Middleby Cooking Systems Group PS360, PS360WB User Manual

A MIDDLEBY COMPANY

PS360/360WB Tandem Gas Ovens: English

owner's

operating

& installation

manual

SERIES PS360/360WB

TANDEM GAS OVEN MODELS

PS360L/PS360WB-L Tandem

PS360U/PS360WB-U Tri Tandem

PS360U/PS360WB-U Quad Tandem

PS360/PS360WB Double Tandem

© 1998 Middleby Marshall Inc.

Part No. 38615
Price US $30.00
R. Aug. 98, Rev. B, Ver. 3

NOTICE:

This Operating and Installation Manual should be given to the user. The operator of the oven should be
familiar with the functions and operation of the oven.

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

The oven has a combustion system suitable for use with all natural gases and can be converted by a
qualified service agent for use with liquified gas.

It is suggested to obtain a service contract with a manufacturer's certified service agent.

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.

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.

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

i

MIDDLEBY MARSHALL INC.

OVEN LIMITED WARRANTY

(Non U.S.A.)

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, F.O.B. Sellers factory, any part found to be defective
and any labor and material expense incurred by Seller in
repairing or replacing such part, such warranty to be limited to
a period of one year from date of original installation or 15
months from date of shipment from Sellers factory, whichever
is earlier, provided that terms of payment have been fully met.
All labor shall be performed during regular working hours.
Overtime premium will be charged to the Buyer.

This warranty is not valid unless equipment is installed,
started, and demonstrated under the supervision of a
factory certified installer.

Normal maintenance functions, including lubrication, adjust­ment of airflow, thermostats, door mechanisms, microswitches,
burners and pilot burners and replacement of light bulbs, fuses
and indicating lights, are not covered by warranty.

Any repairs or replacements of defective parts shall be per­formed by Sellers authorized service personnel. Seller shall
not be responsible for any costs incurred if the work is per­formed by other than Sellers authorized service personnel.

When returning any part under warranty, the part must be intact
and complete, without evidence of misuse or abuse, freight
prepaid.

Seller shall not be liable for consequential damages of any kind
which occur during the course of installation of equipment, or
which result from the use or misuse by Buyer, its employees or
others of the equipment supplied hereunder, and Buyers sole
and exclusive remedy against Seller for any breach of the
foregoing warranty or otherwise shall be for the repair or
replacement of the equipment or parts thereof affected by such
breach.

The foregoing warranty shall be valid and binding upon Seller
if and only if Buyer loads, operates and maintains the equip­ment supplied hereunder in accordance with the instruction
manual provided to Buyer. Seller does not guarantee the
process of manufacture by Buyer or the quality of product to be
produced by the equipment supplied hereunder and Seller
shall not be liable for any prospective or lost profits of Buyer.

THE FOREGOING WARRANTY IS EXCLUSIVE AND IN LIEU
OF ALL OTHER EXPRESS AND IMPLIED WARRANTIES
WHATSOEVER. SPECIFICALLY THERE ARE NO IMPLIED
WARRANTIES OF MERCHANTABILITY OR OF FITNESS
FOR A PARTICULAR PURPOSE.

The foregoing shall be Sellers sole and exclusive obligation
and Buyers sole and exclusive remedy for any action, whether
in breach of contract or negligence. In no event shall seller be
liable for a sum in excess of the purchase price of the item.

Middleby Marshall Inc.  1400 Toastmaster Drive  Elgin, IL 60120  USA  [phone]  FAX [phone]

Middleby Corporation 24-hour Service Hotline [phone]

www.middleby.com

ii

TABLE OF CONTENTS

SECTION 1 - DESCRIPTION

OVEN SPECIFICATION CHARTS ............................ 1-1

CHART OF ORIFICE SIZES, GAS PRESSURES,

NOMINAL INPUT RATINGS & GAS FLOW ....... 1-1

I. PRINCIPLE OF AIR FLOW ................................. 1-2

A. Heat Transfer And How It Works ................ 1-3

B. Air Fingers ................................................... 1-4

II. COMPONENT FUNCTION ................................. 1-5

A. Conveyor ..................................................... 1 -5

B. Gas Burner.................................................. 1-5

C. Front Window .............................................. 1-5

D. Cooling Fans .............................................. 1-6

E. Blower ......................................................... 1-6

F. Air Fingers ................................................... 1-7

SECTION 2 - INSTALLATION

I. UNLOADING/UNPACKING ................................ 2-1

II. INSTALLATION, PREPARATION & SUPPLY ..... 2 -2

III. VENTILATION SYSTEM ...................................... 2-3

INSTALLATION KIT .................................................. 2-4

DIMENSION DRAWINGS ......................................... 2-5

IV. THERMOCOUPLE INSTALLATION .................. 2-11

V. ASSEMBLY ..... .................................................. 2-13

GAS OVEN ROUGH-IN ........................................... 2-21

VI. ELECTRICAL CONNECTION .......................... 2-22

VII. GAS SUPPLY FOR GAS HEATED OVENS ...... 2-24

VIII. PREPARATION FOR VARIOUS GASES ........... 2-25

IX. CHANGING ORIFICES ..................................... 2-27

X. VOLUMETRIC METHOD .................................. 2-27

XI. VAR. OF RATED SUPPLY PRESSURES ......... 2-28

page

SECTION 3 - OPERATION

I. CONTROL FUNCTIONS .................................... 3-1

II. COMPONENT INFORMATION/LOCATION ........ 3-2

A. Door Safety Switch ...................................... 3-2

B. Blower Switch ............................................. 3-2

C. Heat Switch ................................................. 3-2

D. Temperature Controller .............................. 3-2

E. Conveyor Switch ......................................... 3-3

III. STEP BY STEP OPERATION ............................. 3-4

A. Start-Up Procedure ..................................... 3-4

B. Temp. Controller Operation Inst. ................ 3-5

C. Shutdown Procedure ................................ 3-10

D. Products Baked/Cooked in Ovens ........... 3-10

E. Bake Time vs. Bake Temperature ............ 3-11

F. Conveyor Speed (Bake Time) and

Time of Delivery ........................................ 3-12

NOTE

Wiring Diagrams Are Contained In This Manual

And Are Also Located Inside The Control Box Door.

iii

TABLE OF CONTENTS

SECTION 4 - MAINTENANCE

I. MAINTENANCE - DAILY ..................................... 4-1

A. Exterior ........................................................ 4-1

B. Fans and Grills ........................................... 4-1

C. Conveyor Belts ............................................ 4-2

D. Crumb Pans ............................................... 4-2

E. Window ....................................................... 4-3

II. MAINTENANCE - MONTHLY .............................. 4 -4

A. Removing Conveyor From Oven

For Cleaning ............................................... 4-4

B. Air Fingers Disassembly For Cleaning ...... 4-6

C. Air Finger Reassembly ............................... 4-8

D. Checking Conveyor Belt Tension ............. 4-10

E. Conveyor Belt Link Removal ..................... 4-10

F. Conveyor Reinstallation Into Oven ........... 4-12

III. MAINTENANCE - EVERY 3 MONTHS .............. 4-13

A. Cleaning Blower Motors ........................... 4-13

B. Electrical Terminals .................................. 4-13

IV. MAINTENANCE - EVERY 6 MONTHS .............. 4-14

SECTION 5 - TROUBLESHOOTING

OWNERS TROUBLESHOOTING CHARTS .............. 5-1

SECTION 6 - ELECTRICAL SCHEMATICS

Wiring Diagram -

Tandem/Double Tandem Ovens ....................... 6-2

Wiring Diagram -

Tri Tandem/Quad Tandem Ovens ..................... 6-3

Schematic - PS360/360WB Tandem (All Models) .... 6-4

iv

NOTES:

v

SECTION 1

DESCRIPTION

SECTION 1

DESCRIPTION

OVEN INFORMATION (per oven section)

PS360 PS360WB

Weight, Single Oven 1350 lbs. (612kg) 1400 lbs. (634kg)

Shipping Weight, Single Oven 1675 lbs. (760 kg) 1750 lbs. (780kg)

Shipping Cube, Single Oven Approx. 104.5 ft3 (3.0 m3) Approx. 122 ft.3 (3.5m3)

Rated Heat Input 135,000 BTU (34,020 kcal, 40 kW/hr) 170,000 BTU (42,840 kcal, 50 kW/hr)

Maximum Operating Temperature 550°F (288°C)

Flue Vent 1.08" (27mm) D x 3" (76mm) W

Exhaust Flow, Single Oven 80 ft.3/min. (2.1 m3/min.)

Warm Up Time 10 min.

For oven dimensions, gas information, and electrical information, refer to the Installation section.

CHART OF ORIFICE SIZES, GAS PRESSURES, NOMINAL INPUT RATINGS AND GAS FLOW

IMPORTANT: This chart is not for use in Germany.

Oven Category Ga s Main By-Pass Pilot Supply Orifice Input Flame Supply Flow

Model Type (Full (Low (Inlet) (Manifold) (kW) (kW) Volume (liter/min.)

Natural, E(H) 5. 5 1.65 0.64 20 8 4.2 m3/h 70.0

PS360L I

& Natural,E(H)/LL(L) 4.5 1.50 0.64 20/25 * 40 4.4 4.2/4.9 70.0/81.

PS360U II

PS360WB-L II

PS360WB-U II

*Pressure regulator (Governor) not in operation, system at inlet (supply) pressure.
The orifice pressures apply to 15°C, 1.013 mbar, dry gas.

