MONTAGUE 13P-1 User manual

INSTRUCTION MANUAL
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: [phone] FAX: [phone]
Gas
Pizza Ovens
MONTAGUE
MODELS:
13P-1, 14P-1, 15P-1
23P-2, 24P-2, 25P-2
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.

2
IMPORTANT
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 dam-
age” 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.
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating and
maintenance instructions thor-
oughly before installing or servic-
ing this equipment.
FOR YOUR SAFETY:
Do not store or use gasoline or
other flammable vapors and liq-
uids in the vicinity of this or any
other appliance.

3
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.
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.
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.
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.

4
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 unsat-
isfactory 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 compli-
ance with all local codes. The vent must be terminated in a listed vent cap.
INSTALLATION
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.

5
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 de-
flector 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 cas-
es, 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 SOLU-
TION BEFORE OPERATING THE OVEN. DO NOT USE AN OPEN FLAME.

6
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)

7
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 re-
moved. 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.
INSTALLATIONINSTALLATION

8
MODELS 13P-1 & 23P-2
UPPER TILE LINER (Figure 2)
TILE DECK, SIDES & BACK (Figure 1 and 4)
TWO PIECE DECK, SIDES & BACK (Figure 3)

9
MODELS 14P-1 & 24P-2
UPPER TILE LINER (Figure 2)
TILE DECK, SIDES & BACK (Figure 1 and 4)
TWO PIECE DECK, SIDES & BACK (Figure 3)

10
MODELS 15P-1 & 25P-2
UPPER TILE LINER
TILE DECK, SIDES & BACK
THREE PIECE DECK, SIDES & BACK
ITEM # PART # SIZE ITEM # PART # SIZE
103188-71-1/4" x 4-1/2" x 7" 524571-21-1/2" x 24" x 36"
203187-91- 1/4" x 7" x 7" 628280-41-1/4" x 7" x 8-3/4"
301763-91-1/4" x 7 x 10-1/2" 728279-01-1/2" x 20" x 36"
401766-31-1/2"x 12"x 12"

11
Bottom tile shown in position on “T” bar.
FIGURE 1
Top of oven showing top tile and “T” bar.
FIGURE 2

12
Bottom solid two piece deck on 14P-1. Metal covering
removed from sides and back.
FIGURE 3
Bottom tile deck support channels running from front to back.
FIGURE 4

13
SERVICE
ADJUSTMENT AND SERVICE
MAIN BURNER
While your oven has been factory adjusted, it sometimes happens that the actual operating
conditions are different. Therefore, it may be necessary to make a field adjustment to secure
satisfactory performance. The air adjustment should give a medium sharp flame without lifting or
flashback. Air shutter is adjusted by loosening screw and rotating air shutter. Tighten screw after
adjustment.
THERMOSTAT
The Model FDTH Robertshaw is a heavy duty, high capacity throttling type gas thermostat. When
the dial is at a set temperature, the thermostat will open wide allowing maximum flame at the
burners. As the temperature begins to rise and reach the temperature setting, thermostat beings
to throttle gas, cutting down burner flame to the amount of gas needed to hold oven at the set
temperature. (See Figure 5).
BY-PASS (MINIMUM BURNER FLAME) (See Figure 5)
THIS ADJUSTMENT MUST BE MADE AT THE TIME APPLIANCE IS INSTALLED.
TO ADJUST THE FLAME (Be sure pilot flame is ignited)
1. Turn dial to 300°F.
2. Light main burner.
3. After oven temperature rises and remains constant, turn back to low. This closes the main valve
and permits only by-pass gas to burner.
4. Remove dial.
5. With a screwdriver, turn “By-pass Adjustment Screw” counterclockwise to increase the bypass
flame or clockwise to decrease it until flame over entire burner is approximately 1/4” high.
RECALIBRATION (See Figure A)
Field calibration is seldom necessary, and should not be resorted to unless experience with cooking
results, definitely proves that the control is not maintaining the temperature to which the dial is set. By
pass should always be checked first before calibrating unit. To check oven temperatures when recali-
brating, use a potentiometer or a reliable mercury oven thermometer.
Figure 5

