MONTAGUE Vectaire HX Series User manual

INSTRUCTION MANUAL
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: [phone] FAX: [phone]
Gas
Convection Ovens
MONTAGUE - HX
MODELS:
HX 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.

2
CONTENTS
INSTALLATION ………. 3 MAINTENANCE ……… 20
OPERATION ………….. 10 SERVICE ……………… 22
COOKING HINTS ……. 15
IMPORTANT
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating and
maintenance instructions thorough-
ly before installing or servicing this
equipment.
FOR YOUR SAFETY:
Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appli-
ance.
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 responsibil-
ity 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 necessary documents to support your claim.

3
INSTALLATION
Vectaire gas convection ovens are manufactured for use with the type of gas and electric supply indicated
on the nameplate behind the fire box panel.
The Vectaire oven is 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 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 ser-
vicing of equipment, who is experienced in such work, familiar with all precautions re-
quired, and has complied with all requirements of state or local authorities having jurisdic-
tion. Reference: National Fuel Gas Code Z223.1-latest addenda, Section 1.4.
B. The installation of electrical wiring from the electric meter, main control box or service out-
let to the electric appliance. Qualified personnel must be experienced in such work, be fa-
miliar 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 CAREFULY 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
CODE, ANSI Z223.1-LATEST ADDENDA, 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. (3.45kPa).
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. (3.45kPa).
THIS UNIT WHEN INSTALLED MUST BE ELECTRICALLY GROUNDED
IN ACCORDANCE WITH LOCAL CODES, OR IN ABSENCE OF LOCAL
CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA No.70–
LATEST ADDENDA.
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.

4
INSTALLATION
Ventilating Hood
The ideal method of ventilating a convection oven is the use of a properly designed ventilat-
ing hood. The hood should extend at least 6” beyond all sides of the oven. 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 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 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.
Direct Flue Connection
If the oven is connected directly to an outside flue, a draft hood (P/N 24678-6) must be used.
The flue should rise at least 10 feet above the roof or any surrounding structure. The flue
must be terminated with an U.L. listed vent cap or spinner.
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 clear-
ance for air openings into the combustion chamber must be provided.
A minimum clearance of one inch must be maintained behind the motor. Care must be taken
to provide adequate air circulation to prevent the motor from overheating.
CLEARANCES
MODEL HX-63, HXS-63, HX-55, HXS-55 ENCLOSED BASE & MODULAR STAND:
COMBUSTIBLE CONSTRUCTION NONCOMBUSTIBLE CONSTRUCTION
Back: 7‖ 7‖
Left & Right Side: 6‖ 0
6‖ LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
MODEL HX2-63, HXS2-63, HX2-55, HXS2-55 SERIES:
COMBUSTIBLE CONSTRUCTION NONCOMBUSTIBLE CONSTRUCTION
Back: 7‖ 7‖
Left & Right Side: 6‖ 0
6‖ LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
CURB MOUNT WITH 1‖ TOE BASE (P/N: 6024-0): FOR USE ONLY WITH NONCOMBUSTIBLE
FLOORS.

5
INSTALLATION
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION
AIR TO THE OVEN. KEEP THE APPLIANCE AREA FREE AND CLEAR
FROM COMBUSTIBLES
Solid state components have a very short life span when exposed to temperatures
above 175°F (80° C), therefore, certain installation precautions are necessary. The
Vectaire HX oven have been designed to operate below this temperature when properly
installed. The following precautions must be observed:
1. Do not obstruct the flow of air through the vent openings at the top of the oven, or
the flow of room air to the oven bottom or lower front portion of the burner access
panel.
2. Do not mount the oven on a curb unless it has been equipped with the Toe Base
(P/N:6024-0) for this type of installation.
3. When stacking ovens, never reverse the top and bottom oven sections.
4. Never stack a solid state controlled Vectaire convection oven, SE or HX series, with
a standard Vectaire or another brand of oven without first consulting the factory.
Certain ovens are not compatible, or a stacking kit may be required.
SPECIAL CAUTION
DO NOT PLACE HIGH HEAT PRODUCING EQUIPMENT ADJACENT TO THE RIGHT
SIDE OF A VECTAIRE HX CONVECTION OVEN. SURFACE TEMPERATURES
EXCEEDING 175°F (80°C) CAN CAUSE PREMATURE COMPONENT FAILURE NOT
COVERED UNDER MANUFACTURER’S WARRANTY. THE OVENS NEED 6”
MINIMUM CLEARANCE ON THE RIGHT SIDE BETWEEN SIMILAR OVEN OR
OTHER COOKING EQUIPMENT. OPTIONAL INSTALLATION KITS ARE AVAILABLE
TO REDUCE THE MINIMUM CLEARANCE BETWEEN SIMILAR OVENS TO 1” AND
BETWEEN OTHER EQUIPMENT TO 2”. CONSULT FACTORY.

