Middleby PS220-R68 Operators Manual

Middleby

A MIDDLEBY COMPANY

Marshall

Red Lobster

operating

& installation

manual

MIDDLEBY SERIES

PS200-R68 OVENS

Middleby Marshall

NSF

Part No. 31349 Price $15.00 P4/95

Model No._________________Serial No.______________________________Installation Date_______________

MIDDLEBY MARSHALL INC.

NO QUIBBLE LIMITED WARRANTY

(U.S.A. ONLY)

MIDDLEBY MARSHALL, HEREINAFTER REFERRED TO AS THE SELLER, WARRANTS EQUIPMENT MANUFACTURED BY IT TO BE FREE FROM DEFECTS IN MATERIAL AND WORKMANSHIP FOR WHICH IT IS RESPONSIBLE. THE SELLER’S OBLIGATION UNDER THIS WARRANTY SHALL BE LIMITED TO REPLACING OR REPAIRING AT SELLER’S OPTION, WITHOUT CHARGE, ANY PART FOUND TO BE DEFECTIVE AND ANY LABOR AND MATERIAL EXPENSE INCURRED BY SELLER IN REPAIRING OR REPLACING SUCH PART, SUCH WARRANTY SHALL BE LIMITED TO THE ORIGINAL PURCHASER ONLY AND SHALL BE EFFECTIVE FOR A PERIOD OF TWO YEARS FROM DATE OF ORIGINAL INSTALLATION, OR 30 MONTHS FROM DATE OF SHIPMENT, WHICHEVER IS EARLIER; PROVIDED THAT TERMS OF PAYMENT HAVE BEEN FULLY MET.

This warranty is valid only if the equipment is installed, started and demonstrated under the supervision of a factory certified installer.

Normal maintenance functions, including lubrication, cleaning or customer abuse are not covered by this no quibble warranty.

Seller shall be responsible only for repairs or replacements of defective parts performed by Seller’s authorized service personnel. Authorized service agencies are located in principal cities throughout the contiguous United States, Alaska and Hawaii. This warranty is valid in the 50 United States and is void elsewhere unless the product is purchased through Middleby International with warranty included.

The foregoing warranty is exclusive and in lieu of all other warranties, expressed or implied. There are no implied warranties of merchantability or of fitness for a particular purpose.

The foregoing warranty shall be Seller's sole and exclusive obligation and Buyer's sole and exclusive remedy for any action including breach of contract or negligence. In no event shall Seller be liable for a sum in excess of the purchase price of the item. Seller shall not be liable for any prospective or lost profits of Buyer.

Middleby Marshall Inc. • 1400 Toastmaster Drive • Elgin, IL 60120 • (708) 741-3300 • FAX (708) 741-4406

National Service Cooperative 1-800-298-1862

Middleby Corporation Service Hotline 1-800-238-8444

This Manual Must Be Kept

For Future Reference

WARNING

POST IN A PROMINENT LOCATION, THE EMERGENCY TELEPHONE NUMBER OF YOUR LOCAL GAS

SUPPLIER AND INSTRUCTIONS TO BE FOLLOWED IN THE EVENT YOU SMELL GAS.

Instructions to be followed in the event the user smells gas shall be obtained by consulting the local gas supplier.

If the smell of gas is detected, immediately call the emergency phone number of your local Gas Company. They

will have personnel and provisions available to correct the problem.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS OR ANY OTHER APPLIANCE

WARNING

Improper installation, adjustment, alteration, service or

maintenance can cause property damage, injury or

death. Read the installation, operating and maintenance

instructions thoroughly before installing

or servicing this equipment.

NOTICE

CONTACT YOUR LOCAL SERVICE COMPANY TO PERFORM MAINTENANCE AND REPAIRS.

A SERVICE AGENT DIRECTORY IS SUPPLIED IN YOUR

INSTALLATION KIT.

NOTICE

Using any parts other than genuine

Middleby Marshall factory

manufactured parts relieves the manufacturer

of all warranty and liability.

NOTICE

Middleby Marshall (Manufacturer) reserves the right to

change specifications at any time.

WARNING

The equipment warranty is not valid unless the oven is installed, started and demonstrated under the supervision

of a factory certified installer.

SECTION 1 - DESCRIPTION

I. MODEL IDENTIFICATION ................................................................................................. 1

OVEN SPECIFICATION CHART .......................................................................................... 2

ELECTRICAL SPECIFICATION CHART............................................................................... 3

II. PRINCIPLE OF AIR FLOW ............................................................................................... 4

A. Heat Transfer And How It Works ............................................................................... 4

B. Air Fingers ................................................................................................................. 5

III. COMPONENT FUNCTION............................................................................................... 7

A. Conveyor ................................................................................................................... 7

B. Fan .................................................................................................................... 7

C. Gas Burner(Gas Oven Only) ..................................................................................... 7

D. Electric Heaters (Electric Ovens Only) ...................................................................... 7

E. Front Window............................................................................................................. 7

F. Cooling Fan................................................................................................................ 7

G. Air Fingers ................................................................................................................. 8

SECTION 2 - INSTALLATION

I. UNLOADING ....................................................................................................................9

INSTALLATION KITS..................................................................................................... 10-12

DIMENSION DRAWING OF OVEN..................................................................................... 13

II. CONTROL BOX AND CABLE INSTALLATION............................................................... 14

III. FLUE VENT INSTALLATION ......................................................................................... 15

IV. RESTRAINT CABLE INSTALLATION............................................................................ 15

GAS OVEN ROUGH-IN....................................................................................................... 16

ELECTRIC OVEN ROUGH-IN ............................................................................................ 17

V. VENTILATION GUIDELINES.......................................................................................... 18

VI. ELECTRIC SUPPLY FOR GAS HEATED OVENS ........................................................ 19

VII. ELECTRICAL CONNECTION INFORMATION FOR ALL OVENS ............................... 19

VIII. ELECTRIC SUPPLY FOR ELECTRICALLY HEATED OVENS ................................... 20

IX. GAS SUPPLY FOR GAS HEATED OVENS .................................................................. 21

X. CONVEYOR BACKSTOP AND END STOP INSTALLATION......................................... 23

TABLE OF CONTENTS

Page

SECTION 3 - OPERATION

I. CONTROLS AND COMPONENTS .................................................................................. 25

II. COMPONENT INFORMATION AND LOCATION ........................................................... 26

A. Door Safety Switch .................................................................................................. 26

B. Blower Fan............................................................................................................... 26

C. Heat (Gas ovens only) ............................................................................................. 26

D. Temperature Controller............................................................................................ 26

E. Heat (Electrically heated ovens only)....................................................................... 26

F. Conveyor.................................................................................................................. 27

III. OPERATION ..................................................................................................................28

