Middleby PS536GS Operator’s Manual

PS536GS
Gas
Domestic, Std. Export & CE

ENGLISH/French/Spanish

P/N 50236

Rev. B • V1 • 10/04

Price $30.00

PS536GS Gas Ovens

Models:

• PS536GS Gas

OWNER'S OPERATING, INSTALLATION,
AND PARTS MANUAL

for domestic, standard export and CE export ovens

© 2003 Middleby Marshall, Inc.

Combinations:

• Single Oven

• Double Oven (Two-Stack)

• Triple Oven (Three-Stack)

is a registered trademark of Middleby Marshall, Inc. All rights reserved.

Middleby Cooking Systems Group • 1400 Toastmaster Drive • Elgin, IL 60120 • [phone] • FAX [phone]

NOTICE:

Owner's Operating and Installation Manual should be given to the user. The operator of the oven should

This
be familiar with the functions and operation of the oven.

This manual must be kept in a prominent, easily reachable location near the oven.

ENGLISH

Ovens are shipped from the factory configured for use with natural gas. If permitted by local, national and
international codes, at the time of installation the oven may be converted to propane gas operation. This
conversion requires the use of at Gas Conversion Kit that is supplied with the oven. For CE-approved ovens, the
conversion is described in the
instructions are included in the Gas Conversion Kit.

It is suggested to obtain a service contract with a Middleby Marshall Authorized Service Agent.

Installation

section of this Manual. For domestic and standard export ovens,

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 or 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.

IMPORTANT

An electrical wiring diagram for the oven is located inside the machinery

compartment.

IMPORTANT

It is the customer's responsibility to report any concealed or non-concealed damage

to the freight company. Retain all shipping materials until it is certain that the

equipment has not suffered concealed shipping damage.

NOTICE: CONTACT YOUR MIDDLEBY MARSHALL AUTHORIZED SERVICE AGENT TO PERFORM MAINTENANCE

AND REPAIRS. AN AUTHORIZED SERVICE AGENCY DIRECTORY IS SUPPLIED WITH YOUR OVEN.

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.

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

of a factory certified installer.

Retain This Manual For Future Reference

Middleby Cooking Systems Group • 1400 Toastmaster Drive • Elgin, IL 60120 • USA • [phone] • FAX [phone]

24-Hour Service Hotline: [phone] • Middleby Customer Care Center: 1-(800)-630-6559

