Post on 17-Jul-2020
K12
School Cooking Equipment
K12 S e r i e s
3LIMITEDWARRANTY
YEAR
Since 1857
SB A C K T O S C H O O L — B A C K T O B A S I C S
School nutrition directors are faced with unique challenges
and opportunities when making equipment decisions for
their meal programs. Students, whose lifestyles are constantly
changing, are demanding more choices and have higher
expectations of the foods they eat. Other issues such as food
safety and nutrition further drive the needs and requirements
of this unique segment.
It’s important to work with a manufacturer who
understands the school market and can offer quality
equipment choices that result
in safe, healthy and delicious
foods for your students.
Montague offers a complete
line of professional equipment
specifically designed to meet your
cooking, labor and energy efficiency needs. From high
performance Vectaire Convection Ovens to work horse
Technostar Medium Duty Ranges, there is a complete line
of Montague commercial cooking equipment to meet every
energy, budget and menu need.
School nutrition directors are faced with unique challenges
and opportunities when making equipment and facility design
decisions for their school programs.
• Menu drives everything, especially in equipment and facility design decisions. Students’ food preferences are constantly changing and more sophisticated than ever before.
• Nutrition and wellness influence all menu choices. Menus are not just based on popular food choices for students.
• Food safety and nutrition are equally important to the health of students.
• Safety of the environment for both staff and students influences equipment choices, as well as layout and design of the kitchen and cafeteria/dining areas.
• Security issues have grown in importance and are vital when making decisions for equipment and facility design.
• Emergency preparedness means planning for handling the worst possible situations, even though there is hope for never needing emergency procedures.
• Budget/finance issues may limit the vision for the ideal school nutrition operation.
• Regulations, policies, and requirements exist at federal, state, and local levels. School nutrition directors must be aware of these and rigidly adhere to them when making equipment decisions.
• Plan with the future in mind. Creative thinking and decision-making skills are vital to lengthening the life expectancy of the facility. Directors will make decisions about whether the program’s needs are best served with a single piece of equipment, a kitchen renovation,
or perhaps a completely new facility.
M o n t a g u e E q u i p m e n t N e v e r Ta k e s a R e c e s s
Celebrated by school foodservice operators, Montague Vectaire Convection Ovens feature a revolutionary “muffled” design. It eliminates
spent gasses being introduced into foods or the kitchen environment. This
closed chamber becomes a powerful heat exchanger without unpredictable
temperature spots, ensuring more consistent and flavorful baking.
Vecta i r e Fea ture s COOKING ACCURACY MAINTAINS TASTE, NUTRITION
MUFFLED DESIGN KEEPS FLUE GASSES OUT OF KITCHEN
HX SERIES OFFERS TRI-THERM HEATING SYSTEM – OPTIMIZES HEAT TRANSFER
BOTH STANDARD AND BAKERY DEPTHS AVAILABLE
STANDARD AND COOK-N-HOLD CONTROLS OFFERED
CONSISTENT, EVEN BROWNING
STAINLESS STEEL SURFACES MAKE FOR EASY CLEANING
THROTTLING STYLE THERMOSTAT PROVIDES FASTER PREHEAT AND RECOVERY
FEWER HOT SPOTS REQUIRE LESS TURNING OF PANS
SIMPLE AND EASY-TO-USE CONTROLS
PERMANENT DOOR GASKET, NO FABRIC TO WEAR OUT
LIFETIME DOOR WARRANTY
THREE YEAR OVERALL WARRANTY
• K - 1 2 E Q U I P M E N T
VECTAIRE APOLLO SERIES GAS CONVECTION OVENS
Superior performance for a value price. Standard control package provides simple, easy to operate settings. Efficient 85,000 btu/hr input. Five oven racks included. Standard depth. Also available in double model.
VECTAIRE HX SERIES GAS CONVECTION OVENS
Energy Star Rated bakery depth, state-of-the-art convection cooking using the responsive Tri-Therm™ heating system. Cook-n-Hold AH Package available. Convenient electronic spark ignition and solid-state temperature control. Offers 63.000 btu/hr input. Also available in double model.
VECTAIRE 115 SERIES GAS CONVECTION OVENS
Perfect for schools that reconstitute frozen foods and bake heavy product loads. Powerful 115,000 btu/hr bakery depth gas oven is known for its fast recovery, even in high demand periods. Operates without electricity when power is out. Offers unmatched longevity and durability. Also available in double model.
VECTAIRE EK SERIES ELECTRIC CONVECTION OVENS
Montague convection oven quality, electric convenience. 15kW power rating and easy to use controls. Features a single speed, ¾ HP fan motor. Bakery depth provides consistent, even baking. Offers user-friendly working height. Also available in double model.
TM
Montague Vectaire™ Convection Ovens provide
precision baking with a design that offers distinct
advantages for school
foodservice operators. The
Vectaire has redefined
convection cooking by
featuring a unique indirect
fired or “muffled” heating
system that is more
dependable and bakes
thoroughly every time.