6
INSTALLATION
Assembly
Vectaire Models HX-63, HXS-63, HX-55, HXS-55
Attaching Gusset Legs
 Uncrate oven and base as near to final location as possible.
 Remove all packing material and accessories from oven interior.
 With help from at least two people, tip the oven slowly on its side.
 With the oven lying on its side, hold the front leg securely and align the threaded stud on
the leg with the nut located at the front corner of the accessible side.
 Insert the leg into the nut and turn the leg clockwise.
 Tighten the leg to the oven securely.
 Rotate the leg counter-clockwise slightly to align the two leg plate holes with the holes in
the bottom of the oven.
 Secure the leg using the provided 3/8” bolts and washers.
 Repeat the procedure for the rear corner of the side off the ground.
 Tip the oven up on the secured legs and lean the oven against a wall so that the legs on
the remaining side can be attached.
 Install the remaining legs using the above procedure.
 Tip the oven back down on the newly installed legs and re-tighten all the bolts securely.
Caster and Caster Restraint Installation
 The casters are available as an option to the bullet-style feet.
 Tip the oven to its side and lean against a wall.
 Remove the bullet-style feet by prying off with a screwdriver.
 Insert the locking caster into the bottom of the front leg.
 Tighten the knurled lock nut by hand until the caster is secure inside the leg.
 Secure the Caster Restraint Mount to the bottom of the oven directly below the gas inlet
pipe. Use the hex head screws supplied.
 Inset the non-locking caster into the rear leg.
 Tighten the knurled lock nut by hand until the caster is secure inside the leg.
 With the casters blocked to prevent movement, tip the oven back down.
 Tip the oven to its other side and lean against the wall.
 Repeat procedure for installing the front and rear casters on the remaining side.
 Once the unit is in place, lock the front casters.
 The restraining means may be attached to the exposed hole in the Caster Restraint Mount.
NOTE
For an appliance equipped with casters, the installation shall be made with a connector that
complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors for Movable Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device
that complies with the Standard for Quick-Disconnect Devices for use With Gas Fuel, ANSI
Z21.41, or Quick Disconnect Device for Use with Gas Fuel, CAN 1-6.9.

7
INSTALLATION
Install rack guides inside oven. Place oven on stand. Install flue deflector (P/N:25328-6) or
draft hood (P/N:24678-6). Either a flue deflector or a draft hood is shipped with every unit. The
flue deflector is intended for use when the oven is installed under a properly designed hood.
When the oven is directly connected to the vent system, the draft hood must be used.
When the oven is in permanent position, level entire unit by placing a carpenter’s level on the
oven rack and adjusting the foot on the bottom of each leg so that he oven is level from front
to back and side to side.
Vectaire Models HX-63, HXS-63, HX-55, HXS-55
1. Screw the adjustable feet of the legs in all the way. Then tightly screw the complete leg
assembly into the mounting holes at each corner of the lower deck (note logs on top of
lower deck). If unit is intended for curb mounting, Tow Base (P/N:6024-0) must be used.
The Toe Base is factory installed when curb mount is specified.
2. Set upper deck unit in place on top of lower deck.
3. Install flue riser (P/N:25128-3) over outlet of the horizontal flue collector (P/N: 25135-6) of
the lower deck. Secure in place with the screws that are provided. Install flue deflector
(P/N:25328-6) over flue outlet of top oven section.
4. Install low profile deflector trim (P/N:26604-3) or draft hood (P/N:24678-6). Either a flue
deflector or a draft hood is shipped with every unit. The flue deflector is intended for use
when the oven is installed under a properly designed hood. When the oven is directly
connected to the vent system, the draft hood must be used.
5. When oven is in permanent position, level entire unit by placing a carpenter’s 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. Level a curb mounted unit by placing a shim under the low
side.

