MONTAGUE Legend 12 Series User manual

28
INSTRUCTION MANUAL
Gas Fired
Heavy Duty Ranges
MODELS:
12, 18, 24 & 36 Series
M12, M18, M24 & M36 Series
124 & 136 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.
PLEASERETAINTHISMANUAL
FORFUTUREREFERENCE.
THE MONTAGUE COMPANY
1830STEARMANAVENUE,P.O.BOX4954
HAYWARD,CA 94540-4954
TEL:[phone] FAX:[phone]
MONTAGUE

29
INSTRUCTIONSTOBEFOLLOWEDINTHEEVENTTHEUSERSMELLSGASMUSTBEPOSTED
INAPROMINENTLOCATION.THISINFORMATIONMAYBEOBTAINEDBYCONSULTING
THELOCALGASSUPPLIER.
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 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.
FORYOUR 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 . . . . . . . . . . . . . .16
OPERATION . . . . . . . . . . . . . . . . 8 SERVICE . . . . . . . . . . . . . . . . . . .18
COOKING HINTS . . . . . . . . . . . . .11

1
INSTALLATION
The Montague gas ranges are manufactured for use with the type of gas indicated on the nameplate.
The Montague heavy duty gas ranges are 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 servicing of
equipment, who is experienced in such work, familiar with all precautions required, and has
complied with all requirements of state or local authorities having jurisdiction. Reference: National
Fuel Gas Code Z223.1, Section 1.4.
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, ANSI/NFPA No. 70.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE RANGE(S) MUST BE INSTALLED IN ACCORDANCE WITH LOCALCODES, OR
IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE,
ANSIZ223.1-LATESTADDENDA,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 range(s) 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
Laden Vapors from Commercial Cooking Equipment", NFPA No. 96, 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 range performance, check with the exhaust fan in the "OFF"
position.
CLEARANCES
Adequate clearance must be provided in 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.
CLEARANCES
COMBUSTIBLE NONCOMBUSTIBLE
CONSTRUCTION CONSTRUCTION
BACK 2" 0"
LEFT & RIGHT SIDE 6" 0"
WITH 4" OR 6" LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
WITHOUT LEGS: FOR USE ONLY ON NONCOMBUSTIBLE FLOORS.
*15" WHEN EQUIPPED WITH OPTIONAL 30,000 BTU/HR EACH OPEN TOP
BURNER(S).
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO
THE RANGE. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM
COMBUSTIBLES.

3
ASSEMBLY
Uncrate range as near to final location as possible. Remove all shipping wire from
burners and all packing material and accessories from oven interior. Then assemble as
follows:
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 range.
If the unit is intended for curb installation, no legs are provided. The curb
must be noncombustible material.
2. Install door handle and secure with screws that are provided. Observe "UP"
marking on handle for correct orientation.
3. If top castings are removed, identify castings so they are replaced in the same
position and on same range as when received from the factory.
SETTING IN PLACE
BATTERY ARRANGEMENT
FLOOR MOUNTED RANGES:
1. Place the first range in the exact position it will occupy in the battery.
2. Using a carpenter's level, level range from front to rear and side to side.
Adjust as follows:
FLOOR INSTALLATION ON LEGS: Adjust by turning foot on adjustable leg.
CURB INSTALLATION ON LEGS: Place shim under the low side. This
operation is important since variation in floor and curbs are common. Unless
ranges are level, difficulty will be encountered in aligning the gas ranges are
level, difficulty will be encountered in aligning the gas supply manifold and
the ranges will not butt together tightly.
3. Remove the upper valve panel from range.
4. Move the next range into position.
5. Engage union nut on manifold with male fitting on next range 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 battery are connected.
7. Tighten front manifold pipe 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.
INSTALLATION

