MONTAGUE 13P-1 User manual

INSTRUCTION MANUAL

THE MONTAGUE COMPANY

1830 Stearman Avenue P.O. BOX 4954

HAYWARD,CA 94540-4954

TEL: 510/785-8822 FAX: 510/785-3342

Gas

Pizza Ovens

MONTAGUE

MODELS:

13P-1, 14P-1, 15P-1

23P-2, 24P-2, 25P-2

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.

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 liq-

uids in the vicinity of this or any

other appliance.

INSTALLATION

Montague gas pizza ovens are manufactured for use with the type of gas supply indicated on

the nameplate located behind the burner compartment door.

The pizza oven is produced with the best possible material and workmanship. PROPER

INSTALLATION IS ESSENTIAL FOR SAFE AND EFFICIENT TROUBLE-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:

The installation or replacement of gas piping or the connections, installation, repair or

servicing of equipment, who is experiences 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 Z223.1-1988, Section 1.4.

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

OVEN/INJURY TO THE OPERATOR.

READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS

THE OVEN MUST BE INSTALLED IN ACCORDANCE WITH THE LOAL CODES, OR IN

THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI

Z223.1-1988, 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.

VENTILATING HOOD

The ideal method of ventilation for a pizza oven is the use of a properly designed commercial

ventilation hood. The hood should be connected to an adequate mechanical exhaust system.

Information on the construction and installation of ventilation 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, 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 unsat-

isfactory oven performance, re-check performance with the exhaust fan turned “OFF”.

DIRECT FLUE CONNECTION

If the oven(s) is connected to an outside flue, a drafthood P/N #03119-4 (PTD) or P/N #03132-1

(SS) must be used for the 13P-1 or 14P-1 series. For the 15P series, use P/N #28282-0 (PTD) or

P/N #00000-0 (S/S). The draft hood attaches with screws over the flue opening and accepts an

8” diameter round vent pipe conformed to the oval flue collar. The flue vent pipe must extend

above the roof surface adequately (reference the uniform mechanical code) and be in compli-

ance with all local codes. The vent must be terminated in a listed vent cap.

INSTALLATION

CLEARANCES

COMBUSTIBLE NONCOMBUSTIBLE

CONSTRUCTION CONSTRUCTION

BACK 3” 3”

LEFT & RIGHT SIDE 1” 0”

SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS WITH MINIMUM 12” LEGS.

CAUTION

DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE

OVEN. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.

Provide adequate clearance for air openings into the combustion chamber.

Adequate clearances must be provided in the front and around the appliance for servicing

and proper operation.

INSTALLATION

SETTING IN PLACE

Your Montague pizza oven has been shipped in sections for easy handling. Remove all packing

material and accessories from oven interior. Sections may be turned on their sides to go through

doorway after removal of tile, desk, deck supports, and other loose parts. After all sections are at

location, assemble and replace parts previously removed.

MODELS 13P-1, 14P-1 & 15P-1: Attach legs to unit with the screws that are provided. Set in final

location.

MODELS 23P-2, 24P-2 & 25P-2: Attach legs to bottom section with the screws that are provided.

Set bottom section in final location and place on top section on bottom section. Attach trim strip

across front between the two oven sections.

When oven is in permanent position, level entire unit by placing carpenter’s level on oven bottom

and adjust the foot on the bottom leg so that oven is level from front to back and side to side.

ASSEMBLY

Install door handle and secure with the screws that are provided. Install flue deflector or down

draft diverter. Either a flue deflector or down draft diverter is shipped with every unit. The flue de-

flector is intended for use when the oven is installed under a properly designed hood. When oven

is directly connected to vent system, the down draft diverter must be used.

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 cas-

es, filters or drops are recommended. A separate Gas Shut-Off Valve must be installed adjacent

to each oven and be located in an accessible area. It is important that adequately sized piping be

run directly to point of connection at oven, with as few elbows and tees as possible. Consult local

gas company for proper sizing and gas pressure.

Each oven is equipped with an appliance gas pressure regulator for use with natural gas. This

gas pressure regulator is factory adjusted for the manifold pressure specified on the nameplate.

