Middleby Marshall PS200-R68 User Manual
Middleby
A MIDDLEBY COMPANY
Marshall
Red Lobster
operating
& installation
manual
MIDDLEBY SERIES
PS200-R68 OVENS
Middleby
Marshall
Middleby
Marshall
NSF
®
©1995 Middleby Marshall Inc.
Part No. 31349
Price $15.00
P4/95
Model No._________________Serial No.______________________________Installation Date_______________
MIDDLEBY MARSHALL INC.
NO QUIBBLE LIMITED WARRANTY
(U.S.A. ONLY)
MIDDLEBY MARSHALL, HEREINAFTER REFERRED TO AS THE SELLER, WARRANTS EQUIPMENT MANUFACTURED BY IT TO BE FREE FROM DEFECTS IN
MATERIAL AND WORKMANSHIP FOR WHICH IT IS RESPONSIBLE. THE SELLER’S
OBLIGATION UNDER THIS WARRANTY SHALL BE LIMITED TO REPLACING OR
REPAIRING AT SELLER’S OPTION, WITHOUT CHARGE, ANY PART FOUND TO BE
DEFECTIVE AND ANY LABOR AND MATERIAL EXPENSE INCURRED BY SELLER IN
REPAIRING OR REPLACING SUCH PART, SUCH WARRANTY SHALL BE LIMITED
TO THE ORIGINAL PURCHASER ONLY AND SHALL BE EFFECTIVE FOR A PERIOD
OF TWO YEARS FROM DATE OF ORIGINAL INSTALLATION, OR 30 MONTHS FROM
DATE OF SHIPMENT, WHICHEVER IS EARLIER; PROVIDED THAT TERMS OF
PAYMENT HAVE BEEN FULLY MET.
This warranty is valid only if the equipment is installed, started and demonstrated under
the supervision of a factory certified installer.
Normal maintenance functions, including lubrication, cleaning or customer abuse are not
covered by this no quibble warranty.
Seller shall be responsible only for repairs or replacements of defective parts performed
by Seller’s authorized service personnel. Authorized service agencies are located in
principal cities throughout the contiguous United States, Alaska and Hawaii. This
warranty is valid in the 50 United States and is void elsewhere unless the product is
purchased through Middleby International with warranty included.
The foregoing warranty is exclusive and in lieu of all other warranties, expressed
or implied. There are no implied warranties of merchantability or of fitness for a
particular purpose.
The foregoing warranty shall be Seller's sole and exclusive obligation and Buyer's sole
and exclusive remedy for any action including breach of contract or negligence. In no
event shall Seller be liable for a sum in excess of the purchase price of the item. Seller
shall not be liable for any prospective or lost profits of Buyer.
Middleby Marshall Inc. • 1400 Toastmaster Drive • Elgin, IL 60120 • (708) 741-3300 • FAX (708) 741-4406
National Service Cooperative 1-800-298-1862
Middleby Corporation Service Hotline 1-800-238-8444
This Manual Must Be Kept
For Future Reference
WARNING
POST IN A PROMINENT LOCATION, THE EMERGENCY TELEPHONE NUMBER OF YOUR LOCAL GAS
SUPPLIER AND INSTRUCTIONS TO BE FOLLOWED IN THE EVENT YOU SMELL GAS.
Instructions to be followed in the event the user smells gas shall be obtained by consulting the local gas supplier.
If the smell of gas is detected, immediately call the emergency phone number of your local Gas Company. They
will have personnel and provisions available to correct the problem.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER APPLIANCE
WARNING
Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or
death. Read the installation, operating and maintenance
instructions thoroughly before installing
or servicing this equipment.
NOTICE
CONTACT YOUR LOCAL SERVICE COMPANY
TO PERFORM MAINTENANCE AND REPAIRS.
A SERVICE AGENT DIRECTORY IS SUPPLIED IN YOUR
INSTALLATION KIT.
NOTICE
Using any parts other than genuine
Middleby Marshall factory
manufactured parts relieves the manufacturer
of all warranty and liability.
NOTICE
Middleby Marshall (Manufacturer) reserves the right to
change specifications at any time.
WARNING
The equipment warranty is not valid unless the oven is installed, started and demonstrated under the supervision
of a factory certified installer.
SECTION 1 - DESCRIPTION
I. MODEL IDENTIFICATION ................................................................................................. 1
OVEN SPECIFICATION CHART .......................................................................................... 2
ELECTRICAL SPECIFICATION CHART............................................................................... 3
II. PRINCIPLE OF AIR FLOW ............................................................................................... 4
A. Heat Transfer And How It Works ............................................................................... 4
B. Air Fingers ................................................................................................................. 5
III. COMPONENT FUNCTION............................................................................................... 7
A. Conveyor ................................................................................................................... 7
B. Fan .................................................................................................................... 7
C. Gas Burner(Gas Oven Only) ..................................................................................... 7
D. Electric Heaters (Electric Ovens Only) ...................................................................... 7
E. Front Window............................................................................................................. 7
F. Cooling Fan................................................................................................................ 7
G. Air Fingers ................................................................................................................. 8
SECTION 2 - INSTALLATION
I. UNLOADING ....................................................................................................................9
INSTALLATION KITS..................................................................................................... 10-12
DIMENSION DRAWING OF OVEN..................................................................................... 13
II. CONTROL BOX AND CABLE INSTALLATION............................................................... 14
III. FLUE VENT INSTALLATION ......................................................................................... 15
IV. RESTRAINT CABLE INSTALLATION............................................................................ 15
GAS OVEN ROUGH-IN....................................................................................................... 16
ELECTRIC OVEN ROUGH-IN ............................................................................................ 17
V. VENTILATION GUIDELINES.......................................................................................... 18
VI. ELECTRIC SUPPLY FOR GAS HEATED OVENS ........................................................ 19
VII. ELECTRICAL CONNECTION INFORMATION FOR ALL OVENS ............................... 19
VIII. ELECTRIC SUPPLY FOR ELECTRICALLY HEATED OVENS ................................... 20
IX. GAS SUPPLY FOR GAS HEATED OVENS .................................................................. 21
X. CONVEYOR BACKSTOP AND END STOP INSTALLATION......................................... 23
TABLE OF CONTENTS
Page
SECTION 3 - OPERATION
I. CONTROLS AND COMPONENTS .................................................................................. 25
II. COMPONENT INFORMATION AND LOCATION ........................................................... 26
A. Door Safety Switch .................................................................................................. 26
B. Blower Fan............................................................................................................... 26
C. Heat (Gas ovens only) ............................................................................................. 26