A. Start Up Procedures — Gas Heated Ovens ............................................................ 28

B. Temperature Controller Operation Instructions........................................................ 30

C. Start Up Procedures — Electric Ovens ................................................................... 32

D. Shut Down (Gas or Electric Ovens)......................................................................... 33

E. Conveyor Speed (Bake Time) And Time Of Delivery............................................... 33

SECTION 4 - MAINTENANCE

I. MAINTENANCE - DAILY.................................................................................................. 35

A. Exterior .................................................................................................................. 35

B. Cooling Fan ............................................................................................................. 35

C. Crumb Pans............................................................................................................. 36

II. MAINTENANCE - WEEKLY ............................................................................................ 36

A. Removing Conveyor From Oven For Cleaning ........................................................ 36

B. Oven Interior Disassembly....................................................................................... 38

C. Window Disassembly For Cleaning ......................................................................... 39

D. Loading The Soak Bin ............................................................................................. 39

E. Cleaning Parts That Were Soaked Overnight .......................................................... 41

F. Cleaning Interior of Oven ......................................................................................... 43

G. Oven Reassembly ................................................................................................... 44

III. MAINTENANCE - EVERY 3 MONTHS........................................................................... 50

A. Cleaning Fan Motor ................................................................................................. 50

B. Electrical Terminals ................................................................................................. 50

C. Checking and/or Replacing Main Blower Fan Belt................................................... 51

D. Main Blower Fan Shaft Bearing Lubrication............................................................. 52

IV. MAINTENANCE - EVERY 6 MONTHS .......................................................................... 53

SECTION 5 - TROUBLESHOOTING

OWNERS TROUBLESHOOTING CHARTS........................................................................ 55

TABLE OF CONTENTS

Continued

SECTION 6 - PARTS LIST

Oven Panels, Window and Legs Exploded Drawing ........................................................... 60

Air Finger Exploded Drawing............................................................................................... 62

Control Panel Exploded Drawing......................................................................................... 64

Blower and Shroud Exploded Drawing................................................................................ 66

Conveyor Exploded Drawing ............................................................................................... 68

Gas Burner and Piping Assembly Exploded Drawing.......................................................... 70

Machinery Compartment Exploded Drawing ....................................................................... 72

Electric Oven Electrical Panel Drawing ............................................................................... 74

Junction Box and Export Transformer Exploded Drawing ................................................... 76

SECTION 7 - ELECTRICAL SCHEMATICS

Gas Oven Schematic, 208-240V,50/60Hz,1Ph,4W ............................................................. 80

Oven Control Box Cables .................................................................................................... 81

NOTES

SECTION 1

DESCRIPTION

SECTION 1

DESCRIPTION

I. MODEL IDENTIFICATION

The Middleby™ Series PS200-R68 Ovens may be used singly or stacked for use as double ovens.

The Series PS200-R68 single oven is mounted on a base pad with 6" extension legs and casters. A double oven is stacked and the lower oven is on a base pad with casters.

Middleby Marshall

The ovens in a double oven operate completely independent of one another. Both ovens use identical controls and components. One can be serviced while the other is operating.

The Series PS200-R68 Ovens can be ordered with the conveyor drive at either the right end or left end of the oven. Each oven is equipped with a remote control box.

Middleby Marshall

Figure 1-1. Middleby™ Series PS200-R68 Ovens

PS200-R68 GAS PS200-R68 ELECTRIC PS224-R68 GAS PS224-R68 ELECTRIC PS220-R68 GAS PS220-R68 ELECTRIC

Conveyor Belt Width 32"(813mm) 32"(813mm) 24"(610mm) 24"(610mm) 20"(508mm) 20"(508mm) Heating Zone Length 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) Baking Area Square Feet 9 sq.ft.(0.84sq.m.) 9 sq.ft.(0.84sq.m.) 6.4 sq.ft.(0.59sq.m.) 6.4 sq.ft.(0.59sq.m.) 5.5 sq.ft.(0.51sq.m.) 5.5 sq.ft.(0.51sq.m.) Overall Dimension 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x

Red Lobster Double Oven 57-3/4"(1467mm) W x 57-3/4"(1467mm) W x 49-3/4"(1264mm) W x 49-3/4"(1264mm) W x 45-3/4"(1162mm) W x 45-3/4"(1162mm) W x

Weight of Single Oven 925 lbs.(419kg) 925 lbs.(419kg) 825 lbs.(374kg) 825 lbs.(374kg) 750 lbs.(340kg) 750 lbs.(340kg) Shipping Weight of Single Oven 1,100 lbs.(498.3kg) 1,100 lbs.(498.3kg) 1,000 lbs.(453kg) 1,000 lbs.(453kg) 925 lbs.(419kg) 925 lbs.(419kg) Shipping Cube of Single Oven Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Operating Range of Single Oven 120,000 BTU/HR 28kW/HR 100,000 BTU/HR 28kW/HR 100,000 BTU/HR 28kW/HR

Maximum Operating Temperature 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C) Exhaust Vent Size 2" x 3"(50 x 75mm) -- 2" x 3"(50 x 75mm) -- 2" x 3"(50 x 75mm) -Exhaust Flow 80 C.F.M.(2.1m3m) -- 80 C.F.M.(2.1m3m) -- 80 C.F.M.(2.1m3m) -Warm Up Time 10 min. 15 min. 10 min. 15 min. 10 min. 15 min. Gas Inlet Line Size 3/4"(19mm)ID for each cavity Minimum Gas Meter Rating 450 cu.ft./hr.(12.74m3h) for 1 to 2 cavities

Minimum Gas Pipe Size: Natural 2" (51mm)ID for 1 or 2 ovens or

Propane 1.5" (38mm)ID for 1 to 2 ovens or

Gas Pressure: Natural 6"(152mm) to 14"(356mm) Water Column

Propane 11.5"(292mm) to 14"(356mm) Water Column

Gas Valves 0.75" (19mm)ID full flow gas shut-off valve.

Recirculating Air Blower One blower at 1700 RPM Jet Air Velocity 3000 F.P.M.(1524cm/sec.)(Average) Bake Time 2 min. 40 sec. Bake Time minimum

76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H

(30,240 kcal) (25,200 kcal) (25,200 kcal) (35.1 kW/HR) (29.3 kW/HR) (29.3 kW/HR)

Add 180 cu.ft./hr.(5.1m3h)for each additional cavity

2.5" (64mm)ID for 3 or 4 ovens

2"(51mm)ID for 3 or 4 ovens -

(must be dedicated line)

A separate connection and valve must be provided for each cavity.