2E+

2H3+

2E+3+

2L3B/P

Natural, LL(L) 5. 5 1.65 0.64 20 12.5 4.9 m3/h 81.7

Liquid, G30 2. 7 0.85 0.38 50 * 3.1 kg/h 

Liquid,G31/G30 3.1 0.95 0.38 30/37 * 3.1 kg/h 

Natural, H 6 .3 2.30 0.64 20 8.7 5.3 m3/h 88.0
Natural, L 6.3 2.30 0.64 20 12 6.1 m3/h 102.4

Natural,G20/G25 5.4 2.00 0.64 20/25 17/22 50 8.8 5.3/6.1 88.0/102.4

Liquid, G30 3. 1 1.40 0.38 50 * 3.9 kg/h --

Liquid, G30/G31 3.5 1.40 0.38 30/37 * 3.9 kg/h --

Orifice Diameter (mm) Gas Pressures (mbar) Nominally Low Ga s Ga s

Flame) Flame)

1-1

SECTION 1
DESCRIPTION

I. PRINCIPLE OF AIR FLOW

3

3

4

1

2

3

4

2

Figure 1-3 - AIR DELIVERY SYSTEM

(per oven section)

Air is heated in the heating chamber (1), then pulled into the
impellers or blowers (2), which push the air into the oven
plenum and delivers the heated air into the air fingers (3). The
fingers contain an inner plate and outer plate which columnate
the air and evenly distribute the heated air across the conveyor
belt (4) on which the product rides. The air is then pulled back
into the heating chamber (1) and the process continues.

Refer to next page for another illustration of the oven air fingers.

1-2

Air Flow From Plenum
Chamber

Outer Plate

High Velocity Columns
of Air to Product

Air Flow From Plenum
Chamber

SECTION 1

DESCRIPTION

Inner Plate

Inner Plate

Outer Plate

Figure 1-4. Air Fingers Showing Air Passing Through

Inner Plate And Outer Plate Which Forms High Velocity

Columns Of Air To Product.

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: This path has to do with surface to surface
contact. The pizza dough in contact with the pan is a good
example of conduction.

Radiation: This path has to do with objects radiating heat.
Dark objects absorb heat whereas light or shiny objects reflect
more heat. Because of this, the inside of the oven is light in
color, reflecting more heat back to the product.

Convection: This path has to do with moving amounts 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 oven has two large blowers to move the hot air through the
air fingers and onto the product so the most efficient bake is
achieved.

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.

1-3

SECTION 1
DESCRIPTION

B. Air Fingers

The Middleby Marshall ovens are heavy duty conveyorized hot
air ovens employing vertical air streams (Figure 1-3 and 1-4) 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.

This is accomplished by the hot air fingers, (Figure 1-3 and 1-

4) inside the oven. The oven can accommodate up to 6 bottom
air fingers and 6 top air fingers. Standard ovens have 5 bottom
fingers and 3 top fingers.

Removable

Jet Fingers

Conveyor

Motor

Removable

Conveyor

Conveyor

Extensions

Removable
End Panels

Machinery

Compartment

Access Panel

Oven Data

Plate

Control

Panel

Front Loading

Windows

Removable

Crumb

Pans

Figure 1-5. Component Location

1-4

II. COMPONENT FUNCTION

The components for the lower and upper ovens are identical.
The following description covers the lower oven.

A. Conveyor

The conveyor is driven by a direct current electric motor
operating through a gear reducer, (See Figure 1-6). The motor
speed is controlled by a digital control. The stainless steel
wire belt can travel in either direction and at variable speeds.

Note that only one oven section will control the speed of the
conveyor (2 for a double tandem oven).

B. Gas Burner

Turning the heat switch to "I" will initially set up the oven purge
circuit. After approximately 45 seconds, the solid-state ignition
control lights a pilot by an electric spark.

After the pilot is lit, the main valve will open, permitting gas to go
to the burner and heat the oven.

The main burner and pilot gas are extinguished when heat is off.
This system permits the main gas valve to open only when the
pilot burner is proven to be lit.

If the pilot flame does not light or a loss of flame occurs, the main
valve closes and the red lamp is lit on the "RESET" switch. The
"RESET" switch must be pushed to restart the ignition
sequence.

Note that the gas burner of each oven section is independently
controlled by that section's temperature controller.

SECTION 1

DESCRIPTION

C. Front Window

A front window provides access to each section of the oven for
items which do not require full bake time, such as sandwiches,
cookies, small items or cheese melting processes.

The window is also used for viewing items being baked and
for cleaning.

Figure 1-6. Conveyor Drive Motor

1-5

SECTION 1
DESCRIPTION

D. Cooling Fans -- See Figure 1-7

There are two cooling fans located in the back of each oven.
These fans blow cool air in through the machinery compartment,
across the blower motors, and out the rear of the top cover, or
out the front bottom of the lower oven.

E. Blower

A blower is located in each end of each oven section. These
blowers force heated air through the oven and fingers. The
blower switch has two positions, and must be on for oven
warmup and bake.

Figure 1-7. Cooling Fans

1-6

F. Air Fingers

The Air Finger Assemblies are made up of three parts as
follows (See Figure 1-8):

1. Outer Plate-The Outer Plate is the removable covering with
tapered holes, which directs the air stream onto the product to
be baked. Outer plates are manufactured with 1 row of holes (L1
finger), 3 rows of holes (L3 finger), 6 rows of holes (L6 finger) or
no holes (a radiant finger).

2. Inner Plate -The Inner Plate directs air through the air finger,
and is vital to forming the unique air jets.

3. Finger Manifold-The Finger Manifold is the assembly which
slides on tracks into the oven plenum. Blank plates are available
to install on the plenum where an air finger is not required. The
finger manifold contains one non-adjustable baffle, as shown in
Figure 1-8.

SECTION 1

DESCRIPTION

Figure 1-8. Fingers

1-7

SECTION 1
DESCRIPTION

NOTES:

1-8

SECTION 2

INSTALLATION

I. UNLOADING/UNPACKING

Your Middleby Marshall Ovens are shipped partially assembled.
Each oven section will arrive in its own crate of the following
size and weight:

PS360U/PS360L PS360WB-U/PS360WB-L

Length: 72 (183cm) 66 (167cm)
Width: 48 (122cm) 57 (144cm)
Height: 60 (152cm) 50 (127cm)
Weight: 1675 lbs. (760kg) 1750 lbs. (780kg)

If you ordered stands for your ovens, they are shipped in
separate crates.

When your common carrier or truck line notifies you of delivery,
you must have a forklift at the facility to unload the crate(s).

If you have a door that is wider than the ovens, simply move the
ovens into your facility and set up an appointment with your
Middleby Marshall Authorized Installer.

SECTION 2

INSTALLATION

NOTE: The width of each oven can be reduced by about 1"
(25mm) by removing the window from the oven. Window
disassembly instructions are in the Cleaning section of this
Owners Manual.

If the ovens are wider than your door opening, the oven will
have to be dismantled according to the directions in the Pre­Installation Procedures Manual.

NOTE

There must be adequate clearance

between the oven and combustible con-

struction. Clearance must also be pro-

vided for servicing and for

operation.

WARNING

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.

WARNING

This oven must be installed in accordance

with the rules in force. Use only in a

well ventilated area. Read the

instructions before use.

2-1

SECTION 2
INSTALLATION

II. INSTALLATION, PREPARATION, AND

SUPPLY

When preparing the oven for installation at a location, the latest
International, National or Local Requirements should be
adhered to.

The ovens must be installed on an even (level) non-flammable
flooring and any adjacent walls must be non-flammable. The
minimum allowed distance from the rear of the oven to the wall
is 12 (30cm).

The ovens can be supported only by legs. No casters are
allowed. It should be made certain that there are no obstructions
located around or underneath the oven that interfere with air
circulation.

The ovens must be installed under a ventilating hood with
electrical exhaust air sensing control.

The gas supply connection should be according to applicable
ISO-228-1 or ISO-7-1 recommendations.

Normally, the oven is preparted and adjusted to the specific
gas type used by the customer. Before operating the oven,
check the label on the oven and also on the packaging that the
gas type indicated matches the local supply at the installation.
If not, refer to Section VI, PREPARATION FOR VARIOUS
GASES, in this chapter and convert as directed.

18"

458mm

All installations, conversions and service work must be
performed by an Authorized Service Agent according to the
instructions supplied by the manufacturer.

When converting from one gas type to a different type, the
orifices supplied with the conversion kit must be checked for
proper size as specified in this manual to assure that the oven
is operating at the nominal rated input.

2"

51mm

Minimum

18"

458mm

12"

305mm

3”

76mm

Figure 2-1 - Ventilation Hood Dimensions (RECOMMENDATIONS ONLY)

2-2

III. VENTILATION SYSTEM

IMPORTANT

Where international, national, or local codes require

the installation of fire suppression equipment 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

REQUIREMENTS

A mechanically driven ventilation system is required for the
oven.

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

RECOMMENDATIONS

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIG­URE 2-1 (PREVIOUS PAGE) ARE
ONLY. INTERNATIONAL, NATIONAL, AND LOCAL
CODES WILL VARY, AND MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY AP­PLICABLE INTERNATIONAL, NATIONAL, AND LOCAL
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
affects can result from extreme seasonal hot and cold
temperatures from the outdoors.

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

RECOMMENDATIONS

must

SECTION 2

INSTALLATION

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.

