MONTAGUE Legend 12 User manual

1
NOTICE
This manual is prepared for the use of Service Technicians
and should not be used by those not properly qualified.
This manual is not intended to be all encompassing. You
should read, in its entirety, the repair procedure you wish
to perform to determine if you have the necessary tools,
Instruments and skills requiredrequired to perform the procedure.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
The MONTAGUE Company
1830 Stearman Ave. • P.O.Box 4954 • Hayward, CA 94540-4954
Tel: [phone]
Fax: [phone]
1-888-875-2722
WWW.MONTAGUECOMPANY.COM

2
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL
GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE
OBTAINED FROM THE LOCAL GAS SUPPLIER.
WARNING
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN
UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE
LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR 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 INSTALLATION, OPERATING, AND MAINTENANCE INSTRUCTIONS
THOROUGHLY BEFORE OPERATING THIS EQUIPMENT.
SAVE THESE INSTRUCTIONS FOR FUTURE USE.
IMPORTANT FOR YOUR SAFETY

3
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 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.
IMPORTANT

4
GENERAL
The gas fired heavy duty ranges covered in this
manual are manufactured for use with the type
of gas indicated on the nameplate.
The Montague heavy duty ranges are produced
with the best possible material and workmanship.
Proper installation is essential for safe, efficient
trouble-free operation.
MANIFOLD PRESSURE
Natural Gas: 6‖ W.C.
Propane Gas: 10‖ W.C.
PILOT ORIFICES
Natural Gas: .021
Propane Gas: .011
ORIFICES
Fixed for specified Gas type
Natural Gas:
Standard oven 136: 37
Convection Oven V136: 36
Propane Gas:
Standard Oven 136: 49
Convection Oven V136: 47
ELECTRICAL SPECIFICATIONS
VOLTAGE AMPS PH FREQ HZ CONNECTIONS
115 4.4 160 6-Feet (183 cm) 3-wire cord with plug
INTRODUCTION

5
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 RANGE 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 Z223.1-1984, 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 or local
authorities having jurisdiction. Reference: National Electrical Code, ANSI/ NFPA No. 70-1984
CAREFULLY READ AND FOLLOW THESE INSTRUCTIONS
THE RANGE(S) MUST BE INSTALLED IN ACCORDANCE WITH LOCAL CODES, OR IN THE
ABSENCE OF LACAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI.1-1984,
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
pressures equal to or less than 1/2 psig (3.45 kPa).
THE 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. 70-1984.
INSTALLATION

6
CAUTION
Provisions must be made to assure
adequate air supply to unit for proper burner
operation.
CLEARANCES
Adequate clearance must be provided in the
aisle, side and back to allow the doors to open
wide enough to remove the racks and for
service. Adequate clearance must be provided
for air clearance.
A minimum of one inch (2.54 cm) clearance
must be maintained behind the motor to provide
air circulation and motor cooling.
The following is the minimum clearance from
combustible material and noncombustible
material.
Location Combustible
Construction
Noncombustible
Construction
Back Wall 2‖ (5.88 cm) **0‖ (0 cm)
Left Side *6‖ (15.2 cm) 0‖ (0 cm)
Right Side *6‖ (15.2 cm) 0‖ (0 cm)
With 6‖ (15.2 cm) legs: Suitable for installation
on combustible floors
Without legs: for use only on noncombustible
floors.
Counter model: For installation on non combus-
tible counter only.
*15‖ (38.1 cm) when installed with 30,000 BTU/
HR burners.
**2‖ (5.88 cm) for convection ovens.
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 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. 96-1987, 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 and may interfere with burner
performance or may extinguish the pilot flame.
In case of unsatisfactory oven performance,
check the exhaust fan. Make sure it is in the ON
position.
ASSEMBLY
1. Uncrate range as near to final location as
possible. Remove all shipping wire from
burners and all packing material and
accessories from oven interior.
2. 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.
3. Install door handle and secure with screws
that are provided. Observe ―UP‖ marking on
handle for correct orientation.
4. 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.

