MONTAGUE Vectaire EK-12A User manual

22
INSTRUCTION MANUAL
Electric
Convection Ovens
MODELS:
EK-12A,2EK-12A,
EK-15A, 2EK-15A
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.
PLEASERETAINTHISMANUAL
FORFUTUREREFERENCE.
THE MONTAGUE COMPANY
1830STEARMANAVENUE,P.O.BOX4954
HAYWARD,CA 94540-4954
TEL:[phone] FAX:[phone]
MONTAGUE

23
SHIPPING DAMAGE CLAIM PROCEDURE
Foryour protection, please note thatequipment in this shipment wascarefully inspected and packed byskilled
personnelbefore 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.
FOR YOUR SAFETY:
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.. ... . .. . .. . ..19
OPERATION . . .. . .. . . .. . . .. .9 SERVICE . . . . . . . . . . . . . . . . . . . 24
COOKINGHINTS ..... .. .. .. .14

1
INSTALLATION
The Vectaire electric convection ovens are manufactured for use on the electric supply indicated on the
rating plate located on the front of the hinged panel. Units wired for three (3) phase service CAN NOT be
changed to single phase or single phase units changed to three (3) phase.
Units designated for 208 VAC will operate satisfactorily within the voltage range of 197 to 219 VAC. Units
designated 230 VAC will operate satisfactorily within the voltage range of 220 to 240 VAC.
The Vectaire oven is produced with the best possible materials 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
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE UNIT WHEN INSTALLED MUST BE ELECTRICALLY GROUNDED IN
ACCORDANCE WITH LOCAL CODES, OR IN ABSENCE OF LOCAL CODES,
WITHTHENATIONALELECTRICALCODE,ANSI/NFPANo.70-LATESTADDENDA.
CHECK FOR SHIPPING DAMAGE
Check carton for handling damage. After carefully uncrating oven, check for "concealed"
damage. Notify transportation company or carrier immediately, and file "Concealed Damage"
claim with them. Be sure to retain container for their inspection.

2
INSTALLATION
ASSEMBLY
Uncrate oven and base as near to final location as possible. Remove all packing material and
accessories from oven interior.
MODULAR STAND
MODEL EK-12A, EK-15A: Turn modular stand frame upside down. Insert a leg or caster into
each socket (4). Set modular stand in desired location of oven. Place oven section on stand
and position oven so that locator tabs on stand engage oven bottom frame.
MODEL 2EK-12A, 2EK-15A
Turn modular stand frame upside down. Insert a leg or caster into each socket (4). Set modular
stand in desired location of oven. Place bottom oven section on stand and position oven so that
locator tabs on stand engage oven bottom frame. Place top oven section on lower unit and
position so that locator tabs on lower unit engage oven bottom frame. (See Fig. 4)
Remove screws from side of moisture vent outlet on back of each oven section. Place duct
over outlets and attach with these same screws.
LEGS
MODEL 2EK-12A, 2EK-15A: Lift oven off of shipping pallet. Screw legs into each threaded hole
on the oven base

3
LEVELING
When the oven is in permanent position, level entire unit by placing a carpenters level on the
oven rack and adjusting the foot on the bottom of each leg, so that the oven is level from front to
back and side to side.
ELECTRICAL CONNECTION
Before making any electrical connections to the unit, check the rating plate which is located
on the hinged panel to make sure that the oven is being connected to the proper electrical supply.
Units marked "208V" will operate satisfactorily from 197 - 219 VAC. Units marked "230V" will
operate satisfactorily from 220 - 240 VAC.
UNITS WIRED FOR THREE (3) PHASE SERVICE CAN NOT BE CHANGED TO SINGLE
PHASE, OR SINGLE PHASE UNITS CHANGED TO THREE (3) PHASE.
USE COPPER WIRE ONLY FOR POWER CONNECTION(S)
The electrical supply connection to the unit is made at the lower terminals of the circuit breaker.
The electrical supply conduit is fed thru the 4" dia. opening in back of oven and through the hole in
the electrical enclosure to the circuit breaker.
For access to electrical supply connection terminals, open control panel by removing the screw
at the top. (Remove the thermostat dial first). This will allow the control panel to pull forward. For
access to conduit connection, remove the front portion of the right side panel.
The models 2EK-12A, 2EK-15A (double deck ovens) requires a separate electrical supply to
each oven section.
THE OVEN(S) MUST BE WIRED TO GROUND. USE GREEN COLORED SCREW THAT IS
PROVIDED INSIDE ELECTRICAL ENCLOSURE FOR THIS PURPOSE.
INSTALLATION
PictureA Picture B
4" opening in back of oven Electricalenclosure