29 min. 50 sec. Bake Time maximum

SECTION 1

DESCRIPTION

PS200-R68 SERIES OVEN SPECIFICATIONS

SERIES PS200-R68

ELECTRICAL SPECIFICATIONS

GAS HEATED OVENS

Main Blower Control Phase Frequency Amperage Poles Wires

& Elements Circuit Draw

Voltage Voltage

208-240V 120V 1 Ph 50/60 Hz 4.1 Amp 3 Pole 4 Wire

(2 hot,1 neut,1 grd)

208V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire

Export Transformer (2 hot,1 grd)

200V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire

Export Transformer (2 hot,1 grd)

220-240V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire

Export Transformer (2 hot,1 grd)

ELECTRIC HEATED OVENS

Main Blower Control Phase Frequency Amperage Poles Wires

& Elements Circuit Draw

Voltage Voltage

208-240V 120V 3 Ph 50/60 Hz 75 Amp 4 Pole 5 Wire

(3 hot, 1 neut, 1 grd)

HEATER AMPERAGE

Voltage kW Amp Average Amps

208 27 70 37 37 37 220 23.5 67 30 30 30 230 25.7 63 31 31 31 240 27 61 33 33 33

220-240V 120V 3 Ph 50/60 Hz 75 Amp 3 Pole 4 Wire

Transformer (3 hot, 1 grd)

HEATER AMPERAGE

Voltage kW Amp Average Amps

220 23.5 67 30 30 30 240 27 61 33 33 33

380V 120V 3 Ph 50/60 Hz 50 Amp 4 Pole 5 Wire

Export Transformer (3 hot, 1 neut, 1 grd)

HEATER AMPERAGE

Voltage kW Amp Average Amps

380 27 38 22 22 22

400-416V 120V 3 Ph 50/60 Hz 50 Amp 4 Pole 5 Wire

Export Transformer (3 hot, 1 neut, 1 grd)

HEATER AMPERAGE

Voltage kW Amp Average Amps

415 27 35 28 28 28

SECTION 1

DESCRIPTION

NOTE

Wiring Diagram is contained at the back of this Manual

and is also located inside of the

machinery compartment.

SECTION 1 DESCRIPTION

II. PRINCIPLE OF AIR FLOW

Air is heated and then pulled through the fan which pushes the air into the oven plenum and delivers heated air into the air fingers. The fingers contain an inner plate and outer plate which columnate the air and evenly distribute heated air across the conveyor belt on which the product rides. Air is then pulled back into the blower and the process continues.

A. Heat Transfer and How It Works

1. Heat constantly moves from a warm object to a cold object. Heat moves using three different paths which are conduction, radiation and convection.

Conduction:

tact. The pizza dough in contact with the pan is a good example of conduction.

Radiation:

heat. Dark objects absorb heat whereas light or shiny objects reflect more heat. This is the reason that the

This path utilizes surface to surface con-

This path has to do with objects radiating

inside of the Middleby Series PS200-R68 Oven is light in color to reflect more heat back to the product.

Convection:

of air. It explains why hot air will rise and cooler air replaces hot air. An industrial application of this principle is to incorporate a fan to force the hot air movement which in turn will increase the heat transfer to the product.

The Middleby Series PS200-R68 Oven has a large fan to move the hot air through the air fingers and onto the product so the most efficient bake is achieved.

2. Temperature is the intensity of heat at the point which it is sensed. As discussed above, heat flows by conduction, radiation and convection. The speed at which the heat flows is determined by the temperature difference between the oven and the food product. The larger the difference the faster the heat flows to the item that is being baked.

This path has to do with moving amounts

Side View

Figure 1-2

Series PS200-R68 Air Flow

II. PRINCIPLE OF AIR FLOW Continued

SECTION 1

DESCRIPTION

Air Flow From Plenum Chamber

Outer Plate

High Velocity Columns of Air to Product

Air Flow From Plenum Chamber

Manifold Baffle

Inner Plate

Manifold

Manifold Baffle

Inner Plate

Figure 1-3. Air Fingers Showing Air Passing Through Inner Plate And Outer Plate

Which Forms High Velocity Columns Of Air To The Product.

B. Air Fingers

The Middleby Series PS200-R68 Oven is a conveyorized hot air oven employing vertical air streams (Figure1-3) to give uniform and intensive heating. The columnated vertical streams of hot air provide an exceptional heat transfer rate and generally bake faster and at lower temperatures than convection hot air or infrared heating ovens.

Outer Plate

Manifold

This is accomplished with use of hot air fingers inside the oven. The oven can accommodate up to 4 bottom air fingers and 4 top air fingers. Standard PS200-R68 Series ovens have 4 bottom fingers and 2 top fingers.

SECTION 1 DESCRIPTION

Cooling Fan

Conveyor End Stop

Conveyor Rear Stop

Middleby Marshall

Control Boxes

Removable Jet Fingers (Inside Oven)

Machinery Compartment

Conveyor Motor

Front Window

Middleby Marshall

Removable End Plugs

Locking Casters

(Rear Casters are not locking casters)

Figure 1-4. Component Location

Removable Crumb Pans

Removable Drip Pans (Inside Oven)

Removable Conveyor

SECTION 1

DESCRIPTION

III. COMPONENT FUNCTION

A. Conveyor

The conveyor is driven by a variable speed electric motor operating through a gear reducer (See Figure 1-5). The motor speed is controlled by a digital control. The stainless steel wire belt can travel in either direction and at variable speeds from 3 minutes to 23 minutes.

Conveyor

Drive Motor

Fan

Motor

Should a flame outage occur the control will close the main gas control valve within 0.8 seconds and attempt to reignite the pilot.

D. Electric Heaters (Electric Oven Only)

There are six heater elements mounted on the inside of the rear panel. Each element is connected to a separate electrical contact which is energized by the temperature controller.

E. Front Window

The front window is used for viewing items being baked and provides access to the oven for items which do not require full bake time, such as sandwiches, cookies, small items or cheese melting processes.

F. Cooling Fan

A cooling fan is located in the back of the oven. This cooling fan blows cool air in through the machinery compartment across the fan motor and conveyor motor and control cabinet. The air is then exhausted through the side of the cabinet and also out the back of the oven compartment. Refer to Figure 1-6.

Main Gas

Control Valve

Figure 1-5. Conveyor Drive Motor

B. Fan

The fan is located at the rear of the oven. This fan forces heated air through the fingers. The fan switch has two positions and must be "on" for oven warm up and bake and for the conveyor to run.

Another cooling fan is located in the bottom of each control box. Air is drawn in through the louvers in the rear of the control box and out through the fan. Refer to Figure 1-4.

C. Gas Burner (Gas Oven Only)

With the heat and blower switches ON the gas burner heats the air as the air enters the main blowers to maintain the set temperature. The burner flame is ignited and monitored by a solid state burner control device.