www.middleby.com

2

TABLE OF CONTENTS

page page

SECTION 1 - DESCRIPTION ................................................... 4

B. Connection ...................................................... 13

I. OVEN USES ............................................................. 4

II. OVEN COMPONENTS ............................................. 4

A. Window ............................................................. 4

B. Conveyor End Stop ........................................... 4

C. Eyebrows .......................................................... 4

D. End Plugs ......................................................... 4

E. Control Panel .................................................... 4

F. Machinery Compartment and Control

Compartment Doors ........................................ 4

G. Serial Plate ....................................................... 4

H. Conveyor Drive Motor ....................................... 4

I. Crumb Pans ..................................................... 4

J. Conveyor ........................................................... 4

K. Gas Burner ....................................................... 4

L. Blowers ............................................................. 4

M. Air Fingers ........................................................ 4

III. OVEN SPECIFICATIONS ......................................... 4

A. Dimensions ...................................................... 4

B. General Specifications ..................................... 4

C. Electrical Specifications for Gas Ovens .......... 5

D. Gas Orifice and Pressure Specifications -

Domestic and Standard Export Ovens ............ 5

V. GAS SUPPLY .......................................................... 1 4

A. Gas Utility Rough-In Recommendations ....... 14

B. Gas Conversion .............................................. 14

C. Connection ...................................................... 1 4

SECTION 3 - OPERATION ..................................................... 1 6

I. LOCATION AND DESCRIPTION OF CONTROLS . 16

A. BLOWER (

B. HEAT (

C. CONVEYOR (

D. Conveyor Speed Controller ............................. 16

E. Digital Temperature Controller ....................... 16

F. Machinery and Control Compartment

Safety Switches ............................................... 16

II. NORMAL OPERATION, STEP-BY-STEP ................ 1 7

A. Daily Startup Procedure .................................. 17

B. Daily Shutdown Procedure .............................17

III. QUICK REFERENCE: DIGITAL TEMPERATURE

CONTROLLER ....................................................... 18

SECTION 4 - MAINTENANCE ................................................. 19

I. MAINTENANCE - DAILY .......................................... 1 9

II. MAINTENANCE - MONTHLY .................................. 2 0

III. MAINTENANCE - EVERY 3 MONTHS .................... 2 0

) Switch ..................................... 16

) Switch ............................................ 16

) Switch ............................... 16

ENGLISH

E. Gas Orifice and Pressure Specifications -

CE Ovens .......................................................... 5

SECTION 2 - INSTALLATION .................................................. 6

I. INSTALLATION KIT .................................................. 7

II. VENTILATION SYSTEM ........................................... 8

A. Requirements .................................................. 8

B. Recommendations .......................................... 8

C. Other Ventilation Concerns .............................. 8

III. ASSEMBLY ............................................................... 9

A. Top Panel and Base Pad Assembly ............... 9

B. Stacking ........................................................... 10

C. Restraint Cable Installation ............................ 10

D. Conveyor Installation ....................................... 11

E. Final Assembly ................................................ 12

IV. ELECTRICAL SUPPLY ........................................... 13

A. Additional Information - Gas Ovens ................ 13

IV. MAINTENANCE - EVERY 6 MONTHS .................... 22

SECTION 5 - PARTS LIST ..................................................... 23

I. KEY SPARE PARTS KIT .......................................... 2 3

II. INSTALLATION KIT .................................................. 2 5

III. PANELS, END PLUGS AND WINDOW ................... 27

IIIa. PANELS, END PLUGS WITHOUT WINDOW .......... 27

IV. CONTROL COMPARTMENT ................................... 2 9

V. MACHINERY COMPARTMENT AND GAS TRAIN .... 3 1

VI. REAR COMPARTMENT AND BLOWERS ................ 33

VII. SINGLE-BELT CONVEYORS .................................. 3 5

VIII. SPLIT-BELT CONVEYORS ..................................... 3 7

SECTION 6 - ELECTRICAL WIRING DIAGRAMS ................... 39

I. WIRING DIAGRAM, PS536GS GAS OVEN

(DOMESTIC & STD. EXPORT VERSION),

208/240V, 50/60 Hz, 1 Ph ................................ 39

3

SECTION 1 - DESCRIPTION

I. OVEN USES

PS536GS ovens can be used to bake and/or cook a wide
variety of food products, such as pizza, pizza-type products,

ENGLISH

cookies, sandwiches and others.

II. OVEN COMPONENTS - see Figure 1-1.

A. Window: Allows the user to see and access food products

inside the baking chamber.

B. Conveyor End Stop : Prevents food products from falling

off the end of the moving conveyor.

C. Eyebrows: Can be adjusted to various heights to prevent

heat loss into the environment.

D. End Plugs: Allow access to the oven's interior.
E. Control Panel: Location of the operating controls for the

oven. Refer to Section 3,

F. Machinery Compartment and Control Compartment

Doors: Allow access to the oven's interior components.

One door is located at each end of the oven. No user­servicable parts are located inside the machinery compart­ment or control compartment.

G. Serial Plate: Provides specifications for the oven that affect

installation and operation. Refer to Section 2, Installation,
for details.

H. Conveyor Drive Motor: Moves the conveyor.
I. Crumb Pans: Catch crumbs and other material that drop

through the conveyor belt. One crumb pan is located
underneath each end of the conveyor.

Operation, for details.

J. Conveyor: Moves the food product through the oven.

Not Shown:

K. Gas Burner: Heats air, which is then projected to the air

fingers by the blowers.

L. Blowers: Fans that project hot air from the gas burner to

the air fingers.

M. Air Fingers: Project streams of hot air onto the food

product.