2-3

SECTION 2
INSTALLATION

Figure 2-2 - INSTALLATION KIT

PS360L/WB-L Tandem

PS360/WB Double Tandem

PS360U/WB-U Tri Tandem

Item Part # Description PS360U/WB-U Quad Tandem

1 22361-0001 Flexible Gas Hose 2 4 3 4

2 22450-0028 Adjustable Legs 8 8 12 16

3 30773 Flue Vent, 14"Lg. 2 - - -

4 30759 Flue Vent, 29-1/2"Lg. - 2 3 4

5 30758 Flue Vent, 50" Lg. - 2 - -

6 21256-0008 Screw, 10-32 x 3/8 A/R A/R A/R A/R

8 42400-0089 Master Link Kit, PS360

8 42400-0598 Master Link Kit, PS360WB

9 35122-0049 Attachment Strip - 4 - -

10 35000-1103 Stop, End Conv., PS360

10 35000-1899 Stop, End Conv., PS360WB

11 21292-0001 Scr, #2PT 10-16 x 3/4 Hx Wsh A/R A/R A/R A/R

12 33984 Thermocouple 2 4 3 4

13 27276-0001 Cable Clamp 2 4 3 4

14 1002040 Warranty,Parts & Serv. Dist.List 1 1 1 1

15 38615 Owners Manual,English 1 1 1 1

16 27126-0238 11 Piece Hex Key Set 1 1 1 1

17 31389 Silicone Tubing, 36 (914mm) L x

5/16 (8mm) ID x 7/16 (11mm) OD 2 4 3 4

2434

12 --

- 35000-1454

- 35000-1456 Front Gasket Spacer 2 4 4 4

- 35000-1457 Rear Gasket Spacer 2 4 4 4

- 37200-0013

- 37000-0696 Transition Floor Panel - - - 1

- 48009-0024 Transition Top Panel - - - 1

- 48009-0025 Transition Side Wall - - - 2

- 35000-1748 Transition Rear Support - - - 1

- 35000-1749 Transition Front Support - - - 2

- 37000-0697 Transition Top Support Channel - - - 2

Machinery Compartment Trim Strip

Baking Chamber Gasket and Frame

1222

1222

2-4

2”

51mm

SECTION 2

INSTALLATION

Figure 2-3

Dimensions and Data: PS360L Tandem

3

45"

1143mm

45-1/2"

1156mm

42"

1067mm

1016mm

31-1/2"
800mm

40"

17-3/4"
451mm

2”

51mm

32”

4

144-1/2"
3670mm

109"

2769mm

17-3/4"
451mm

6-1/2"

165mm

4

42-3/4"

1086mm

813mm

27-1/4"
692mm

54-1/2"

1384mm

27-1/4"
692mm

2

1

10-1/2”
267mm

2

1

6”

152mm

11-1/2"
292mm

16-1/2"
419mm

Figure 2-4

Dimensions and Data: PS360WB-L Tandem

3

53"

1346mm

45-1/2"

1156mm

50"

1270mm

1219mm

31-1/2"

800mm

48"

17-3/4"
451mm

40”

1016mm

4

144-1/2"
3670mm

109"

2769mm

17-3/4"
451mm

6-1/2"

165mm

4

50-3/4”

1289mm

27-1/4"
692mm

54-1/2"

1384mm

27-1/4"
692mm

2

1

10-1/2”
267mm

2

1

6”

152mm

11-1/2"
292mm

16-1/2"
419mm

2-5

SECTION 2
INSTALLATION

2”

51mm

Figure 2-5

Dimensions and Data: PS360 Double Tandem

3

45"

1143mm

81-1/2"

2070mm

42"

1067mm

52"

1321mm

1016mm

31-1/2"
800mm

40"

17-3/4"

451mm

32”

4

144-1/2"

109"

2769mm

3670mm

17-3/4"
451mm

6-1/2"

165mm

4

813mm

34"

864mm

27-1/4"
692mm

54-1/2"

1384mm

27-1/4"
692mm

1

2

2

1

5-27/32"

148mm

10-1/8"

258mm

1

2

2

1

6-1/4"

158mm

13

11-1/2"

292mm

11-1/2"

292mm

16-1/2"
419mm

Figure 2-6

Dimensions and Data: PS360WB Double Tandem

2-6

2-7

Figure 2-7

Dimensions and Data: PS360U Tri Tandem

INSTALLATION

SECTION 2

2-8

Figure 2-8

Dimensions and Data: PS360WB-U Tri Tandem

SECTION 2

INSTALLATION

2-9

Figure 2-9

Dimensions and Data: PS360U Quad Tandem

INSTALLATION

SECTION 2

2-10

Figure 2-10

Dimensions and Data: PS360WB-U Quad Tandem

SECTION 2

INSTALLATION

Figure 2-11

Thermocouple Installation Locations

SECTION 2

INSTALLATION

IV.

THERMOCOUPLE
INSTALLATION

1. Install the thermocouple
sensing bulb into the correct
hole in rear of bake chamber as
shown in Figure 2-11.

2. Thread thermocouple lead
through grommet and into the
machinery compartment.

3. Remove the right-side ac­cess panel of the machinery
compartment.

Thread the thermocouple lead
through the side of the machin­ery compartment as shown in
Figure 2-12, and into the elec­trical box (at the right-front of
the machinery compartment).

Figure 2-12

Placing the Thermocouple Leads

2-11

SECTION 2
INSTALLATION

4. Connect the thermocouple
leads to the temperature con­troller as shown in Figure
2-13.

5. Repeat Steps 1-4 for each
of the other ovens in the in­stallation.

8 = White = Positive

7 = Red = Negative

R = No Connection

8
7
6
5

4
L2
L1

9
10
11
12
13

14
15
16

Figure 2-13

Thermocouple Lead Connections

2-12

V. ASSEMBLY

If the installation includes upper ovens mounted atop lower
ovens, the ovens must be stacked before joining the tandem
ovens together.

If the installation includes ovens that are to be mounted on
stands, assemble the ovens to the stands before joining the
ovens together. An exploded view of the stand is shown in
Figure 2-14.

SECTION 2

INSTALLATION

Figure 2-14

Exploded View - Upper Oven Stand

2-13

SECTION 2
INSTALLATION

JOINING THE OVEN BODIES

For TANDEM and DOUBLE TANDEM installations, perform
Steps 1-7 to join the ovens.

For TRI TANDEM installations, perform Steps 1-7 to join two of
the ovens together, and ensure that they are level; then, repeat
Steps 1-7 to join the third oven to the two that are assembled.

For QUAD TANDEM installations, perform Steps 1-7 for EACH
PAIR of ovens, producing two sets of two joined ovens. Do not
assemble the center bridge section at this time.

1. Determine the proper position of the ovens by referring to
Figure 2-15. Then, move the ovens to their approximate
final locations.

NOTE: The Sealing Gasket Assembly is shown attached
to the left oven in Figure 2-15, but may be pre-mounted to
EITHER of the two ovens.

LEFT OVEN RIGHT OVEN

Sealing gasket
assembly (pre-

mounted)

Alignment

plate

Slot for

alignment

plate

Figure 2-15

Oven Positioning and Alignment

2. Remove the rear axial cooling
fans that are adjacent to the
mating sides of the ovens, as
shown in the diagram. Leave
the fan wiring connected to
the oven.

Mating surface of

ovens (shown

from lower rear)

Wiring is still

Figure 2-16

Cooling Fan Removal

2-14

connected

3. Insert three of the supplied
1/2 x 5 bolts through the
holes in the frame of the right
oven, pointing outward as
shown in Figure 2-17. Then,
slide the spacers into place
on the bolts.

SECTION 2

INSTALLATION

2-1/2 x 2-1/2

( 64 x 64mm)

spacers

Bolts

2-1/2 x 8

(64 x 203mm)

spacers

4. Push the ovens together.
Check that the mounting
bolts, alignment plate, and
sealing gasket are properly
aligned.

Figure 2-17

Bolts and Spacers

Figure 2-18

Aligning the Ovens for Assembly

2-15

SECTION 2
INSTALLATION

5. Check the alignment of
the track rails using a
straightedge. The rails
MUST BE LEVEL across
the gap between the
ovens. If necessary,
adjust the oven legs to
align the track rails.

Figure 2-19

Checking Track Rail Alignment

6. Tighten all of the attaching bolts. Check that the mating
edges of the ovens align properly. If gaps appear between
the tops of the ovens, it will be necessary to loosen the
connecting bolts and realign the ovens.

IMPORTANT: If it is necessary to realign the ovens,
remember to re-check the alignment of the track rails.

7. Attach the front trim strip
between the two ovens, as
shown in Figure 2-20.

Trim strip

Figure 2-20

Trim Strip Positioning

8. Perform one of the following, as appropriate:

 For PS360/360WB Tandem and Double Tandem

installations, skip ahead to the INSTALLING THE
CONVEYOR FRAME AND BELT section (Page 2-19).

 For PS360/360WB Tri Tandem installations, perform

Steps 1-7 again to attach the third oven to the two that
have just been assembled. Then, skip ahead to the

INSTALLING THE CONVEYOR FRAME AND BELT

section (Page 2-19).

 For PS360/360WB Quad Tandem installations, perform

Steps 1-7 again to attach the two remaining ovens to
each other. Then, continue on to Step 9 to attach the
center (transition) section.

2-16

9. Test-fit the transition
section of the conveyor
frame, as shown in Figure
2-21. The alignment pins
on the bottom of the frame
ensure correct spacing of
the center ovens.

SECTION 2

INSTALLATION

Figure 2-21

Transition

Frame Placement

10. Attach the two angled support
brackets between the two
center ovens, as shown in
Figures 2-22a and 2-22b.

Note that a LOWER OVEN
(PS360L, PS360WB-L) uses
different support brackets for
the front and rear, while an
UPPER OVEN (PS360U,
PS360WB-U) uses identical
brackets on the front and rear.