D. Temperature Controller............................................................................................ 26
E. Heat (Electrically heated ovens only)....................................................................... 26
F. Conveyor.................................................................................................................. 27
III. OPERATION ..................................................................................................................28
A. Start Up Procedures — Gas Heated Ovens ............................................................ 28
B. Temperature Controller Operation Instructions........................................................ 30
C. Start Up Procedures — Electric Ovens ................................................................... 32
D. Shut Down (Gas or Electric Ovens)......................................................................... 33
E. Conveyor Speed (Bake Time) And Time Of Delivery............................................... 33
SECTION 4 - MAINTENANCE
I. MAINTENANCE - DAILY.................................................................................................. 35
A. Exterior .................................................................................................................. 35
B. Cooling Fan ............................................................................................................. 35
C. Crumb Pans............................................................................................................. 36
II. MAINTENANCE - WEEKLY ............................................................................................ 36
A. Removing Conveyor From Oven For Cleaning ........................................................ 36
B. Oven Interior Disassembly....................................................................................... 38
C. Window Disassembly For Cleaning ......................................................................... 39
D. Loading The Soak Bin ............................................................................................. 39
E. Cleaning Parts That Were Soaked Overnight .......................................................... 41
F. Cleaning Interior of Oven ......................................................................................... 43
G. Oven Reassembly ................................................................................................... 44
III. MAINTENANCE - EVERY 3 MONTHS........................................................................... 50
A. Cleaning Fan Motor ................................................................................................. 50
B. Electrical Terminals ................................................................................................. 50
C. Checking and/or Replacing Main Blower Fan Belt................................................... 51
D. Main Blower Fan Shaft Bearing Lubrication............................................................. 52
IV. MAINTENANCE - EVERY 6 MONTHS .......................................................................... 53
SECTION 5 - TROUBLESHOOTING
OWNERS TROUBLESHOOTING CHARTS........................................................................ 55
TABLE OF CONTENTS
Continued
SECTION 6 - PARTS LIST
Oven Panels, Window and Legs Exploded Drawing ........................................................... 60
Air Finger Exploded Drawing............................................................................................... 62
Control Panel Exploded Drawing......................................................................................... 64
Blower and Shroud Exploded Drawing................................................................................ 66
Conveyor Exploded Drawing ............................................................................................... 68
Gas Burner and Piping Assembly Exploded Drawing.......................................................... 70
Machinery Compartment Exploded Drawing ....................................................................... 72
Electric Oven Electrical Panel Drawing ............................................................................... 74
Junction Box and Export Transformer Exploded Drawing ................................................... 76
SECTION 7 - ELECTRICAL SCHEMATICS
Gas Oven Schematic, 208-240V,50/60Hz,1Ph,4W ............................................................. 80
Oven Control Box Cables .................................................................................................... 81
NOTES
SECTION 1
DESCRIPTION
SECTION 1
DESCRIPTION
I. MODEL IDENTIFICATION
The Middleby™ Series PS200-R68 Ovens may be used
singly or stacked for use as double ovens.
The Series PS200-R68 single oven is mounted on a base
pad with 6" extension legs and casters. A double oven is
stacked and the lower oven is on a base pad with casters.
Middleby
Marshall
The ovens in a double oven operate completely independent of one another. Both ovens use identical controls
and components. One can be serviced while the other is
operating.
The Series PS200-R68 Ovens can be ordered with the
conveyor drive at either the right end or left end of the
oven. Each oven is equipped with a remote control box.
Middleby
Marshall
Figure 1-1. Middleby™ Series PS200-R68 Ovens
1
PS200-R68 GAS PS200-R68 ELECTRIC PS224-R68 GAS PS224-R68 ELECTRIC PS220-R68 GAS PS220-R68 ELECTRIC
Conveyor Belt Width 32"(813mm) 32"(813mm) 24"(610mm) 24"(610mm) 20"(508mm) 20"(508mm)
Heating Zone Length 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm) 40-1/2"(1028mm)
Baking Area Square Feet 9 sq.ft.(0.84sq.m.) 9 sq.ft.(0.84sq.m.) 6.4 sq.ft.(0.59sq.m.) 6.4 sq.ft.(0.59sq.m.) 5.5 sq.ft.(0.51sq.m.) 5.5 sq.ft.(0.51sq.m.)
Overall Dimension 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x 68"(1727mm) L x
Red Lobster Double Oven 57-3/4"(1467mm) W x 57-3/4"(1467mm) W x 49-3/4"(1264mm) W x 49-3/4"(1264mm) W x 45-3/4"(1162mm) W x 45-3/4"(1162mm) W x
Weight of Single Oven 925 lbs.(419kg) 925 lbs.(419kg) 825 lbs.(374kg) 825 lbs.(374kg) 750 lbs.(340kg) 750 lbs.(340kg)
Shipping Weight of Single Oven 1,100 lbs.(498.3kg) 1,100 lbs.(498.3kg) 1,000 lbs.(453kg) 1,000 lbs.(453kg) 925 lbs.(419kg) 925 lbs.(419kg)
Shipping Cube of Single Oven Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3)
Operating Range of Single Oven 120,000 BTU/HR 28kW/HR 100,000 BTU/HR 28kW/HR 100,000 BTU/HR 28kW/HR
Maximum Operating Temperature 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C) 550°F(287°C)
Exhaust Vent Size 2" x 3"(50 x 75mm) -- 2" x 3"(50 x 75mm) -- 2" x 3"(50 x 75mm) -Exhaust Flow 80 C.F.M.(2.1m3m) -- 80 C.F.M.(2.1m3m) -- 80 C.F.M.(2.1m3m) -Warm Up Time 10 min. 15 min. 10 min. 15 min. 10 min. 15 min.
Gas Inlet Line Size 3/4"(19mm)ID for each cavity
Minimum Gas Meter Rating 450 cu.ft./hr.(12.74m3h) for 1 to 2 cavities
2
Minimum Gas Pipe Size: Natural 2" (51mm)ID for 1 or 2 ovens or
Propane 1.5" (38mm)ID for 1 to 2 ovens or
Gas Pressure: Natural 6"(152mm) to 14"(356mm) Water Column
Propane 11.5"(292mm) to 14"(356mm) Water Column
Gas Valves 0.75" (19mm)ID full flow gas shut-off valve.
Recirculating Air Blower One blower at 1700 RPM
Jet Air Velocity 3000 F.P.M.(1524cm/sec.)(Average)
Bake Time 2 min. 40 sec. Bake Time minimum
76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H 76-3/4"(1949mm) H
(30,240 kcal) (25,200 kcal) (25,200 kcal)
(35.1 kW/HR) (29.3 kW/HR) (29.3 kW/HR)
Add 180 cu.ft./hr.(5.1m3h)for each additional cavity
2.5" (64mm)ID for 3 or 4 ovens
2"(51mm)ID for 3 or 4 ovens -
(must be dedicated line)
A separate connection and valve must be provided for each cavity.