14
SERVICE
1. Place the thermocouple of test instrument or thermometer in the middle of the oven, or me-
dium to be tested.
2. Light the main burner.
3. Turn dial so 500 lines up with “Pointer A” indicator mark.
4. Allow the oven to heat until flame cuts down to by-pass. After sufficient time, check tempera-
ture. If the temperature does not read within 15 degrees of the dial setting, recalibrate as fol-
lows:
A. Pull dial straight off without turning.
B. Hold calibration plate and loosen the two calibration lock screws until the plate can be
moved independently of the control.
C. The calibration plate has no temperature markings. The temperature range between
each mark is 25°F. (between each letter is 50°F). Turn the calibration plate counter
clockwise if the test reading is higher than the dial setting, or clockwise if the reading is
lower than the dial setting.
D. Replace dial.
NOTE: If the above adjustment is prevented by the two loosened calibration lock screws
being in contact with the ends of the screw clearance slots in the calibration plate, re
move the screws and after turning the calibration plate to the proper location,
reassemble screws in the other tapped holes deigned for them. (See Figure A).
SAFETY PILOT VALVE
Model H15HQ-5 BASO is an automatic 100% safety pilot which
provides complete gas shut off in event of pilot failure. The safety
valve is held closed by spring pressure. When red button is
pushed by hand, gas flows to pilot. Pilot heats thermocouple,
creating a very small amount of electricity. This energizes a
magnetic coil under red button and holds valve open, permitting
gas to flow to main burner and pilot without holding pressure on
red button. In the event of pilot failure, the flow of electricity will
stop and spring will stop flow of gas to both pilot and main burner.
SAFETY PILOT VALVE

15
DROPOUT RANGE
PILOT BURNER
PILOT SERVICE IN THE EVENT OF PILOT FAILURE
1. If pilot flame burns yellow, clean pilot orifice and pilot burner to insure a steady blue flame.
The orifice can be cleaned by washing in a solvent such as trichloroethylene and/or blow-
ing out with air.
2. Flame must surround the thermocouple tip for approximately 1/2 inch.
THERMOCOUPLE OUTPUT
MA RANGE OF POWER UNIT ASSEMBLY
LOW HIGH
100 300
OPEN CIRCUIT MV RANGE
NORMAL NOT LESS THAN
25-35 17
(Figure 7)

16
GENERAL CLEANING
The complete oven should be given a periodic cleaning. Lint and grease suspended in the air
tend to collect in passages. Therefore, all flueways, air passages and openings, burner ports,
primary air openings, etc. should be periodically cleaned to prevent clogging.
CLEANING TIPS
Exterior: Wash painted surfaces with mild soap and water, drying with clean cloth. For S/S
surfaces, see Stainless Steel section.
CLEANING STAINLESS STEEL
Stainless Steel is remarkably easy to clean. You can quickly remove fingertips, dust and
ordinary stains simply by rubbing the stainless with a clean, damp cloth. And it is no trick at all
to remove such stubborn, sticky materials as burnt-on grease, dried food particles, and coffee
stains if you follow the suggestions below.
With reasonably good care, your stainless steel will stay new-looking for years to come. Under
ordinary conditions, the secret of keeping your stainless surfaces bright as new is simple: Light
but frequent cleaning, usually with no more than a damp cloth. Then dry with a soft cloth.
For slightly more difficult applications, you may use any of the following: (1) ammonia in water,
(2) detergent in water, or (3) special solvents, such as alcohol, baking sods, vinegar or
turpentine. Follow these with a thorough washing with detergent and hot water, then rinse and
dry with a soft, clean cloth. For a high polish, apply a mild abrasive cleaner and rub in the direc-
tion of polish lines to preserve the original finish.
Foods that burn and stick on other metals can discolor stainless, too. But with a stainless steel
unit you can remove discolorations by applying a mildly abrasive cleanser such as Bon Ami. To
soften an extremely heavy layer of burnt-on grease, cover the layer with an ammonia-soaked
cloth for 10 to 15 minutes. You might also use a plastic or stainless steel sponge. Then wash,
rinse, and dry as usual.
You can eliminate fingerprints on highly polished surfaces by applying a commercial glass
cleaner or automobile wax. After you remove the excess cleaner with a soft cloth, a thin
protective film remains. If some fingerprints do appear later, they can be easily wiped away with
a cloth containing some of the cleaner.
Precautions:
1. Strong bleaches tend to corrode many materials and should not come in contact with
s stainless steel sinks or utensils longer than 30 minutes. When these chemicals are used,
the stainless should be rinsed thoroughly.
MAINTENANCEMAINTENANCE

