Middleby Cooking Systems Group PS536 User Manual
PS536
Gas & Electric
Domestic & Std. Export
ENGLISH/French/Spanish
P/N 44727
Rev. C V1 2/01
page 1
ENGLISH
page 29
FRANÇAIS
PS536 Gas and Electric Ovens
Models:
PS536
OWNER'S OPERATING AND
INSTALLATION MANUAL
for domestic and standard export ovens
© 2001 Middleby Marshall, Inc.
is a registered trademark of Middleby Marshall, Inc. All rights reserved.
Middleby Cooking Systems Group 1400 Toastmaster Drive Elgin, IL 60120 (847)741-3300 FAX (847)741-4406
Combinations:
Single Oven
Double Oven (Two-Stack)
Triple Oven (Three-Stack)
PS536
GAS
PS536
ELECTRIC
208/230V models
PS536
ELECTRIC
380V models
1
página 57
ESPAÑOL
--
NOTICE:
This Owner's 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.
ENGLISH
Gas ovens are designed for use with EITHER natural gas OR liquid propane gas, as specified on the serial plate.
Where permitted by local and national codes, the oven can be converted from natural gas to propane operation,
or from propane to natural gas operation. This conversion requires the installation of the appropriate Middleby
Marshall Gas Conversion Kit by an Authorized Service Agent.
It is suggested to obtain a service contract with a Middleby Marshall Authorized 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.
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 (847)741-3300 FAX (847)741-4406
24-Hour Service Hotline: 1-(800)-238-8444
www.middleby.com
2
TABLE OF CONTENTS
page page
SECTION 1 - DESCRIPTION ................................................... 4
V. FINAL ASSEMBLY ................................................... 12
I. OVEN USES............................................................. 4
II. OVEN COMPONENTS ............................................. 4
A. Window ............................................................. 4
B. Conveyor Exit Tray ............................................ 4
C. Eyebrows .......................................................... 4
D. End Plugs ......................................................... 4
E. Control Panel.................................................... 4
F. Machinery Compartment Access Panel .......... 4
G. Serial Plate ....................................................... 4
H. Conveyor Drive Motor ....................................... 4
I. Crumb Pans ..................................................... 4
J. Conveyor ........................................................... 4
K. Gas Burner or Heating Elements .................... 4
L. Blowers ............................................................. 4
M. Air Fingers ........................................................ 4
III. OVEN SPECIFICATIONS ......................................... 4
A. Dimensions...................................................... 4
VI. ELECTRICAL SUPPLY ...........................................13
A. Additional Information - Gas Ovens ................ 13
B. Additional Information - Electric Ovens .......... 13
C. Connection ...................................................... 13
VII. GAS SUPPLY .......................................................... 13
A. Gas Utility Rough-In Recommendations ....... 14
B. Connection ...................................................... 14
C. Gas Conversion .............................................. 14
SECTION 3 - OPERATION ..................................................... 15
I. LOCATION AND DESCRIPTION OF CONTROLS . 15
A. BLOWER ( ) Switch ......................................15
B. CONVEYOR ( ) Switch ............................... 15
C. Conveyor Speed Controller .............................15
D. Digital Temperature Controller ....................... 15
E. Machinery Cpt. Access Panel Safety Switch .. 15
II. NORMAL OPERATION, STEP-BY-STEP ................16
ENGLISH
B. General Specifications ..................................... 4
C. Electrical Specifications - Electric Ovens ........ 5
D. Electrical Specifications - Gas Ovens ............. 5
E. Gas Orifice and Pressure Specifications ........ 5
SECTION 2 - INSTALLATION.................................................. 6
I. INSTALLATION KIT .................................................. 7
II. BASE PAD KIT .......................................................... 7
III. VENTILATION SYSTEM ........................................... 8
A. Requirements .................................................. 8
B. Recommendations .......................................... 8
C. Other Ventilation Concerns .............................. 8
IV. ASSEMBLY ............................................................... 9
A. Top Panel and Base Pad Assembly ............... 9
B. Stacking ........................................................... 10
C. Restraint Cable Installation ............................10
D. Conveyor Installation....................................... 11
A. Daily Startup Procedure .................................. 16
B. Daily Shutdown Procedure ............................. 17
III. QUICK REFERENCE: DIGITAL TEMPERATURE
CONTROLLERS .....................................................18
IV. QUICK REFERENCE: TROUBLESHOOTING .......20
SECTION 4 - MAINTENANCE ................................................. 21
I. MAINTENANCE - DAILY ..........................................21
II. MAINTENANCE - MONTHLY .................................. 22
III. MAINTENANCE - EVERY 3 MONTHS .................... 22
IV. MAINTENANCE - EVERY 6 MONTHS .................... 24
V. KEY SPARE PARTS KIT ......................................... 24
SECTION 5 - ELECTRICAL WIRING DIAGRAMS ................... 25
I. WIRING DIAGRAM, PS536 GAS OVEN, ................. 25
208/230V, 60 Hz, 1 Ph
II. WIRING DIAGRAM, PS536 ELECTRIC, ................. 26
208/230V, 60 Hz, 3 Ph
III. WIRING DIAGRAM, PS536 ELECTRIC OVEN, ...... 27
380V, 50 Hz, 3 Ph
3
SECTION 1 - DESCRIPTION
I. OVEN USES
PS536 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 (on ovens so equipped): Allows the user to see
and access food products inside the baking chamber.