Figure 2-22a

Support Brackets -

Lower Oven

Conveyor frame
shown removed

for clarity

Figure 2-22b

Support Brackets -

Upper Oven

2-17

SECTION 2
INSTALLATION

10. Remove the transition section of the conveyor frame.
Place the transition floor panel into place atop the support
brackets. See Figure 2-23.

Figure 2-23

Installing the Transition

Floor Panel

11. Replace the transition (center) conveyor section, as shown
in Figure 2-24.

Figure 2-24

Replacing the

Transition Frame

2-18

For a TANDEM or DOUBLE
TANDEM oven, slide the conveyor
frame assembly into either end of
the oven.

INSTALLING THE CONVEYOR FRAME AND BELT

ALL TYPES OF OVENS, ENSURE THAT THE DRIVE

FOR
SECTION/END OF THE CONVEYOR FRAME IS PLACED ON
THE SAME END OF THE OVEN AS THE CONVEYOR DRIVE
MOTOR.

1. Insert the conveyor frame into the oven as follows:

Figure 2-25a

Installing the Conveyor Frame-

Tandem and Double Tandem Ovens

SECTION 2

INSTALLATION

For TRI TANDEM ovens, slide
one center section and one end
section of the frame into EACH
END of the oven. The four sections
should butt against each other.

For QUAD TANDEM ovens, slide
two intermediate sections and one
end section of the frame into EACH
END of the oven. Butt the two
inner intermediate
sections against the
transition (center) frame
section. The other
frame sections should
butt against each other.

Figure 2-25b

Installing the Conveyor Frame-

Tri Tandem Ovens

Figure 2-25c

Installing the Conveyor Frame-

Quad Tandem Ovens

2-19

SECTION 2
INSTALLATION

2. Slide the conveyor belt
through the support rods
underneath the frame, and
thread it through the oven.
Then, reach through the oven
window and pull the free end
of the belt through the oven
so that it lies atop the
conveyor frame.

Check that the links on the
conveyor are oriented as
shown in Figure 2-26.

Direction

of travel

Figure 2-26

Conveyor Link Orientation

3. Connect the inside master
links. Check that the links
are oriented as shown in
Figure 2-27.

4. Connect the outside master
links. Note that the outside
master links have right and
left sides. The right-side
master link has an open hook
facing you, as shown in
Figure 2-28.

Incorrect

position

Direction

of travel

Correct

position

Figure 2-27

Inside Master Links

Figure 2-28

Outside Master Links

2-20

5. For a TANDEM, DOUBLE TANDEM, or TRI TANDEM
oven installation, skip ahead to the next section. For a
QUAD TANDEM oven installation, continue on to Step 6.

SECTION 2

INSTALLATION

6. Slide the top transition panel
into place. Then, slide the
two transition side panels into
place. See Figure 2-29.

7. If the four latches are not
already attached to the side
and top transition panels,
attach them in place as shown
in Figure 2-29.

Fasten the latches on the side
and top panels to hold the
panels in place.

8. LOOSELY attach the
conveyor drive motor to the
end wall of the oven, as
shown in Figure 2-30.

Latches

Figure 2-29

Transition
Assembly

Latches

9. Assemble the conveyor drive
chain in place on the motor
and conveyor drive
sprockets.

10. Position the motor to adjust
the tension of the drive chain.
The deflection of the chain
should not exceed 1/4
(6mm). Then, tighten the
motor in place.

Figure 2-30

Conveyor Motor and Drive Chain Assembly

11. Assemble the end plugs and motor housing onto the oven.

TANDEM AND DOUBLE TANDEM OVENS ONLY:
Assemble the conveyor crumb trays and conveyor
extension covers onto the oven.

2-21

SECTION 2

6

6

4

5

2

2

3

3

1

5

INSTALLATION

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

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

CIRCUIT BREAKER

1 circuit breaker/fused disconnect switch with
lockout/tagout is required for each oven

cavity. Wire each oven cavity separately.

ELECTRICAL SPECIFICATIONS

220-230V, 1 Ph, 8 Amp draw, 50 Hz, 2 pole, 3
wire system per oven cavity (2 hot, 1 grd).

GAS RATING

Models PS360U/L: 135,000 BTU/HR,
34,020kcal/HR, 40kW/HR
Models PS360WB-U/-L: 170,000 BTU/HR,
42,840kcal/HR, 50kW/HR

MINIMUM GAS METER RATING

600 Ft.3/Hour (17m3h) for 1 or 2 oven cavities.
1200 Ft.3/Hour (34m3h) for 3 or 4 oven cavities.

Minimum rating does 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).

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

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).

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

Runs over 200 ft. consult factory

OR

Must be a dedicated line.

OR

Must be a dedicated line.

GAS OVEN ROUGH-IN

To

Oven

To

Oven

To

Oven

GAS 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: 20-30mbar
Propane: 50mbar

SUGGESTED

If space permits, service should be located to the left of the ovens to
allow access to switches and valves.

User Supplied Items:

ITEM DESCRIPTION

1 2"(51mm) X 2"(51mm) X 3/4"(19mm) TEE
2 3/4"(19mm) X 3"(76mm) NIPPLE
3 3/4" (19mm)FULLFLOW GAS SHUT-OFF VALVE
4 2"(51mm) X 3/4"(19mm) 90° REDUCER ELBOW
5 2"(51mm) ID GAS SUPPLY PIPE LINE-NATURAL GAS
6 15 AMP TOGGLE SWITCH - 2 POLE for GAS

To

Oven

Figure 2-31

Oven Rough-In

2-22

VI. ELECTRICAL CONNECTION

Check the oven data plate before making any electric supply
connections. Electric supply connections must agree with data
on the oven data plate. A typical oven data plate is shown in
Figure 2-34 (on Page 2-24).

NOTE: When the oven is installed, it must be electrically
grounded in accordance with current IEC/CEE requirements
and also with local codes.

The electrical installation, including the service connection,
must comply with current IEC/CEE requirements and to local
codes. The installation must undergo a complete electrical
check before operating the oven.

Special attention must be given to the polarity of the supply
when connecting to oven input terminals.

All connections are made at one common connection at the
back of each oven. Refer to Figures 2-32 and 2-33.

NOTE: At the installation location, it is required that the
electrical supply for each oven incorporates a main circuit
breaker (not furnished). The circuit breaker must have 3mm
contact gaps breaking all poles of the supply.

SECTION 2

INSTALLATION

WARNING: If your electrical supply has fast-acting circuit
breakers, then the initial starting current of the blower motors
in Model PS360WB-U and PS360WB-L may trip the breakers.
It is suggested to use slow-acting circuit breakers with these
models.

For further electrical information, refer to the wiring diagram.

WARNING: The connections to the exhaust system, electrical
supply, and gas supply must follow the installation instructions.
Initial start-up of the oven can be performed only by an
authorized agent.

Figure 2-32

Junction Connection Box (Lower Oven)

Figure 2-33

Junction Connection Box (Upper Oven)

3/4 (19mm) pipe for gas

oven connection

3/4 (19mm) pipe for gas oven connection

2-23

SECTION 2
INSTALLATION

Figure 2-34

Typical Oven Data Plate - Models PS360/PS360WB

2-24

VII.

GAS SUPPLY FOR GAS HEATED OVENS

Pipe sizing -- Always install a shut off valve in the gas supply
line to the oven. This valve should be the same size as the
supply line.

Please remember that the longer the pipe runs, the more the
pressure drops. One 90° elbow equals a 1,2 m length of pipe.

Each oven section requires a nominal gas input as follows:

PS360U,L (per oven) 40 kW
PS360WB-U, -L (per oven) 50 kW

Follow the recommended pipe sizing and meter sizing as
indicated in the Rough-in Drawing (Figure 2-31,Page 2-22).

The flexible hose furnished with the oven must be positioned
as shown in Figure 2-35.

NOTE: The recommended pipe sizes are larger than usually
required to eliminate any operation problems. It is much less
expensive to make the initial installation large enough to do the
job rather than redoing the job later.

For lighting instructions, refer to Step-by-Step Operation in the
OPERATION Section of this manual.

SECTION 2

INSTALLATION

WARNING:

To prevent damage to control
valve regulator during initial
turn on of gas, it is
important to open 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.

very

CAUTION

DURING PRESSURE TESTING NOTE ONE OF THE
FOLLOWING:

1. The oven and its individual shutoff valve must be
disconnected from the gas supply piping system during
any pressure testing of that system at test pressure in
excess of 1/2 psig (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 psig (3.45
kPA).

3. If the incoming pressure is over 50 mbars, a separate
regulator must be installed before the 3/4 manual gas
shutoff valve located at the rear outside of the oven.

To Gas

Supply Pipe

Appliance
Connection/
Male Nipple

90° ST

Elbow

Union

Full-Flow Gas

Shutoff Valve

Flexible Hose

Correct Position

Figure 2-35

Flexible Hose Connector Installation

2-25

SECTION 2
INSTALLATION

VIII. PREPARATION FOR VARIOUS GASES

Before proceeding to set up the oven for a specific gas, the
main gas supply valve and the electrical supply circuit breaker
should be turned off.

When preparing the oven for use of Group H or L Natural gases,
the orifice (Manifold) pressure should be adjusted to the values
shown in the chart on Page 1-1.

The main orifice and also the by-pass (low flame) orifice should
be changed for the specific gas type used as shown in the
following Table, also refer to Section IX, CHANGING ORIFICES.

FOR USE WITH NATURAL GAS

The input to the burner can be determined using the orifice
(manifold) pressure data or by the volume supplied using the
gas meter.