29 min. 50 sec. Bake Time maximum
SECTION 1
DESCRIPTION
PS200-R68 SERIES OVEN SPECIFICATIONS
SERIES PS200-R68
ELECTRICAL SPECIFICATIONS
GAS HEATED OVENS
Main Blower Control Phase Frequency Amperage Poles Wires
& Elements Circuit Draw
Voltage Voltage
208-240V 120V 1 Ph 50/60 Hz 4.1 Amp 3 Pole 4 Wire
(2 hot,1 neut,1 grd)
208V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire
Export Transformer (2 hot,1 grd)
200V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire
Export Transformer (2 hot,1 grd)
220-240V 120V 1 Ph 50/60 Hz 4.1 Amp 2 Pole 3 Wire
Export Transformer (2 hot,1 grd)
ELECTRIC HEATED OVENS
Main Blower Control Phase Frequency Amperage Poles Wires
& Elements Circuit Draw
Voltage Voltage
208-240V 120V 3 Ph 50/60 Hz 75 Amp 4 Pole 5 Wire
(3 hot, 1 neut, 1 grd)
HEATER AMPERAGE
Voltage kW Amp Average Amps
208 27 70 37 37 37
220 23.5 67 30 30 30
230 25.7 63 31 31 31
240 27 61 33 33 33
220-240V 120V 3 Ph 50/60 Hz 75 Amp 3 Pole 4 Wire
Transformer (3 hot, 1 grd)
HEATER AMPERAGE
Voltage kW Amp Average Amps
220 23.5 67 30 30 30
240 27 61 33 33 33
380V 120V 3 Ph 50/60 Hz 50 Amp 4 Pole 5 Wire
Export Transformer (3 hot, 1 neut, 1 grd)
HEATER AMPERAGE
Voltage kW Amp Average Amps
380 27 38 22 22 22
400-416V 120V 3 Ph 50/60 Hz 50 Amp 4 Pole 5 Wire
Export Transformer (3 hot, 1 neut, 1 grd)
HEATER AMPERAGE
Voltage kW Amp Average Amps
415 27 35 28 28 28
SECTION 1
DESCRIPTION
NOTE
Wiring Diagram is contained at the back of this Manual
and is also located inside of the
machinery compartment.
.
3
SECTION 1
DESCRIPTION
II. PRINCIPLE OF AIR FLOW
Air is heated and then pulled through the fan which
pushes the air into the oven plenum and delivers heated
air into the air fingers. The fingers contain an inner plate
and outer plate which columnate the air and evenly
distribute heated air across the conveyor belt on which
the product rides. Air is then pulled back into the blower
and the process continues.
A. Heat Transfer and How It Works
1. Heat constantly moves from a warm object to a cold
object. Heat moves using three different paths which are
conduction, radiation and convection.
Conduction:
tact. The pizza dough in contact with the pan is a good
example of conduction.
Radiation:
heat. Dark objects absorb heat whereas light or shiny
objects reflect more heat. This is the reason that the
This path utilizes surface to surface con-
This path has to do with objects radiating
inside of the Middleby Series PS200-R68 Oven is light in
color to reflect more heat back to the product.
Convection:
of air. It explains why hot air will rise and cooler air
replaces hot air. An industrial application of this principle
is to incorporate a fan to force the hot air movement which
in turn will increase the heat transfer to the product.
The Middleby Series PS200-R68 Oven has a large fan to
move the hot air through the air fingers and onto the
product so the most efficient bake is achieved.
2. Temperature is the intensity of heat at the point which
it is sensed. As discussed above, heat flows by conduction, radiation and convection. The speed at which the
heat flows is determined by the temperature difference
between the oven and the food product. The larger the
difference the faster the heat flows to the item that is
being baked.
This path has to do with moving amounts
Side View
Figure 1-2
Series PS200-R68 Air Flow
4
II. PRINCIPLE OF AIR FLOW Continued
SECTION 1
DESCRIPTION
Air Flow From
Plenum Chamber
Outer Plate
High Velocity
Columns of Air to
Product
Air Flow From
Plenum Chamber
Manifold Baffle
Inner Plate
Manifold
Manifold Baffle
Inner Plate
Figure 1-3. Air Fingers Showing Air Passing Through Inner Plate And Outer Plate
Which Forms High Velocity Columns Of Air To The Product.
B. Air Fingers
The Middleby Series PS200-R68 Oven is a conveyorized
hot air oven employing vertical air streams (Figure1-3) to
give uniform and intensive heating. The columnated
vertical streams of hot air provide an exceptional heat
transfer rate and generally bake faster and at lower
temperatures than convection hot air or infrared heating
ovens.
Outer Plate
Manifold
This is accomplished with use of hot air fingers inside the
oven. The oven can accommodate up to 4 bottom air
fingers and 4 top air fingers. Standard PS200-R68 Series
ovens have 4 bottom fingers and 2 top fingers.
5
SECTION 1
DESCRIPTION
Cooling
Fan
Conveyor
End Stop
Conveyor
Rear Stop
Middleby
Marshall
Control
Boxes
Removable
Jet Fingers
(Inside
Oven)
Machinery
Compartment
Conveyor
Motor
Front
Window
Middleby
Marshall
Removable End Plugs
Locking
Casters
(Rear Casters
are not locking
casters)
Figure 1-4. Component Location
Removable
Crumb Pans
Removable
Drip Pans
(Inside Oven)
Removable
Conveyor
6
SECTION 1
DESCRIPTION
III. COMPONENT FUNCTION
A. Conveyor
The conveyor is driven by a variable speed electric motor
operating through a gear reducer (See Figure 1-5). The
motor speed is controlled by a digital control. The stainless steel wire belt can travel in either direction and at
variable speeds from 3 minutes to 23 minutes.
Conveyor
Drive Motor
Fan
Motor
Should a flame outage occur the control will close the
main gas control valve within 0.8 seconds and attempt to
reignite the pilot.
D. Electric Heaters (Electric Oven Only)
There are six heater elements mounted on the inside of
the rear panel. Each element is connected to a separate
electrical contact which is energized by the temperature
controller.
E. Front Window
The front window is used for viewing items being baked
and provides access to the oven for items which do not
require full bake time, such as sandwiches, cookies,
small items or cheese melting processes.
F. Cooling Fan
A cooling fan is located in the back of the oven. This
cooling fan blows cool air in through the machinery
compartment across the fan motor and conveyor motor
and control cabinet. The air is then exhausted through
the side of the cabinet and also out the back of the oven
compartment. Refer to Figure 1-6.