Figure 1-6. Cooling Fan

SECTION 1 DESCRIPTION

G. Air Fingers

The Air Finger Assemblies are made up of three parts as follows (See Figure 1-7):

1. Outer Plate - The Outer Plate is the removable cover with tapered holes, which directs the air stream onto the product to be baked.

2. Inner Plate -The Inner Plate is vital to forming the

manifold with its holes lined up with outer plate holes. The inner plate is also manufactured with no rows of

holes. This type of finger is a non-columnating air finger.

3. Manifold - The Manifold is the assembly which slides on tracks into the oven plenum.

4. Blank Plates- The Blank Plates are installed on the plenum where air fingers are not required.

columnated air jets. It must be assembled onto the

NOTE: On a PS200-R68 Series Red Lobster oven the 2 upper fingers (M3) have 3 rows of holes in the outer plate and a non-columnating inner plate. The 4 bottom fingers (M6) have 6 rows of holes completely across the inner and outer plates.

Manifold

4-1/32" Rear

Opening

No Large Holes, Perforated Only

UPPER

Inner Plate

M3RN Finger

Outer Plate with 3 Rows of Holes

Stamped "UPPER"

UPPER

Full Blank

RED LOBSTER FINGER CONFIGURATION IN OVEN

FB M3RNFBM3RN

Product Direction (Either Direction)

M6 Finger

5-5/32" Rear

Opening

Upper Fingers

Lower Fingers

Large Holes & Perforated

Raised Front (Stamped "UPPER")

Outer Plate with 6 Rows of Holes

Inner Plate

Baffle

Manifold

Figure 1-7. Fingers

SECTION 2

INSTALLATION

SECTION 2

INSTALLATION

NOTE: For U.S. installations the installation must conform with local codes or in absence of local codes, with

ANSI Z223.1-latest edition and electrical code ANSI/NFPA No. 70-latest edition.

NOTE: For Canadian Installations - The installation should be done in accordance with the CAN 1-B149.1 or .2

installation code and/or local code and the Canadian electrical code, Part 1, CGA C22.1 for the electrical features.

I. UNLOADING

Your Middleby Marshall Series PS200-R68 Oven(s) is shipped partially assembled and it will arrive in a carton.

Carton size for all Series 200-R68 Ovens is:

84"(2134mm) Long x 58" (1473mm) Wide x 44" (1118mm) High.

A Pre-installation Procedures Manual (MM P/N 88910-0009) is attached to the exterior wall of the carton. This manual contains detailed instructions on unpacking and moving the oven(s) into your facility. When your common carrier or truck line notifies you of delivery, you must have a forklift at the facility to unload the carton(s).

Instructions for stacking the ovens are contained in a separate manual issued to Middleby Marshall Certified Installers.

If you have a door wider than the carton simply move the carton into your facility and set up an appointment with your Certified Middleby Marshall Installer.

If your door is narrower than the carton, then the oven will have to be uncrated. Follow directions shown in the Pre-Installation Procedures Manual.

Each crate must be examined before signing the Bill of Lading. Report any visible damage caused by the trucker in transit, and check for the proper number of crates. If apparent damage is found, arrangements should be made to file a claim against the carrier. Interstate Commerce Regulations require that the claim must be initiated by the consignee within 10 days from the date it is received.

NOTE

There Must Be Adequate Clearance Between

Oven And Combustible Construction. Clearance Must Also Be Provided For

Servicing And For Operation.

CAUTION: It is required that the oven be placed under a ventila-

tion hood for adequate air supply and ventilation.

CAUTION: A minimum clearance of 0" from non-drive end of

oven to wall, 18" from drive end of oven to wall and 6" from rear wall to air openings at rear of unit must be maintained. For servicing and cleaning a minimum of 18" clearance from all walls and combustible materials is recommended.

CAUTION: Do not obstruct the flow of combustion and ventila-

tion air to and from your oven. Do not obstruct the ventilation holes in the control panel, as these provide the combustion air for the burner.

SECTION 2 INSTALLATION

PS200-R68 OVEN INSTALLATION

REQUIRED KITS AND EQUIPMENT

KITS AND EQUIPMENT

PS200-R68 PS200-R68 PS200-R68 PS200-R68

TYPE OF INSTALLATION

PS200-R68 Single Gas Oven 1 1 PS200-R68 Single Electric Oven 1 1 PS200-R68 Double Gas Oven 2 1 PS200-R68 Double Electric Oven 2 1

PS220-R68 Single Gas Oven 1 1 PS220-R68 Single Electric Oven 1 1 PS220-R68 Double Gas Oven 2 1 PS220-R68 Double Electric Oven 2 1

Gas Oven Electric Oven Single Oven Double Oven

Installation Installation Option Kit P/N Option Kit P/N

Kit P/N Kit P/N 49025-0007 31361

31350 31514

PS220-R68 OVEN INSTALLATION

REQUIRED KITS AND EQUIPMENT

KITS AND EQUIPMENT

PS220-R68 PS220-R68 PS220-R68 PS220-R68

Gas Oven Electric Oven Single Oven Double Oven

Installation Installation Option Kit P/N Option Kit P/N

Kit P/N Kit P/N 30752 31363

31352 31517

PS224-R68 OVEN INSTALLATION

REQUIRED KITS AND EQUIPMENT

KITS AND EQUIPMENT

PS224-R68 PS224-R68 PS224-R68 PS224-R68

Gas Oven Electric Oven Single Oven Double Oven

Installation Installation Option Kit P/N Option Kit P/N

Kit P/N Kit P/N 49025-0016 31362

31351 31516

PS224-R68 Single Gas Oven 1 1 PS224-R68 Single Electric Oven 1 1 PS224-R68 Double Gas Oven 2 1 PS224-R68 Double Electric Oven 2 1

SECTION 2

INSTALLATION

PARTS LIST FOR SERIES PS200-R68 GAS OVEN

INSTALLATION KIT PS200-R68, P/N 31350 PS220-R68, P/N 31352 PS224-R68, P/N 31351

ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION

NO. PART NO. PART NO. PART NO.

1 1 22361-0005 22361-0005 22361-0005 FLEXIBLE GAS HOSE, 72" 2 1 23115-0010 23115-0010 23115-0010 3/4" GAS SHUTOFF VALVE 3 1 31006 30849 30851 CONVEYOR END STOP 4 1 30830 30830 30830 CONVEYOR LEFT REAR STOP 5 1 30796 30796 30796 CONVEYOR RIGHT REAR STOP 6 1 88910-0008 88910-0008 88910-0008 SERIES PS200-R68 OWNER/OPERATOR MANUAL 7 1 1002040 1002040 1002040 SERVICE STATION DIRECTORY 8 1 33900-0032 33900-0081 33900-0035 CONVEYOR WIRE BELT

9 1 42400-0089 49400-0090 49400-0197 MASTER LINK KIT 10 1 23125-0002 23125-0002 23125-0002 ELBOW 90° BLK REDUCER 1/2" X 3/4" 11 1 23153-0005 23153-0005 23153-0005 NIPPLE BLK 3/4 CLOSE 12 1 31315 31315 31315 PIPE, 31", UPPER OVEN 13 1 31238 31238 31238 NIPPLE BLK 1/2" X 4"

PARTS LIST FOR SERIES PS200-R68 ELECTRIC OVEN

ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION

NO. PART NO. PART NO. PART NO.