8
INSTALLATION
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 cases, filters or drops are recommended. A separate gas shutoff valve must be installed
upstream from the gas pressure regulator adjacent to the oven and be located in an accessi-
ble area.
It is important that adequately sized piping be run directly to the point of connection at the
oven, with as few elbows and tees as possible. Consult local gas company for proper piping
size and gas pressure.
Connect the gas supply line from the service gas shutoff valve to the inlet side on the unit
using 3/4” pipe and a 3/4” to 1/2” reducer. If flexible or semi-flexible connectors are used, an
AGA listed flexible connector with an I.D. equal to 3/4” 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 shutoff valve “ON” and immediately check carefully for gas leaks. Do this before
TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING OVEN. THIS INCLUDES ALL
GAS CONNECTIONS THAT MAY HAVE LOOSENED DURING SHIPMENT. USE A RICH
SOAP SOLUTION (OR OTHER ACCEPTED LEAK TESTER) AROUND ALL PIPE CONNEC-
TIONS 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.
THIS OVEN IS EQUIPPED WITH A COMBINATION GAS VALVE THAT INCLUDED A
GAS PRESSURE REGULATOR. NO ADDITIONAL REGULATOR NEEDS TO BE
INSTALLED TO THIS UNIT.
For Natural Gas: This pressure regulator is factory adjusted for 3.5” W.C. manifold
pressure. The maximum inlet pressure to the regulator should not exceed 10.5” water column.
For Propane Gas: This gas pressure regulator is factory adjusted for 10” W.C. manifold
pressure. The maximum inlet pressure to the regulator should not exceed 21” water column.
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED SHOULD BE
RESISTANT TO ACTION OF LIQUEFIED PETROLEUM GASES.

9
INSTALLATION
Electrical Connection
Unless otherwise specified, the oven is equipped with a 6 foot flexible supply cord for 115
VAC, 60 hertz. A terminal block is provided for 208/240 VAC, 60 hertz, single or three phase
units. The wiring diagram is located on the back of the oven.
1. 115 VAC—60 Hz– Single Phase
Ovens with this electrical rating are factory supplied with a three-wire cord and three-prong
plug which fits any standard three-prong grounded receptacle. A separate 15 ampere supply
is needed for each oven.
2. 115/208-240 VAC—60 Hz—Single Phase (3 Wire)
Ovens with this electrical rating are factory equipped with a 3 pole terminal block. To connect
supply wires, remove cover from junction box at right rear of oven. Route supply wires and
ground wire through hole with strain relief fitting at bottom of connection box. Attach supply
wires to proper terminals of terminal block. Attach ground sire to ground lug inside connection
box. See wiring diagram for proper connection.
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– LATEST ADDENDA.
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.