B. Conveyor Exit Tray: Prevents food products from falling off
the end of the moving conveyor.
C. Eyebrows (on ovens so equipped): 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 Access Panel: Allows access
to the oven's interior components. No user-servicable
parts are located inside the machinery 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.
J. Conveyor: Moves the food product through the oven.
Operation, for details.
Not Shown:
K. Gas Burner (gas ovens) or Heating Elements (electric
ovens): Heat(s) air, which is then projected to the air
fingers by the blowers.
L. Blowers: Fans that project hot air from the gas burner or
heating elements to the air fingers.
M. Air Fingers: Project streams of hot air onto the food
product.
Fig. 1-1 - Oven Components
B
A
EDC
G
H
I
J
F
III. OVEN SPECIFICATIONS
Table 1-1: Dimensions
Overall Height: single oven with 17-1/2" (446mm) legs 43-1/2" (1105mm)
double oven with 17-1/2" (446mm) legs 63" (1600mm)
triple oven with 6" (152mm) legs 71" (1803mm)
Overall Depth: without front window 39-3/4" (1010mm)
with front window 43" (1092mm)
Overall Length: without exit tray installed 60" (1524mm)
with exit tray installed 68-1/4" (1734mm)
Baking Chamber Length 36" (914mm)
Conveyor Width: Single Belt 20" (508mm)
Split Belt 2 x 9-1/2" (241mm)
Conveyor Length 60" (1524mm)
Recommended Minimum Clearances:
Rear of oven to wall 3" (76mm)
Control end of conveyor to wall 18" (457mm)
Non-control end of oven to wall 3" (76mm)
Table 1-2: General specifications (per oven cavity)
Weight 400 lbs. (182kg)
Rated Heat Input: Natural gas ovens 50,000 BTU (12,600 kcal, 14.65 kW/hr.)
Propane ovens 45,000 BTU (11,340 kcal, 13.19 kW/hr.)
Electric ovens 16kW
Operating Temperature 200-600°F (93-316°C)
Warmup Time 25 minutes
4
SECTION 1 - DESCRIPTION
Table 1-3: Electrical specifications for electric ovens (per oven cavity)
Main Blower Control Current Draw k W
Voltage Circuit Voltage Phase Freq. L1 L2 L3 N Rating Poles Wires
208V 120V conv. speed control, 3 Ph 60 Hz 50A 50A 50A -- 16.0 kW 4 Pole 4 Wire
drive motor, contactor, at 208V (3 hot, 1 gnd)
& temp. control; all others 208V
230V 120V conv. speed control, 3 Ph 60 Hz 45A 45A 45A -- 16.0 kW 4 Pole 4 Wire
drive motor, contactor, at 230V (3 hot, 1 gnd)
& temp. control; all others 230V
380V * 120V conv. speed control, 3 Ph 50 Hz 25A 25A 28A 5A 16.0 kW 4 Pole 5 Wire (3 hot,
drive motor, contactor, at 380V 1 neutral, 1 gnd)
& temp. control; 380V heating
elements; all others 240V
* 380V model is not approved by or .