3 1 31006 30849 30851 CONVEYOR END STOP

4 1 30830 30830 30830 CONVEYOR LEFT REAR STOP

5 1 30796 30796 30796 CONVEYOR RIGHT REAR STOP

6 1 88910-0008 88910-0008 88910-0008 SERIES PS200-R68 OWNER/OPERATOR MANUAL

7 1 1002040 1002040 1002040 SERVICE STATION DIRECTORY

8 1 33900-0032 33900-0081 33900-0035 CONVEYOR WIRE BELT

9 1 42400-0089 49400-0090 49400-0197 MASTER LINK KIT

(Two required for double oven)

INSTALLATION KIT PS200-R68, P/N 31514 PS220-R68, P/N 31517 PS224-R68, P/N 31516

(Two required for double oven)

Owners

Operating

Manual

Figure 2-1.

Series PS200-R68 Gas & Electric Oven

Installation Kits

SECTION 2 INSTALLATION

ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION

NO. PART NO. PART NO. PART NO.

1 1 35900-0055 37900-0184 35900-0411 BASE PAD 2 4 37900-0102 37900-0102 37900-0102 LEGS 3 2 22290-0009 22290-0009 22290-0009 SWIVEL CASTER W/LOCKING BRAKE 4 2 22290-0010 22290-0010 22290-0010 SWIVEL CASTER 5 32 A11039 A11039 A11039 3/8" LOCKWASHER 6 32 21416-0001 21416-0001 21416-0001 3/8" FLAT WASHER 7 32 220373 220373 220373 3/8 - 16 SCREW HEX HD SS 8 4 21256-0008 21256-0008 21256-0008 SCREWS FOR TOP 10-32 X 3/8" RH

9 32 21296-0005 21296-0005 21296-0005 10-32 X 3/4" SCREW HEX WASHER HD SS 10 1 22450-0228 22450-0228 22450-0228 RESTRAINT CABLE ASSEMBLY 13 1 31319 31319 31319 LABEL, UPPER 14 1 31320 31320 31320 LABEL, LOWER 15 1 32116 32116 32116 WIREWAY ASSEMBLY 16 2 21516-0001 21516-0001 21516-0001 POP RIVETS 17 1 32227 32227 32227 INSTRUCTION, CONTROL BOX INSTALLATION

Not shown 1 32023 31261 30878 OVEN TOP

ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION

NO. PART NO. PART NO. PART NO.

1 1 35900-0055 37900-0184 35900-0411 BASE PAD

2 4 37900-0102 37900-0102 37900-0102 LEGS

3 2 22290-0009 22290-0009 22290-0009 SWIVEL CASTER W/LOCKING BRAKE

4 2 22290-0010 22290-0010 22290-0010 SWIVEL CASTER

5 32 A11039 A11039 A11039 3/8" LOCKWASHER

6 32 21416-0001 21416-0001 21416-0001 3/8" FLAT WASHER

7 32 220373 220373 220373 3/8 - 16 SCREW HEX HD SS

8 4 21256-0008 21256-0008 21256-0008 SCREWS FOR TOP 10-32 X 3/8" RH

9 32 21296-0005 21296-0005 21296-0005 10-32 X 3/4" SCREW HEX WASHER HD SS 10 1 22450-0228 22450-0228 22450-0228 RESTRAINT CABLE ASSEMBLY 11 1 30042 30042 30042 VENT EXTENSION 12 1 30039 30039 30039 OFFSET CROSSOVER VENT 13 1 31319 31319 31319 LABEL, UPPER 14 1 31320 31320 31320 LABEL, LOWER 15 1 32116 32116 32116 WIREWAY ASSEMBLY 16 2 21516-0001 21516-0001 21516-0001 POP RIVETS 17 1 32227 32227 32227 INSTRUCTION, CONTROL BOX INSTALLATION

Not Shown 1 32023 31261 30878 OVEN TOP

PARTS LIST FOR SERIES PS200-R68 SINGLE OVEN OPTION KIT

PS200-R68, P/N 31360 PS220-R68, P/N 30752

PS224-R68, P/N 49025-0016

PARTS LIST FOR SERIES PS200-R68 DOUBLE OVEN OPTION KIT

PS200-R68, P/N 31361 PS220-R68, P/N 31363 PS224-R68, P/N 31362

5,6,7,8,9,13,

14,16,17

Middleby Marshall

Figure 2-2. Series PS200-R68 Single and Double Oven Option Kits

38-1/2"

978mm

50-1/2"

1283mm

NOTE: The Model PS200-R68 Series ovens are

manufactured with the conveyor drive at either the right or

left end of the oven.

20"

813mm

Cooking

Zone

32"

813mm

Cooking

Zone

1”

25mm

44-3/4”

1137mm

1”

25mm

56-3/4”

1441mm

36-1/2"

927mm

10"

254mm

48-1/2"

1232mm

76mm

PS220-R68

Top View

PS200-R68

Top View

Model

40-1/2"

1028mm

68"

1727mm

Model

17-1/2"

445mm

45-3/4”

1162mm

42-1/2"

1080mm

57-3/4”

1467mm

40-1/2"

1029mm

10"

254mm

76mm

Model

PS224-R68

Top View

40-1/2"

1028mm

68"

1727mm

17-1/2" 445mm

INSTALLATION

GAS OVEN: Gas Inlet

ELECTRIC OVEN: Conduit for

GAS OVEN: Electrical Junction Box

RECOMMENDED MINIMUM

CLEARANCES:

Rear of Oven to Wall - 3" (76mm) Non-Drive End of Oven to Wall - 0" Drive End of Oven to Wall - 18" (457mm)

OVEN VENT - GAS OVEN ONLY

2" x 3" (50mm x 75mm)

25mm

48-3/4”

1238mm

24"

813mm

Cooking

Zone

Electrical Connection

1”

49-3/4”

1264mm

SECTION 2

69-1/2"

1765mm

11372mm

10"

254mm

54"

27-1/2" 699mm

7-1/4"

184mm

12-1/2"

318mm

40-1/2"

1028mm

68"

1727mm

Front

View

17-1/2" 445mm

End

6-1/2"

165mm

View

Figure 2-3. Series PS200-R68 Oven Dimensions

47"

1194mm

20"

508mm

178mm 127mm

19-3/4"

9-3/4"

248mm

View

14-1/2"

368mm

Rear

7” 5"

502mm

3-1/8" 79mm

SECTION 2 INSTALLATION

II. CONTROL BOX AND CABLE INSTALLATION

CAUTION: When attaching cables turn the circuit breakers off.