Using the orifice pressure data you must know the specific gas
quality used and when using the volume method you must
know the heat value (HuB) of the gas used (Obtainable from
your local gas supplier).

If you used the orifice pressure method, you should double
check the rated input using the volume method.

If the measured input does not correspond with the rated input,
check first that correct orifices are installed. If the orifice sizes
are as specified, check and correct the supply and orifice
pressures to obtain the correct input based on the gas meter
reading.

FOR USE WITH LIQUID (LP) GAS

When using liquid gas the converter in the multifunction gas
valve has to be turned end over end - 180° (Refer to Figure 2-

36). This takes the governor out of operation.

2-26

IT ...... II

GB .... II

FR .... II

DE .... II

DE .... II

ES .... II

NL ..... II

BE .... I

IT ...... II

GB .... II

FR .... II

DE .... II

ES .... II

NL ..... II

BE .... I

...................

2H3+

...................

2H3+

.................

2E+3+

2ELL3B/P

2ELL3B/P

...................

2H3+

................

2L3B/P

.......................

2E+

...................

2H3+

...................

2H3+

.................

2E+3+

2ELL3B/P

...................

2H3+

................

2L3B/P

.........................

3+

GAS TYPE AND PRESSURE LABEL

Predisposto per gas metano .................................................... 20 mbar

Adjusted for natural gas ........................................................... 20 mbar

Essaye au gaz naturel (E/L) ................................................ 20-25 mbar

Eingestellt auf Erdgas (E) ........................................................ 20 mbar

...........

Eingestellt auf Erdgas (LL) ....................................................... 20 mbar

...........

Preparado para gas natural...................................................... 20 mbar

Aangelegd op aardgas ............................................................. 25 mbar

Essaye au gaz naturel/aangelo op aardgas ........................ 20-25 mbar

GAS TYPE AND PRESSURE LABEL

Predisposto per G.P.L. ................................................... 28-30/37 mbar

Adjusted for L.P.G. ......................................................... 28-30/37 mbar

Essaye au gaz naturel liquide ........................................ 28-30/37 mbar

Eingestellt auf Flüssiggas ........................................................ 50 mbar

...........

Preparado para gas liquido ............................................ 28-30/37 mbar

Aangelegd op vloeibaar gas ..................................................... 30 mbar

Aangelegd op vloeibaar gas/essaye au gaz liquide ....... 28-30/37 mbar

SECTION 2

INSTALLATION

Insert Converter In this

Position for Pressure

Regulation

Outlet Pressure Tap

Governor Adjustment

Gas Converter

Insert Converter In this

Position for use with LP

Gas

Burner Blower

Air Adjustment

PlateBurner

High Flame

Solenoid Valve

Main Orifice

1/2 Nuts

Inlet Pressure Tap

1/2 Compression Nut

3/4 Union

Pilot Line

Combination

Gas Control

Valve

Figure 2-36

Burner/Piping Assembly

2-27

Low Flame

Bypass Orifice

Low Flame

Bypass Line

SECTION 2
INSTALLATION

IX. CHANGING ORIFICES

TO CHANGE MAIN ORIFICE (Refer to Figure 2-36)

1. Turn off main gas supply valve.

2. Open 3/4" union in gas supply line.

3. Remove 1/2" nuts securing gas train to the burner housing.

4. Using a 11/16" wrench remove orifice from the mounting
flange.

5. Install new orifice in reverse order.

WARNING

Before operating oven check for gas leaks!

TO CHANGE BYPASS (LOW FLAME) ORIFICE (Refer to
Figure 2-36)

1. Turn off main gas supply valve.

2. Open 3/4" union in gas supply line.

3. With 1/2" wrench loosen compression nuts securing bypass
tube to solenoid valve.

4. Remove orifice from bypass tube.

5. Install new orifice in reverse order.

X. VOLUMETRIC METHOD

WARNING

Before operating oven check for gas leaks!

IMPORTANT

During these measurements, no other gas appliance should be
in operation being supplied from the same gas meter.

To determine gas flow setting value E:
E = Liters/min.

NB = Rated input in kW
HuB = Heat (Calorific) value of gas in kW/m

E = NB

HuB

3

To determine the time of 0.1m

Time in minutes =100

E

The time of the gas flow through the meter should be taken
with a stopwatch.

1. Remove cover screw from the gas valve pressure (governor)

adjustment valve.

2. Open main gas supply valve and start oven according to

supplied instructions with the temperature control at
maximum setting.

3. Once oven is in operation, adjust pressure valve (governor)

to the calculated volume using the time for 100 liters of flow
through. Turning the adjustment screw clockwise will
increase the flow and counter-clockwise will reduce it.

(100 liters) gas usage:

3

2-28

4. Replace cover screw on adjustment valve and turn off main
gas supply valve.

5. Record the reading obtained from the gas meter and
calculate obtained gas flow. Compare this to the indicated
flow in the CHART OF ORIFICE SIZES, GAS PRESSURES,
NOMINAL INPUT RATINGS AND GAS FLOW on Page 1.

6. Note the following comments and procedures to assure
correct gas supply pressure and adjusting the gas valve to
obtain proper orifice (manifold) pressure.

XI. VARIATIONS OF RATED SUPPLY

PRESSURES

Special attention should be given to the supply pressure and
gas flow pressure at the supply connection to the oven. The
nominal supply pressure for gas family Group 2 (natural gas)
should be 20 mbar.

If the supply pressure is lower or higher than the rated (nominal)
pressure then the reason should be investigated and the gas
supplier contacted.

If the supply pressure is lower than 17 mbars or higher than 25
mbars then the oven should be shut down and the gas supplier
notified. No adjustment of the oven controls should be made
and the oven should not be operated.

SECTION 2

INSTALLATION

TO CHECK GAS SUPPLY PRESSURE:

1. Close main gas supply valve.

2. Remove supply (inlet) pressure measuring stud screw from

gas valve and attach the manometer to the stud.

3. Open main gas supply valve and restart oven with

temperature control at maximum setting.

4. Measure inlet (supply) pressure. For all natural gases this

should be between 17 and 25 mbars.

5. Turn oven off, close main gas supply valve, remove

manometer from stud and tighten cover screw in to pressure
measuring stud.

ORIFICE (MANIFOLD) PRESSURE METHOD:

1. Turn off main gas supply valve.

2. Remove pressure measuring stud screw located at the

out-flow (closest to gas burner) of the gas valve and attach
a manometer.

3. Remove cover screw from the gas valve pressure (governor)

adjustment valve.

4. Open main gas supply valve and start oven according to

supplied instructions with the temperature control at
maximum setting.

5. Once oven is in operation, adjust pressure valve (governor)

to the orifice pressure value as shown for the specific gas
in the Gas Specifications Table.

6. Turn oven off, close main gas supply valve, remove U tube

manometer and tighten cover screw into pressure measuring
stud.

2-29

SECTION 2
INSTALLATION

SPECIAL NOTICES:

The ovens should be operated only in an area that has good air
circulation.

The oven must be installed under an electrically powered
ventilating hood.

Installation of replacement parts requiring access to the interior
of the oven is permitted only by authorized service personnel.

The operator should be properly trained to the functioning of
the oven.

This instructions manual should be supplied to the operator.

Constructional changes to the area where the oven is installed
shall not affect the air supply to the oven.

The installation, start-up and changes required when changing
from one gas type to another can be performed only by a
certified professional.

These ovens are intended only for commercial use and are to
be operated only by professionals.

It is required that the oven is regularly inspected for proper
functioning. The frequency of inspections are dependent on
the oven usage, however it should be performed at least once
a year.

After adjustments or service work the oven has to be checked
for gas leaks.

NOTE: After conversions, readjustments or service work the
oven has to be tested for proper functioning. Basically the
following applies:

 Testing for gas leaks,
 Testing for correct air supply, specifically to the burner

blower,
 Testing of proper combustion and gas supply,
 Testing of correct gas supply controls,
 Testing the flue gas escape from the oven,
 Testing the vent system of the installation location.

2-30

SECTION 3

OPERATION

SECTION 3

OPERATION

Ignition
Reset
Switch

RESET

I. CONTROL FUNCTIONS

Door
Safety
Switch
(Inside)

Blower
Switch

Heat
Switc

h

Conveyor
Speed
Controller
and
Indicator

Conveyor
Switch

Temperature
Controller

RESET

Ignition
Reset
Switch

Door
Safety
Switch
(Inside)

Blower
Switch

Heat
Switch

Conveyor
Switch

Temperature
Controller

Figure 3-1. Oven Controls

NOTE

The ovens are only for professional use, and the
ovens may only be used by qualified personnel.

3-1

Conveyor
Speed
Controller
and
Indicator

SECTION 3
OPERATION

II. COMPONENT INFORMATION AND
LOCATION (EACH OVEN SECTION)

A. Door Safety Switch

Located at the inside upper left corner of the control box.

WARNING: DO NOT TOUCH
THE WIRES GOING TO THIS
SWITCH BECAUSE CUR­RENT IS ALWAYS PRESENT.

Opening the control panel per­mits the switch to open, discon­necting power to all electrical con­trols.

B. Blower Switch

The blower switch has two posi­tions. The switch must be in the
"I" (on) position for the burner to
ignite, permitting the oven to heat.
The blowers circulate air through­out the oven and must stay on
during baking and during the cool­down cycle (above 93°C [200°F])
to prevent blower bearing damage. To protect the two
blower motors and bearings, a thermostatic override
(cool-down switch) is built into the oven. When the
temperature inside the oven is over 180° F (82° C), the
blowers continue to run even after the blower switch is
turned to the "0" (off) position.