The key feature of the
“muffled” design is its ability to prevent flue gasses
from entering the cooking chamber. Because the
chamber is sealed from the flue and outside air it
eliminates spent gasses from being introduced into
foods or the kitchen environment. The system
reduces exposure to potentially harmful Carbon
Monoxide gas (CO), while creating the ideal,
undisturbed baking environment. The isolation
of the cooking chamber, combined with the oven
mass and densely layered insulation, ensures even
temperatures are easily maintained. The result is
a consistently more flavorful, perfect
product, with even browning and the best
possible moisture. The Vectaire cooks
perfectly and helps maintain the natural
nutrition of the foods.
Cook ing w i th c l a s s .Ovens
3LIMITEDWARRANTY
YEAR
115AHX63A EK15AR85A
More Standard Features All ElectricQuality & Value Performance & Durability
2-Piece Cast Iron Grates
TM
30,000 BTU Star Burner with Raised Ports
School foodservice kitchens need hard working
commercial ranges to prepare everything from
sauces to soups and more.
Montague Technostar’s
heavy-duty construction,
including its angle
iron frame, offers years
of superior service in
demanding environments.
Technostar’s burners
bring “on demand”
performance to every
school kitchen. Its
advanced two-piece system
is designed to maximize heat and efficiency offering
unsurpassed control over open burner cooking,
while providing easy maintenance and prolonged
component life.
Each cast iron star burner delivers up to 30,000
btu/hr. Its larger size and unique star design features
a larger ported area for more firepower under
large pots and pans. Raised burner ports eliminate
clogging in the event of spills, while the burner cap
protects the relocated pilot from splashes and debris.
The Technostar’s cast iron grate has been
engineered into two pieces making it easier and
less cumbersome for kitchen staff to remove and
clean. Completing
the system, burners
actually “nest” into
the grate creating
a thermal well that
directs heat upward
to the cooking area.
Bu i l t to pa s s the t e s t .
TECHNOSTAR™ 24” MEDIUM DUTY GAS RANGE
Compact and powerful, offers smaller school foodservice kitchens ultimate cooking versatility in a compact format. The Technostar T16-4 Range features four open burners and a powerful 20,000 btu/hr oven that’s perfect for a ½ size sheet pan. All stainless steel construction provides durability and easy clean up.
TECHNOSTAR™ 36” MEDIUM DUTY GAS RANGE
Preparing soups, sauces and stews is easy with six open burners that provide enhanced cooking flexibility for busy school kitchens. The spacious 35,000 btu/hr oven accommodates a full size sheet pan while offering performance and value.
• K - 1 2 E Q U I P M E N T
Technos ta r Fea ture s ROBUST, HEAVY-DUTY CONSTRUCTION
PROVIDES MAXIMUM COOKING FLEXIBILITY
TWO-PIECE, CAST-IRON GRATES – EASY TO LIFT FOR CLEANING
COMPACT UNITS FOR SMALLER SCHOOL KITCHEN NEEDS
AVAILABLE WITH CONVECTION OVEN
ALL STAINLESS STEEL CONSTRUCTION
RAISED PORT, LIFT-OFF, HIGH-EFFICIENCY BURNERS – MAXIMUM COOKING POWER
EVEN TOP SURFACE – POTS AND PANS SLIDE SMOOTHLY
CONTROLS LOCATED IN COOL ZONE TO ASSURE TROUBLE-FREE OPERATION
EXCLUSIVE FRONT VENTED DESIGN
COUNTER WEIGHTED DOORS, NO SPRINGS TO REPLACE
LIFETIME DOOR WARRANTY
THREE YEAR OVERALL WARRANTY
Ranges
3LIMITEDWARRANTY
YEAR
T26-6T16-4
1830 Stearman Avenue, Hayward, CA 94545-4954 Toll Free 800-345-1830 • International +1 510-785-8822 • Facsimile 510-785-3342
montaguecompany.com
Since 1857
I T ’ S T I M E T O G R A D U A T ET O M O N T A G U E .
• K - 1 2 E Q U I P M E N T
M A D E I N A M E R I C A
”
“Montague has provided
the best solution for
ranges and convection
ovens in our kitchens for
over forty years. When
the Texas Public School
Nutrition Policy came
out in 2004, we tested
combination ovens from other manufacturers. When placed
in our kitchens, my staff continued to use the tried and
proven Montague ovens. My staff told me that our menus
and ovens were perfectly matched. They did not need or
want all of the fancy programming and the bells and whistles
that came from the competitors. With our labor market
and turnover rate, equipment training was an issue to them.
They told me that “their” ovens provided a more consistent
and better product for their kids.
–Terry Gooch, Ector County ISD
Y O U H A V E C O N C E R N S , W E H A V E S O L U T I O N S .
Concern: Harmful exposure to contaminates or by-products of gas combustion.
Montague Solution: The Vectaire’s “muffled” design prevents flue gasses from entering the cooking chamber and reduces exposure to potentially harmful Carbon Monoxide.
Concern: Emergency Power Loss Situations.Montague Solution: Vectaire Convection Ovens 2-115A and
115A can provide a cooking platform without electricity in crisis situations.
montaguecompany.com©The Montague Company 08/12 – 2.5M – 17244