Vectaire's "muffled" oven design works wonders!

To reduce cooking times, convection ovens rapidly move heated air over food. Four decades ago, Montague took this concept one step further and pioneered a fundamentally better convection oven with our Vectaire ovens.

Rather than conform to the industry standard of the direct-fired traditional oven design used by other manufacturers, we developed the indirect or "muffled" heating system.

Known as the "Work Horse" of the industry, Montague's Vectaire convection ovens feature a cooking chamber that is sealed off from outside air and combustion gasses. A major advantage of this design is that the flue gases wrap around the oven's chamber, rather than flow through it. Since the chamber is sealed, the large interior becomes a vast heat exchange area with none of the hot and cold spots that plague ordinary convection ovens.

Unlike the traditional method where air enters the oven constantly (taking moisture with it as it goes out), Vectaire's closed chamber retains every bit of flavor and moisture, ensuring a succulent and tasty product.

Montague's Bakery Depth Vectaire convection ovens feature an extra deep oven chamber for your high volume baking needs. With Vectaire, you can always count on superior results: moister food, less shrinkage, better browning and of course greater operating efficiency. When it comes to convection ovens, there is one that stands apart from the rest: VECTAIRE!

Features:

• Indirect-fired "muffled" oven design for better flavor retention, more even browning and unbeatable dependability!
• Fully welded tubular steel and cast iron burners rated from 70,000 BTUs/hr up to a powerful 115,000 BTUs/hr per deck
• Large 27" wide by 27" deep and 20 ½" high (68.6cm x 68.6cm x 52.1cm) oven chamber
• Five 26" x 27" (66.0cm x 68.6cm) bright nickel racks with rack stop and non-tip feature
• Removable 9-position bright nickel rack guides standard (11 position optional)
• Porcelainzed 16 gauge steel interiors (stainless steel optional)
• 4" (10.2cm) of insulation compressed to 2" (5.1cm) within metal sheathing
• Choice of throttling type gas thermostat or snap acting electric switch-type thermostat
• Automatic fan shut-off when door is opened
• Separate rocker switch for fan operation with oven Cool-Down mode
• Gusset style legs (black) standard; painted or stainless steel cabinet style enclosed base, stainless steel modular stand or gusset style legs optional
• Single speed ¾ HP pancake type motor standard; two speed motor optional
• Split-type vertical opening doors with double pane thermal viewing window
• Available as single or double stacked units
  
  

VECTAIRE HX SERIES OVENS

Montague's HX series bakery depth ovens elevate everyday baking to a fine art. Faster preheat and recovery, reduced energy input and impeccable Montague craftsmanship are the hallmark of these technologically advanced ovens.

The innovative Tri-Therm heating system includes an efficient European designed stainless steel burner and an integral heat exchanger that optimizes heat transfer to the oven chamber. The result? A 30% improvement in preheat and recovery times with a 10% reduction in energy consumption as compared to traditional muffled ovens.

HX SERIES OVENS offer the following features:

• Heat Exchanger (HX) quickly transfers heat to the oven chamber resulting in improved efficiency
• Powerful and efficient 63,000 BTUs/hr stainless steel burner
• Innovative "Tri-Therm" technology results in improved preheat and recovery times by 30 percent as compared to traditional muffled ovens
• Stainless steel front, sides and top standard
• Solid-state thermostat with "Burner/ON" indicator with one-hour electric timer. Solid state "Cook-n-Hold" 24 hour digital thermostat optional
• Separate rocker switch for fan operation with oven Cool-Down mode
• Two speed ½ HP motor with thermal overload protection standard; easily serviceable from the front

SPECIFICATIONS

VECTAIRE Convection Ovens: Gas: Standard Depth | Electric: Bakery Depth | Electric: Half Size