4
OPERATION
THIS APPLIANCE HAS BEEN CLASSIFIED AS COMMERCIAL COOKING EQUIPMENT
AND MUST BE OPERATED BY PROFESSIONAL PERSONNEL.
OPERATION INSTRUCTIONS - MODEL EK-12A, EK-15A, MODEL 2EK-12A, 2EK-15A
Be sure power is "ON" at the main panel box. Open the hinged "Panel" at lower right front of
oven. Turn breaker switch to "ON" to energize controls. Rotate fan switch to "HI". Set the
thermostat to the desired temperature. The heating elements are controlled by the thermo-
stat, and will not operate unless the fan is running. Until the temperature setting is reached,
the "Amber" indicator light will glow. When temperature setting is reached, the "Amber"
indicator light turns off. The indicator light will change back on when the oven cools and the
thermostat calls for more heat.
Opening the oven doors will cause the fan and heating elements to shut off. They will
automatically resume operation when the doors are closed. Do not attempt to cook until the
"Amber" indicator light has turned off.
To load the oven: Open doors and load quickly and evenly, leaving space around each item
for air circulation. Close doors immediately. Set the mechanical timer to desired cooking
time. (If less than 10 minutes, turn the dial past 10, then back to proper setting). Never turn
past 60 as this will damage the timer mechanism. When time has elapsed bell will ring, but
it will not shut off the oven. The oven lights may be turned "ON" or "OFF" at any time by
pressing the light switch.

5
USING A CONVECTION OVEN
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 cavity. The air
inside the oven is continuously recirculated over the heat source and the product.
The moving air strips away the insulating layer of moisture on the products allowing heat to
penetrate faster for quicker baking and roasting. Due to these differences in the methods of
cooking in a convection oven, procedures and techniques may require some modification for
successful results. A general rule, which will assist in better operation, is cooking time will be
less and temperatures should be 25 to 75 degrees lower than those called for in standard
recipes.
For convection oven cooking, reduce temperature 25 to 75 degrees from those
given in standard recipes.
Reduction in Reduction in
Type of Food Temperature Time
Baked Products
Cookies 25° 1/4 to 1/3
Cakes & Quick Bread 50° 1/4 to 1/3
Yeast Products 75° 1/4 to 1/3
Casseroles 25° 1/4 to 1/2
GUIDE TO BAKING TIMES AND TEMPERATURES
These times and temperatures were especially prepared and tested for use in a Vectaire
convection oven. Times, temperatures, and moisture contents may vary in other convection
ovens. The suggested times and temperatures may vary considerably from those shown.
They are affected by weight of load, recipe, type of pan, size of portion, and calibration of
thermostat. Differences in quality and age of meats and fowl and quantities of shortening,
milk, fat and other ingredients in baked goods affect both cooking times and temperatures.
These charts have been compiled carefully. However, they are only guides. You may want to
cook certain foods a little more or a little less according to your preference and your recipe.
Also, types and sizes of pans influence baking time and temperatures.
It is absolutely necessary to use lower temperatures. As a guide, set oven temperatures
25-75 degrees lower than called for in your recipes using non-convection ovens.
Use this chart as a guide to develop your own cooking techniques.