Fig. 1-1 - Oven Components

B

C

D

E

A

H

I

J

F

G

III. OVEN SPECIFICATIONS

Table 1-1: Dimensions

Overall Height:

Overall Depth:
Overall Length:

Baking Chamber Length
Conveyor Width:

Conveyor Length
Recommended Minimum Clearances:

Rear of oven to wall 3" (76mm)

Control end of conveyor to wall 1" (25.4mm)

Non-control end of oven to wall 1" (25.4mm)

Table 1-2: General specifications (per oven cavity)

Weight
Rated Heat Input:

Maximum Operating Temperature
Warmup Time

single oven with 17-1/2" (446mm) legs 43-1/2" (1105mm)

double oven with standard 17-1/2" (446mm) legs 63" (1600mm)

double oven with optional 20-1/2" (521mm) legs 66" (1676mm)

double oven with optional 25-1/2" (648mm) legs 71" (1803mm)

triple oven with 6" (152mm) legs 71" (1803mm)

46" (1168mm)

with standard 60"/1524mm conveyor 61" (1549mm)

with optional 56"/1422mm conveyor 57" (1447mm)

with optional 76"/1930mm conveyor 77" (1956mm)

36" (914mm)

Single Belt 20" (508mm)

Split Belt 2 x 9-1/2" (241mm)

56" (1422mm) or 60" (1524mm) or 76" (1930mm)

400 lbs. (182kg)

Natural gas ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)

Propane ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)

550°F (288°C)

4

25 minutes

SECTION 1 - DESCRIPTION

Table 1-3: Electrical specifications for gas ovens (per oven cavity)

Main Blower Control Current

Voltage Circuit Voltage Phase Freq. Draw Poles Wires

208/240V

* The current draw shown above is an average value for normal operation. The initial amperage draw on oven startup may exceed the listed

value.

120V conv. speed control

& drive motor; all others

as per line (208/240V)

1 Ph 50/60 Hz 6A * 2 Pole 3 Wire (2 hot, 1 gnd)

Table 1-4: Gas orifice and pressure specifications (per oven cavity) - Domestic and standard export ovens

Gas Type Main Orifice I.D. Bypass Orifice I.D. Supply (Inlet) Pressure Pressure

Natural 0.0935” (2.3749mm, #42 drill) 0.0810” (2.0574mm, #46 drill) 6-12” W.C. (14.9-29.9mbar) * 4.0” W.C. (9.93mbar)

Propane 0.081” (2.0574mm, #46 drill) 0.052” (1.3208mm, #55 drill) 11-14” W.C. (27.4-34.9mbar) * 10.5” W.C. (26.15mbar)

*

The gas supply pressures and orifice sizes shown are for ovens installed in North America. The required gas supply pressures and orifice
sizes of ovens installed in other locations are dependent on the local gas type and on all applicable local codes.

Orifice (Manifold)

Table 1-5: Gas orifice and pressure specifications (per oven cavity) - CE ovens

Supply (Inlet) Pressure

Gas Orifice DK,FI NL DE BE,FR FI,DE,NL ES,UK (Manifold) Heat

Main UK,CH,IT,AT, SE,CH,AT,DK, BE,IE,IT,PT, Orifice Rated

Type dia.

G20 2.3749 20 -- 20 20 -- -- 11.21 22.36

mm mbar mbar mbar mbar kW-hr.

G25 2.3749 -- 25 - - -- -- -- 16.19 22.36

mm mbar mbar kW-hr.

G30 1.3970 -- -- -- -- 29 or 50 28-30, 37 26.2 22.59

mm mbar or 50 mbar mbar kW-hr.

IT,PT,ES,SE,

I

2H

I

2L

I

2E

I

2E+

I

3B/P

I

3+

Pressure Input

ENGLISH

IMPORTANT

Additional electrical information is provided on the oven's serial plate, and on the wiring diagram inside the machinery
compartment.

5

WARNING - For gas ovens, after any conversions, readjustments, or service work on the oven:

ENGLISH

The oven must be installed on an even (level) non-flammable flooring and any adjacent walls must
be non-flammable. Recommended minimum clearances are specified in the

Do not obstruct the flow of combustion and ventilation air to and from your oven. There must be no

obstructions around or underneath the oven. Constructional changes to the area where the oven is

SECTION 2 - INSTALLATION

• Perform a gas leak test.

• Test for correct air supply.

• Test for proper combustion and gas supply.

• Check that the ventilation system is in operation.

WARNING

Keep the appliance area free and clear of combustibles.

WARNING

Description

this Manual.

WARNING

installed shall not affect the air supply to the oven.

CAUTION

For additional installation information, contact your local Authorized Service Agent.

section of

NOTE

There must be adequate clearance between the oven and combustible construction. Clearance

must also be provided for servicing and for proper operation.

NOTE

An electrical wiring diagram for the oven is located inside the machinery compartment.