4
MODULAR RANGES:
Assemble modular base and set in place. Adjust feet as explained above. Connect ranges
as shown for battery arrangement.
FRY TOP RANGES:
Fry Top Plate Adjustment: Leveling bolts are at the rear of the range under the fry top plate.
Adjust leveling bolts so that the plate is pitched to the front to provide for grease runoff. (See Fig. 1)
HIGH SHELVES AND SALAMANDER BROILERS:
Lift high shelf or broiler above the range and slide legs into position. (See Fig.2)
GAS APPLIANCE REGULATOR
A GAS APPLIANCE PRESSURE REGULATOR SUITABLE FOR THE BATTERY
APPLICATION AND ADJUSTED FOR THE MANIFOLD PRESSURE SPECIFIED
ON THE RANGE NAMEPLATE MUST BE FURNISHED BY THE INSTALLER AT
THE TIME OF INSTALLTION.
Unless otherwise specified, the range is equipped with fixed orifices for use with a manifold
pressure of 6.0" water column for natural gas and 10.0" water column for propane gas.
Fig. 1 Fig. 2
SERVICE

5
The gas pressure regulator furnished by the installer must comply with the following:
1. The pressure regulator(s) must have a maximum regulation capacity for the total connected
load.
2. The pressure regulator(s) installed must be listed by a nationally recognized testing agency.
3. The pressure regulator(s) must have a pressure adjustment range to allow adjustment to the
manifold pressure on the appliance rating plate.
4. Unless the manifold pressure on all connected appliances is the same, a separate pressure
regulator must be supplied for each appliance(s) having differing manifold pressures.
GAS CONNECTION
Before connecting the range battery 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 recommend. A separate Gas Shut off Valve must be installed
upstream from the gas pressure regulator adjacent to the range battery and located in an accessible
area.
WARNING: CAP ALL UNUSED OPEN ENDS OF THE GAS SUPPLY MANIFOLD.
It is important that adequately sized piping be run directly to the point of connection at range
battery with as few elbows and tees as possible. Consult local gas company for proper piping size
and gas pressure.
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED SHOULD BE
RESISTANT TO ACTION OF LIQUEFIED PETROLEUM GASES.
Turn Gas Shut Off Valve "ON" and immediately check carefully for gas leaks. Do this before
attempting to operate the range battery.
SERVICE

6
TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING RANGE(S).
THIS INCLUDES ALL GAS CONNECTIONS THAT MAY HAVE LOOSENED
DURING SHIPMENT. USE A RICH SOAP SOLUTION (OR OTHER ACCEPTED
LEAK TESTER) AROUND ALL PIPE CONNECTIONS 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.
PILOT ADJUSTMENT-TOP BURNERS
OPEN TOP: The front and rear pilots are controlled by one valve. To adjust pilot, turn adjusting
screw counter-clockwise to increase or clockwise to decrease pilot flame. Adjust flame to a point
where only a trace of yellow tip remains.
HOT TOP & FRY TOP: Each pilot is controlled by a pilot valve. Turn adjusting screw until pilot
flame is 1/2" high.
BURNER ADJUSTMENT
The efficiency of the range depends on a delicate balance between the supply of air and volume
of gas so that complete combustion is achieved. Whenever this balance is disturbed, poor operating
characteristics occur.
The air supply is controlled by an air shutter on the front of the burner. The air shutter openings
should be increased until the flame on the burner begins to "lift". The air shutter should then be
closed slightly and locked in place. A yellow streaming flame indicates insufficient air. This condition
can be corrected by increasing the air shutter opening.
SERVICE

7
FRY TOP AND OVEN THERMOSTATS
The bypass (minimum burner flame) has been adjusted at factory and should require no further
adjustment if the gas manifold pressure is correct.
THE BYPASS FLAME MUST BE RECHECKED WHEN PERFORMING CHECKOUT OF
RANGE PRIOR TO PLACING EQUIPMENT IN SERVICE. THE BYPASS MUST BE SET
CAREFULLY AND ACCURATELY. REFER TO SERVICE SECTION OF THIS MANUAL FOR
PROPER PROCEDURE.
SERVICE