10
OPERATION
GAS CONTROL SYSTEM—VECTAIRE HX (all models)
Before lighting, turn on the main gas shutoff valve to the unit and the secondary gas shut off valve
located behind the access door on the control panel.
Lighting Instructions—Standard
1. Set thermostat to desired temperature
2. Turn fan control knob to the “HI” or “LO” position. The electronic pilot ignition control will auto-
matically light the pilot and burner each time the thermostat calls for heat.
3. If pilot fails to ignite within 50 seconds, a complete shut down of the ignition system will occur.
To initiate re-ignition, turn fan control knob to off position, wait at least 30 seconds, and then
turn fan control knob to the “HI” or “LO” position. If three successive shut downs occur, check
the entire system for possible causes.
Lighting Instructions– Cook - and - Hold
1. Set the desired cook temperature by turning the “TEMP” set dial clockwise until the correct
temperature appears in the upper right hand portion of the display window. A temperature
from 150°F to 500°F can be selected in 5°F increments.
2. Turn fan control knob to the “HI” or “LO” position. The electronic pilot ignition control will auto-
matically light the pilot and burner each time the thermostat calls for heat.
3. If pilot fails to ignite within 50 seconds, a complete shut down of the ignition system will occur.
To initiate re-ignition, turn fan control knob to “OFF” position, wait at least 30 seconds, and
then turn the fan control knob to the “HI” or “LO” position. If three successive shut downs
occur, check the entire system for possible causes.
Cool Down
To cool down the oven, quickly turn the fan control knob to “COOL” and open the oven doors.
This setting must be used with the doors open to cool down the oven.
Shut Down
Turn fan control knob to the “OFF” position. This shuts off electrical power to the gas valve and
control components.
CAUTION
DO NOT ATTEMPT TO LIGHT THE PILOT MANUALLY WITH A MATCH. THIS COULD RESULT IN THE
MAIN VALVE BEING ENERGIZED IMMEDIATELY.

11
OPERATION
Controls
Vectaire HX—Standard Controls (Models with suffix ―A‖)
1. “LIGHT-OFF” switch operates interior oven lights when depressed momentarily.
2. The “FAN-CONTROL” knob controls the ignition of the oven as well as the fan operation. It
stays on during use to circulate air throughout the oven.
a. The top or “12 o’clock” position is “OFF”
b. Turning the fan control knob clockwise to the “COOL” setting starts the fan. This setting
must be used with the doors open to cool down the oven.
c. Turning the fan control knob to the “HI” position operates the fan on high speed,
initiating the oven to operate at the temperature set on the thermostat.
d. Turning the fan control knob to the “LO” position operates the fan on low speed while
initiating the oven to operate at the temperature set on the thermostat.
3. The thermostat controls the oven temperature. The “HEAT” indicator light comes on whenever
the burner is lit.
4. The timer is only a time indicator. It has no control over the oven. Turn clockwise to the de-
sired cook time. When completed, an alarm will sound. Turn the dial counter-clockwise to the
off position to cancel the alarm.
Vectaire HX—Cook - n - Hold Controls (Models with suffix ―AH‖)
1. “LIGHT-OFF” switch operates interior oven lights when depressed momentarily.
2. The “FAN-CONTROL” knob controls the ignition of the oven as well as the fan operation. It
stays on during use to circulate air throughout the heat exchanger.
a. The top or “12 o’clock” position is “OFF”
b. Turning the fan control knob clockwise to the “COOL” setting starts the fan. This setting
must be used with the doors open to cool down the oven.
c. Turning the fan control knob to the “HI” position operates the fan on high speed,
initiating the oven to operate at the temperature set on the thermostat.
d. Turning the fan control knob to the “LO” position operates the fan on low speed while
initiating the oven to operate at the temperature set on the thermostat.

12
OPERATION
3. Using the Timer.
a. Rotating the “TIMER” dial at any time will put the electronic control into the Timer set
mode. Clockwise rotation will increase the Timer set value while counterclockwise
rotation will decrease the Timer set value.
b. Pressing the “START TIMER” switch causes the control to begin countdown. When the
Timer reaches zero, an audible alarm shall sound to indicate completion. The audible
alarm is canceled by pressing any key, or turning either rotary switch. The Timer can be
reset to zero at any time by pressing the “CANCEL TIMER” button.
4. Temperature control.
a. Rotating the “TEMP” dial clockwise will increase the temperature while counterclockwise
rotation will decrease the set temperature. The set temperature will change by 5°F
increments. If the set temperature is at zero, the control is in non-cook mode. Entering a
set temperature causes the control to immediately enter a cook mode and regulate
temperature.
b. The control will flash the temperature digits to indicate to the user that the oven is in a
preheat stage. The temperature digits will become static once the oven crosses the set
point.
c. The control has a preset hold temperature for the oven to switch to once the timer counts
down to zero. The control will display “HOLD” in the timer digits, and the Hold Set
Temperature in the Temperature digits. This option can be changed by the user: The
procedure to enter a Hold Set Temperature is to set the “Timer” to 00:00 and adjust the
temperature so it displays a “50” in the right two digits, then press and hold the “START
TIMER” and “CANCEL TIMER” keys simultaneously for 5 seconds. To indicate the
control has entered the Hold Set mode, the control will display “HOLD” in the timer digits
and the Hold Set Temperature in the Temperature digits. Turning either the Timer or
Temperature dial will modify the Hold Set Temperature. To exit the Hold set mode, press
the “CANCEL TIMER” key. If the Hold Set Temperature is adjusted to “000”, the Hold
Mode is disabled.
OPERATION
NOTE: In the event of a prolonged power failure, no attempt should be made to operate the unit
until power is restored.