NOTE

All aspects of the oven installation, including placement, utility connections, and ventilation requirements,

must conform with any applicable local, national, or international codes. These codes supersede the

requirements and guidelines provided in this manual.

NOTE

In the USA, the oven installation must conform with local codes. In the absence of local codes, gas oven

installations must conform with the National Fuel Gas Code, ANSI Z223.1. Installed ovens must be

electrically grounded in accordance with local codes, or in the absence of local codes, with the National

Electrical Code (NEC), or ANSI/NFPA70.

NOTE

In Canada, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Gas

Installation Code, CAN/CGA-B149.2, as applicable. Installed ovens must be electrically grounded in

accordance with local codes, or in the absence of local codes, with the Canadian Electrical Code CSA C22.2.

NOTE

In Australia, the oven installation must conform with any requirements of the appropriate statutory authority.

Gas oven installtions must conform with AGA Codes AG311 and AG601.

NOTE

In CE countries, all aspects of the gas supply connection must comply with current IEC/CEE requirements and

with all applicable local, national, and international codes. In addition, four casters are provided to allow the oven

to be more easily moved to the installation location. These casters are intended to simplify pre-installation

movement only, and are NOT suitable for use as part of a CE oven installation. During the installation procedure,

the casters MUST be removed, so that the oven can be supported by the supplied 152mm adjustable legs.

6

SECTION 2 - INSTALLATION

2

Figure 2-1 - Installation Kit

3

1

4a, 4b, 4c, 4d

ENGLISH

8

12

16

14

15

13

6

11

10

5

7

9

I. INSTALLATION KIT - see Figure 2-1

Qty. Qty. Qty. Inc. with Inc. with

Single Double Triple domestic CE

Item Oven Oven Oven Part No. ovens? ovens? Description

1 1 1 1 48605 Yes Yes Top panel
2 4 4 4 3A80A8801 Yes Yes Screw, pan head #10 x 2″
3 1 1 1 42893 Yes Yes Base pad

4a 4 4 -- 42890 Yes Yes 17-1/2″ (445mm) leg extension, for single and

4b -- 4 -- 45360 Yes Yes 20-1/2″ (521mm) leg extension, optional
4c -- 4 -- 45329 Yes Yes 25-1/2″ (648mm) leg extension, optional
4d -- -- 4 44799 Yes Yes 6″ (152mm) leg extension, for triple ovens

5 2 2 2 22290-0009 Yes No Caster, with flat plate and brake
6 A/R A/R A/R 22290-0010 Yes Yes Caster, with flat plate (no brake)

NOTE:

ovens include 4 non-braking casters (Item 6) SOLELY for the purpose of moving the oven to the installation location. Casters are
NOT suitable for use as part of CE oven installations. Refer to the notice on the preceding page.

NOTE:

that acts as an anchor for the restraint cable (Item 12). CE ovens are mounted on legs (Item 7) and do not use a restraint cable.

Domestic and standard export ovens include 2 braking casters (item 5) and 2 non-braking casters (Item 6). CE-approved

7 4 4 4 22450-0028 No Yes Leg, adjustable, 6″ (152mm)
8 1 1 1 21392-0004 Yes No Eyebolt, 3/4″
9 A/R A/R A/R 220373 Yes Yes Hex bolt, 3/8″-16 x 1″

CE-approved ovens include 32 hex bolts. Domestic and standard export ovens include 31 hex bolts and one eyebolt (item 8)

10 32 32 32 21416-0001 Yes Yes Flat washer, 3/8″
11 32 32 32 21422-0001 Yes Yes Lockwasher, 3/8″
12 1 1 1 22450-0228 Yes No Restraint cable assembly
13 1 2 3 22361-0001 Yes No Gas hose,

14 1 1 1 50236 Yes Yes
15 1 1 1 1002040 Yes Yes
16 1 1 -- 46393 Yes Yes Lower shelf

7

double ovens

3/4″ to 1/2″ Gas hose reducer

included with gas hose.
Owner's Operating and Installation Manual
Authorized Service Agency Listing

SECTION 2 - INSTALLATION

II. VENTILATION SYSTEM

IMPORTANT

ENGLISH

Where national or local codes require the

installation of fire suppression equip-

ment or other supplementary equipment,

DO NOT mount the equipment directly to

the oven.