Centrifugal switches (built into each of the blower mo­tors) serve as safety interlocks for the burner. The burner
cannot ignite if either of the blower motors' centrifugal
switches is open.

Figure 3-2. Door Safety Switch

C. Heat Switch

Turning the heat switch to the "I" (on) position initially
starts operation of the oven purge circuit. After approxi­mately 45 seconds, the pilot burner lights. After the pilot
is lit, the main gas valve opens, permitting gas to go to the
burner and heat the oven.

This switch is in series with the burner blower motor
centrifugal switch, the high-temperature limit safety switch,
and the blower motors' centrifugal switches.

D. Temperature Controller

The temperature controller is a solid-state, on/off type for
maintaining the desired temperature setting. The tem­perature controller continuously monitors the ovens' tem­perature and actuates the high-flame solenoid valve in
gas heated ovens. The heat is 'on' for the time required

3-2

to maintain a constant temperature.
The temperature controller contains a high-limit (safety)

switch that shuts down the oven when the oven reaches
343°C (650° F) and a low-limit switch which allows the
oven to cool down to 82° C (180° F) before shutting off the
blowers.

E. Conveyor Switch

SECTION 3

OPERATION

The on/off ("I"/"0") switch for the conveyor drive motor is
on the control panel of the controlling oven section. Also
on this control panel is the conveyor speed control and
indicator (Figures 3-3A and 3-3B).

11 1

Minutes

Figure 3-3A. Conveyor Speed Control and

Indicator - Tandem and Double Tandem

:

Oven

0

Seconds

MEASURING CONVEYOR SPEED.

To measure the conveyor speed, place an item at the
product entrance end of the oven bake chamber, as
shown in Figure 3-4. Time how long it takes for the
leading edge of the item to go from the entrance end of
the bake chamber to its exit end (Figure 3-5). This is your
conveyor speed or bake time.

(Display shows
dc voltage value
corresponding
to the conveyor
motor speed)

Figure 3-3B. Conveyor Speed Control and

Indicator - Tri Tandem and Quad Tandem

Oven

Figure 3-4. Product at entrance end

of bake chamber - BEGIN TIMING

Figure 3-5. Product at exit end of

bake chamber - END OF TIMING

3-3

SECTION 3
OPERATION

0

Oven Control Panel

I

0

Conveyor Speed Indicator
(Tri Tandem / Quad Tandem
version shown)

Conveyor
Speed
Controller
(Tri Tandem /
Quad Tandem
version shown)

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1

I

0

I

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S E T P T

Blower
Switch

RESET

Heat
Switch

Lighted Ignition
Reset Switch

Conveyor
Switch

Figure 3-6. Control Panel

III. STEP-BY-STEP OPERATION

A. Startup Procedure

1. Turn on the main disconnect switch / circuit breaker.

2. Open the manual gas supply valve.

Service Key

Temperature
Controller

3. Turn the blower switch to "I" (on)

4. Set the temperature controller to the desired baking
temperature. (Refer to paragraph B for Temperature
Controller Operating Instructions.)

3-4

5. Turn the heat switch to "I" (on). The ignition
system goes through a 45-second purge time after which

the pilot lights and ignites the burner. If the burner does
not ignite, the red light on the "RESET" pushbutton switch
will light. The RESET switch must be pushed to restart
the ignition sequence. This restarting can be repeated;
however, after 15 minutes, the control system goes into
automatic 'lockout.' When 'lockout' occurs, the heat
switch must be turned to "0" (off) before the restart
procedure can be repeated to ignite the burner.

6. Set the conveyor speed controller to the desired
value.

7. Turn the conveyor switch to "I" (on).

B. Temperature Controller Operation Instructions

1. Setting the desired temperature ('set point').
a. Lock/Unlock

The 'set point' must be unlocked before its tempera­ture can be changed.

SECTION 3

OPERATION

Press the UNLOCK and SET POINT
buttons simultaneously to unlock the set point. The

UP Arrow button ▲ and DOWN Arrow button ▼ will
now function for 60 seconds. See Figure 3-7.

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1

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S E T P T

Figure 3-7

3-5

SECTION 3
OPERATION

b. Changing the 'set point'.

Press the UP Arrow button ▲ or DOWN Arrow button

▼. The temperature set point will increase or de-

crease. If this button is kept depressed, the tempera-

ture set point will continue to increase or decrease at

a faster rate.

2. Displaying the actual oven temperature. See Figure
3-8.

a. To check the oven temperature, press the TEM-

PERATURE button once to display the actual oven
temperature. The word “TEMP” also appears.

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TEMP

Figure 3-8

3-6

b. Press the TEMPERATURE button again to display

the 'set point'. If the TEMPERATURE button is not
pressed, the display automatically shows the tem-

perature set point after 60 seconds.

3. Display Messages
a. ALM - The ALM window will display either a “2” or will

be blank. See Figure 3-9.
AA. The “2” signals that the oven temperature is

below 200°F (93°C). The “2” appears only while the
oven is initially heating and has not yet reached
200°F (93°C), or after the heat switch is turned off
and the oven has cooled below 200°F (93°C).

BB.The ALM window is blank whenever the oven
temperature is 200°F to 650°F (93°C to 343°C).

SECTION 3

OPERATION

ALM

HEAT

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Figure 3-9

C

3-7

SECTION 3
OPERATION

b. HEAT - The HEAT window will display either a "1" or

it will be blank. See Figure 3-10.
AA. The "1" signals that the temperature controller is

calling for heat
BB. When the HEAT window is blank, the tempera-

ture set point has been reached
turned down to low flame.

CC. During normal operation, the "1" continues to
blink on and off every few seconds. This indicates
that the temperature controller is maintaining the
desired temperature (the 'set point').

and

the burner is turned full on.

and

the burner is

ALM

HEAT

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260

S E T P T

Figure 3-10

C

3-8

c. FAILSF (Failsafe) See Figure 3-11.

AA. If the oven does not reach 200°F (93°C) in 15
minutes, the temperature controller will shut off the
high flame valve and begin flashing “FAILSF” and
“SET PT” alternately. You will also note that the “2”
in the ALM window stays on. This condition signals
a problem in oven heating or heat sensing.

BB. To reset the temperature controller, turn off the
blower switch . Wait 10 seconds and turn the

blower switch back on. The “2” in the ALM
window, the current temperature set point, and the

words “SET PT” will be displayed again. The tem­perature controller will now cycle through its normal
procedures.

d. F/C - The F/C window will display either an “F” or a

“C”.
AA.The “F” indicates that the temperature displayed

is in degrees Fahrenheit.
BB.The “C” indicates that the temperature displayed

is in degrees Celsius.

SECTION 3

OPERATION

ALM

HEAT

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FAIL SF

Figure 3-11

C

3-9

SECTION 3
OPERATION

C. Shutdown Procedure

1. Turn the blower and heat switches to "0" (off).

NOTE: The blowers will remain on, until the oven
temperature cools down to 93°C (200°F) at which time
they will stop automatically.

2. Turn the conveyor switch to "0" (off), after making
certain that there are no products left on the conveyor

inside the oven.

3. Turn off the main gas supply valve.

4. Open the window.

Power Failure

In case of power failure, turn off all switches, open the
oven window on each oven section, and remove all
products from the conveyor. After power has been re­stored, perform the normal startup procedure.

D. Products Baked/Cooked in Ovens

The oven can be used to bake and/or cook a wide variety
of food products, such as pizza, pizza-type products,
cookies, sandwiches, and others.

3-10

E. Bake Time vs. Bake Temperature

Along with oven temperature, the bake is dependent on
the conveyor speed (or 'bake time'); that is, the time it
takes the product to pass through the oven.

1. 'Bake time' is actually conveyor speed and is defined
as the time the pizza is actually in the oven. This is
measured by noting the time when the leading edge of
the pizza enters the oven and the time the leading edge
of the pizza leaves the oven. This is adjusted by using the
conveyor speed controller.

2. 'Bake temperature' is adjusted by changing the set
point of the temperature controller to the desired tem­perature. (Instructions for changing the set point of the
temperature controller appear earlier in this Section of
the manual.

3. When establishing a bake time and temperature for a
given product, a general rule can be: As the bake time
increases, the bake temperature decreases. The re­verse is also true; increase the temperature, decrease
the time. Yet, there are limits to this rule because a
golden- brown appearance is desired. Going to extremes
will result in a burnt exterior and raw interior, or it will result
in a very light-colored, but over-baked, product.

SECTION 3

OPERATION

After a good bake has been established, the fine adjust­ments should be made by holding either the bake time or
bake temperature constant.

Example: Thick pizza has good brown color on top and
bottom, but the center is not quite done. Bake time: 8
minutes, 0 seconds. Bake temperature: 248°C (480°F).

Solution: Hold the temperature constant, but increase
the bake time to 8 minutes, 30 seconds. This will give the
heat more time to penetrate to the center of the product.

3-11

SECTION 3
OPERATION

F. Conveyor Speed (Bake Time) and Time of
Delivery

CONVEYOR SPEED (BAKE TIME)- As stated in the

previous paragraphs, conveyor speed (bake time) is
defined as the amount of time that elapses between
the time when the Leading edge of a pizza enters the
oven and when the leading edge exits the oven.

Conveyor Speed (Bake Time) is controlled by
adjusting the conveyor speed controller.

Bake Time will be the same for any size pizza

Bake Time

TIME OF DELIVERY- Time Of Delivery is the amount of
time that elapses between the moment when the Lead­ing edge of a product enters the oven and the moment
when the Trailing edge of the product is fully discharged
and is ready to be delivered to the customer.