7
Adjust as follows:
FLOOR
INSTALLATION
ON LEGS
Adjust by turning
Foot on adjustable leg.
CURB
INSTALLATION
ON LEGS
Place shim under the low
side. It is very important to
compensate for the variation
in floors and curbs because
unless ranges are level, they
will not butt together tightly
and it will be difficult to align
the gas ranges with the gas
supply manifold, which may
affect proper operation,
performance, and safety.
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 tightly.
Use back up wrench to prevent manifold
from rotating.
CAUTION
Failure to do this may result in damage to pi-
lot and gas valves.
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 the leveling bolts so that the plate is
pitched to the front to provide for grease runoff as
shown in Figure 2.
High Shelves and Salamander Broilers
Lift high shelf or broiler above the range and slide
legs into position as shown in Figure 3.
Leveling Bolt
Exposed View
W/O Plate
Figure 2. Pitch of Fry Top Plate
Channel Legs
Figure3. Mounting High Shelf

8
GAS APPLIANCE REGULATOR
At the time of installation, a gas appliance
pressure regulator suitable for the battery
application and adjusted for the manifold
pressure specified on the range nameplate must
be installed.
NATURAL GAS
This gas pressure regulator should be adjusted
for 6.0‖ W.C. manifold pressure. The maximum
rated inlet pressure to the regulator is 1/2 psig
(3.45 kPa).
PROPANE GAS
This gas pressure regulator should be adjusted
for 10.0‖ W.C. manifold pressure. The maximum
rated inlet pressure to the regulator is 1/2 psig
(3.45 kPa).
The oven is equipped with fixed orifices for use
with a manifold pressure of 6.0‖ W.C. for natural
gas and 10.0‖ W.C. for propane gas.
Mount the gas pressure regulator as near to the
range as possible but located outside the heat
zone to prevent damaging it. Mount horizontally
with the arrows pointing toward the manifold
Input.
The gas pressure regulator furnished by the
manufacturer complies with the following:
1. Have a maximum regulation capacity for the
total connected load.
2. Must be listed by a nationally recognized
testing agency.
3. Must have a pressure adjustment range to
allow adjustment.
Note: Unless the manifold pressure on all
connected appliances is the same, a separate
pressure regulator must be supplied for each
appliance with a different manifold pressure.
EXTERNAL GAS SHUTOFF VALVE
Codes require that a gas shutoff valve be
installed in the gas line before the range.
Adjustment
Cover
Vent
Limiter
Direction of gas flow
Figure 4. Gas Pressure Regulator

9
GAS CONNECTION
NOTE: Pipe joint compound or thread sealant
that is used should be resistant to action of
liquefied petroleum gases.
Before connecting the range(s) 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 shut off valve
must be installed upstream from the gas
pressure regulator adjacent to the oven and
located in an accessible area.
It is important that adequately sized piping be
run directly to the point of connection at the
range with as few elbows and tees as possible.
Consult local gas company for proper piping
size and gas pressure. Each range has a 1 1/4‖
NPT manifold input located at the front of the
range for battery connection, Figure 5. A 1 1/4‖
union is located at either end of the manifold.
WARNING
CAP ALL UNUSED OPEN ENDS OF THE GAS
SUPPLY MANIFOLD.
WARNING
DO NOT USE A DOMESTIC TYPE GAS
FLEXIBLE CONNECTOR.
NOTE: If flexible or semi-flexible connectors
are used, use only AGA listed flexible
connectors with an I.D. equal to 1‖ pipe.
1 1/4‖ Male Union 1 1/4‖Female Union
Figure 5. Gas Supply Connections
Install the gas pressure regulator with gas
flowing as indicated by the arrow on the
regulator. The arrow must be pointing toward the
unit. Using pipe compound or thread sealant,
carefully thread regulator to pipe so that there is
no cross threading, etc., which could cause
leakage.
1. Apply wrench only to the flat areas around
the pipe tapping at the end being threaded to
the pipe to avoid possible regulator body
damage, which could result in leakage.
2. Connect the gas supply line from the service
gas shut off valve to the inlet side of the gas
pressure regulator using 1‖ pipe. Avoid kinks
or sharp bends that could restrict gas flow.
WARNING
TEST ALL PIPE JOINTS FOR LEAKS
BEFORE OPERATING RANGE. 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. DO NOT USE UNIT IF
LEAKAGE IS DETECTED.
3. Before attempting to operate the oven, turn
gas shut off valve on and immediately check
for gas leaks. After piping has been checked
for leaks, all piping receiving gas should be
fully purged to remove air.