17
MAINTENANCE
2. 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.
3. Some foods, such as mustard, mayonnaise, lemon juice, vinegar, salt, or dressings
containing these, will attack and corrode stainless.
4. Ordinary steel wool should not be used to clean stainless; particles may lodge in the surface
and rust. For difficult cleaning jobs such as removing burned-on foods, “sponges” or pads are
recommended. When cleaning a highly polished mirror finish, be especially careful not to
scratch the finish.
5. Gritty, hard abrasives will mar a stainless finish and are not recommended.
6. Sharp knives or choppers usually have hard carbon steel edges and will leave their marks 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 a hard, rust-resisting metal that adds beauty and lustre to countless
household products.
CLEANING BAKING DECK
The baking deck may be cleaned during usage with a stiff brush. If residue (spillage) build up
occurs and brush will not remove, a metal scraper may be used with caution. Do not use any liq-
uid cleaners on the deck material. Even water can be absorbed by the deck and result in
cracking when reheated.
CLEANING ALUMINIZED INTERIOR
The interior aluminized surfaces should only be cleaned with soapy water. Caustic solutions
such as ammonia, lye, soda ash, or oven cleaners should not be used since they will
permanently damage the surface.

18
MAINTENANCE
OPERATIONAL DIFFICULTIES & PROBABLE CAUSES
PILOT BURNER GOES OUT
1. Gas shut off.
2. Poor draft in flue snuffs out flame.
3. Too much draft pulls flame away from the thermocouple.
4. Air from fans or register blowing at front of oven.
5. Pilot flame too low.
6. Thermocouple defective.
7. Thermocouple connection on safety pilot loose.
8. Pilot orifice dirty.
9. Safety pilot valve defective.
10.Gas leak at pilot orifice fitting.
11.Restricted or plugged vent on gas pressure regulator.
BURNER FAILS TO COME ON THOUGH PILOT ON
1. Burner valve off.
2. Burner orifice plugged.
3. Thermostat out of calibration.
4. Minimum flame adjustment closed and thermostat setting too low.
OVEN BURNER WON’T THROTTLE DOWN OR OVEN GETS TOO HOT
1. Oven thermostat out of calibration.
2. Minimum flame too high. (Do not lower under 1/4”)
3. Broken capillary tube on thermostat.
4. Dirt under thermostat valve seat.