Leading Edge

of Product

Leading Edge of Product

Figure 3-12. Bake Time

Time of Delivery

Trailing Edge
of Product

Figure 3-13. Time of Delivery

3-12

SECTION 4

MAINTENANCE

CAUTION: DO NOT use any abrasive clean-

ing materials or water spray. Wipe clean
Cleaning with a water hose or pressurized steam
cleaning equipment voids the oven warranty.

I. MAINTENANCE - DAILY
A. Exterior

Everyday, clean the outside of the oven using a soft cloth
moistened with mild detergent. Rinse by wiping with a
soft cloth moistened with clear water. Wipe dry.

B. Fans and Grills

1. Clean the two fan grills (Figure 4-1) on the rear of each
oven

DAILY

. Also, clean the grills for cooling air exhaust:
one located on top of an upper oven, and one located
beneath the front of a lower oven. Clean these grills with
a stiff, nylon-type brush.

2. Check the air intake of the cooling fans
best time to check is right after starting the oven. IF THE
FAN(S) ARE NOT OPERATING CORRECTLY, THEY
MUST BE REPAIRED OR REPLACED IMMEDIATELY.
Serious damage could be done to the blower motors and/
or the solid-state electrical components. When a fan fails,
the end panel must be removed as a temporary solution.

CAUTION: This is only a temporary solution. Oven
damage may still occur while a fan remains unrepaired.

3. Clean the ventilating hood air filters.

only

DAILY

.

. The

SECTION 4

MAINTENANCE

Upper Cooling Fans

Lower Grill
(beneath oven front)

Figure 4-1. Oven Cooling Fans -Two on upper oven and two on lower oven

Top Grill

Lower Cooling Fans

4-1

SECTION 4
MAINTENANCE

Figure 4-2. Conveyor Belt Cleaning

C. Conveyor Belts (Tandem and Double Tandem
Ovens only)

Everyday, stand at the unloading end of the conveyor
with a brush (Figure 4-2, lower oven). Brush all crumbs
off the belt so that they fall into the crumb pan below the
conveyor. (Figure 4-3 shows crumb pans for both upper
and lower ovens.)

(lower oven) and
Crumb Pan Removal
(upper oven)

WARNING: Before performing any further

maintenance, turn the main power switch off.

D. Crumb Pans (Tandem and Double Tandem Ovens
only)

1. Remove and clean the crumb pans at both ends of an
oven (Figure 4-2, upper oven). Remove each crumb pan
by lifting the end of the pan nearest the end of the
conveyor; then, slide the pan toward the oven slightly.
Now, lower the front of the pan, and pull it from beneath
the conveyor. (Figure 4-4 shows a view of this procedure
from the side of the conveyor.)

Figure 4-3. Crumb Pans, Upper

and Lower Ovens

Lower Oven
Cooling Air
Exhaust

Upper Oven,

Left End

Lower Oven

Upper Oven,

Right End

4-2

SECTION 4

MAINTENANCE

Conveyor
End Stop

Lift, and slide pan
toward the oven; then,
lower the pan.

The crumb pans
attached on the inner end) are used at the left end
(conveyor motor end) of an upper oven. The shield
protects the conveyor motor from heat. The crumb pans

without

cutout holes are installed on a lower oven.

2. After cleaning, reinstall the crumb pans.

E. Window

1. Clean the window in place, unless it needs a
thorough cleaning, which will require removal, as follows.

2. Remove the window by opening it (into the oven
interior). Then, unscrew the window knobs from each
end (Figure 4-5).

Conveyor

Crumb Pan

with

Conveyor Extension

Figure 4-4. Crumb Pan

Removal

End Plug

cutout holes (and an end shield

Figure 4-5. Unscrewing a Window

Knob, Before Removal

3. Push the open window all the way inside the oven,
making sure it is clear of the frame. Now, turn the window
sideways inside the oven (Figure 4-6,) and then remove
it. This will avoid breaking the window.

Figure 4-6. Window Removal

4-3

SECTION 4
MAINTENANCE

II. MAINTENANCE - MONTHLY

W ARNING: Before performing any further

maintenance, turn the main power switch off.

NOTE: The interior may require cleaning more than once
a month, depending on the volume of baking.

To clean the interior, you must disassemble some parts
of the oven.

A. Removing conveyor from oven for cleaning

1. Remove the crumb pans (Tandem and Double Tan­dem Ovens only). Refer to the Daily Maintenance
procedures.

2. Remove conveyor extension covers from both ends of
oven (Figure 4-7) (Tandem and Double Tandem Ovens
only).

Figure 4-7. Conveyor Extension

Cover Removal

3. After removing the bottom shield (located below the
shroud) by removing its three screws, remove the con­veyor motor shroud. Loosen the hanger screw; then, lift
and remove the motor shroud.

4. Remove the end plugs from the oven side with the
conveyor drive motor.

5. Release the tension from the conveyor drive chain, as
follows:

• Tandem and Double Tandem Oven:

Lift, and push, the conveyor assembly slightly into the

oven.

• Tri Tandem and Quad Tandem Oven:

Loosen the mounting bolts of the conveyor drive motor.

Shift the motor to release the drive chain tension.

6. Detach the drive chain from the conveyor drive shaft
sprocket.

4-4

NOTE: The conveyor assembly of a tandem or a double
tandem oven can be removed from either end of oven. If

you are removing the conveyor from the end of the
oven without the drive motor, the drive sprocket as-

sembly must be removed by loosening the 3/32" set
screw on the conveyor drive shaft collar. Then, remove
the drive sprocket assembly from the end of the shaft.

7. Pull the conveyor belt until its master links are near the
end of the upper belt surface. Disconnect the master
links. (Refer to the later procedure "E. Conveyor belt link
removal", in this section, for additional details.)

8. Remove the conveyor belt by rolling it into a bundle.
Place the belt in a safe location.

9. Slide the conveyor frame sections out of the oven,
placing them on the floor for cleaning.

NOTE: Tandem and Double Tandem Ovens - Conveyor

frame sections are connected to each
other with hinges. The conveyor frame
must be removed as a unit.

Tri Tandem and Quad Tandem Ovens - Conveyor

frame sections are separate and must be
removed from both ends of the oven.

10. For a Quad Tandem oven, remove the two transition
side panels. Then, slide out the top transition panel to
obtain acces to the conveyor frame sections for removal.
(Refer to pages 2-19 through 2-21 for illustrations of
these oven components and text that clarifies the proce­dure.)

SECTION 4

MAINTENANCE

4-5

SECTION 4
MAINTENANCE

Figure 4-8. "Finger Arrangement"

Identifiers

B. Disassembling the blank plates and air fingers for
cleaning

1. Use a felt pen to mark each plate and all parts of the
air fingers with a 'finger arrangement' identifier, like those
shown in Figure 4-8, when removing the blank plates and
air fingers from the oven baking chamber. This marking
should include the finger manifold, inner plate, and the
outer plate of each air finger.

T1 T2 T3 T4 T5 T6

B1 B2 B3 B4 B5 B6

Air fingers and blank plates should be marked in the order
shown, as viewed from the front of the oven. (The finger
arrangement numbers for an
ceded with a "U"; example: UB1, UT2, etc.)

Record the finger arrangement identifiers on paper and
identify the number of rows of holes in each air finger's
outer plate, along with the position of each 'full-blank'
plate and 'half-blank' plate. Usually, a finger arrange­ment label is installed on the inside of the machinery
compartment access panel. The finger arrangement
should still be recorded for instances when the label is not
available or illegible.

upper

oven can be pre-

2. Slide each blank plate and air finger along the channels
on the rear baking chamber wall (Figure 4-9), until each
can be extracted from the oven. Prevent twisting or
turning, to avoid interference in the channel(s).

Remove top and bottom air fingers and blank plates from
either end of the oven (Figure 4-10). It is highly recom­mended that each plate and air finger be marked (Figure
4-8) at the time of removal to aide reinstallation in exactly
the same position.

Figure 4-9. Blank Plate Removal

Figure 4-10. Air Finger Removal

4-6

3. After removing each air finger, place it in an upright
position to remove the outer plate . Gently, step on the lip
of the finger manifold and pull the outer plate upward to
disassemble it, as shown in Figure 4-11.

Figure 4-11. Outer Plate Disassembly

SECTION 4

MAINTENANCE

NOTE:

cleaned by either soaking in a hot, strong detergent
solution or using a caustic cleaner.

The conveyor belt can also be cleaned in the same way.

4. To remove an inner plate, pull its end away from the
finger manifold, then, lift it out and up, as shown in Figure
4-12.

The outer plate is stainless steel and may be

Figure 4-12. Inner Plate Disassembly

CAUTION:

inner plate or a finger manifold, to avoid damage.

DO NOT use caustic cleaner on an

5. While the oven chamber is clear, clean it with a vacuum
cleaner; then, wipe it with a damp cloth.

CAUTION:

CLEANER OR EXCESSIVE WATER WHEN
CLEANING THE INTERIOR OF THE OVEN
CHAMBER.

When cleaning the oven, a non-caustic cleaner, which
removes baked-on grease and carbon from metal and
glass and will not damage the aluminum coating on the
interior oven surface, is recommended.

DO NOT USE A CAUSTIC

4-7

SECTION 4
MAINTENANCE

C. Reassembly and reinstallation of air fingers

Each air finger is made up of one inner plate, one outer
plate and one finger manifold (Figure 4-13). Be sure to

match the 'finger arrangement' identifier markings
(T1, T2, etc.) on all the parts of each air finger during
reassembly.