Main Gas
Control Valve
Figure 1-5. Conveyor Drive Motor
B. Fan
The fan is located at the rear of the oven. This fan forces
heated air through the fingers. The fan switch has two
positions and must be "on" for oven warm up and bake
and for the conveyor to run.
Another cooling fan is located in the bottom of each
control box. Air is drawn in through the louvers in the rear
of the control box and out through the fan. Refer to Figure
1-4.
C. Gas Burner (Gas Oven Only)
With the heat and blower switches ON the gas burner
heats the air as the air enters the main blowers to
maintain the set temperature. The burner flame is ignited
and monitored by a solid state burner control device.
Figure 1-6. Cooling Fan
7
SECTION 1
DESCRIPTION
G. Air Fingers
The Air Finger Assemblies are made up of three parts as
follows (See Figure 1-7):
1. Outer Plate - The Outer Plate is the removable cover
with tapered holes, which directs the air stream onto the
product to be baked.
2. Inner Plate -The Inner Plate is vital to forming the
manifold with its holes lined up with outer plate holes.
The inner plate is also manufactured with no rows of
holes. This type of finger is a non-columnating air finger.
3. Manifold - The Manifold is the assembly which slides
on tracks into the oven plenum.
4. Blank Plates- The Blank Plates are installed on the
plenum where air fingers are not required.
columnated air jets. It must be assembled onto the
NOTE: On a PS200-R68 Series Red Lobster oven the 2 upper fingers (M3) have 3 rows of holes in the outer plate
and a non-columnating inner plate. The 4 bottom fingers (M6) have 6 rows of holes completely across the inner and
outer plates.
Manifold
4-1/32" Rear
Opening
No Large Holes,
Perforated Only
UPPER
Inner
Plate
M3RN
Finger
Outer Plate with
3 Rows of Holes
Stamped "UPPER"
UPPER
Full
Blank
RED LOBSTER FINGER CONFIGURATION IN OVEN
FB M3RNFBM3RN
Product Direction (Either Direction)
M6
M6
M6
M6
Finger
M6
5-5/32" Rear
Opening
Upper Fingers
Lower Fingers
Large Holes &
Perforated
Raised Front
(Stamped "UPPER")
Outer Plate
with 6 Rows
of Holes
Inner
Plate
Baffle
Manifold
Figure 1-7. Fingers
8
SECTION 2
INSTALLATION
SECTION 2
INSTALLATION
NOTE: For U.S. installations the installation must conform with local codes or in absence of local codes, with
ANSI Z223.1-latest edition and electrical code ANSI/NFPA No. 70-latest edition.
NOTE: For Canadian Installations - The installation should be done in accordance with the CAN 1-B149.1 or .2
installation code and/or local code and the Canadian electrical code, Part 1, CGA C22.1 for the electrical features.
I. UNLOADING
Your Middleby Marshall Series PS200-R68 Oven(s)
is shipped partially assembled and it will arrive in a
carton.
Carton size for all Series 200-R68 Ovens is:
84"(2134mm) Long x
58" (1473mm) Wide x
44" (1118mm) High.
A Pre-installation Procedures Manual (MM P/N
88910-0009) is attached to the exterior wall of the
carton. This manual contains detailed instructions on
unpacking and moving the oven(s) into your facility.
When your common carrier or truck line notifies you
of delivery, you must have a forklift at the facility to
unload the carton(s).
Instructions for stacking the ovens are contained in
a separate manual issued to Middleby Marshall
Certified Installers.
If you have a door wider than the carton simply move
the carton into your facility and set up an appointment
with your Certified Middleby Marshall Installer.
If your door is narrower than the carton, then the oven
will have to be uncrated. Follow directions shown in
the Pre-Installation Procedures Manual.
Each crate must be examined before signing the Bill
of Lading. Report any visible damage caused by the
trucker in transit, and check for the proper number of
crates. If apparent damage is found, arrangements
should be made to file a claim against the carrier.
Interstate Commerce Regulations require that the
claim must be initiated by the consignee within 10
days from the date it is received.
NOTE
There Must Be Adequate Clearance Between
Oven And Combustible Construction.
Clearance Must Also Be Provided For
Servicing And For Operation.
CAUTION: It is required that the oven be placed under a ventila-
tion hood for adequate air supply and ventilation.
CAUTION: A minimum clearance of 0" from non-drive end of
oven to wall, 18" from drive end of oven to wall and 6" from
rear wall to air openings at rear of unit must be maintained.
For servicing and cleaning a minimum of 18" clearance from
all walls and combustible materials is recommended.
CAUTION: Do not obstruct the flow of combustion and ventila-
tion air to and from your oven. Do not obstruct the ventilation
holes in the control panel, as these provide the combustion
air for the burner.
9
SECTION 2
INSTALLATION
PS200-R68 OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT
KITS AND EQUIPMENT
PS200-R68 PS200-R68 PS200-R68 PS200-R68
TYPE
OF
INSTALLATION
PS200-R68 Single Gas Oven 1 1
PS200-R68 Single Electric Oven 1 1
PS200-R68 Double Gas Oven 2 1
PS200-R68 Double Electric Oven 2 1
PS220-R68 Single Gas Oven 1 1
PS220-R68 Single Electric Oven 1 1
PS220-R68 Double Gas Oven 2 1
PS220-R68 Double Electric Oven 2 1
Gas Oven Electric Oven Single Oven Double Oven
Installation Installation Option Kit P/N Option Kit P/N
Kit P/N Kit P/N 49025-0007 31361
31350 31514
PS220-R68 OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT
KITS AND EQUIPMENT
PS220-R68 PS220-R68 PS220-R68 PS220-R68
Gas Oven Electric Oven Single Oven Double Oven
Installation Installation Option Kit P/N Option Kit P/N
Kit P/N Kit P/N 30752 31363
31352 31517
PS224-R68 OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT
KITS AND EQUIPMENT
PS224-R68 PS224-R68 PS224-R68 PS224-R68
Gas Oven Electric Oven Single Oven Double Oven
Installation Installation Option Kit P/N Option Kit P/N
Kit P/N Kit P/N 49025-0016 31362
31351 31516
PS224-R68 Single Gas Oven 1 1
PS224-R68 Single Electric Oven 1 1
PS224-R68 Double Gas Oven 2 1
PS224-R68 Double Electric Oven 2 1
10
SECTION 2
INSTALLATION
PARTS LIST FOR SERIES PS200-R68 GAS OVEN
INSTALLATION KIT
PS200-R68, P/N 31350
PS220-R68, P/N 31352
PS224-R68, P/N 31351
ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION
NO. PART NO. PART NO. PART NO.