13
OPERATION
Vectaire HX—Intermittent Fan Control (IFO) Control (Optional)
The IFO fan control cycles the fan ON for 30 seconds and OFF for 30 seconds during a variable
time of 0 to 10 minutes of the cook period. Since the burner and the fan are linked, the burner will
shut off when the fan is off, and will be reignited by the electronic ignition spark when the fan
cycles back on.
1. START SWITCH (MOMENTARY)
Activates the IFO cycle.
2. CYCLE TIMER (0 TO 10 MIN.)
Controls the duration of the IFO cycle.
3. INDICATOR LIGHT (AMBER)
When lighted, indicates oven is in the IFO
cycle.
IFO Operation
To set the IFO controls, first set the “Cycle Timer” knob for the desired IFO time period. Once the
oven has reached temperature, load the product to be baked and close the door. Immediately set
and start the standard timer for the overall cook cycle. Next, push the “Start” switch on the IFO
control. The amber indicator light will come on, the fan will stop, an then cycle on and off every 30
seconds until the set time has expired. The amber light will remain on continuously until the set
time has expired.
Once the amber light is on, additional pushing of the “Start” switch will have no effect. Also the
“Cycle Timer” knob does not count down during the IFO cycle, but remains at its setting for a
repeat cycle if desired.
To cancel the IFO cycle once started, simply rotate the “Cycle Timer” knob counterclockwise until
it stops.
Once started, the IFO time period can be readjusted by simply repositioning the “Cycle Timer”
knob. If the knob is turned counterclockwise to a setting that is less than the current time expired
during the cycle, the cycle will be terminated. To restart a cycle, simply push the “Start” switch.
If it is necessary to open the door during the IFO cycle, the fan will shut off if it is running. The IFO
timed cycle will continue uninterrupted, however, until the set time has expired. If there is a loss of
power during the cycle, it will be terminated.
Depending on the baking product and the load, it may be desirable to pre-heat the oven 50°
higher than the desired set temperature when using the IFO control.

14
OPERATION
1. RELAY
A. 02332-9 SPDT; 120VAC; 30 AMP; 1 HP
B. 17953-1 SPDT; 208VAC; 25 AMP, 1 HP
C. 17955-8 SPDT; 240VAC; 25 AMP; 1 HP
2. RECYCLER, ON/OFF
A. 17950-7 IFO CONTROL- 230V
B. 17951-5 IFO CONTROL- 120 V
3. TIMER, SOLID STATE
A. 17948-5 IFO CONTROL-120V
B. 17949-3 IFO CONTROL-230V
4. OVERLAY, CONTROL – IFO
A. 17653-2 VECTAIRE CONVECTION OVENS
B. 29625-2 VECTAIRE HX SERIES
5. LIGHT, CYCLE INDICATOR
A. 17945-0 125V; AMBER .375 DIA
B. 17946-9 250V; AMBER .375
6. SWITCH, ROCKER
17947-7 SPST BLK “MOMENTARY”
7. POTENTIOMETER
17952-3 IFO CONTROL
8. KNOB, CONTROL
17956-6 IFO CONTROL; TIMER
9. RESISTOR ASSEMBLY
18138-2 IFO COMPONENT

15
USING A VECTAIRE HX
The VECTAIRE HX 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 VECTAIRE HX is the sealed type of oven where the combustion products are separated
from the air inside the oven. The heat is transferred by continuously drawing air through a heat
exchanger suspended over the heat source and into the oven interior. The air inside the oven
is constantly recirculated over the product while mixing air from the heat exchanger as well.
The moving air strips away the insulating layer of still air and moisture on the products, allowing
heat to penetrate faster for quicker baking and roasting. Due to these differences in the meth-
ods of cooking in a convection oven, procedures and techniques may require some modifica-
tion 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 stand-
ard recipes.
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 ov-
ens. 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.
COOKING HINTS
For convection oven cooking, reduce temperature 25 to 75 degrees from those given
Iin 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

16
COOKING HINTS
Guide to Time and Temperature

17
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 prod-
uct 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.