10
ELECTRICAL CONNECTION
Unless otherwise specified, the range is
equipped with a 6 ft. flexible supply cord for 115
VAC, 60 or 50 Hertz, single phase units. The
wiring diagram is located on the back of the
range.
NOTE: 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. 70-1984.
I. 115 VAC - 60 Hz - SINGLE PHASE
Ranges 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 amp. supply
is needed for each oven.
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.
ll. 208-240 VAC - 60 Hz - SINGLE PHASE
(2 WIRE)
Ranges with this electrical rating are factory
equipped with a terminal block. To connect
supply wires, remove cover from connection box
at right rear of range. Route supply wires and
ground wire through hole with strain relief fitting
at top of connection box. Attach supply wires to
proper terminal of terminal block. Attach ground
wire to ground lug inside connection box. See
wiring diagram for proper connection.
lll. 220 VAC - 50 Hz - SINGLE PHASE
(2 WIRE)
Follow steps outlined in ( ll. ) Refer to wiring
diagram for proper connection.

11
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
the 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 opening
should be increased until the flame on the burn-
er 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.
OPEN TOP FRY TOP PILOT VALVE
3/8‖
1/2‖
Adjustment Screw
Figure 6. Pilot Flame
FRY TOP & OVEN THERMOSTATS
The bypass (minimum burner flame) must be
checked 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.

12
GENERAL
This appliance has been classified as
commercial cooking equipment and must be
operated by qualified and/or professional
personnel.
WARNING
THE OVEN AND ITS PARTS ARE HOT. USE
CARE WHEN OPERATING, CLEANING OR
SERVICING THE UNIT.
CAUTION
Do not obstruct the flow of combustion and
ventilation air to the oven. Keep appliance
area free and clear of combustibles.
GAS CONTROLS
WARNING
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, &
MANUAL FRY TOP
1. Check that pilots are lit
2. Rotate valve handles counter-clockwise to
full ON position and burner will ignite
automatically.
3. Adjust flame height as desired.
4. To shut down, rotate valve handle clockwise
to OFF position.
FRY TOP
THERMOSTATIC CONTROLLED
1. Check that pilots are lit.
2. Push thermostat dial inward and rotate dial
counter-clockwise to desired set temperature
and burner will ignite automatically.
3. To shut down, rotate thermostat dial
clockwise to OFF position.
OVEN (136 SERIES)
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 (Pilot Safety
Valve) in and apply lighted match or lighter
to pilot burner.
OPERATION

13
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. Rotate thermostat dial counter-clockwise to
desired temperature setting and turn Main
Burner Valve to the ON position.
NOTE: 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.
OVEN OPERATION
1. Turn thermostat dial to desired temperature
and open Main Burner Valve to the ON
position.
2. Limit preheat time to 20-30 minutes.
3. Place food in oven making sure pans do not
touch other pans or oven walls.
4. Do not cover racks with aluminum foil.
5. Load and unload quickly and avoid frequent
opening of door.
6. Turn off when not in use.
SHUT DOWN
Turn burner valve clockwise to OFF position.
OVEN (124 SERIES)
Lighting
Turn thermostat knob to Off position and wait
five (5) minutes.
1. Remove burner compartment cover and
open pilot access door.
2. Locate Piezo Igniter in front of the pilot
access door.
3. Press and hold red button in (Pilot Safety
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 30-45 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
pilot burner.
6. Close pilot access door and replace burner
access panel.
7. Push thermostat dial inward and rotate dial
counter-clockwise to desired temperature
setting.
NOTE: In the event of pilot failure, rotate
thermostat dial clockwise to OFF position and
wait five ( 5 ) minutes for unburned gas to
escape from range.
OVEN OPERATION
1. Turn thermostat dial to desired temperature.
2. Limit preheat time to 10-20 minutes.
3. Place food in oven making sure pans do not
touch other pans or oven walls.
4. Do not cover racks with aluminum foil.
5. Load and unload quickly and avoid frequent
opening of doors.
6. Turn off when not in use.
SHUT DOWN
Rotate thermostat dial clockwise to OFF
position.