1 1 22361-0005 22361-0005 22361-0005 FLEXIBLE GAS HOSE, 72"
2 1 23115-0010 23115-0010 23115-0010 3/4" GAS SHUTOFF VALVE
3 1 31006 30849 30851 CONVEYOR END STOP
4 1 30830 30830 30830 CONVEYOR LEFT REAR STOP
5 1 30796 30796 30796 CONVEYOR RIGHT REAR STOP
6 1 88910-0008 88910-0008 88910-0008 SERIES PS200-R68 OWNER/OPERATOR MANUAL
7 1 1002040 1002040 1002040 SERVICE STATION DIRECTORY
8 1 33900-0032 33900-0081 33900-0035 CONVEYOR WIRE BELT
9 1 42400-0089 49400-0090 49400-0197 MASTER LINK KIT
10 1 23125-0002 23125-0002 23125-0002 ELBOW 90° BLK REDUCER 1/2" X 3/4"
11 1 23153-0005 23153-0005 23153-0005 NIPPLE BLK 3/4 CLOSE
12 1 31315 31315 31315 PIPE, 31", UPPER OVEN
13 1 31238 31238 31238 NIPPLE BLK 1/2" X 4"
PARTS LIST FOR SERIES PS200-R68 ELECTRIC OVEN
ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION
NO. PART NO. PART NO. PART NO.
3 1 31006 30849 30851 CONVEYOR END STOP
4 1 30830 30830 30830 CONVEYOR LEFT REAR STOP
5 1 30796 30796 30796 CONVEYOR RIGHT REAR STOP
6 1 88910-0008 88910-0008 88910-0008 SERIES PS200-R68 OWNER/OPERATOR MANUAL
7 1 1002040 1002040 1002040 SERVICE STATION DIRECTORY
8 1 33900-0032 33900-0081 33900-0035 CONVEYOR WIRE BELT
9 1 42400-0089 49400-0090 49400-0197 MASTER LINK KIT
(Two required for double oven)
INSTALLATION KIT
PS200-R68, P/N 31514
PS220-R68, P/N 31517
PS224-R68, P/N 31516
(Two required for double oven)
1
9
2
11
13
10
12
3
8
4
5
Owners
Operating
Manual
6
7
Figure 2-1.
Series PS200-R68 Gas & Electric Oven
Installation Kits
11
SECTION 2
INSTALLATION
ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION
NO. PART NO. PART NO. PART NO.
1 1 35900-0055 37900-0184 35900-0411 BASE PAD
2 4 37900-0102 37900-0102 37900-0102 LEGS
3 2 22290-0009 22290-0009 22290-0009 SWIVEL CASTER W/LOCKING BRAKE
4 2 22290-0010 22290-0010 22290-0010 SWIVEL CASTER
5 32 A11039 A11039 A11039 3/8" LOCKWASHER
6 32 21416-0001 21416-0001 21416-0001 3/8" FLAT WASHER
7 32 220373 220373 220373 3/8 - 16 SCREW HEX HD SS
8 4 21256-0008 21256-0008 21256-0008 SCREWS FOR TOP 10-32 X 3/8" RH
9 32 21296-0005 21296-0005 21296-0005 10-32 X 3/4" SCREW HEX WASHER HD SS
10 1 22450-0228 22450-0228 22450-0228 RESTRAINT CABLE ASSEMBLY
13 1 31319 31319 31319 LABEL, UPPER
14 1 31320 31320 31320 LABEL, LOWER
15 1 32116 32116 32116 WIREWAY ASSEMBLY
16 2 21516-0001 21516-0001 21516-0001 POP RIVETS
17 1 32227 32227 32227 INSTRUCTION, CONTROL BOX INSTALLATION
Not shown 1 32023 31261 30878 OVEN TOP
ITEM QTY PS200-R68 PS220-R68 PS224-R68 DESCRIPTION
NO. PART NO. PART NO. PART NO.
1 1 35900-0055 37900-0184 35900-0411 BASE PAD
2 4 37900-0102 37900-0102 37900-0102 LEGS
3 2 22290-0009 22290-0009 22290-0009 SWIVEL CASTER W/LOCKING BRAKE
4 2 22290-0010 22290-0010 22290-0010 SWIVEL CASTER
5 32 A11039 A11039 A11039 3/8" LOCKWASHER
6 32 21416-0001 21416-0001 21416-0001 3/8" FLAT WASHER
7 32 220373 220373 220373 3/8 - 16 SCREW HEX HD SS
8 4 21256-0008 21256-0008 21256-0008 SCREWS FOR TOP 10-32 X 3/8" RH
9 32 21296-0005 21296-0005 21296-0005 10-32 X 3/4" SCREW HEX WASHER HD SS
10 1 22450-0228 22450-0228 22450-0228 RESTRAINT CABLE ASSEMBLY
11 1 30042 30042 30042 VENT EXTENSION
12 1 30039 30039 30039 OFFSET CROSSOVER VENT
13 1 31319 31319 31319 LABEL, UPPER
14 1 31320 31320 31320 LABEL, LOWER
15 1 32116 32116 32116 WIREWAY ASSEMBLY
16 2 21516-0001 21516-0001 21516-0001 POP RIVETS
17 1 32227 32227 32227 INSTRUCTION, CONTROL BOX INSTALLATION
Not Shown 1 32023 31261 30878 OVEN TOP
PARTS LIST FOR SERIES PS200-R68 SINGLE OVEN OPTION KIT
PS200-R68, P/N 31360
PS220-R68, P/N 30752
PS224-R68, P/N 49025-0016
PARTS LIST FOR SERIES PS200-R68 DOUBLE OVEN OPTION KIT
PS200-R68, P/N 31361
PS220-R68, P/N 31363
PS224-R68, P/N 31362
5,6,7,8,9,13,
12
10
14,16,17
4
11
Middleby
Marshall
3
15
2
Figure 2-2. Series PS200-R68 Single and Double Oven Option Kits
12
1
38-1/2"
978mm
50-1/2"
1283mm
NOTE: The Model PS200-R68 Series ovens are
manufactured with the conveyor drive at either the right or
left end of the oven.