MOUNTING SUCH EQUIPMENT ON

THE OVEN MAY:

• VOID AGENCY CERTIFICATIONS

• RESTRICT SERVICE ACCESS

• LEAD TO INCREASED SERVICE EX­PENSES FOR THE OWNER

A. Requirements

CAUTION

Gas oven installations REQUIRE a mechanically driven
ventilation system with electrical exhaust air sensing control.

A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.

PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.

B. Recommendations

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2­2 ARE RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN
THIS MANUAL.

The rate of air flow exhausted through the ventilation system
may vary depending on the oven configuration and hood design.
Consult the hood manufacturer or ventilation engineer for these
specifications.

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 heat­related 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 (HVAC)
system. Through the HVAC system, the air can be temperature­controlled for summer and winter. Return air can also be
brought in directly from outside the building, but detrimental
effects can result from extreme seasonal hot and cold
temperatures from the outdoors.

NOTE: Return air from the mechanically driven system must not
blow at the opening of the baking chamber. Poor oven baking
performance will result.

C. Other ventilation concerns

• Special locations, conditions, or problems may require the
services of a ventilation engineer or specialist.

• Inadequate ventilation can inhibit oven performance.

• It is recommended that the ventilation system and duct

work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.

12" (305mm)

minimum

2" (51mm)

minimum

Fig. 2-2 - Ventilation System

12" (305mm)

minimum

8" (203mm)

minimum

8

1" (25mm)

minimum

III. ASSEMBLY

A. Top Panel and Base Pad Assembly

1. Install the four leg extensions onto the base pad using the
3/8"-16x1" screws, 3/8" flat washers, and 3/8" lockwashers
supplied in the Base Pad Kit. See Figure 2-3. Check that
the finished sides of each leg extension face OUTWARDS.

For domestic and standard export ovens:

One rear leg should be attached using three 3/8"-16 x 1"
screws and the 3/4" eyebolt, as shown in Figure 2-3. This
eyebolt acts as the anchor point for the restraint cable
assembly (see Part C,

2. If your oven is equipped with the lower shelf, position it in
place as shown in Figure 2-3. Check that the lip on the shelf
faces DOWN. Seal joint between leg and shelf with NSF
listed silicone.

3.

For domestic and standard export ovens:

Install one caster onto each leg extension, as shown in
Figure 2-4. Use the 3/8"-16x1" screws, 3/8" flat washers,
and 3/8" lockwashers supplied in the Installation Kit. The
locking casters should be installed at the FRONT of the
oven. The non-locking casters should be installed at the
REAR of the oven.

For CE export ovens:

The Installation Kit includes four casters AND four 152mm
adjustable legs. The casters are provided to allow the oven
to be more easily moved to the installation location, and are
NOT suitable for use as part of the oven installation. Refer
to the notice at the beginning of this Section.

After the oven is at the installation location, install one
152mm adjustable leg into the center hole on the bottom
of each leg extension, as shown in Figure 2-4.

4. Install the lower oven cavity onto the base pad. See Fig. 2-4.

5. For single ovens ONLY, install the top panel using the
screws included in the base pad kit, as shown in Figure 2-

5. Then, skip ahead to Part C,
For double or triple ovens, continue on to Part B,

Note that the top panel should NOT be installed for double
and triple ovens until after stacking the oven cavities.

Restraint Cable Installation).

Restraint Cable Installation.

Stacking.

SECTION 2 - INSTALLATION

Figure 2-3 - Leg extension and casters installation

Finished sides of

leg extension

face corner of

base pad

3/8" flat

washer

3/8" lock

washer

CE ovens

do not use

the

eyebolt.

Lower

shelf

Non-locking casters -

CE-approved

ovens:

152mm adjustable
leg MUST be used

for installation

3/8"-16 x 1"

hex screw

3/4" eyebolt
(inside corner
of one rear leg
extension
only)

Domestic and

standard export

ovens:

Locking casters -

FRONT of oven

REAR of oven

3/8" flat

washer

3/8" lock

washer

3/8"-16 x 1"

hex screw

Figure 2-5 - Top panel installation

NOTE:

DO NOT install top panel onto double or triple ovens

until AFTER stacking the oven cavities. See Part B, Stacking.