Table 1-4: Electrical specifications for gas ovens (per oven cavity)
Main Blower Control Current
Voltage Circuit Voltage Phase Freq. Draw Poles Wires
208/240V 120V conv. speed control, 1 Ph 60 Hz 6A 3 Pole 4 Wire (2 hot, 1 neut, 1 gnd)
drive motor, contactor,
& temp. control; all others
as per line (208/240V)
ENGLISH
Table 1-5: Gas orifice and pressure specifications (per oven cavity)
Gas Type Main Orifice I.D. Pilot Orifice I.D. Supply (Inlet) Pressure Pressure
Natural 0.0935 (2.3749mm, #42 drill) 0.018 (0.46mm) 4-7 W.C. (9.95-17.4mbar) * 3.5 W.C. (8.7mbar)
Propane 0.0520 (1.3208mm, #55 drill) 0.018 (0.46mm) 11-14 W.C. (27.4-34.9mbar) * 10.5 W.C. (24.9mbar)
* The gas supply pressures shown are for ovens installed in North America. The required gas supply pressures of other locations are
dependent on the local gas type and on all applicable local codes.
Orifice (Manifold)
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
For electric ovens, after any conversions, readjustments, or service work on the oven, check that the
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 Description section of
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
ventilation system (if so equipped) is in operation.
WARNING
Keep the appliance area free and clear of combustibles.
WARNING
this Manual.
WARNING
installed shall not affect the air supply to the oven.
CAUTION
For additional installation information, contact your local Authorized Service Agent.
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 supercede the require-
ments 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. Gas and electric ovens, when
installed, 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. Gas and electric ovens, when installed, must be electri-
cally 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 Code, AG601.
6
Figure 2-1 - Installation Kit
SECTION 2 - INSTALLATION
3
7
1
2
8a 8b
ENGLISH
6
14
13
12
11
10
9
15
5
4
1
16
17
18
I. INSTALLATION KIT - see Figure 2-1
Item Single Oven Double Oven Triple Oven Part No. Description
1 1 2 3 42882 Top panel
2 2 2 2 220352 Screw, pan head #10 x 1" (top panel - front)
3 2 2 2 3A80A8801 Screw, pan head #10 x 2" (top panel - rear)
4 -- 1 2 44837 Stacking panel
5 -- 1 2 44918 Insulation, stacking panel, pre-cut
6 -- 4 8 4111A8815 Screw, hex head #10-32 x 1/2" (stacking panels)
7 1 1 1 42893 Base pad
8a 4 4 -- 42890 17-1/2" (445mm) leg extension, for single and double ovens
8b -- -- 4 44799 6" (152mm) leg extension, for triple ovens
9 2 2 2 22290-0009 Caster, with flat plate and brake
10 2 2 2 22290-0010 Caster, with flat plate (no brake)
11 1 1 1 21392-0004 Eyebolt, 3/4"
12 31 31 31 220373 Hex bolt, 3/8"-16 x 1"
13 32 32 32 21416-0001 Flat washer, 3/8"
14 32 32 32 21422-0001 Lockwasher, 3/8"
15 1 1 1 22450-0228 Restraint cable assembly
16 1 2 3 22361-0001 Gas hose
16 1 1 1 44727 Owner's Operating Manual, PS536 Gas and Electric Ovens
17 1 1 1 1002040 Middleby Marshall Authorized Service Agency Listing
Qty. Qty. Qty.
7
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 EX-
PENSES FOR THE OWNER
A. Requirements
CAUTION
Gas oven installations
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.
REQUIRE a mechanically driven
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.
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. 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.
3. Install the top panel in place on the top oven cavity using the
screws included in the base pad kit, as shown in Figure 2-
4.
4. Install the lower oven cavity onto the base pad. Check that
the eyebolt welded onto the pad faces the rear of the oven.
Restraint Cable Installation).
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
3/8"-16 x 1"
hex screw
3/4" eyebolt
(inside corner of
one rear leg
extension
only)
3/8" flat
washer
3/8" lock
washer
Locking casters -
FRONT of oven
Non-locking casters -
REAR of oven
3/8"-16 x 1"
hex screw
ENGLISH
#10 x 2" screws
attach rear of
top panel
#10 x 1" screws
attach front of
top panel
Figure 2-4 - Top panel and base pad installation
Bottom oven
cavity
Assembled
base pad
Top oven
cavity
9
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