19

20
1….. 01038-3….. Valve, Oven 40 ….. 04426-1….. Channel, Deck Support (14P-1 & 15P-1)
2….. 02004-4….. Handle, Oven Valve 40 ….. 04428-8….. Channel, Deck Support (13P-1)
3….. 01183-5….. Union - 3/8" NPT x 3/8" NPT 42 ….. 28279-0….. Cordierite Deck - 15P-1 (3 Required)
4….. 01149-5….. Nipple - 3/8" x 1-1/2" 42 ….. 24571-2….. Cordierite Deck - 14P-1 (2 Required)
5….. 01492-3….. Tubing; Manifold to Safety - 1/4" x 18" 42 ….. 24572-0….. Cordierite Deck - 13P-1 (2 Required)
6….. 03501-7….. Thermostat, FDTH (650°F) 45 ….. 01763-9….. Tile, Side 7-1/2" x 10-1/2"
7….. 01976-3….. Dial, Thermostat 46 ….. 04476-8….. Cover, Tile- Right 14P-1
8….. 01150-9….. Nipple- 3/8" x 2" 46 ….. 04455-5….. Cover, Tile- Left 14P-1
9….. 01025-1….. Safety Valve 46A ….. 04482-2….. Cover, Tile- Center 14P-1
10 ….. 01036-7….. Thermocouple 46A ….. 28178-6….. Cover, Tile- Center 15P-1
10A ….. 27876-9….. Thermocouple (15P-1) 47 ….. 07181-1….. Cover, Tile- Right 13P-1
11 ….. 01047-2….. Pilot Burner, Nat. Gas 47 ….. 07180-3….. Cover, Tile- Left 13P-1
11 ….. 03405-3….. Pilot Burner, LP Gas 47A ….. 07755-0….. Cover, Tile- Center 13P-1
12 ….. 02155-5….. Orifice, Pilot, Nat. Gas 48 ….. 01942-9….. Clip, Thermal Bulb
12 ….. 01048-0….. Orifice, Pilot, LP Gas 55 ….. 28164-6….. Deflector, Top (15P-1)
13 ….. 22818-4….. Valve, Pilot - 1/8" NPTM x 1/4" CC 55 ….. 24634-4….. Deflector, Top (14P-1)
14 ….. 01176-2….. Tee, Pipe- 1/8" x 1/8" x 1/8" 55 ….. 24636-0….. Deflector, Top (13P-1)
15 ….. 01225-4….. Tubing, Left Pilot- 1/4" x 12" 56 ….. 01762-0….. Tile, Top (1-1/4" x 10-1/2" x 10-1/2")
16 ….. 01491-5….. Tubing, Right Pilot- 1/4" x 3" 57 ….. 03432-0….. Pin, Door
17 ….. 05991-8….. Tubing, Safety to Pilot- 1/4" x 39-1/2"(13P-1) 58 ….. 06474-2….. Spacer, Door
17 ….. 04410-5….. Tubing, Safety to Pilot- 1/4" x 36" 59 ….. 04311-7….. Trunnion, Door- Complete (Right)
18 ….. 01102-9….. Manifold, Lower- 3/4" (13P-1 & 14P-1) 60 ….. 04312-5….. Trunnion, Door- Complete (Left)
18A ….. 28234-0….. Manifold, Lower- 3/4" (15P) 62 ….. 28252-9….. Top Cover (Lower) 15P-1
19 ….. 24584-4….. Cover Plate, Burner Box (14P & 15P) 62 ….. 24105-9….. Top Cover (Lower) 14P-1
19 ….. 24585-2….. Cover Plate, Burner Box (13P) 62 ….. 24651-4….. Top Cover (Lower) 13P-1
20 ….. 11885-0….. Panel; Right Front S/S 63 ….. 28253-7….. Trim Strip- Double Deck (15P-1) S/S
20 ….. 11887-7….. Panel; Right Front PTD 63 ….. 24622-0….. Trim Strip- Double Deck (14P-1) EG
21 ….. 11884-9….. Panel; Left Front- S/S 63 ….. 24623-9….. Trim Strip- Double Deck (14P-1) SS
21 ….. 11886-9….. Panel; Left Front- PTD 63 ….. 24621-2….. Trim Strip- Double Deck (13P-1) EG