A. Install the control boxes, wireway and cables as shown in Figure 2-5. B. Install the "UPPER" and "LOWER" labels as shown.

"UPPER" label

Wireway

"LOWER" label

Figure 2-4. Control Box, Wireway and Cable

Installation

SECTION 2

INSTALLATION

III. FLUE VENT INSTALLATION

A. Install the flue vent: (Gas oven only)

NOTE: On a single oven the flue is factory mounted.

Flue

Fan

Rear View

Figure 2-5. Single Oven Flue Installation

IV. RESTRAINT CABLE INSTALLATION

Install the restraint cable assembly on the oven as shown in Figure 2-7.

Flue

Fan

3/4"

(19mm)

Restraint

Cable

Assembly

Rear View

To Eyebolt

On Wall

B. On a double oven install the flue extension and flue offset by sliding it down over the lower flue. Then attach both flues with the screws provided.

Flue

ExtensionUpper Oven

Flue

Fan

Rear View

Offset

Lower

Oven Flue

Figure 2-6. Double Oven Flue Installation

49-3/4"

(1264mm)

3-5/16"

(84mm)

Rear Surface of Oven

3/4" (19mm) Eyebolt in Base Pad

Restraint Cable Assembly

3/4" (19mm) Eyebolt

Wall of Structure

Figure 2-7. Restraint Cable Assembly Installation

SECTION 2 INSTALLATION

GAS OVEN ROUGH-IN

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

FOR PS200-R68 SERIES OVENS

CAUTION

IT IS REQUIRED THAT THE OVEN BE

PLACED UNDER A VENTILATION

HOOD FOR ADEQUATE AIR SUPPLY

AND VENTILATION.

GAS SUPPLY &

ELECTRICAL SUPPLY

PROVIDED BY CUSTOMER

DO NOT USE CONDUIT

FOR GROUND

OFF

Oven

24"

610mm

CIRCUIT BREAKER

15 Amp circuit breaker with lockout/tagout electrical shutoff for each cavity. Wire each

cavity separately.

ELECTRICAL SPECIFICATIONS

DOMESTIC: 208-240V main blower motors, 1

Ph, 4.1 Amp draw, 50/60 Hz, 120V control circuit, 3 pole, 4 wire system per cavity (2 hot, 1 neut, 1 grd). Do not use conduit for ground.

or EXPORT: 200-208V or 220-240V main blower

motors, 1 Ph, 4.1 Amp draw, 50/60 Hz, 120V transformer control circuit, 2 pole, 3 wire system per cavity (2 hot, 1 grd). Do not use conduit for ground.

GAS RATING

Model PS200-R68 is 120,000 BTU/Hour (30,240 kcal),

35.1 kW/HR Models PS224-R68 & 220-R68 are 100,000 BTU/Hour (25,200 kcal), 29.3 kW/HR

MINIMUM GAS METER RATING

450 Cu.Ft./Hour (12.74m3h) for 1 or 2 oven cavities. Add 180 Cu.Ft./Hour (5.1m3h) for each additional cavity.

Minimum rating may not take other gas appliances into consideration. Gas consumption varies at each site. Total BTU/ HR (kcal/hr) must be calculated on high flame off of each appliance to determine if meter needs to be larger.

MINIMUM GAS PIPE SIZE

Natural: 2" (51mm) ID for 1 or 2 oven cavities with runs

up to 200 ft.(61m). or 2-1/2" (64mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m)

Must be a dedicated line.

Runs over 200 ft. consult factory

Propane: 1-1/2" (38mm) ID for 1 or 2 oven cavities with

runs up to 200 ft.(61m). or 2" (51mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m).

Must be a dedicated line.

Runs over 200 ft. consult factory

Oven

To Oven (Flexible Hose)

6”

152mm

3”

76mm

Figure 2-8

Typical Installation

GAS SHUTOFF VALVES

3/4" (19mm) ID full flow gas shut-off valve. A separate connection and valve must be provided for each oven.

REQUIRED SUPPLY GAS PRESSURE

Natural: 6 " to 14 " (152 to 356mm) water column Propane: 11.5" to 14" (290 to 356mm) water column

SUGGESTED

If space permits service should be located at the drive end of the ovens to allow access to switches and valves.

User Supplied Items:

ITEM QTY DESCRIPTION

1 1 2"(51mm) X 2"(51mm) X 3/4"(19mm) TEE 2 3 3/4"(19mm) X 3"(76mm) NIPPLE 3 2 3/4" (19mm) FULL FLOW GAS SHUT-OFF VALVE 4 1 2"(51mm) X 2"(51mm) 90° ELBOW 5 1 2"(51mm) ID GAS SUPPLY PIPE LINE

-NATURAL GAS

6 2 15 AMP TOGGLE SWITCH - 2 POLE for GAS

OFF

24"

610mm

ELECTRIC OVEN ROUGH-IN

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

FOR PS200-R68 SERIES OVENS

CAUTION

IT IS REQUIRED THAT THE OVEN BE

PLACED UNDER A VENTILATION

HOOD FOR ADEQUATE AIR SUPPLY

AND VENTILATION.

SECTION 2

INSTALLATION

ELECTRICAL SUPPLY

PROVIDED BY CUSTOMER

DO NOT USE CONDUIT

FOR GROUND

CIRCUIT BREAKER

Separate circuit breaker with lockout/ tagout electrical shutoff for each

cavity. Wire each cavity separately. 100 Amp circuit breaker for 200-240V, or 50 Amp circuit breaker for 380-480V.

ELECTRICAL SPECIFICATIONS

DOMESTIC: 208-240V main blower

motors and elements, 3 Ph, 75 Amp draw, 50/60 Hz, 120V control circuit, 4 pole, 5 wire system per cavity (3 hot, 1 neut, 1 grd).

DOMESTIC: 220-240V main blower

motors and elements, 3 Ph, 75 Amp draw, 50/60 Hz, 120V control circuit, 3 pole, 4 wire system per cavity (3 hot, 1 grd).

EXPORT: 380V or 400-416V main

blower motors and elements, 3 Ph, 50 Amp, 50/60 Hz, 120V transformer control circuit, 4 pole, 5 wire system per cavity (3 hot, 1 neut, 1 grd).

