MONTAGUE UF-24R User manual

14
INSTRUCTION MANUAL
Heavy Duty
Underfired Gas Broilers
Radiant Models:
Range Match: UF (-24R, -30R, -36R, -48R, -60R, -72R)
Freestanding: UFS (-24R, -30R, -36R, -48R, -60R, -72R)
Low-Profile Counter: UFLC (-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 (-24R, -30R, -36R, -48R, -60R, -72R)
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 RETAINTHIS MANUAL
FOR FUTURE REFERENCE.
THEMONTAGUE COMPANY
1830STEARMANAVENUE,P.O.BOX4954
HAYWARD,CA 94540-4954
TEL:[phone] FAX:[phone]
MONTAGUE

15
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.
SHIPPINGDAMAGE 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 IMMEDIATLY - 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 necessary documents to support your claim.
FORYOURSAFETY:
Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of this or
any other appliance.
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.
IMPORTANT
CONTENTS
INSTALLATION .. . .. .. . .. .. . 1 MAINTENANCE. .. . . . .. .. . .. .6
OPERATION . . .. . .. . .. . .. . .. 5 SERVICE . . . . . . . . . . . . . . . . . . . 7
COOKINGHINTS . . ... . ... . ...6

1
INSTALLATION
The MONTAGUE gas broilers are produced with the best possible materials and workmanship.
PROPERINSTALLATIONISESSENTIALFORSAFEANDEFFICIENTTROUBLE-FREEOPERATION.
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 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
CodeZ223.1-NFPA54-latestaddenda, Section3.3.175.
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 Electric Code, N.F.P.A. No. 70- latest addenda.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE OVEN MUST BE INSTALLED IN ACCORDANCE WITH LOCAL CODES, OR
IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE,
ANSI Z223.1-NFPA54- LATEST ADDENDAOR THE NATURAL GASAND PROPANE
INSTALLATION CODE, CSA B149.1ASAPPLICABLE, 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.

2
INSTALLATION
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 ventilating hoods may be obtained from the “Standard for
the Installation of Equipment for the Removal of Smoke and Grease LadenVapors from Commercial Cooking
Equipment”, NFPANo. 96- latest addenda, available from the National Fire ProtectionAssociation,
BatterymarchPark, Quincy,MA02269.
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 oven performance, check with
the exhaust fan in the “OFF” position.
Clearances
Adequate clearance must be provided in the aisle and at the side and back 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.
CAUTION!
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE
BROILER(S). KEEP THE APPLIANCE AREA FREE AND CLEAR OF COMBUSTILBES.
CLEARANCES
COMBUSTIBLE NONCOMBUSTIBLE
CONSTRUCTION CONSTRUCTION
UF,UFS, UFSC & UFSM MODELS:
BACK: 4" 0”
LEFT & RIGHT SIDE: 8" 0”
UFLC MODELS:
BACK: 6" 0"
LEFT & RIGHT SIDE: 9" 0"
UF,UFS & UFSM MODELS:SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
UFSC MODELS: FOR USE ONLY ON NONCOMBUSTIBLE COUNTERS.
UFLC MODELS: EQUIPPED WITH 4" HIGH LEGS FOR INSTALLATION ON
NONCOMBUSTIBLE COUNTER
FOR USE ONLY WITH NONCOMBUSTIBLE FLOORS.

3
INSTALLATION
Setting In Place
1. Uncrate unit and put into place. For easier and lighter handling of broiler, remove cast iron top grids,
grid frame, drip tray, grease container and debris screen.
2. 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.
3. 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 PERFORMACE.
4. COUNTER UNITS must be installed on a level table or stand, and Modular units must be leveled
by adjusting the legs.
Battery Arrangements
1. Place the first unit in the exact position it will occupy in the battery.
2. 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.
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 butt together tightly.
3. Remove the upper valve panel from unit.
4. Move the next unit into position.
5. Engage union nut on manifold with male 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.

4
INSTALLATION
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 simul-
taneously, the manifold pressure on all units should not show any appreciable drop. Fluctution
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 beconnected 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.
3/4" REAR MANIFOLD:
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 10.5"WC.
FOR PROPANE GAS -- the gas pressure regulator is factory adjusted for 10.0"WC mani-
fold pressure. The maximum inlet pressure to the regulator should not exceed 21"WC.
2. Use a pipejointcompoundwhichissuitable for use withPropanegasonallthreaded
connections.
3. Manifold pressure mustbemaintainedat the pressuremarkedontherating plate --6.0"WC
fornatural and 10.0"WCforpropane gas.
4. Turnoffallburnervalves.
5. Turnongassupplyandcheckallunionsforleaks.Usesoapywater only for testingonall
gases. NEVER USEAN OPEN FLAME TO CHECK GAS LEAKS
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

5
INSTALLATION
Final Assembly
1. 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 matches or taper 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. Tom 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 from burner ports, close the air shutter until this does not occur.
Secure air shutter after burner has been adjusted.

