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