ELECTRICAL RATING

26 kW/HR

SUGGESTED

If space permits service should be located at the drive end of the ovens to allow access to switches and valves.

Figure 2-9

Typical Installation

Oven

OFF

24"

610mm

OFF

24"

610mm

SECTION 2 INSTALLATION

V. VENTILATION GUIDELINES

A mechanically driven ventilation system is required for the PS200-R68 Series Middleby Marshall conveyorized gas ovens. The minimum hood canopy dimensions are outlined below.

Local codes and conditions vary greatly from one area to another and must be complied with. These are the “Authority having jurisdiction” as stated by the National Fire Protection Association, Inc. in NFPA 96-latest edition. Following are the suggested requirements for good ventilation. Please remember these are general recommendations or guidelines, you may have a special condition or problem that will require the services of a ventilation engineer or specialist. Proper ventilation is the oven owner’s responsibility. Improper ventilation can inhibit oven performance. It is recommended that the ventilation and duct work be checked every three months.

Grease filters in the intake of the hood may be required by local codes.

VENTILATION HOOD The rate of air flow exhausted through the ventilation

system is generally between 1400 and 2500 CFM, but may vary depending on the oven configuration and hood design. To avoid a negative pressure condition in the kitchen area, return air must be brought back to replenish the air that was exhausted. A negative pressure in the kitchen can cause heat related problems to the oven components as if there were no ventilation at all. The best method of supplying return air is through the heating, ventilation and air conditioning system (HVAC). Through the HVAC system, the air can be temperature controlled

for summer and winter. Return air can be brought in directly from outside the building, but detrimental affects can result from either extreme seasonal hot and cold temperature from the outdoors.

NOTE: Return air from fan driven system within the hood must not blow at opening of bake chamber or poor oven baking performance will result.

VENTILATION CAPTURE TEST It is recommended that a 30 second smoke candle test be

performed on your ventilation hood system. Follow the steps below to complete the ventilation smoke test.

All tests are to be done on single ovens or lower units of a double oven. We recommend you wear protective gloves when performing this test. At no time should food be present when the smoke test is being conducted. Also check that no fire suppression system will be activated by the smoke.

1. Turn ventilation system on.

2. Turn oven(s) on and allow to heat up to customers normal operating temperature, or a minimum of 480°F (248°C).

3. Turn conveyor off. Place a 30 second smoke candle in a pie or cake pan which is no higher than 3" (76mm).

4. Open the front oven window. Next, light the smoke candle in the pan and then slide the pan into the center of the bake chamber on the conveyor belt and close the window.

5. The ventilation hood should capture 90% to 100% of the smoke produced by the candle.

10”

254mm

2”

51mm

minimum to

allow stacking

of ovens

17-1/2”

445mm

Figure 2-10

Vent Hood

8”

203mm

3”

76mm

SECTION 2

INSTALLATION

VI. ELECTRIC SUPPLY FOR GAS HEATED OVENS

Electric supply for all gas heated ovens is 208-240 volts AC single phase. Each oven requires a separate 15 amp service. Connection is made as shown in Figures 2-8 & 2-12. A separate ground wire must also be supplied.

CAUTION: Before connecting incoming power to oven, a voltage reading of each leg to neutral must be made. These readings should not normally exceed 120 volts each.

If one of the incoming legs reads over 130 volts, this indicates the supply voltage has a high leg.

Export ovens are supplied with a stepdown transformer for the 110V control circuit.

Call your local electrician or electrical power supply company and have them remove the high leg from the electrical supply line for the oven.

Connecting a high leg to the black lead of the oven will severely damage many of the electrical components in the oven.

CONNECTING A HIGH LEG TO THE BLACK WIRE VOIDS ALL OVEN WARRANTIES.

Connect one 208-240V supply leg to the black wire and the other 208-240V supply leg to the red wire. The supply neutral should connect to the white oven wire and supply ground should connect to the oven ground screw located in the main junction box.

VII. ELECTRICAL CONNECTION INFORMATION FOR ALL OVENS.

Check the oven data plate before making any electrical connections. Connections must agree with data on oven data plate (Refer below to Figure 2-11).

NOTE: In Canada with C22.1,Part 1 and/or local code.

A fused disconnect switch or circuit breaker (not furnished) MUST be installed in the electrical supply line FOR EACH OVEN. A lockout/tagout electrical shutoff must be installed for each oven, refer to Figure 2-9. The service connection must meet all national and local electrical code requirements. All connections are made at one common connection at the back of each control box.

NOTE:

When the oven is installed it must be electrically

grounded in accordance with local codes, or in the

absence of local codes. ANSI/NFPA - Latest edition.

WARNING

CAUTION

IT IS REQUIRED THAT THE OVEN BE

OVEN MUST BE KEPT CLEAR

OF COMBUSTIBLES

AT ALL TIMES.

CAUTION:

The power burner will not operate and gas will not flow through the burner

without electric power. No attempt should be made to operate the oven during

power failure.This oven is to be operated only on the type of gas as shown on

the specification data plate.

SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS ADJACENT TO COMBUSTIBLE AND NONCOMBUSTIBLE WALLS WITH THE FOLLOW-

Middleby

A MIDDLEBY COMPANY

MODEL NO. ID NO. INPUT BTU PER HOUR MAXIMUM MAN. PRESS.

DATA PLATE FOR OVENS WITH THE MACHINERY/DRIVE COMPARTMENT LOCATED AT THE RIGHT END OF OVEN

Marshall

SERIAL NO.

TYPE OF GAS

VAC AMPS AMPS HZ

IN.W.C.

WIRE WITH GROUND

Middleby

A MIDDLEBY COMPANY

MODEL NO. ID NO. INPUT BTU PER HOUR MAXIMUM MAN. PRESS.

DATA PLATE FOR OVENS WITH THE MACHINERY/DRIVE COMPARTMENT LOCATED AT THE LEFT END OF OVEN

Marshall

SERIAL NO.

TYPE OF GAS

VAC AMPS AMPS HZ

IN.W.C.

WIRE WITH GROUND

ING MINIMUM CLEARANCES: ZERO INCHES TO LEFT SIDE WALL, EIGHTEEN INCHES TO RIGHT SIDE WALL, SIX INCHES TO BACK WALL.

FOR INSTALLATION UNDER VENTILATING HOOD ONLY

MANUFACTURED UNDER U.S. PATENT NUMBERS 3,844,213 AND 4,154,861

ELGIN, ILLINOIS, 60120, U.S.A. COMMERCIAL OVEN ANS Z 83.12

SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS ADJACENT TO COMBUSTIBLE AND NONCOMBUSTIBLE WALLS WITH THE FOLLOWING MINIMUM CLEARANCES: ZERO INCHES TO RIGHT SIDE WALL, EIGHTEEN INCHES TO LEFT SIDE WALL, SIX INCHES TO BACK WALL.