#10 x 2"

screws

Top

panel

ENGLISH

Figure 2-4 - Base pad installation

Bottom oven

cavity

Assembled

base pad

9

SECTION 2 - INSTALLATION

B. Stacking

For single ovens, skip ahead to Part C, Restraint Cable
Installation.

IMPORTANT

Middleby Marshall STRONGLY RECOMMENDS that PS536GS

ENGLISH

oven cavities be stacked using the following:

• PS500 Series Stacking Lift Kit, P/N 30580

• PS536 Stacking Hardware Kit, P/N 46494

Contact your Middleby Marshall Authorized Service Agent for
complete stacking instructions.

1. Stack an oven cavity on top of the lower oven. Check the
following:

• All four sides of the lower lip (on the bottom edge of the

oven cavity) overlap the top of the lower oven.

• The oven is level.

• The oven is firmly seated.

See Figure 2-6.

2. For triple ovens, repeat Step 1 to install the top oven cavity.

3. Install the top panel using the screws included in the base pad
kit, as shown in Figure 2-7.

Figure 2-6 - Stacking

Figure 2-7 - Top panel installation

#10 x 2"

screws

Top

panel

C. Restraint Cable Installation

For CE-approved ovens,

skip ahead to Part D, Conveyor

Installation.

For domestic and standard export ovens,

continue with this

Section to install the restraint cable.

Because domestic and standard export ovens are
equipped with casters, a restraint cable assembly must be
installed to limit the movement of the appliance without
depending on the connector and the quick disconnect
device or its associated piping. One end of the cable is
anchored to the eyebolt on one of the rear leg extensions,
while the other is anchored to the wall. See Figure 2-8.

After connecting the restraint cable, move the oven to its
final location. Then, lock the two front casters.

Figure 2-8 - Installing the Restraint Cable

Restraint cable

assembly

3/8"-16 x 1"

eyebolt on

rear leg

extension

3/4” (19mm)

eyebolt

Wall of

structure

10

D. Conveyor Installation

1. Unfold the conveyor as shown in Figure 2-9. Then, begin
to slide the conveyor into the end of the oven. The conveyor
can only be installed from the end of the oven

with the drive

motor.

2. Continue moving the conveyor into the oven until the frame
protrudes equally from each end of the oven. Check that the
crumb tray supports located on the underside of the con­veyor frame rest firmly against the lower end plugs, as
shown in Figure 2-10.

3. When the conveyor is positioned properly, check for free­dom of movement of the conveyor belt by pulling it for about
2-3 feet (0.6-1.0m) with your fingers. The drive and idler
shafts must rotate smoothly, and the belt

must move freely

without rubbing on the inside of the oven.

4. Check the tension of the conveyor belt as shown in Figure
2-11. The belt should lift about 1" (25mm). DO NOT
OVERTIGHTEN THE CONVEYOR BELT.

NOTE:

If necessary, the belt tension can be adjusted by turning the
conveyor adjustment screws, located at the idler (non­control) end of the conveyor. See Figure 2-11.

SECTION 2 - INSTALLATION

Figure 2-9 - Conveyor installation

Folded

frame

Idler end (with

belt tension

adjustment

screws)

ENGLISH

Conveyor

placed in

oven

Drive end (with
drive sprocket)

Figure 2-10 - Conveyor placement

Figure 2-11 - Conveyor belt tension

Crumb tray

support
bracket

End plug

1" (25mm)

vertical

deflection

11

Adjustment

screws (2) on

idler end of

conveyor

SECTION 2 - INSTALLATION

5. If it is necessary to add or remove conveyor links to achieve
the correct tension, OR if it is necessary to reverse the
conveyor belt for correct orientation, the belt will need to be
removed from the conveyor frame. If this is necessary,
perform the following procedure:

ENGLISH

• Remove the conveyor assembly from the oven and

place it flat on the floor.

• Remove the master links using long-nose pliers.

Then, roll up the belt along the length of the conveyor
frame.

• Add or remove belt links as necessary to achieve the

correct belt tension.

• Replace the belt on the conveyor frame. Check that the

conveyor belt links are oriented as shown in Figure 2­12, and that the smooth side of the conveyor belt faces
UP.

• Connect the inside master links. Check that the links

are oriented as shown in Figure 2-12.

• Connect the outside master links. Note that the

outside master links each have an open hook on one
side. This hook aligns with the hooks along the sides
of the other conveyor links. See Figure 2-12.