14
V136 SERIES OVENS
Using A Convection Oven
The convection oven offers many features and
advantages not available in a conventional oven.
Operation is not difficult to understand or control.
The Montague convection oven is a ―Muffled‖
style oven that keeps the by-product of
combustion separated from the air circulated in
the oven. The heat surrounding the oven cavity
is transferred from the outer surface into the
interior of the oven. A fan continuously circulates
the heated air around the product. The moving
air strips away the insulating layer of moisture
on the products allowing heat to penetrate faster
and for more efficient baking and roasting.
Due to the differences in cooking methods,
procedures and techniques for convection oven
cooking may require modification for successful
results. A general rule to remember is that
standard recipe cooking times will be shorter
and temperatures should be 25-75F degrees
lower in a convection oven.
NOTE: For convection oven cooking, reduce
temperature 25-75F degrees from those given in
standard conventional oven recipes.
WARNING
THE OVEN AND ITS PARTS ARE HOT.
USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE UNIT.
CAUTION
Do not obstruct the flow of combustion or
ventilation air from the oven. Keep appliance
area free and clear of combustion.
OPERATING CONTROLS
The following controls are used for operation of
the oven.
REF # CONTROL FUNCTION
1FAN SWITCH
Three position rocker
switch: FAN/OFF/
COOL.
FAN (top position)
Circulates air in oven.
OFF (center position)
Turns fan off
COOL DOWN
(bottom position)
Provides continuous
fan operation for
cooling oven at the
end of the work period,
operates with doors
opened or closed.
Cools with doors open.
2THERMOSTAT
Sets temperature be-
tween 200-500F
(93-260C)
3PILOT SAFETY
VALVE
Ignites Pilot & Shuts
down gas supply to
Pilot & Burner in the
event of a pilot outage.
4PIEZO IGNITER Provides spark to
ignite Pilot
Fan Switch
Thermostat
Pilot Safety Valve
Main Oven Burner Valve
Figure 7. Operating Controls

15
Lighting
1. Turn oven burner valve clockwise to ―OFF‖
position.
2. Open main shutoff valve in the rear of the
unit to supply gas to the equipment.
3. Remove burner compartment access panel
below the oven doors.
4. Press and hold the red button of the Pilot
Safety Valve while applying a flame to the
pilot burner. If unit has a piezo ignitor option,
repeatedly depress the button on the piezo
ignitor until the pilot burner ignites. Hold pilot
safety button depressed for 30-45 seconds
or until pilot remains lit when button is
released.
5. Replace burner compartment access panel.
6. Set thermostat to desired temperature.
7. Turn oven burner valve counter-clockwise to
―ON‖ position.
8. Turn on fan, which should be on at all times
during cooking operation.
Shut Down
1. Stand By
a. Turn oven burner valve to OFF position.
b. Turn FAN control to OFF position.
2. Complete
a. Turn all gas valves to OFF position.
b. Turn Fan Control to OFF position.
c. Turn electrical service off or disconnect
electrical supply cord from wall outlet.
Relighting
1. Turn gas burner valve to Off position.
2. Wait five (5) minutes then follow LIGHTING
instructions.
SUGGESTIONS
 It is not necessary to turn on all equipment
first thing in the morning. Turn on only the
equipment needed to begin the day and
leave equipment off until it is needed.
 The open top burner does not need to
preheat. 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 and use full flame. Use flat
bottom pans for efficient use of heating.
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.