8
OPERATING INFORMATION FOR THE RANGE HAS BEEN PREPARED FOR
USE BY QUALIFIED AND/OR PROFESSIONAL OPERATING PERSONNEL.
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR
TO THE RANGE. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM
COMBUSTIBLES.
GAS CONTROLS
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN
SHUT OFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
TOP BURNERS-OPEN, HOT TOP AND MANUAL FRYTOP
Check that pilots are burning. Then rotate valve handles counter clockwise to full on, burner will
ignite automatically. Adjust flame height as desired. To shut down, rotate valve handle clockwise to
"OFF" position.
FRY TOP-THERMOSTAT CONTROLLED
Check that pilot(s) are burning. Then push thermostat dial inward and rotate dial counter-clock-
wise to maximum thermsotat setting, burner(s) will ignite automatically. After ignition, turn thermostat
dial to desired setting. To shut down, rotate thermostat dial clockwise to "OFF" position.
OVEN - 136 SERIES
A. Lighting
Turn burner valve to "OFF" position and wait five (5) minutes.
1. Remove burner compartment cover and open pilot access door.
2. Press and hold red button in (Safety Pilot Valve) and apply lighted match to pilot burner.
3. After pilot burner ignites, continue to hold red button depressed for 30 to 45 seconds or until
pilot remains burning when button is released. If pilot goes out, repeat process.
4. Close pilot access door and replace burner compartment cover.
5. Turn burner valve on and rotate thermostat dial counter-clockwise to desired temperature
setting.
6. IN THE EVENT OF PILOT FAILURE, TURN BURNER VALVE CLOCKWISE TO "OFF"
POSITION AND WAIT FIVE (5) MINUTES FOR UNBURNED GAS TO ESCAPE FROM
RANGE.
B Shut Down
Turn burner valve clockwise to "OFF" position.
SERVICE

9
OVEN OPERATION - 136 SERIES
1. Turn burner valve "ON" and turn thermostat dial to desired temperature.
2. Limit preheat time to 20 to 30 minutes.
3. Place food in oven. Make sure pans do not touch each other, or the oven walls.
4. Do not cover racks with aluminum foil.
5. Load and unload quickly. Avoid frequent opening of door.
6. Turn off when not in use.
OVEN - 124 SERIES
A. Lighting
Turn thermostat knob to “OFF” position and wait five (5) minutes.
1. Remove burner compartment cover and open pilot access door.
2. Locate the piezo igniter in front of the pilot access door.
3. Press and hold red button in (Safety Pilot Valve) and repeatedly depress the button
on the piezo igniter until the pilot burner ignites.
4. After pilot burner ignites, continue to hold red button depressed for 30 to 45 seconds
or until pilot remains burning when button is released. If pilot goes out, repeat process.
5. If the pilot burner is unable to be lit with the piezo igniter, apply a lighted match to the
pilotburner.
6. Close pilot access door and replace burner access panel.
7. Push thermostat dial inward and rotate dial counterclockwise to desired temperature
setting.
8. IN THE EVENTOF PILOT FAILURE, ROTATE THERMOSTAT DIALCLOCKWISE
TO “OFF” POSITIONAND WAIT FIVE (5) MINUTES FOR UNBURNED GAS TO
ESCAPE FROM RANGE.
B Shut Down
Rotate thermostat dial clockwise to "OFF" position.
OVEN OPERATION - 124 SERIES
1. Turn thermostat dial to desired temperature.
2. Limit preheat time to 10 to 20 minutes.
3. Place food in oven. Make sure pans do not touch each other, or the oven walls.
4. Do not cover racks with aluminum foil.
5. Load and unload quickly. Avoid frequent opening of doors.
6. Turn off when not in use.
SERVICE