6
EXTERIOR:
Most of the exterior is stainless steel and enamel, and any reputable cleaner will keep this in good
condition.
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 drip 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 and boiled thor-
oughly. Done regularly, this is an easy job; but if neglected, strong methods 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 them before returning to the broiler.
BURNERS:
Under normal use, burners should not require cleaning but periodic inspection for heat deteriora-
tion is recommended.
GREASE CONTAINERS:
Each unit contains at least one grease container to catch grease, (in the far left hand comer 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 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 protects it from the intense infra-
red 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.
RADIANT REFLECTORS:
The radiant reflectors located beneath the burners in UFLC models should be removed weekly and
scrubbed and boiled to remove burned on fat drippings.
CLEANING AND MAINTENANCE

7
OPERATION
HEATING:
Be sure all standing pilots are lighted. 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 tempera-
ture, 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 positions: 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 a 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!
LOWER WARMING RACK, (UF, UFS, UFSC & UFSM models):
Simply pull out to load and push in to warm. Uses the radiant heat from above for added versatility
from your MONTAGUE underfired broiler. Not recommended for direct cooking on the rack.
Products are exposed to falling debris from grid above and probably will require covering.
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 accomodate 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 that reaches 150’F - 250*F
during normal broiling. It can be used as a holding area for cooked products or warming shelf for
plates and platters.

8
SERVICE
WHEN SERVICE IS NEEDED, CONTACT A LOCAL SERVICE COMPANY, DEALER OR
THE FACTORY TO PREFORM 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.
Gas Pressure Regulator
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 valve becomes difficult to turn:
1. Turn off gas to the unit.
2. Remove knobs andcontrolpanel.
3. Liftburnerout.
4. Loosen nut on frontofvalveandremovevalvestem.
5. Lubricatethevalvestemwithhigh temperaturegrease.
6. Reassemble
Uponcompletion,turn gas on andcheckforleaks.The valve shouldbeturnedonand off several
timestoseatcorrectly.
Burner Box
For removal of burner box, contact the factory.

9
OPERATIONAL 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 it 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 OVERFIRE 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 14EAT SHIELDS CLEAN
on Low-profile Counter models to reduce flare-up.

10

11

12
WARNING
If not installed, operated and maintained in
accordance with the manufacturer's instructions,
this product could expose you to substances in
fuel or in fuel combustion which can cause death
or serious illness and which are known to the
State of California to cause cancer, birth defects
or other reproductive harm.
The State of California enacted the California Safe Drinking Water and Toxic Enforcement Act of 1986, (Prop. 65),
which "prohibits any person in the course of doing business from knowingly and intentionally exposing any individual to
a chemical known to the State of California to cause cancer or reproductive toxicity without first giving clear and
reasonable warning to such individuals." The Governer's Scientific Advisory Panel added carbon monoxide to the list of
hazardous chemicals known to cause reproductive harm.
In order to establish full compliance with Proposition 65, we attached a yellow warning label to each gas fired unit
manufactured by the Montague Company.
Carbon monoxide would not be present in concentrations that would pose a "significant risk" to the consumer when the
equipment is installed, operated and maintained as follows:
1. Installed in accordance with all local codes, or in the absence of local codes, with the current
National Fuel Gas Code Z223.1.
2. Installed under a properly designed and operating exhaust hood.
3. Connected to the type of gas for which the unit is equipped.
4. Proper appliance pressure regulator installed on the gas supply line and adjusted for the manifold
pressure marked on the rating plate.
5. Adequate air supply to the unit.
6. The equipment is operated in the manner intended using the proper utensil for that type of appliance.
7. Keep the equipment clean and have it checked periodically.
8. Burner air adjustments, mechanical maintenance and repairs should be performed by qualified
service personnel.
If the equipment is not installed, operated and maintained in accordance with the above, concentrations of carbon monoxide
in excess of the established limits could present in the kitchen environment.
ALL PERSONNEL IN THE WORKPLACE WHO MAY BE SUBJECT TO ANY EXPOSURE OF CARBON
MONOXIDE MUST BE WARNED OF SUCH POSSIBLE EXPOSURE. THIS WARNING SHOULD BE
CONVEYED INAMANNER SO THAT IT IS CLEARLY UNDERSTOOD BYTHE EMPLOYEE,AND THE
EMPLOYEE SHOULD BE ASKED IF IN FACT HE OR SHE UNDERSTANDS THE CORRECT METHOD
OF OPERATION OFTHE EQUIPMENTANDTHATARISK OF EXPOSURE EXISTS IFTHE EQUIPMENT
IS OPERATED IMPROPERLY.
THE MONTAGUE COMPANY
1830 StearmanAvenue, P.O. Box 4954, Hayward, CA 94540-4954

13
TheMontagueCompany
1830StearmanAvenue
P.O.Box4954
Hayward,CA 94540-4954 P/N 21508-2 8/08
IMPORTANT
When ordering parts, to eliminate mistakes and facilitate
delivery, always give the following information:
Serial No. _________________________________________
Model No._________________________________________
Change No.________________________________________
Name & No. of Part
Model No. Change No. Serial No.