3
20"
813mm
Cooking
Zone
3
32"
813mm
Cooking
Zone
1”
25mm
44-3/4”
1137mm
1”
25mm
56-3/4”
1441mm
3
36-1/2"
927mm
10"
254mm
48-1/2"
1232mm
3"
76mm
76mm
3
4
PS220-R68
Top View
3"
PS200-R68
Top View
Model
40-1/2"
1028mm
68"
1727mm
4
Model
3
3
17-1/2"
445mm
45-3/4”
1162mm
42-1/2"
1080mm
57-3/4”
1467mm
40-1/2"
1029mm
10"
254mm
3
3"
76mm
4
3
Model
PS224-R68
Top View
40-1/2"
1028mm
68"
1727mm
17-1/2"
445mm
INSTALLATION
GAS OVEN: Gas Inlet
1
ELECTRIC OVEN: Conduit for
GAS OVEN: Electrical Junction Box
2
RECOMMENDED MINIMUM
3
CLEARANCES:
Rear of Oven to Wall - 3" (76mm)
Non-Drive End of Oven to Wall - 0"
Drive End of Oven to Wall - 18" (457mm)
OVEN VENT - GAS OVEN ONLY
4
2" x 3" (50mm x 75mm)
25mm
48-3/4”
1238mm
3
24"
813mm
Cooking
Zone
Electrical Connection
1”
49-3/4”
1264mm
SECTION 2
69-1/2"
1765mm
11372mm
10"
254mm
54"
27-1/2"
699mm
7-1/4"
184mm
12-1/2"
318mm
40-1/2"
1028mm
68"
1727mm
Front
View
17-1/2"
445mm
End
6-1/2"
165mm
View
Figure 2-3. Series PS200-R68 Oven Dimensions
47"
1194mm
20"
508mm
178mm
127mm
19-3/4"
9-3/4"
248mm
2
1
2
View
14-1/2"
368mm
Rear
1
7”
5"
502mm
3-1/8"
79mm
13
SECTION 2
INSTALLATION
II. CONTROL BOX AND CABLE INSTALLATION
CAUTION: When attaching cables turn the circuit breakers off.
A. Install the control boxes, wireway and cables as shown in Figure 2-5.
B. Install the "UPPER" and "LOWER" labels as shown.
"UPPER" label
Wireway
"LOWER" label
Figure 2-4. Control Box, Wireway and Cable
Installation
14
SECTION 2
INSTALLATION
III. FLUE VENT INSTALLATION
A. Install the flue vent: (Gas oven only)
NOTE: On a single oven the flue is factory mounted.
Flue
Fan
Rear
View
Figure 2-5. Single Oven Flue Installation
IV. RESTRAINT CABLE INSTALLATION
Install the restraint cable assembly on the oven as
shown in Figure 2-7.
Flue
Fan
3/4"
(19mm)
Restraint
Cable
Assembly
Rear
View
To Eyebolt
On Wall
B. On a double oven install the flue extension and
flue offset by sliding it down over the lower flue. Then
attach both flues with the screws provided.
Flue
ExtensionUpper Oven
Flue
Flue
Fan
Rear View
Offset
Lower
Oven Flue
Figure 2-6. Double Oven Flue Installation
49-3/4"
(1264mm)
3-5/16"
(84mm)
Rear Surface
of Oven
3/4" (19mm) Eyebolt
in Base Pad
Restraint Cable
Assembly
3/4" (19mm) Eyebolt
Wall of Structure
Figure 2-7. Restraint Cable Assembly Installation
15
SECTION 2
INSTALLATION
GAS OVEN ROUGH-IN
UTILITY ROUGH-IN DIMENSIONS AND POSITIONING
FOR PS200-R68 SERIES OVENS
CAUTION
IT IS REQUIRED THAT THE OVEN BE
PLACED UNDER A VENTILATION
HOOD FOR ADEQUATE AIR SUPPLY
AND VENTILATION.
GAS SUPPLY &
ELECTRICAL SUPPLY
PROVIDED BY CUSTOMER
DO NOT USE CONDUIT
FOR GROUND
5
ON
6
OFF
To
Oven
24"
6
610mm
ON
CIRCUIT BREAKER
15 Amp circuit breaker with lockout/tagout
electrical shutoff for each cavity. Wire each
cavity separately.
ELECTRICAL SPECIFICATIONS
DOMESTIC: 208-240V main blower motors, 1
Ph, 4.1 Amp draw, 50/60 Hz, 120V control
circuit, 3 pole, 4 wire system per cavity (2 hot,
1 neut, 1 grd). Do not use conduit for ground.
or
EXPORT: 200-208V or 220-240V main blower
motors, 1 Ph, 4.1 Amp draw, 50/60 Hz, 120V
transformer control circuit, 2 pole, 3 wire
system per cavity (2 hot, 1 grd). Do not use
conduit for ground.
GAS RATING
Model PS200-R68 is 120,000 BTU/Hour (30,240 kcal),
35.1 kW/HR
Models PS224-R68 & 220-R68 are 100,000 BTU/Hour
(25,200 kcal), 29.3 kW/HR
MINIMUM GAS METER RATING
450 Cu.Ft./Hour (12.74m3h) for 1 or 2 oven cavities.
Add 180 Cu.Ft./Hour (5.1m3h) for each additional cavity.
Minimum rating may not take other gas appliances into
consideration. Gas consumption varies at each site. Total BTU/
HR (kcal/hr) must be calculated on high flame off of each
appliance to determine if meter needs to be larger.
MINIMUM GAS PIPE SIZE
Natural: 2" (51mm) ID for 1 or 2 oven cavities with runs
up to 200 ft.(61m).
or
2-1/2" (64mm) ID for 3 or 4 oven cavities with runs up to
200 ft.(61m)
Must be a dedicated line.
Runs over 200 ft. consult factory
Propane: 1-1/2" (38mm) ID for 1 or 2 oven cavities with
runs up to 200 ft.(61m).
or
2" (51mm) ID for 3 or 4 oven cavities with runs up to 200
ft.(61m).
Must be a dedicated line.
Runs over 200 ft. consult factory
To
Oven
1
2
To Oven (Flexible Hose)
2
3
7
6”
152mm
3”
76mm
4
Figure 2-8
Typical Installation
GAS SHUTOFF VALVES
3/4" (19mm) ID full flow gas shut-off valve.
A separate connection and valve must be provided for
each oven.
REQUIRED SUPPLY GAS PRESSURE
Natural: 6 " to 14 " (152 to 356mm) water column
Propane: 11.5" to 14" (290 to 356mm) water column
SUGGESTED
If space permits service should be located at the drive
end of the ovens to allow access to switches and
valves.
User Supplied Items:
ITEM QTY DESCRIPTION
1 1 2"(51mm) X 2"(51mm) X 3/4"(19mm) TEE
2 3 3/4"(19mm) X 3"(76mm) NIPPLE
3 2 3/4" (19mm) FULL FLOW GAS SHUT-OFF VALVE
4 1 2"(51mm) X 2"(51mm) 90° ELBOW
5 1 2"(51mm) ID GAS SUPPLY PIPE LINE
-NATURAL GAS
6 2 15 AMP TOGGLE SWITCH - 2 POLE for GAS
16
OFF
24"
610mm
ELECTRIC OVEN ROUGH-IN
UTILITY ROUGH-IN DIMENSIONS AND POSITIONING
FOR PS200-R68 SERIES OVENS
CAUTION
IT IS REQUIRED THAT THE OVEN BE
PLACED UNDER A VENTILATION
HOOD FOR ADEQUATE AIR SUPPLY
AND VENTILATION.