10
SUGGESTIONS
* Break the habit of turning on all your equipment first thing every morning. Unless you
plan to use a piece of equipment, leave it off until it's needed.
* There is no need to preheat an open top burner. Use full flame to start foods cooking
quickly; reduce flame to simmer foods. Regulate the burners so that flame tips just
touch the bottom of the utensil. Use lids on pots to keep heat in. Turn burner off when
not in use.
* Limit preheat time to 10-15 minutes on hot top ranges using full flame. Use flat
bottom pans for efficient use of heat in. During idling period, use low flame or turn
one or more burners off. Heat only section of hot top required.
* Preheat fry top 10-15 minutes prior to use. Usually, a medium or low flame is
adequate for light frying. If fry top has a thermostat, use it to avoid wasting gas and
for best results. During slack periods, turn the burner down.
CARE AND CLEANING
The complete range should be given a periodic general 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.
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 SURFACE: To remove dirt, grease, or product residue, from stainless steel
use ordinary soap solution. Dry thoroughly with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment
apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the
polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the polished
lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.
Soil and burnt deposits which do not respond to the above procedure can usually be removed by
rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT
USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the
appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT
STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect
dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corro-
sive attack.
To remove heat tint: Darkened areas sometimes appear on stainless steel surfaces where the
area has been subjected to excessive heat. These darkened areas are caused by thickening of the
protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by
the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the
direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in
combination with a powdered cleanser. Heat tint action may be lessened by not applying or by
reducing heat to equipment during slack periods.
SERVICE

11
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.
OPEN TOP SECTION
DAILY: Wipe top with burlap or other grease absorbing material to remove spillovers, grease,
etc., before they burn in.
WEEKLY: Open Top Section should be washed in a solution of washing soda and water (after
they are entirely cooled.) Remove and wash drip pan under burners. Brush burner head weekly
with a stiff wire brush and clean clogged ports with stiff wire or ice pick. Excessive grease build up
may be removed from burners by soaking in a solution of washing soda. Dry burners by inverting
on oven rack in a low temperature oven.
HOT TOP SECTION
DAILY: Wipe top with heavy burlap or steel wool, rub briskly until clean. Lift rings and plates to
clean all flanges and under lid. NEVER POUR WATER ON A HOT TOP SECTION.
FRY TOP SECTION
DAILY: Use flat edge of spatula or metal scraper to keep surface free of encrusted material
during use, wipe frequently with heavy absorbent cloth. After griddle is cooled, polish with soft
griddle stone or a good grade grill pad. DO NOT SCRATCH. The griddle may be washed with warm
water and a cleanser. Water will not crack this griddle plate.
To oil the griddle, use a hydrogenated shortening. Never use salad oils, margarine or butter, as
these shortenings cannot withstand temperatures greater than 300 ºF.
SERVICE

12
WHEN SERVICE IS NEEDED, CONTACT A LOCAL SERVICE COMPANY, DEALER,
OR FACTORY TO PERFORM MECHANICAL MAINTENANCE AND REPAIRS.
THESE INSTRUCTIONS ARE INTENDED FOR USE BY COMPETENT SERVICE
PERSONNEL.
CAUTION: TURN OFF GAS SUPPLY WHEN SERVICING GAS CONTROL SYSTEM.
SAFETY PILOT VALVE
Model H15HR 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 the 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 oven burner.
OVEN PILOT BURNER
PILOT SERVICE IN THE EVENT OF PILOT FLAME FAILURE
1. If pilot flame burns yellow,
clean pilot orifice and
pilot burner to insure a
steady blue flame. The P/N 010138
orifice can be cleaned by Pilot Burner
washing in a solvent and/
or blowing out with air.
2. Flame must surround the thermocouple
tip for approximately 1/2 inch.
TUPTUOELPUOCOMREHT
TIUCRICDESOLC
EGNARVM
LAMRONNAHTSSELTON
52-518
SERVICE
THERMOCOUPLE
P/N 1013-8
PILOT
BURNER

