Anyone in business knows: the "quality" in quality assurance is hardly guaranteed. But you can bet you'll find it in spades at The Montague Company. Not only is it a family-owned company, Montague's been in business since 1857. Combine those family ties that bind with a century and a half in business (and counting) and you have a company that's as trustworthy as its products are time- (and temperature-) tested.
From its Gold Rush origins throughout its history, Montague's been in the business of innovating high-quality cookware— "[employing] the proud old traditions in new ways" —evolving from its earliest "French" ranges to products like the Steakhouse Broiler, their Convection Oven Line, the Vectaire HX Series, and Induction Cooktops: products that not only serve, but actually anticipate the modern chef's needs. "Knowing that our customers are the very reason our tradition continues, we listen." Music to a chef's ears.
The Montague Legend Steakhouse Broiler
The LEGEND Steakhouse Broiler shown with splash guard searing plate. Plancha version of searing plate is also available.
For most chefs (let's call them the culinary "99 percent") space is tight, demand is high, and quality is non-negotiable. But as steakhouses continue to evolve in the context of modern dining, there's growing demand for broilers that work for every kitchen. Enter the Montague Legend Steakhouse Broiler, an integrated protein cook center that gives your carnivores the char they want. Whether your customer orders well-done steak or something that's basically still mooing, this broiler delivers the true infrared radiant heat required for high speed broiling and will get the job done—quickly.
Powered by over-fired Radiglo burners, intense infrared energy is generated during burner operation as the gas/air mixture passes through the perforations of the ceramic tile burner and ignites on the outer surface to 1800° F. This intense infared energy is directed downward heating only the objects on which it impinges, not the air in and around the broiler. Since no hot air or convection currents can intervene, meat is broiled entirely by radiation. This radiation penetrates deeply into the product quickly searing the surface. All meats, even thinner cuts, retain their juices, flavor and tenderness – with minimum shrinkage. Sizzle plate temps can soar up to 550° F for C36-SHB and over 650°F on a C45-SHB model broiler, meaning consistent distribution of heat (and what does the art of cooking the perfect steak want more than consistency?)
"We've been using Montague broilers for 20 years," says Stan Harris, President of TJ Moran & Associate and Ruth's Chris Steakhouse franchisee.
Vectaire Gas and Electric Convection Ovens
Recognized and awarded "Best In Class" in the product category of convection ovens by Consultants as recent as 2011 in FE&S magazine annual survey, Montague has been a long time pioneer in the development of convection oven technology since the early 60's. Lovingly referred to as the "work horse" of the industry, the Vectaire Gas Convection Oven with its indirect or muffled heating system seals the main cooking chamber from flue gasses, thereby effectively eliminating contact of gasses between both food and operator, and the negative effects of excessive moisture loss and shrinkage during the cooking cycle.
The majority of gas convection ovens on the market today are direct-fired ovens. During a three-hour cycle, direct-fired convection ovens blow 2400 cubic feet of dry air over the food. Montague’s indirect-fired “muffled” ovens, circulate only the 9 cubic feet of air within the oven cooking chamber. The closed chamber essentially becomes a crucible of heat exchange, with predictable, consistent temperatures and—jump for joy—consistency in product. More moisture and nutrients are locked in and less product shrinkage takes place while airborne contaminates are locked out.
Vectaire HX Series Ovens
Most companies sit content with a good idea, or milk it to the last profitable drop. Not Montague. Having developed technological advances within two generations of “muffled” ovens Montague launched their latest third generation product. Just a few years ago, the company improved upon the extraction of heat from energy input with the Tri-Therm heating system, the heart of Energy Star rated Vectaire HX gas convection oven.
The HX series bakery depth ovens free up your imagination with the help of some seriously precise technology. The Tri-Therm heating system's European designed stainless steel burner and integral heat exchanger optimize heat transfer to the oven chamber (still with us?). That is to say, 30 percent less time worrying over preheat and
Recovery, and 10 percent less energy consumption (more profits saved, more time to relax).
This latest addition to Montague's Legend line, the 36” range match Heavy-Duty Electric Induction Range combines two things rarely seen outside of body-building competitions: serious strength and rugged good looks. Suitable for both front and back of house preparations, these induction cooktops feature four individually controlled 3.5kW hobs (for cooking your menu's full variety); one piece 6mm-thick Ceran glass-ceramic cooktop for ease of cleaning after a night in the weeds; a pan detection system with a temp sensor (another money saver, for those of us watching our margins); an integrated fan cooling system to keep controls, and fingers, cool.
Range match models are offered in cabinet base and counter configurations. Montague also offers induction in custom cabinet designs of single and dual hob as well as the standard counter single and dual hob models.