Connect each oven separately using a 3/4” pipe or larger. If flexible or semiflexible connectors are

used, it is recommended that an AGA listed flexible connector with an I.D. equal to 3/4” pipe be

used. Avoid sharp bends or kinks.

Pipe joint compounds that are used should be resistant to the action of liquefied petroleum gases.

ALL PIPE JOINTS SHOULD BE TESTED FOR LEAKS USING A SOAP AND WATER SOLU-

TION BEFORE OPERATING THE OVEN. DO NOT USE AN OPEN FLAME.

GAS PRESSURE REGULATOR

THIS PIZZA OVEN IS DESIGNED FOR USE WITH A GAS PRESSURE REGULATOR. THE

REGULATOR SUPPLIED WITH THIS UNIT MUST BE USED. THIS UNIT IS EQUIPPED

WITH FIXED ORIFICES.

FOR NATURAL GAS: This gas pressure regulator is factory adjusted for a 13P-1

at 4.4” W.C., 14P-1 at 3.5” W.C. and 15P-1 at3.1” W.C. manifold pressure. The rated

inlet pressure to the regulator is 1/2 psig (3.45 kPa).

FOR PROPANE GAS: This gas pressure regulator is factory adjusted for a 13P-1,

14P-1, and 15P-1 at 10”W.C. manifold pressure. The rated inlet pressure to the

regulator is 1/2 psig (3.45 kPa)

UPPER TILE LINING

Set tile in position. Tile must be tilted in order to pass between tile supports. Set tile in place on

supports and slide toward rear of oven until all tiles are in position. (See Figure 2).

BAKING DECK

Solid 2-piece or 3-piece deck

The solid deck will be shipped in place, if unit must be turned on its side, decks must be re-

moved. To remove deck use two flat bladed screwdrivers to walk up the left from edge of the

right deck. When deck is high enough, grasp it firmly and pull over the top of the other deck.

Remove from front of oven. (See Figure 3).

Tile deck

Set tile in place on supports and slide toward rear of oven until all tiles are in position. (See

Figure 1 and 4).

LIGHTING INSTRUCTIONS

1. Turn oven valve clockwise to “OFF” position and wait five (5) minutes.

2. Open the burner compartment access panel, below oven door.

3. Press and hold red safety pilot in and apply lighted match to pilot burner. After pilot burner

ignites, continue to hold red button depressed for 30-45 seconds or until pilot remains

burning when button is released.

4. Close the burner compartment access panel.

5. Turn oven valve counterclockwise to “ON” position.

6. Set oven thermostat dial to desired temperature setting. In the event of pilot, turn oven

valve to “OFF” position and repeat above instructions.

7. For complete shutdown, turn all valves to “OFF” position.

OVEN OPERATION

1. Before starting to bake, heat oven thoroughly. When burner shuts down to minimum flame,

let oven stand for at least 10 minutes before using. This allows oven to become saturated

with heat.

2. Open oven door as seldom as possible. Opening door frequently allows heat to escape re-

sulting in a lower temperature near the door.

3. Do not allow drafts to blow on oven.

INSTALLATIONINSTALLATION

MODELS 13P-1 & 23P-2

UPPER TILE LINER (Figure 2)

TILE DECK, SIDES & BACK (Figure 1 and 4)

TWO PIECE DECK, SIDES & BACK (Figure 3)

MODELS 14P-1 & 24P-2

UPPER TILE LINER (Figure 2)

TILE DECK, SIDES & BACK (Figure 1 and 4)

TWO PIECE DECK, SIDES & BACK (Figure 3)

MODELS 15P-1 & 25P-2

UPPER TILE LINER

TILE DECK, SIDES & BACK

THREE PIECE DECK, SIDES & BACK

ITEM # PART # SIZE ITEM # PART # SIZE

103188-71-1/4" x 4-1/2" x 7" 524571-21-1/2" x 24" x 36"

203187-91- 1/4" x 7" x 7" 628280-41-1/4" x 7" x 8-3/4"

301763-91-1/4" x 7 x 10-1/2" 728279-01-1/2" x 20" x 36"

401766-31-1/2"x 12"x 12"

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