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MONTAGUE
Gas Equipment
Montague History
W.W. Montague & Company was formed in 1857
Original Invoice 1883
Terms:
Net Cash, Gold
Company went solar in May 2012
100%
http://live.deckmonitoring.com/?id=the_montague_company_no_graph
MADE IN USA
Quality Materials
•(¼” and 1/8”) thick angle iron
•(1¼”) schedule 80 pipe
•430 Stainless steel / 304 optional
•Cast iron burners/tops/venturi
•12Ga tops / 10Ga optional
Quality Construction
•Robotically Welded
•Woven Welds
•No pop rivets
•Quality Controls
Smart Designs
Front venting
Counter balance
Cool Zone
Star Burner
Depth
Serviceability
Front Venting Ovens
No Springs No Gaskets Lifetime Warranty
Oven Door Construction
Legend Star Burner Raised port design
More efficient combustion
Better heat transfer
10:1 turn down ratio
Up to 30% more cooking surface
Over 40 different Top Configurations
Muffled Oven (Indirect Fired) Flue gases circulate around the oven cavity, heating the interior walls
Snorkel: Flue gases enter into oven cavity and out the back
CONVECTION BROCHURE
Muffled Oven Design
Why Indirect is Better?
◦Temperature Uniformity
◦ Moisture Retention
◦ Fewer Contaminates
Temperature Uniformity
Uniform Baking
No cold air introduced into oven cavity
Fewer Air Changes
http://www.fishnick.com/equipment/techassessment/7_ovens.pdf
Moisture Retention Sealed System
Air and Moisture stay in cavity
More natural juices remain in product
Less Shrinkage=
Fewer Contaminates
In food and in the enviornment
HX63
Heat Exchanger
HX63 Energy Star Muffled oven
Bakery Depth
Heat Exchanger
Contacts:
Joe Deckelman, VP Sales The Montague Company (415) 680-5224 Craig Smith, Corporate Chef & Eastern Regional Manager 951-719-5389 Susan Sullivan 510-785-8822
Thank you for Attending
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