6
COOKINGHINTS
Guide to Time and Temperature
Product Temperatures Time Number of
(Degrees F) Racks Used
Bread,Bakery
Bread (24-1lb. loaves) 340 30 min. 3
Hamburger Rolls 300 15 min. 5
Corn Bread (Northern) 335 25 min. 5
Corn Bread (Southern) 375 15-20 min. 5
Yeast Rolls 325 25 min. 5
Baking Soda Biscuits 400 6 min. 5
Cinnamon Buns 335 20 min. 5
Danish 335 12 min. 5
Brownies 300 18 min. 5
Cream Puffs 350 20-25 min. 5
Sugar Cookies 300 15 min. 5
Chocolate Chip Cookies 275 8-10 min. 4
Sheet Cakes (5lb./1" pans) 325 16-18 min. 5
Chocolate Cake 325 20 min. 5
Angel Food Cake 250 25-30 min. 3
Fruit Cakes 275 70 min. 3
Pie Shells 350 12 min. 5
Frozen Berry Pies (20 oz.) 350 35 min. 5 (30 Pies)
Frozen Berry Pies (46 oz.) 350 45-50 min. 5 (20 Pies)
Fruit Cobbler 375 25 min. 5
Fresh Apple Pies (20 oz.) 350 25-30 min. 5 (30 Pies)
Pumpkin Pies 275 30-35 min. 5
Custard Pies 250 25-30 min. 5
Meringue Pies 350 4 min. 5
Apple Turnovers 350 20 min. 5
Fruit Crisp 300 25 min. 5
Pizza(13") 475 6 min. 5
Meat, Poultry, Fish
Hamburger Patties 400 8 min. 9
Meat Loaf 325 40-45 min. 3
Prime Rib (20 lbs.) 250 2-1/2 hrs. 2
Rolled Beef Roast (12-15 lbs.) 250 2-1/2 hrs. 3
Steamship Round (80 lbs.) 275 2-3/4 hrs. 2
Steaks - New York 450 7 min. 5
Steaks - Salisbury 300 20 min. 5
Boned Veal Roast (15 lbs.) 300 3 hrs. 2
Stuffed Pork Chops 375 25-30 min. 5
Lamb Chops (Sm. Loin) 400 6 min. 5
Fish Sticks 335 16-18 min. 9
Halibut Steaks (Frozen) 350 20 min. 5
Lobster Tails (Frozen) 425 7 min. 5
Stuffed Lobster 400 6-7 min. 3
Stuffed Shrimp 400 6-7 min. 5
Chicken Breast & Thigh 325 40 min. 5
Chicken (2-1/2 lbs. Quartered) 325 30 min. 5
Turkey, Rolled (18 lbs.) 310 3-1/2 hrs. 3
Chicken - Turkey Pot Pies 400 30-35 min. 5
Miscellaneous
Idaho Potatoes (120 ct.) 400 50 min. 5
Lasagna 250 90 min. 3
Stuffed Peppers 350 15-20 min. 3
Hot Dogs 300 10-15 min. 5
Melted Cheese Sandwiches 400 8 min. 9
Macaroni and Cheese 350 15-20 min. 5

7
COOKING HINTS
Suggestions
·Avoid recipes that would not be satisfactory in a regular conventional oven.
·Times and temperatures will vary slightly with maximum to minimum oven loads.
·Stagger pans in ovens as much as possible to allow the free flow of air.
·Pans may be tightly sealed with sheets of aluminum foil. Do not let foil touch the food.
·Convection ovens usually save 1/4 to 1/3 of the total cooking time. Check product at
one-half of the cooking time of the recipe. Add additional time as needed.
·For most products, use a maximum of 5 racks for optimum results.
·For less browning, lower temperature; for more browning, increase temperature.
If product cooks too quickly around the edges, lower temperature.
·Level pans bake more evenly than warped pans.
·Filling pans too full causes uneven baking.
·When using frozen entrees, refrigerator-thaw for best results, and cover during cooking.
·Load and unload food quickly. Close oven doors promptly.
·The type of pans used affect baking time and results. A light shiny pan reflects heat,
a dark dull pan absorbs heat.
·When baking fruit pies, use a baking pan on the rack and set pie tins on top of pan.
This will result in evenly cooked bottoms and also catch spillovers.
Baking Difficulties & Problem Causes
Good baking is a delicate operation and many operational factors enter into it.
Pans which warp or buckle under heat always result in poor bakes. Pans with highly polished
reflecting surfaces generally cause light colored bottoms and sides. Muffin tin cups should all
rest on a flat surface, otherwise light or underdone bottoms will result. Pie tins that are pocked
or warped will give undesirable results.
Overproofing, working of dough in too high of a room temperature, overworking pastry dough,
absence of or improper scaling, cutting, and uneven loading of pans are sure ways of getting
uneven baking.

8
COOKING HINTS
"HIT OR MISS" recipe mixing: Guess work in the matter of quality and quantity of
ingredients frequently results in poor bakes.
The following are some baking problems and their probable causes:
Goods Pulled to Rear of Oven
·Oven not level. Pitched to rear causes dough to run to rear.
·Pans too full. Excess will pull over back toward fan.
·Batter has too high a percentage of liquid.
Uneven Bakes
·Insufficient heat input.
·Warped pans.
·Warped oven racks.
·Uneven loading of pan or pans.
·Fan off.
·Oven not level causing dough to run to side or rear of pan.
Spotty Pie Bottoms/Bread
·Overworked pastry/dough.
Burned Goods, Cripples
·Incorrect temperature.
·Thermostat out of calibration.
·Left in too long.
·Improper scaling.
Dried Out Goods
·Too low temperature.
·In oven too long.
·Improper mix.
Alternately Good and Poor Results
·Fan off and on.
·Improper scaling and control of ingredients.
Tops Dark, Center Not Done
·Too high temperature.
Side Burning
·Oven not level.
·Uneven loading.