• Replace the conveyor into the oven.

E. Final Assembly

6. Install the drive chain between the conveyor drive sprocket
and the motor sprocket. To install the chain, it will be
necessary to lift the drive end of the conveyor slightly.

7. Install the conveyor chain cover as shown in Figure 2-13.
Check that the chain cover does not bind on the conveyor
sprocket or drive shaft.

8. Install the crumb trays as shown in Figure 2-13.

9. Press the end stop down over the edge of the conveyor
frame at the exit end of the oven, as shown in Figure 2-13.

Figure 2-12 - Conveyor and master link orientation

Direction
of travel

Incorrect

master link

position

CORRECT
master link

position

Press conveyor end stop

down over edge of

conveyor frame

Figure 2-13 - Final assembly

Hang chain cover on

screws in control

compartment wall

12

Place inside edge

of tray on retainer

bracket

Swing outside

edge of tray up

and into place

IV. ELECTRICAL SUPPLY

WARNING

Authorized supplier personnel normally accomplish
the connections for the ventilation system, electric supply,
and gas supply, as arranged by the customer. Following
these connections, the factory-authorized installer can
perform the initial startup of the oven.

NOTE: The electric supply installation must satisfy the

requirements of the appropriate statutory authority, such as the
National Electrical Code (NEC), ANSI/NFPA70, (U.S.A.); the
Canadian Electrical Code, CSA C22.2; the Australian Code,
AG601; current IEC/CEE requirements (CE countries); or other
applicable regulations.

NOTE: All aspects of the electrical supply connection must
comply with all applicable local, national, and international
code requirements.

Check the oven serial plate before making any electric supply
connections. Electric supply connections must agree with data
on the oven serial plate. The location of the serial plate is shown
in Figure 1-1 (in Section 1, Description).

A fused disconnect switch or a main circuit breaker (customer
furnished) MUST be installed in the electric supply line for each
oven cavity. It is recommended that this circuit breaker/disconnect
have lockout/tagout capability. For CE installations, the circuit
breaker/disconnect must have a minimum of 3mm contact
separation breaking all poles of the supply.

The supply conductors must comply with all applicable local,
national and international codes. Supply conductors must be
insulated copper wiring, #18 AWG (American Wire Gauge) or
equivalent. Additional wiring information is shown on the wiring
diagrams in Section 5, Electrical Wiring Diagrams and inside
the machinery compartment of the oven.

SECTION 2 - INSTALLATION

The oven requires a ground connection to the oven ground
screw located in the electrical junction box. (The box is shown
in Figure 2-14.) The ground connection must comply with all
applicable local, national, and international codes. If necessary,
have the electrician supply the ground wire.

Do NOT use the

wiring conduit or other piping for ground connections!

A. Additional Information - Gas Ovens

All electric supply connections are made via the electrical
junction box on the rear of the oven, shown in Figure 2-14. The
power lines then connect to the oven circuits through safety
switches that interrupt electric power to the oven:

• When the Control Compartment Access Panel is opened;

• When the Machinery Compartment Access Panel is opened,

OR

• When the rear panel is removed.

B. Connection

Refer to the wiring diagram inside the machinery compartment,
or in Section 5 of this Manual, to determine the correct
connections for the electrical supply lines. Connect the supply
as indicated on the wiring diagram.

If required by local, national or international codes, connect an

equipotential ground wire to the lug next to the symbol

(shown in Figure 2-14). The equipotential ground connection

must meet all applicable national and local code requirements.

ENGLISH

33mm cutout for

electric utility

connection

Equipotential

ground lug

Figure 2-14 - Utility connection locations

1/2" NPT pipe for gas

utility connection

(fitted with 3/4" adapter

for use with supplied

3/4" dia. gas hose)

Electrical

Junction Box

13

SECTION 2 - INSTALLATION

V. GAS SUPPLY

CAUTION

DURING PRESSURE TESTING NOTE THE FOLLOWING:

1. The oven and its individual shutoff valve must be discon-

ENGLISH

nected from the gas supply piping system during any
pressure testing of that system at test pressure in excess
of 1/2 psi (3.45 kPa).

2. The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping
system at test pressure equal to or less than 1/2 psi (3.45
kPa).

3. If incoming pressure is over 14" W.C. (35mbar), a
separate regulator MUST be installed in the line BEFORE
the individual shutoff valve for the oven.