22 ….. 06477-7….. Chain; Burner Door 63 ….. 24620-4….. Trim Strip- Double Deck (13P-1) S/S
23 ….. 24587-9….. Door, Burner Compartment- 14P-1 (EG) 64 ….. 28213-8….. Panel, Upper Trim (15P-1) S/S
23 ….. 24588-7….. Door, Burner Compartment- 14P-1 (S/S) 64 ….. 24639-5….. Panel, Upper Trim (14P-1) EG
23 ….. 24589-5….. Door, Burner Compartment- 13P-1 (EG) 64 ….. 24638-7….. Panel, Upper Trim (14P-1) SS
23 ….. 24590-9….. Door, Burner Compartment- 13P-1 (S/S) 64 ….. 24640-9….. Panel, Upper Trim (13P-1) S/S
24 ….. 02027-3….. Handle, Burner Compartment Door 64 ….. 24641-7….. Panel, Upper Trim (13P-1) S/S
25 ….. 19804-8….. "Montague" - Chef 65 ….. 28210-3….. Panel, Top (15P-1)
26 ….. 28201-4….. Door, Oven- 15P-1 (S/S) 65 ….. 23912-7….. Panel, Top (14P-1)
26 ….. 24606-9….. Door, Oven- 14P-1 (EG) 69 ….. 23913-5….. Panel, Top (13P-1)
26 ….. 24607-7….. Door, Oven- 14P-1 (S/S) 69 ….. 01039-1….. Regulator, Pressure Nat. Gas-3/4"
26 ….. 24605-0….. Door, Oven- 13P-1 (EG) 73 ….. 01040-5….. Regulator, Pressure LP Gas- 3/4"
26 ….. 24604-2….. Door, Oven- 13P-1 (S/S) 73 ….. 01969-0….. Hinge, Burner Box Door (Right)
27 ….. 03175-5….. Handle, Oven Door 74 ….. 01971-2….. Hinge, Burner Box Door (Left)
28 ….. 04605-1….. Cover, Firebox 13P-174 ….. 01811-2….. Rating Plate (Old Style)
28 ….. 04604-3….. Cover, Firebox 14P-1 74 ….. 24717-0….. Rating Plate w/ AGA Seal CGA NOT SHOWN
28 ….. 28184-0….. Cover, Firebox 15P-1….. 04546-2….. Leg- 12" Painted
29 ….. 01275-0….. Elbow, Street- 1/8" NPT ….. 10183-4….. Leg- 15" Painted
30 ….. 01049-9….. Orifice, Main Burner & Fitting (Nat. Gas) ….. 04631-0….. Flue Deflector, PTD
30 ….. 01050-2….. Orifice, Main Burner & Fitting (LP Gas) ….. 04629-9….. Flue Deflector, S/S
31 ….. 03345-6….. Burner, Oven - Complete ….. 03119-4….. Downdraft Diverter, PTD
32 ….. 02037-0….. Air Mixer ….. 03132-1….. Downdraft Diverter, S/S
33 ….. 09518-4….. Baffle, Oven Burner 75 ….. 24658-1….. Pilot, Tube
34 ….. 01274-2….. Elbow- 3/8" NPT x 1/4" Tube (Old Style) 76 ….. 24775-8….. Orifice, Spud (Nat)
34 ….. 01288-2….. Connector, Male 1/8" NPTM x 1/4" Tube (New Style) 76 ….. 24776-6….. Orifice, Spud (LP)
35 ….. 01175-4….. Tee, Reducing- 3/4" x 3/8" x 3/8" 77 ….. 24292-6….. Pilot Tube Support
36 ….. 06383-5….. Manifold, Gas Supply, 3/4" Rear (14P-1 & 15P-1) 78 ….. 01136-3….. Elbow-Steet, Pipe
36 ….. 06384-3….. Manifold, Gas Supply, 3/4" Rear (13P-1)
37 ….. 28242-1….. Insulation Pad (15P-1)
37 ….. 04403-2….. Insulation Pad (14P-1)
37 ….. 04404-0….. Insulation Pad (13P-1)
38 ….. 28189-1….. Deflector, Removable (15P-1)
38 ….. 03535-1….. Deflector, Removable (14P-1)
38 ….. 03534-3….. Deflector, Removable (13P-1)