13
If the closed circuit check shows thermocouple output is greater than 8 millivolts and pilot will
not remain lit when reset button is released, replace safety pilot valve.
3. Thermocouple lead connections must be tight, clean, and free of grease. The thermocouple nut
should be started and turned all the way by hand. An additional quarter turn with a small wrench
will then be sufficient.
CAUTION: OVERTIGHTENING MAY CAUSE DAMAGE TO THE THERMOCOUPLE
OR MAGNET AND IS UNNECESSARY SINCE THIS IS AN ELECTRIC CONNECTION.
FRY TOP THERMOSTAT
The Model BJ Robertshaw is a combination thermostat and gas valve. The gas is turned on and
the temperature setting made by a single rotation of the dial. This valve automatically locks itself in
the OFF position. To use, push dial inward, rotate counterclockwise to the desired temperature. To
shut gas off, rotate clockwise to OFF position.
This thermostat is a precision instrument carefully made and properly calibrated (i.e. the dial is
properly set) at the factory to control temperatures accurately. It should control temperatures for the
proper cooking of food without recalibration. The calibration of this thermostat should not be
changed until considerable experience with cooking results has definitely proved that the
thermostat is not maintaining the proper temperature.
CAUTION: THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS
(MINIMUM BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
THERMOSTAT INSTALLATION
With front of the griddle plate raised, slide the thermostat bulb assembly into the support
brackets attached to the underside of the fry top plate. Tighten the two holding screws. The excess
capillary tube should be pulled forward and down as low as possible out of the heat zone, so that
there is no chance of it coming in contact with the burner flame. Push the sleeving up against the
bulb holder. A loose fit between the bulb holder and plate may damage the thermostat so that it will
not control the temperature of the fry top plate.
SERVICE

14
ADJUSTMENT OF BYPASS (MINIMUM BURNER) FLAME
This is the flame which must be maintained on the burners when the fry top has reached the
temperature set on the dial. Enough gas must be bypassed by the control to keep the entire burner
lit. The thermostat regulates the flame from high to low in accordance with the fry top temperature
and will automatically turn down to this bypass flame when the temperature set on the dial is attained.
Special care should be taken to see that the thermostat bulb is in its proper place and no part of
the capillary tube is in any flame or heat zone. The fry top plate should never be removed without
first removing the thermostat bulb(s) from beneath the plate. Never allow capillary tube to be kinked
or crushed.
1. Fry Top plate
2. Shield
3. Screw, holding
4. Bracket,support
5. Insulated block
6. Backing plate
7. Sleeving
Thermostat Sensing Bulb Holder Assembly
SERVICE

15
THE BYPASS MUST BE SET CAREFULLY AND ACCURATELY AS FOLLOWS:
1. Light burners and turn Dial (A) counterclockwise and to a point midway between the “Gas On”
mark and the next graduation to the right of it (shown by “V). If the burner goes out entirely, the
bypass is closed.
2. Slip off Dial (A). Remove the valve panel from the front of the range.
3. With a screwdriver turn bypass adjustor (B). Turning it out counterclockwise increases the
bypass flame; turning it in clockwise decreases the bypass flame. Adjust until there is a flame
approximately 1/8" high over the entire burner.
4. Replace dial, rotating dial clockwise until it snaps into its original position.
5. Reinstall the valve panel on front of the range.
FRY TOP THERMOSTAT CALIBRATION CHECK:
The fry top temperature should be checked or recalibrated with fry top hot. NOTE: See
“Adjustment of Bypass (Minimum Burner) Flame” before recalibrating this thermostat.
HOT CHECK METHOD:
1. Place reliable thermometer in center of the top of the fry top over the thermal bulb.
2. Set Dial (A) to 350 º.
3. Wait until temperature rises and remains constant.
4. If dial does not agree with thermometer readings, slip off Dial (A) and push out metal insert.
5. Replace dial, turn to 350 ºmark.
6. Hold dial firmly, insert screwdriver through center of dial and push calibration stem (C) inward.
DO NOT TURN THIS STEM.
7. While holdingcalibration stem (C) infirmly wi th screwdriver, turn dial until it is set at the
actual fry top temperature as shown by the thermometer. Release pressure on calibration stem.
Replace dial insert.
OVEN THERMOSTAT - 136 SERIES
All adjustments are accessible from the front of the range after the dial and the front panel have
been removed.To remove dial, grasp knob portion firmly and pull. This will expose the calibration
plate. Dial is held to the shaft with a friction fit. There are no screws.
SERVICE