FOR INSTALLATION UNDER VENTILATING HOOD ONLY

MANUFACTURED UNDER U.S. PATENT NUMBERS 3,844,213 AND 4,154,861

ELGIN, ILLINOIS, 60120, U.S.A. COMMERCIAL OVEN ANS Z 83.12

PLACED UNDER A VENTILATION HOOD

FOR ADEQUATE AIR SUPPLY

AND VENTILATION

"INTENDED FOR OTHER THAN HOUSEHOLD USE"

ACCEPTED FOR USE

CITY OF NEW YORK

DEPARTMENT OF BUILDINGS

MEA 309-83-E

"INTENDED FOR OTHER THAN HOUSEHOLD USE"

ACCEPTED FOR USE

CITY OF NEW YORK

DEPARTMENT OF BUILDINGS

MEA 309-83-E

CANADIAN GAS ASSOCIATION

APPROVED

CANADIAN GAS ASSOCIATION

APPROVED

Figure 2-11.

Oven Specifi-

cation Data

Plate Refer-

ence

SECTION 2 INSTALLATION

VIII. ELECTRIC SUPPLY FOR ELECTRICALLY HEATED OVENS

Electrically heated ovens are available in 208 or 240 volts, 5 wire, 3 phase only. They are pre-wired at the factory and only one common connection is necessary.

A standard oven is a 5 wire system (3 hot, 1 neut, 1 grd), it will not have a stepdown transformer. The neutral wire is combined with one 208-240 VAC, 3 phase leg to provide a 110V control circuit.

If the oven was special ordered for a 4 wire system, it will use a stepdown transformer for the 110V control circuit.

A 1-1/4" cutout is supplied on the rear of oven control box for the electrical connection. A 1-1/4" strain relief fitting must be used if flexible cable is used to run electrical supply.

Be sure wire size is adequate to handle amperage draw listed on data tag. Use Copper Wire Only.

Minimum Supply Conductor

ampacity -- 95 Amps Per Unit.

Maximum Supply Circuit protective

device -- 100 Amps Per Unit

Normal electrical requirements are as follows: PS200 Series Single - 208-240V, 3 phase, 5 wire, 27kw,

100 amp service. PS200 Series Double Oven - 208-240, 3 phase, 5 wire,

54 kw, 2 separate 100 amp services, one for each oven. FOR OTHER SERVICES CONSULT FACTORY.

Electrical Junction Cover Plate

3/4" pipe for gas oven gas connection

1-1/4" hole for electrically heated oven

connection

Figure 2-12

Junction Connection Box

CAUTION

DO NOT CONNECT BLACK

LEAD TO HIGH LEG

BLACK AND WHITE MUST

BE 120 VAC

High Leg Warning tag located on cover of electrical connection box of gas heated ovens.

IX. GAS SUPPLY FOR GAS HEATED OVENS

Check identification plate located on machinery compartment (see Figure 2-11) to determine type of gas (Propane or Natural) to be used with the oven.

NOTE: If identification plate (Figure 2-11) is missing, natural or propane ovens can usually be determined by checking the manifold pressure rating on the gas combination valve. The rating for natural gas is 3-1/2" w.c. The rating for Propane gas is 10.5" w.c.

Install the manual shutoff valve(s) enclosed with the oven on the 3/4" gas connection pipe extending through the control compartment at rear of oven control box.

If the rear of the oven is installed close to the wall, install the 3/4" elbow on the 3/4" gas connection pipe coming out the rear of the oven and then install the manual shutoff valve(s). This will prevent kinking the connection hose.

The minimum and maximum incoming line flow pressures (when oven(s) and all other gas appliances are on high flame cycle) should be the following:

Natural Gas: 6.0"w.c. Minimum, 14"w.c. Maximum

Propane Gas: 11.5"w.c. Minimum, 14"w.c. Maximum

This incoming pressure reading can be taken by installing a gas pressure gauge in the inlet pressure tap of the main gas valve. See Figure 2-13. Outgoing pressure can be measured at the outlet pressure tap of the main gas valve.

Remember, the longer the pipe runs, the more pressure drops. One 90° elbow equals a 4 foot length of pipe.

NOTE

The installation must conform with local codes or in

the absence of local codes, with the National Fuel

Gas Code, ANSI Z223, 1-latest edition

In Australia the installation must conform with AGA

Code AG601 and with any requirements of the

appropriate statutory authority.

CANADIAN:

CAN/CGA-B 149.1 Natural Gas

Installation Code

CAN/CGA-B 149.2 Propane

Installation Code

SECTION 2

INSTALLATION

On ovens equipped with casters, the installation shall be made with a gas connector that complies with the standard for gas connectors for Moveable Gas Appliances, ANSI Z21.69-1987/CANI 6.10-88(or latest edition), and Addenda, Z21.69a-1989(or latest edition), and a quick disconnect device that complies with the standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41-1989/CANI 6.9M79(or latest edition), and cable restraint assembly (refer to Figure 2-7) must be provided to limit the movement of the oven without depending on the connector and the quick-disconnect device or its associated piping to limit oven movement.

When an oven is required to be removed from its installation for service, shut off the gas valve upstream of the gas connector. Disconnect gas connector, disconnect the restraining device, move oven for servicing.

When service is complete, place oven in original location, connect restraining cable device, connect gas connector, turn gas valve on. Follow standard start up procedure.

Refer below to determine what size gas pipe to run to the oven (NOTE: each oven requires maximum BTU usage of 120,000 BTU per hour for a PS200-R68 or 100,000 BTU per hour for a PS220-R68 and PS224-R68.) The maximum total for a Double Oven would be 240,000 BTU per hour for a PS200-R68 or 200,000 BTU per hour for a PS220-R68 and PS224-R68.

RECOMMENDED SUPPLY PIPE SIZE:

Natural-

2" (51mm) ID for 1 or 2 oven cavities with runs up to 200 ft.(61m).

or 2-1/2" (64mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m)

Must be a dedicated line. Runs over 200 ft. consult factory.

Propane-

1-1/2" (38mm) ID for 1 or 2 oven cavities with runs up to 200 ft.(61m).

or 2" (51mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m).

Must be a dedicated line. Runs over 200 ft. consult factory.

NOTE: The recommended pipe sizes are larger than

usually required to eliminate any operation problems. It is much less expensive to make the initial installment large enough to do the job rather than redoing the job later.

GAS METER SIZE: Minimum Gas Meter Size:

450 cu.ft./hour (3.2 liters/sec.) for single or double

oven.

Add 180 cu.ft./hour (1.3 liters/sec.) for each

additional cavity.

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