16
CAUTION
DISCONNECT POWER BEFORE CLEANING
OR SERVICING. EACH OVEN SECTION HAS
A SEPARATE ELECTRICAL SUPPLY
CONNECTION.
CARE & 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 SURFACES: Allow equipment to
cool after use and wash with a mild detergent or
soap solution. Dry thoroughly with a dry cloth.
STAINLESS STEEL SURFACES: To remove
dirt, grease, or product residue, from stainless
steel, use ordinary soap and water ( with or
without detergent ) applied with a sponge or
cloth. 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 increase the possibility of corrosive
action.
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.
OVEN INTERIOR
STANDARD FINISH ( Porcelain Enamel ):
Frequent cleaning is required. Spillovers should
be cleaned as soon as possible to prevent car-
bonizing and a burnt on condition. Wait until ov-
en is cool for complete cleaning. Usually a soap
or detergent solution is strong enough to remove
any grease residue. A mild abrasive nylon clean-
ing pad may be used for stubborn spillover or
stains. Non-caustic commercial oven cleaners
may be used, however, 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.
MAINTENANCE

17
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.
NOTE: To oil the griddle, use a hydrogenated
shortening. Never use salad oils, margarine, or
butter, as these shortenings cannot withstand
temperatures exceeding 300 degrees F.
ELECTRIC MOTOR
The electric motor has been specially
manufactured for this blower application and
should give years of trouble-free service under
normal conditions.
The motor is supplied with permanently
lubricated sealed bearings which require no
additional lubrication. A high temperature grease
has been used to increase bearing life and
should only be replaced by an authorized
service agent.
The motor is of an open drip-proof type
construction, and as such, care should be taken
to see that the ventilation openings remain clear.
The motor is equipped with built-in automatic
thermal overload protection to prevent damage
from overheating.
If problems do develop with the motor, contact
your nearest authorized service agent.
NOTE: The motor should be periodically
cleaned of grease debris and lint. Keep vent
clean for peak performance.
CAUTION
CARE SHOULD BE USED WHEN WASHING
DOWN EQUIPMENT TO KEEP WATER AND
CLEANING SOLUTIONS OUT OF THE
MOTOR OR DAMAGE WILL OCCUR.

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MAINTENANCE SCHEDULE
COMPONENTS JAN FEB MAR APRIL MAY JUNE JULY AUG SEPT OCT NOV DEC
BLOWER WHEEL 222222222222
TOP BURNERS 222222222222
BURNER GRATES 222222222222
BURNER VALVES 1,5 1,5 1,5 1,5
DOOR SWITCHS 1,3 1,3 1,3 1,3
MOTOR 1,2 1,2 1,2 1,2
TOP BURNER PILOTS 1,2 1,2 1,2 1,2
OVEN PILOT 1,2 1,2 1,2 1,2
ROCKER SWITCHES 1111
SAFETY VALVE 1,2 1,2
THERMOCOUPLE 1,2 1,2 1,2 1,2
THERMOSTAT 1.3 1,3 1,3 1,3
GREASE CONTAINER 222222222222
AIR MIXERS 222222222222
1. CHECK
2. CLEAN
3. ADJUST
4. REPLACE
5. LUBRICATE
NOTE* Maintenance schedule may vary due to the gas heating value per country.

19
SERVICE
IMPORTANT
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.
PILOT SAFETY VALVE
Model H15HR is an automatic 100% pilot safety
which provides complete gas shut off in the
event of a 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 the valve open, permit-
ting 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 ov-
en burner.
NOTE: When replacing thermocouple, make
sure that valve is clear of debris to allow for
clean connection.
NOTE: When servicing a unit with a defective
pilot safety valve, the whole valve should be
replaced instead of just the magnetic head.
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 pilot burner orifice can be cleaned
by washing in a solvent and / or blowing out
with air.
2. Flame must surround the thermocouple tip
approximately 1/2‖. 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 pilot safety
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.
PILOT ASSY. (NAT)- 23218-1
PILOT ASSY. ( LP ) - 23220-3
THERMOCOUPLE - 1013-8
P/N 34604-7
FIGURE 8. Pilot Safety
FIGURE 9. Oven Pilot

20
 Pilot flame should surround
approximately 1/2‖ of the thermocouple.
 If flame burns yellow, replace pilot
orifice.
 Correct gas pressure is important to
maintain proper size pilot flame.
 When accessing pilot through oven
bottom liner on a V series oven, reseal
bottom liner with furnace cement to
prevent pilot outages.
THERMOCOUPLE OUTPUT
CLOSED CIRCUIT
MV RANGE
NORMAL NOT LESS THAN
15-25 8
Figure 10. PILOT Flame Position