MONTAGUE LEGEND C12 User manual

INSTRUCTION MANUAL
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: [phone] FAX: [phone]
Gas Fired Heavy Duty
Counter Ranges
MONTAGUE
Models:
C12, C18, C24 & C36
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
Effective October 1, 2001: All Montague
heavy duty ranges and broilers will be built
with orifices and regulators set to operate
on 6” W.C. manifold pressure
You must specify the manifold pressure
and gas type listed on the model identifi-
cation plate to order replacement burner
valves, orifices, or pressure regulators.

2
IMPORTANT
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY
CONSULTING THE LOCAL GAS SUPPLIER.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected
and packed by skilled personnel before leaving the factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE—Be certain this is noted on freight bill or express receipt,
and signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY—Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE—If damage is unnoticed until merchandise is un-
packed, notify transportation company or carrier immediately, and file “concealed dam-
age” claim with them. This should be done within fifteen (15) days of date that delivery
was made to you. Be sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit. We will, however, be glad
to furnish you with necessary documents to support your claim.
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating and
maintenance instructions thor-
oughly before installing or servic-
ing this equipment.
FOR YOUR SAFETY:
Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of this or
any other appliance.
CONTENTS
INSTALLATION ……………………. 3 MAINTENANCE………...8
OPERATION .……………………….. 8 SERVICE………………….9
RENEWAL PARTS……….16

3
INSTALLATION
The MONTAGUE gas ranges manufactured for use with the type of gas indicated on the name-
plate.
The Montage heavy duty gas counter ranges are produced with the best possible materials and
workmanship. PROPER INSTALLATION IS ESSENTIAL FOR SAFE AND EFFICIENT TROU-
BLE-FREE OPERATION.
Qualified installation personnel are individuals, a firm, corporation, or company which either in
person or through a representative are engaged in, and are responsible for:
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: Na-
tional Fuel Gas Code Z223.1
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.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF
QUALIFIED INSTALLAION AND SERVICE PERSONNEL ONLY. INSTALLATION OR
SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE
BR/INJURY TO THE OPERATOR.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE RANGE(S) MUST BE INSTALLED IN ACCORDANCE WITH THE LOCAL CODES,
OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE,
ANSI Z223.1, INCLUDING:
1. The appliance and its individual shutoff valve must be disconnected from the
gas supply piping system during any pressure testing of that system at test
pressures in excess of 1/2 psig. (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its
individual manual shutoff valve during any pressure testing of the gas supply
piping system at test pressure equal to or less than 1/2 psig. (3.45 kPa).
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.

4
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 the sufficient room air ingress be allowed to compensate for the amount of
air removed by the ventilation system. Otherwise, a subnormal atmospheric pressure will occur
which may interfere with burner performance or may extinguish the pilot flame. In case of
unsatisfactory oven performance, check with the exhaust fan in the “OFF” position.
Clearances
Adequate clearances must be provided in the aisle and at the side and back to allow for servicea-
bility. Adequate clearance for air openings into the combustion chamber must be provided.
ASSEMBLY:
Uncrate range as near to final location as possible. Remove all shipping wire from burners and all
packing material and accessories from unit. Then assemble as follow:
1. When legs are provided, 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.
2. If top castings are removed, identify castings to they are replaced in the same position and on
the same range as when received from the factory.
INSTALLATION
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.
CAUTION!
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE
RANGE(S). KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
INSTALLATION

5
INSTALLATION
Setting in Place
Battery Arrangements
1. Place the first range in the exact position it will occupy in the battery.
2. Using a carpenter’s level, level the unit from front to rear and side to side. Adjust as follows:
4” ADJUSTABLE LEGS: Adjust by turning foot on adjustable legs.
WITHOUT LEGS: Place shim under the low side. This operation is important since
variations in floors and curbs are common. Unless units are level, difficulty will be encountered in
a aligning the gas supply manifold and the units will not butt together tightly.
3. Remove the upper valve panel from the range.
4. Move the next range into position.
5. Engage union nut on manifold with male fitting on next unit 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 the
battery are connected.
7. Tighten manifold 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.
C CHECK ENTIRE SYSTEM FOR GAS LEAKS.
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 plate is pitched to the front to provide for grease runoff. (See Fig. 1)
High Shelf, High Back or Stub Back:
Lift high shelf, high back or stub back above the range and slide legs into position. (See Fig. 2)

6
INSTALLATION
GAS APPLIANCE REGULATOR
Unless otherwise specified, the range is equipped with fixed orifices for use with a manifold pressure
of 4.0 or 6.0” water column for natural gas and 10.0” water column for propane gas. (Note: See rat-
ing plate for manifold pressure.)
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 reg-
ulator must be supplied for each appliance(s) having different manifold pressures.
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 INSTALLATION.

7
INSTALLATION
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 recommended. A separate Gas Shut Off Valve must be in-
stalled upstream, from the gas pressure regulator adjacent to the range battery and located in an
accessible area.
It is important that adequately sized piping be run directly to the point of connection at range bat-
tery with as few elbows and tees as possible. Consult local gas company for proper piping size
and gas pressure.
Turn Gas Shut Off Valve “ON” and immediately check carefully for gas leaks. Do this before at-
tempting to operate the range battery.
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 the pilot flame. Adjust flem to a
point where only a trace of yellow tip remains.
HOT TOP & FRYTOP: Each pilot is controlled by a pilot valve. Turn adjusting screw until pilot
flame is 1/2” high.
WARNING: CAP ALL UNUSED OPEN ENDS OF THE GAS SUPPLY MANIFOLD.
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED SHOULD BE
RESISTANT TO ACTION OF LIQUEFIED PETROLEUM GASES.
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 THRE IS
A DANGER OF FIRE OR EXPLOSION DEPENDING UPON CONDITIONS. NEVER USE
IF LEAKAGE IS DETECETD.