18
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

19
COOKING HINTS
Side Burning
 Oven not level.
 Uneven loading.
Lack of Uniformity—Same Pan
 Uneven loading in pan. (See uneven bakes).
 Faulty pans.
Lack of Spring
 Overproofing.
 Incorrect temperature.
Cracked Cakes
 Too high temperature
 Too fast cooling.
Underdone Pie Bottoms (Advisable to bake on cookie sheet)
 Pastry too rich.
 Pastry too thick.
 Warped pie tins. (When used on cookie sheet)
Heavily Colored Pie Rims
 Air bubbles enclosed in pastry when crimped.
Uneven Baked Cookies
 Not scaled properly.
 Pans warped.
LIQUID BATTERS OR FLUID PRODUCTS
THE FAN INTAKE OR DISCHARGE AIR CAN BE DISRUPTIVE TO LIQUID BATTERS
THAT CAN BE PULLED OR BAKED PRODUCTS WITH EXCESS LIQUIDS. IT IS
RECOMMENDED THAT THESE PRODUCTS BE BAKED ON THE LOW FAN SETTING
AND LOADED SO THAT THE BAKING PAN IS NOT PUSHED UP AGAINST THE REAR
FAN BAFFLE. SHEET PANS SHOULD NORMALLY BE LOADED IN THE WIDE
DIMENSION, ALTHOUGH ALTERNATING LENGTHWISE AND WIDTHWISE LOADING ON
THE RACKS CAN PRODUCE GOOD RESULTS WITH CERTAIN TYPES OF PRODUCTS.

20
MAINTENANCE
CAUTION
DISCONNECT POWER BEFORE CLEANING OR SERVICING. EACH OVEN SECTION
HAS A SEPARATE ELECTRICAL SUPPLY CONNECTION.
NOTE
IF THE UNIT IS SUPPLIED ON CASTERS, IT IS RESTRAINTED AT THE CASTER
RESTRAINT MOUNTS. IF DISONNECTION OF THE RESTRAINT IS NECESSARY,
INSURE THAT THE RESTRAINT IS RECONNECTED AFTER THE UNITS HAS BEEN RE-
TURNED TO ITS ORIGINALLY INSTALLED POSITION.
General Cleaning
The complete oven should be given a periodic cleaning. Lint and grease suspended in the air
tend to collect in air passages.
Remove burner compartments access panel and clean any dirt and lint from burner primary air
opening and all air passages and openings. Clean lint and grease accumulation from motor air
openings.
Exterior
PAINTED SURFACE: Allow equipment to cool after use and wash with a mild detergent or
soap solution. Dry thoroughly with a dry cloth.
STAINLESS STEEL SURFACES: Follow instructions in Stainless Steel section.
Oven Interior
STANDARD FINISH (Porcelain Enamel): Frequent cleaning is required. Spillovers should be
cleaned as soon as possible to prevent carbonizing and a burnt-on condition. Wait until oven is
cool for complete cleaning. Usually a soap or detergent solution is strong enough to remove
any grease residue. A mild abrasive nylon cleaning pad may be used for stubborn spillovers or
stains. Non-caustic commercial oven cleaners may be used, but do not allow cleaners to come
in contact with the temperature probe. Wipe off all oven cleaner residue.
The racks and rack guides are readily removable for cleaning. Loosen retainer clips to
disengage rack guides for removal.
Foreign matter may collect on the fan blades and reduce circulation. When this becomes
apparent, remove the fan baffle plate which is secured by 4 thumb screws and pull plate up and
forward. The use a stiff brush on each fan blade.