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