8
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.
FRY TOP THERMOSTATS
The bypass (minimum burner flame) has been adjusted at factory and should require no further ad-
justment if the gas manifold pressure is correct.
INSTALLATION
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.

9
OPERATION
GAS CONTROLS
TOP BURNERS– OPEN, HOT TOP, AND MANUAL FRY TOP
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-
clockwise to maximum thermostat setting, burner will ignite automatically. After ignition, turn ther-
mostat dial to desired setting. To shut down, rotate thermostat dial clockwise to “OFF” position.
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 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. Use lids to keep 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.
OPERATING INFORMATION FOR THIS 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.
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

10
MAINTENANCE
Care and Cleaning
The complete range should be given a periodic cleaning. Lint and grease suspended in the air tend
to collect in air 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 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 thor-
oughly with a clean cloth.
To remove grease and food platter, or condensed vapors that have baked on the equipment, ap-
ply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the pol-
ishing 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 cor-
rosive 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 re-
moved 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 STAIN-
LESS scouring pad in combination with a powdered cleanser. Heat tint action may be lessened
by not applying or reducing heat to equipment during slack periods.
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 fire 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.

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HOT TOP SECTION
DAILY: Wipe top with heavy burlap or steel wool, rub briskly until clean. Lift rings and plates to
clean all flanges 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 hydrogenated shortening. Never use salad oils, margarine or butter, as
these shortenings cannot withstand temperatures greater than 300°F.
MAINTENANCE MAINTENANCE

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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 counter-clockwise 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 thermo-
stat is not maintaining the proper temperature.
THERMOSTAT INSTALLATION
With front of griddle plate raised, slide the thermostat bulb assembly into the support brackets at-
tached 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 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
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 A
COMPETENT SERVICE PERSONNEL.
CAUTION: TURN OFF GAS SUPPLY WHEN SERVICING GAS CONTROL SYSTEM.
CAUTION: THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS
(MINIMUM BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.

13
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 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.
SERVICE
THERMOSTAT SENSING BULB HOLDER ASSEMBLY P/N 03386-3
P/N 03367-7

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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 “X”). 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 adjuster (B), 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 the 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°F.
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° mark.
6. Hold dial firmly, insert screwdriver through center of dial and push calibration stem ( C ) inward.
DO NOT TURN THIS STEM.
7. While holding calibration stem (C ) in firmly with screwdriver, turn dial until it is at the actual fry
top temperature as shown by the thermometer. Release pressure on calibration stem. Replace
dial insert.
SERVICE

15
SERVICE
ORIFICE SIZE CHART DRILL SIZE
Type of Burn-
er
ABCD Open
Top
20,000
D Open
Top
30,000 Front Rear
F
Natural Gas
4.0” W.C.
50 46 35 45 37 45 50 45
Natural Gas
6.0” W.C.
48 42 45 52
Propane Gas
10.0” WC
56 55 50 55 55 56 55
D 1/2 Hot Top

16

17

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The State of California enacted the California Safe Drinking Water and Toxic Enforcement Act of 1986, (Prop. 65),
which "prohibits any person in the course of doing business from knowingly and intentionally exposing any individ-
ual to a chemical known to the State of California to cause cancer or reproductive toxicity without first giving clear
and reasonable warning to such individuals." The Governor's Scientific Advisory Panel added carbon monoxide to
the list of hazardous chemicals known to cause reproductive harm.
In order to establish full compliance with Proposition 65, we attached a yellow warning label to each gas fired unit
manufactured by the Montague Company.
Carbon monoxide would not be present in concentrations that would pose a "significant risk" to the consumer
when the equipment is installed, operated and maintained as follows:
1. Installed in accordance with all local codes, or in the absence of local codes, with the current
National Fuel Gas Code Z223.1.
2. Installed under a properly designed and operating exhaust hood.
3. Connected to the type of gas for which the unit is equipped.
4. Proper appliance pressure regulator installed on the gas supply line and adjusted for the manifold
pressure marked on the rating plate.
5. Adequate air supply to the unit.
6. The equipment is operated in the manner intended using the proper utensil for that type of appliance.
7. Keep the equipment clean and have it checked periodically.
8. Burner air adjustments, mechanical maintenance and repairs should be performed by qualified
service personnel.
If the equipment is not installed, operated and maintained in accordance with the above, concentrations of carbon
monoxide in excess of the established limits could present in the kitchen environment.
ALL PERSONNEL IN THE WORKPLACE WHO MAY BE SUBJECT TO ANY EXPOSURE OF CARBON
MONOXIDE MUST BE WARNED OF SUCH POSSIBLE EXPOSURE. THIS WARNING SHOULD BE
CONVEYED IN A MANNER SO THAT IT IS CLEARLY UNDERSTOOD BY THE EMPLOYEE, AND
THE EMPLOYEE SHOULD BE ASKED IF IN FACT HE OR SHE UNDERSTANDS THE CORRECT
METHOD OF OPERATION OF THE EQUIPMENT AND THAT A RISK OF EXPOSURE EXISTS IF THE
EQUIPMENT IS OPERATED IMPROPERLY.
WARNING
If not installed, operated and maintained
in accordance with the manufacturer's
instructions, this product could expose
you to substances in fuel or in fuel
combustion which can cause death or
serious illness and which are known to
the State of California to cause cancer,
birth defects or other reproductive harm.
The MONTAGUE COMPANY
1830 Stearman Avenue, P.O. Box 4954 Hayward, CA 94540-4954
The MONTAGUE COMPANY
1830 Stearman Avenue, P.O. Box 4954 Hayward, CA 94540-4954