Figure 4-13. Air Finger

Parts

1. Reassemble the inner plate into the finger manifold
(Figure 4-14). Keep your fingers clear to avoid pinching
them.

The inner plate of an air finger will only go in one way
because of its design, as shown in Figure 4-15.

Figure 4-14. Inner
Plate Reassembly

Details

2. Reassemble the outer plate by sliding it downward in
the grooves on the side walls of the finger manifold. Keep
your fingers clear to avoid pinching them.

3. Reinstall the air fingers (and blank plates) into the oven
by sliding them into the channels on the rear oven wall,
using the method shown in Figures 4-9 and 4-10. Sup­port the outer end of the finger (oven front), while pushing
the base of the finger manifold portion along the chan­nels. Remember to reinstall each air finger, according to
the identifiers marked on them. Each finger must go back
into its original location.

Each oven is shipped with a finger arrangement label
mounted inside the machinery compartment access panel.
If this sticker is not legible, it is very important to mark the
fingers as they were pulled out and to record them on a
separate paper.

4-8

4. Ensure that the air fingers and blank plates fit tightly
together in the channel with edges interlocked and no
space between edges, as shown in Figure 4-15.

SECTION 4

MAINTENANCE

Figure 4-15.
Air Finger Rein­stallation Details

Top Finger

Tab on Outer Plate of Finger
(Located in Channel)

Top Finger

Tab on Outer Plate of Finger
(Located in Channel)

Incorrect, Too Much Space

Blank
Plate

Incorrect, Too Much Space

Blank
Plate

Top Finger

Tab on Outer Plate of Finger
(Located in Channel)

4-9

Correct-Edges Overlap Completely

Blank
Plate

SECTION 4
MAINTENANCE

D. Checking conveyor belt tension

WARNING:

adjusting tension. DO NOT adjust belt when
HOT.

1. Check the belt tension by lifting the conveyor belt
(Figure 4-16). (The conveyor assembly can either be in
or out of the oven.) The belt should not lift more than 3"
to 4" (75 to 100 mm).

Figure 4-16. Checking

Conveyor Belt Tension

2. Adjust the conveyor belt tension screws (located on
the right end of the conveyor assembly) for the proper 3"
to 4" (75 to 100 mm) deflection.

3. If the conveyor belt tension screws do not allow the
conveyor belt to have the proper tension, at least one
entire link must be removed. Use the following procedure
("E. Conveyor belt link removal") to remove a link.

When conveyor belt is under proper tension, proceed
directly to "F. Conveyor reassembly into oven".

Oven conveyor belt must be cool for

E. Conveyor belt link removal

1. Remove an entire conveyor belt link by positioning the
belt's master links near the end of the conveyor belt , as
shown in Figure 4-17. (The conveyor assembly can
either be in or out of the oven.)

Figure 4-17. Conveyor Belt

Master Links

Master Links

4-10

2. Unhook the master links at the end of conveyor belt,
using long-nosed pliers, as shown in Figure 4-18.

SECTION 4

MAINTENANCE

Figure 4-18. Unhooking the

Master Links

3. Unhook the complete belt link to be removed and slide
it out (Figure 4-19). (Do not discard this removed link
because it can be used for making spare master links.)

Figure 4-19. Entire Link Removal

Master Link

Incorrect
Position

4. Prepare to reconnect the inner master links.

IMPORTANT NOTICE: Before connecting the inner
master links, notice that these links have a correct
position. The master link (at the right in Figure 4-20) is in
the correct (horns up) position for inserting into the
conveyor belt. The link with horns facing down is in the
incorrect position.

Correct
Position

Figure 4-20. Master Link Positions

4-11

SECTION 4
MAINTENANCE

5. Reconnect the outer master links, as shown in Figure
4-21.

Figure 4-21. Outer Master Link

Connection

IMPORTANT NOTICE: The outer master links have right

and left sides to them. The right-edge master link has an
open hook facing you, as shown in Figure 4-22. This will
match the right outer edge of the conveyor belt. Remem­ber, this hook travels backwards on the conveyor.

Figure 4-22. Right-edge Outer Master

Link Position

F. Conveyor reinstallation into an oven

Refer to the procedures "INSTALLING THE CONVEYOR
FRAME AND BELT" in Section 2, pages 2-19 through 2­21, for details concerning conveyor reinstallation and
reassembly.

Direction of Travel

4-12

II. MAINTENANCE - EVERY 3 MONTHS

WARNING: All electric power must be shut

off

before

beginning this maintenance procedure.

NOTE: It is recommended that an authorized Middleby
Marshall service agent should perform the 3-month and
6-month maintenance procedures.

A. Cleaning the blower motors (See Figure 4-23.)
Remove the end panels from the machinery compart-

ment. Clean the blower motors in each oven section and
the surrounding area, using either compressed air or

CO

. Thoroughly blow out the motor compartment and

2

vents inside the motor. Failure to do this may cause
premature failure of the electric motor.

SECTION 4

MAINTENANCE

Figure 4-23. Blower Motor

Cleaning

Blow out
this area

B. Electrical terminals

Open the control panel door by loosening the two screws.
Tighten all electrical control terminal screws, including
the electrical contactor terminal screws, as shown in
Figure 4-24.

Figure 4-24. Electrical Terminal

Maintenance

4-13

SECTION 4
MAINTENANCE

IV. MAINTENANCE - EVERY 6 MONTHS

WARNING: All electric power must be shut

off

before

beginning this maintenance procedure.

NOTE: It is recommended that an authorized Middleby
Marshall service agent should perform the 3-month and
6-month maintenance procedures.

A. Check the brushes of the conveyor drive motor; when
worn to less than 3/32" (2.4mm), replace the brushes.

B. Clean and inspect the burner nozzle and electrode
assembly. Also, check the oven venting system; clean
the oven flue, when necessary.

C. For Tandem and Double Tandem Ovens, check the
conveyor drive shaft bushings and spacers. Replace any
worn parts.

D. For Tri Tandem and Quad Tandem Ovens, check
for wear on the conveyor shaft bearings. If necessary,
lubricate with NLGI #2 Lithium-base Grease.

IMPORTANT NOTICES:

• The installation, startup, and changes required for
changing from one gas type to another can be
performed only by an authorized service agent.

• Installation of replacement parts requiring access
to the interior of the oven is permitted only by
authorized service personnel.

• If there are any problems with the operation of the
oven, an authorized service agent must be called.

• Obtaining a service contract with a manufacturer's
authorized service agent is recommended.

4-14

SECTION 5

TROUBLESHOOTING

PROBLEM:

PRODUCTS OVERCOOKED OR

UNDERCOOKED

SECTION 5

TROUBLESHOOTING

Check for correct

setting of conveyor

speed control.

Set conveyor speed

control at correct setting.

If products still cook

incorrectly call your local

Middleby Marshall

Authorized Service Agent.

Check set tempera­ture on temperature

controller of each

oven section.

Refer to OPERATION

Section for procedure

to set temperatures

correctly.

Verify food

preparation

process.

PROBLEM:

OVEN SECTION(S) WILL NOT HEAT

Check to see if both blower

switch and heat switch are in the

"I" (on) position

If still no heat, call your local Middleby

Marshall Authorized Service Agent.

5-1

SECTION 5
TROUBLESHOOTING

PROBLEM:

OVEN BLOWER AND CONVEYOR OPERATE

BUT OVEN SECTION(S) WILL NOT HEAT

If the oven section(s) do not

reach 200°F (93°C) within 15

minutes, the temperature

controller(s) will flash "FAILSF".

To reset the temperature

controller(s), turn the blower

switch(es) off for 30 seconds.

Try restarting the oven section(s) again. If the

oven section(s) will not heat, call your local

Middleby Marshall Authorized Service Agent.

PROBLEM:

CONVEYOR WILL NOT HOLD PROPER SPEED

OR WILL NOT RUN AT ALL

Check if conveyor is

jammed on something in

oven.

Check for proper tension of conveyor drive

chain and conveyor belt. Refer to MAINTE-

NANCE Section for checking procedure.

Check that drive sprocket

is tight.

If conveyor still will not run, call your local

Middleby Marshall Authorized Service Agent.

5-2

PROBLEM:

OVEN SECTION(S) WILL NOT TURN ON WHEN

THE SWITCHES ARE TURNED ON

Check if wall circuit breakers

are turned on.

If oven section(s) still will not respond, call your

local Middleby Marshall Authorized Service

Agent.

SECTION 5

TROUBLESHOOTING

PROBLEM:

BLOWER MOTORS RUNNING BUT LITTLE OR

NO AIR AT FINGERS

Fingers assembled

incorrectly after cleaning. Refer to the

MAINTENANCE section for instructions

on removing and reassembling the air

fingers.

5-3

SECTION 5
TROUBLESHOOTING

NOTES:

5-4

ELECTRICAL SCHEMATICS

SECTION 7

ELECTRICAL SCHEMATICS

SECTION 6

6-1

6-2

SECTION 6

ELECTRICAL SCHEMATICS

Electrical Wiring Diagram:

PS360/360WB Tandem and Double Tandem Ovens

6-3

ELECTRICAL SCHEMATICS

SECTION 6

Electrical Wiring Diagram:

PS360/360WB Tri Tandem and Quad Tandem Ovens

6-4

SECTION 6

ELECTRICAL SCHEMATICS

Electrical Schematic:

PS360/360WB Tandem Ovens (all versions)

NOTES:

SECTION 6

ELECTRICAL SCHEMATICS

6-5

A MIDDLEBY COMPANY

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

Middleby Corp 24-Hour Service Hotline [phone]

www.middleby.com