336-020239-820430-720006-9 12
VALVE ASSY, BURNER 25549-125549-125549-125549-1 13
VALVE, PILOT 1055-31055-31055-31055-3 14
HANDLE, VALVE W/
SET SCREW 38485-238485-238485-238485-2
15
PANEL, CONTROL 44388-320474-920721-720007-7 16
BRKT,GUARDRIAL
SUPPORT 19839-019839-019839-019839-0
17
BRKT, VALVE 6137-96137-96137-96137-9 18
LEG W/ FOOT 28993-028993-028993-028993-0 19
BURNER BOX ASSY. 44320-421736-021724-720811-6 20
BURNER 20486-220486-220486-220486-2 21
SCREEN, DEBRIS 44360-320564-820585-620585-0 22
REFLECTOR, RADIANT 21455-821455-821455-821455-8 23
CONTAINER, DRIP W/
SS TRIM 44385-941810-241807-241796-3
24
HEAT, SHIELD 55615-745752-321427-221429-9 25
RADIANT, CAST IRON 20531-120531-120531-120531-1 26A
RADIANT, (SS) 20122-720122-720122-720122-7 26B
LIGHTER, PILOT 20535-420535-420535-420535-4 27
17

UFLC EXPLODED VIEW PARTS LIST
ITEM # DESCRIPTION 18”
UNIT
24”
UNIT
30”
UNIT
36”
UNIT
28 GRID FRAME ASSY. 44341-721993-221992-421408-6
29 GRID, TOP 19692-419692-419692-419692-4
29A GRID, TOP (NARROW) 9347-59347-59347-59347-5
30 OUTER PANEL, BACK 24579-821710-721711-521502-3
18
NOTE: Part numbers provided are for 18” to 36” units. Please contact The Montague Company’s Parts and
Service Dept. to verify part numbers for additional models.