WARNING:

lator during initial turn- on of gas, it is

To prevent damage to the control valve regu-

very important to

open the manual shutoff valve very slowly.
After the initial gas turn-on, the manual shutoff valve must

remain open except during pressure testing as outlined
in the above steps or when necessary during service
maintenance.

A. Gas Utility Rough-In Recommendations

The following gas system specifications are STRONGLY
RECOMMENDED. Deviating from these recommendations
may affect the baking performance of the oven.

Gas Meter -

650 cfh (307l/min) meter

Gas Line

• DEDICATED LINE from the gas meter to the oven

• 2" (50.8mm) pipe for natural gas

• 1-1/2" (38.1mm) pipe for propane

• Maximum length: 200' (61m). Each 90° elbow equals 7'

(2.13m) of pipe.

B. Gas Conversion

Ovens are shipped from the factory configured for use with
natural gas. If permitted by local, national and international
codes, the oven may be converted to propane gas operation
using a Gas Conversion Kit that is supplied with the oven. Gas
orifice sizes supplied with the Kit match those shown in Tables
1-4 and 1-5 in the Description section of this Manual.

Where permitted by local and national codes, it is possible to
convert ovens from natural to propane gas, or from propane to
natural gas, after the oven has been installed. Gas Conversion
Kits are available from Middleby Marshall for this purpose.

C. Connection

WARNING

Some procedures in this section may require conver-

sions, readjustments, or service on the oven's gas
system. Before performing these procedures, check that the
main gas supply valve and the circuit breaker/fused discon­nect are in the OFF ("O") position. After completing these
procedures, perform a gas leak test before operating the
oven.

CAUTION

The terms of the oven's warranty require all start-ups, conver­sions and service work to be performed by a Middleby Marshall
Authorized Service Agent. The installation, start-up and changes
required when changing from one gas type to another can be
performed ONLY by a certified professional.

NOTE:

Certain safety code requirements exist for the installation
of gas ovens; refer to the beginning of Section 2 for a list of the
installation standards. In addition:

• In the USA,

the installation must conform with local codes,
or in the absence of local codes, with the National Fuel Gas
Code, ANSI Z223.1.

• In Canada,

the installation must conform with local codes,
or in the absence of local codes, with the Natural Gas
Installation Code, CAN/CGA-B 149.1, or the Propane
Installation Code, CAN/CGA-B 149.2, as applicable.

• In Australia,

the installation must conform with AGA Codes
AG311 and AG601, and with any requirements of the
appropriate statutory authority.

• In CE countries,

the gas supply connection should be
according to EN-203 (gas appliance directive) and to
applicable ISO 228-1 or ISO 7-1 recommendations. All
aspects of the gas supply connection must comply with
current IEC/CEE requirements and with all applicable
local, national, and international codes.

• For all ovens equipped with casters,

the gas line connection

shall be made with:

- A connector that complies with the Standard for

Connectors for Movable Gas Appliances, ANSI Z21.69
(in USA), or Connectors for Movable Gas Appliances,
CAN/CGA-6.16 (in Canada).

Check the oven’s gas supply requirements to determine the
type of gas to be used with the oven. If the gas type required does
NOT match the local supply:

• For North American installations,

a conversion kit is
supplied with the oven to allow operation using propane
gas. Refer to Part B,

Gas Conversion, in this section.

• For CE ovens, directions for converting the oven for use with
other gases are described in Part D.1, Preparation for Use
with Various Gases, in this section.

If the installation will use the supplied gas hose, be sure that
the 1/2" to 3/4" gas line fitting is attached. Refer to the instructions
in the gas hose package. One gas line connection method is
shown in Figure 2-15; however, compliance with the applicable
standards and regulations is mandatory.

Inlet and regulated gas pressures can be measured using a
“U” tube manometer at the tap locations shown in Figures 2-15
and 2-16.

Figure 2-15 - Flexible Gas Hose Installation

1/2" gas

pipe nipple

1/2" gas line

tee with

pressure tap

Quick-

disconnect

device

14

3/4"-1/2"
gas pipe

reducer

3/4" gas

pipe nipple

90°

Elbow

Flexible

Gas Hose

To Gas
Supply

Pipe

Full-Flow

Individual gas

connection for

each oven

cavity

Gas

Shutoff

Valve