16
Field recalibration 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. To check oven temperatures when recalibrating use a Robertshaw Test Instrument or a
reliable mercury oven thermometer.
CAUTION: THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS
(MINIMUM BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
ADJUSTMENT OF BYPASS (MINIMUM BURNER FLAME) - 136 SERIES
Enough gas must be bypassed through the heat control to keep the entire burner lit while in use.
The control regulates the flame from high to low.
PROCEDURE:
1. Turn dial to 300 ºF.
2. Light main burner.
3. After oven temperature rises and remains constant turn dial back to low. This closes main valve
and permits only the bypass gas to the burner.
4. Remove dial.
5. With a screwdriver, turn the bypass flame adjustor screw counterclockwise to increase the
bypass flame or clockwise to decrease it until the flame over the entire burner is approximately
1/8" high. Replace dial.
SERVICE

17
THERMOSTAT CALIBRATION CHECK: - 136 SERIES
1. Place the thermocouple of test instrument or thermometer in the middle of the oven.
2. Light the main burner.
3. Turn dial so 400 lines up with the indicator mark on dial stop.
4. Allow the oven to heat until flame cuts down to bypass. After sufficient time, check temperature.
If the temperature does not read within 15 degrees of the dial setting, recalibrate as follows:
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. Turn calibration plate so that the instrument or thermometer reading is in line with the
indicator mark. Hold plate and tighten screws firmly. On controls where the plate has no
temperature markings use a chart to determine the temperature degrees between letters.
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, remove
the screws and after turning the calibration plate to the proper location, reassemble screws
in the other tapped holes designed for them.
OVEN THERMOSTAT - 124 SERIES
The Model BJ Robertshaw is a combination thermostat and gas valve. The gas is turned on and
the temperature setting made by a single rotation of the dial. This valve automatically locks itself in
the OFF position. To use, push dial inward, rotate counterclockwise to the desired temperature. To
shut gas off, rotate clockwise to OFF position.
This thermostat is a precision instrument carefully made and properly calibrated (i.e. the dial is
properly set) at the factory to control temperatures accurately. It should control temperatures for the
proper cooking of food without recalibration. The calibration of this thermostat should not be
changed until considerable experience with cooking results has definitely proved that the
thermostat is not maintaining the proper temperature.
SERVICE
CAUTION
THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS
(MINIMUM BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
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18
ADJUSTMENT OF BYPASS (MINIMUM BURNER) - 124 SERIES
This is the flame that must be maintained on the burners when the oven has come up to the
temperature set on the dial. Enough gas must be bypassed by the control to keep the entire burner
lit. The thermostat regulates the flame from high to low in accordance with the oven temperature
and will automatically turn down to this bypass flame when the temperatures set on the dial is
attained in the oven.
THE BYPASS MUST BE SET CAREFULLY AND ACCURATELY AS FOLLOWS:
1. Light burners and turn Dial (A) counterclockwise and to a point midway between the "Gas
On" mark and next graduation to the right of it (shown by "X"). If the burner goes out entirely,
the bypass is closed.
2. Slip off Dial (A). Remove valve panel from front of range.
3. With a screwdriver, turn Bypass Adjuster (B). Turning it out counterclockwise increases the
bypass flame; turning it in clockwise decreases the bypass flame. Adjust until there is a flame
approximately 1/8" high over the entire burner.
4. Replace dial, rotating dial clockwise until it snaps into its original position
5. Reinstall valve panel on front of range.
SERVICE
"B"