SECTION 2
INSTALLATION
ELECTRICAL SUPPLY
PROVIDED BY CUSTOMER
DO NOT USE CONDUIT
FOR GROUND
CIRCUIT BREAKER
Separate circuit breaker with lockout/
tagout electrical shutoff for each
cavity. Wire each cavity separately.
100 Amp circuit breaker for 200-240V,
or 50 Amp circuit breaker for 380-480V.
ELECTRICAL SPECIFICATIONS
DOMESTIC: 208-240V main blower
motors and elements, 3 Ph, 75 Amp
draw, 50/60 Hz, 120V control circuit, 4
pole, 5 wire system per cavity (3 hot, 1
neut, 1 grd).
or
DOMESTIC: 220-240V main blower
motors and elements, 3 Ph, 75 Amp
draw, 50/60 Hz, 120V control circuit, 3
pole, 4 wire system per cavity (3 hot, 1
grd).
or
EXPORT: 380V or 400-416V main
blower motors and elements, 3 Ph, 50
Amp, 50/60 Hz, 120V transformer
control circuit, 4 pole, 5 wire system per
cavity (3 hot, 1 neut, 1 grd).
ELECTRICAL RATING
26 kW/HR
SUGGESTED
If space permits service should be
located at the drive end of the ovens to
allow access to switches and valves.
Figure 2-9
Typical Installation
6
To
Oven
6
To
Oven
ON
OFF
24"
610mm
ON
OFF
24"
610mm
17
SECTION 2
INSTALLATION
V. VENTILATION GUIDELINES
A mechanically driven ventilation system is required for
the PS200-R68 Series Middleby Marshall conveyorized
gas ovens. The minimum hood canopy dimensions are
outlined below.
Local codes and conditions vary greatly from one area to
another and must be complied with. These are the
“Authority having jurisdiction” as stated by the National
Fire Protection Association, Inc. in NFPA 96-latest edition. Following are the suggested requirements for good
ventilation. Please remember these are general recommendations or guidelines, you may have a special condition or problem that will require the services of a
ventilation engineer or specialist. Proper ventilation is the
oven owner’s responsibility. Improper ventilation can
inhibit oven performance. It is recommended that the
ventilation and duct work be checked every three months.
Grease filters in the intake of the hood may be required
by local codes.
VENTILATION HOOD
The rate of air flow exhausted through the ventilation
system is generally between 1400 and 2500 CFM, but
may vary depending on the oven configuration and hood
design. To avoid a negative pressure condition in the
kitchen area, return air must be brought back to replenish
the air that was exhausted. A negative pressure in the
kitchen can cause heat related problems to the oven
components as if there were no ventilation at all. The best
method of supplying return air is through the heating,
ventilation and air conditioning system (HVAC). Through
the HVAC system, the air can be temperature controlled
for summer and winter. Return air can be brought in
directly from outside the building, but detrimental affects
can result from either extreme seasonal hot and cold
temperature from the outdoors.
NOTE: Return air from fan driven system within the hood
must not blow at opening of bake chamber or poor oven
baking performance will result.
VENTILATION CAPTURE TEST
It is recommended that a 30 second smoke candle test be
performed on your ventilation hood system. Follow the
steps below to complete the ventilation smoke test.
All tests are to be done on single ovens or lower units of
a double oven. We recommend you wear protective
gloves when performing this test. At no time should food
be present when the smoke test is being conducted. Also
check that no fire suppression system will be activated by
the smoke.
1. Turn ventilation system on.
2. Turn oven(s) on and allow to heat up to customers
normal operating temperature, or a minimum of 480°F
(248°C).
3. Turn conveyor off. Place a 30 second smoke candle
in a pie or cake pan which is no higher than 3" (76mm).
4. Open the front oven window. Next, light the smoke
candle in the pan and then slide the pan into the center
of the bake chamber on the conveyor belt and close the
window.
5. The ventilation hood should capture 90% to 100% of
the smoke produced by the candle.
10”
254mm
2”
51mm
minimum to
allow stacking
of ovens
17-1/2”
445mm
Figure 2-10
Vent Hood
8”
203mm
18
3”
76mm
SECTION 2
INSTALLATION
VI. ELECTRIC SUPPLY FOR GAS HEATED OVENS
Electric supply for all gas heated ovens is 208-240 volts
AC single phase. Each oven requires a separate 15 amp
service. Connection is made as shown in Figures 2-8 &
2-12. A separate ground wire must also be supplied.
CAUTION: Before connecting incoming power to oven,
a voltage reading of each leg to neutral must be made.
These readings should not normally exceed 120 volts
each.
If one of the incoming legs reads over 130 volts, this
indicates the supply voltage has a high leg.
Export ovens are supplied with a stepdown transformer
for the 110V control circuit.
Call your local electrician or electrical power supply
company and have them remove the high leg from the
electrical supply line for the oven.
Connecting a high leg to the black lead of the oven will
severely damage many of the electrical components in
the oven.
CONNECTING A HIGH LEG TO THE BLACK WIRE
VOIDS ALL OVEN WARRANTIES.
Connect one 208-240V supply leg to the black wire and
the other 208-240V supply leg to the red wire. The supply
neutral should connect to the white oven wire and supply
ground should connect to the oven ground screw located
in the main junction box.
VII. ELECTRICAL CONNECTION
INFORMATION FOR ALL OVENS.
Check the oven data plate before making any electrical
connections. Connections must agree with data on oven
data plate (Refer below to Figure 2-11).
NOTE: In Canada with C22.1,Part 1 and/or local code.
A fused disconnect switch or circuit breaker (not furnished) MUST be installed in the electrical supply line
FOR EACH OVEN. A lockout/tagout electrical shutoff
must be installed for each oven, refer to Figure 2-9. The
service connection must meet all national and local
electrical code requirements. All connections are made
at one common connection at the back of each control
box.
NOTE:
When the oven is installed it must be electrically
grounded in accordance with local codes, or in the
absence of local codes. ANSI/NFPA - Latest edition.
WARNING
CAUTION
IT IS REQUIRED THAT THE OVEN BE
OVEN MUST BE KEPT CLEAR
OF COMBUSTIBLES
AT ALL TIMES.
CAUTION:
The power burner will not operate and gas will not flow through the burner
without electric power. No attempt should be made to operate the oven during
power failure.This oven is to be operated only on the type of gas as shown on
the specification data plate.
SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS ADJACENT
TO COMBUSTIBLE AND NONCOMBUSTIBLE WALLS WITH THE FOLLOW-
Middleby
A MIDDLEBY COMPANY
MODEL NO.
ID NO.
INPUT BTU PER HOUR MAXIMUM
MAN. PRESS.
DATA PLATE FOR OVENS WITH THE MACHINERY/DRIVE COMPARTMENT LOCATED AT THE RIGHT END OF OVEN
Marshall
SERIAL NO.
TYPE OF GAS
VAC AMPS AMPS HZ
IN.W.C.
WIRE WITH GROUND
Middleby
A MIDDLEBY COMPANY
MODEL NO.
ID NO.
INPUT BTU PER HOUR MAXIMUM
MAN. PRESS.
DATA PLATE FOR OVENS WITH THE MACHINERY/DRIVE COMPARTMENT LOCATED AT THE LEFT END OF OVEN
Marshall
SERIAL NO.
TYPE OF GAS
VAC AMPS AMPS HZ
IN.W.C.
WIRE WITH GROUND
ING MINIMUM CLEARANCES: ZERO INCHES TO LEFT SIDE WALL,
EIGHTEEN INCHES TO RIGHT SIDE WALL, SIX INCHES TO BACK WALL.
FOR INSTALLATION UNDER VENTILATING HOOD ONLY
MANUFACTURED UNDER U.S. PATENT NUMBERS 3,844,213 AND 4,154,861
ELGIN, ILLINOIS, 60120, U.S.A. COMMERCIAL OVEN ANS Z 83.12
SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS ADJACENT
TO COMBUSTIBLE AND NONCOMBUSTIBLE WALLS WITH THE FOLLOWING MINIMUM CLEARANCES: ZERO INCHES TO RIGHT SIDE WALL,
EIGHTEEN INCHES TO LEFT SIDE WALL, SIX INCHES TO BACK WALL.
FOR INSTALLATION UNDER VENTILATING HOOD ONLY
MANUFACTURED UNDER U.S. PATENT NUMBERS 3,844,213 AND 4,154,861
ELGIN, ILLINOIS, 60120, U.S.A. COMMERCIAL OVEN ANS Z 83.12
PLACED UNDER A VENTILATION HOOD
FOR ADEQUATE AIR SUPPLY
AND VENTILATION
"INTENDED FOR OTHER THAN HOUSEHOLD USE"
I
G
S
E
N
D
I
ACCEPTED FOR USE
CITY OF NEW YORK
DEPARTMENT OF BUILDINGS
MEA 309-83-E
"INTENDED FOR OTHER THAN HOUSEHOLD USE"
ACCEPTED FOR USE
CITY OF NEW YORK
DEPARTMENT OF BUILDINGS
MEA 309-83-E
C
R
E
A
M
N
A
G
S
A
A
S
S
O
C
I
C
E
R
T
I
A
A
S
S
C
E
CANADIAN GAS ASSOCIATION
N
O
I
T
A
D
E
I
F
S
E
D
R
E
M
G
A
O
C
I
R
T
I
APPROVED
R
I
G
N
I
C
A
N
S
N
O
I
T
A
D
E
I
F
19
CANADIAN GAS ASSOCIATION
APPROVED
R
Figure 2-11.
Oven Specifi-
cation Data
Plate Refer-
ence
SECTION 2
INSTALLATION
VIII. ELECTRIC SUPPLY FOR ELECTRICALLY
HEATED OVENS
Electrically heated ovens are available in 208 or 240
volts, 5 wire, 3 phase only. They are pre-wired at the
factory and only one common connection is necessary.
A standard oven is a 5 wire system (3 hot, 1 neut, 1 grd),
it will not have a stepdown transformer. The neutral wire
is combined with one 208-240 VAC, 3 phase leg to
provide a 110V control circuit.
If the oven was special ordered for a 4 wire system, it will
use a stepdown transformer for the 110V control circuit.
A 1-1/4" cutout is supplied on the rear of oven control box
for the electrical connection. A 1-1/4" strain relief fitting
must be used if flexible cable is used to run electrical
supply.
Be sure wire size is adequate to handle amperage draw
listed on data tag. Use Copper Wire Only.
Minimum Supply Conductor
ampacity -- 95 Amps Per Unit.
Maximum Supply Circuit protective
device -- 100 Amps Per Unit
Normal electrical requirements are as follows:
PS200 Series Single - 208-240V, 3 phase, 5 wire, 27kw,
100 amp service.
PS200 Series Double Oven - 208-240, 3 phase, 5 wire,
54 kw, 2 separate 100 amp services, one for each oven.
FOR OTHER SERVICES CONSULT FACTORY.
Electrical
Junction
Cover Plate
3/4" pipe for gas oven gas connection
or
1-1/4" hole for electrically heated oven
connection
Figure 2-12
Junction Connection Box
20
CAUTION
DO NOT CONNECT BLACK
LEAD TO HIGH LEG
BLACK AND WHITE MUST
BE 120 VAC
High Leg Warning tag located on cover of electrical
connection box of gas heated ovens.
IX. GAS SUPPLY FOR GAS HEATED OVENS
Check identification plate located on machinery compartment (see Figure 2-11) to determine type of gas (Propane or Natural) to be used with the oven.
NOTE: If identification plate (Figure 2-11) is missing,
natural or propane ovens can usually be determined by
checking the manifold pressure rating on the gas combination valve. The rating for natural gas is 3-1/2" w.c. The
rating for Propane gas is 10.5" w.c.
Install the manual shutoff valve(s) enclosed with the oven
on the 3/4" gas connection pipe extending through the
control compartment at rear of oven control box.
If the rear of the oven is installed close to the wall, install
the 3/4" elbow on the 3/4" gas connection pipe coming
out the rear of the oven and then install the manual
shutoff valve(s). This will prevent kinking the connection
hose.
The minimum and maximum incoming line flow pressures (when oven(s) and all other gas appliances are on
high flame cycle) should be the following:
Natural Gas: 6.0"w.c. Minimum, 14"w.c. Maximum
Propane Gas: 11.5"w.c. Minimum, 14"w.c. Maximum
This incoming pressure reading can be taken by installing a gas pressure gauge in the inlet pressure tap of the
main gas valve. See Figure 2-13. Outgoing pressure can
be measured at the outlet pressure tap of the main gas
valve.
Remember, the longer the pipe runs, the more pressure
drops. One 90° elbow equals a 4 foot length of pipe.
NOTE
The installation must conform with local codes or in
the absence of local codes, with the National Fuel
Gas Code, ANSI Z223, 1-latest edition
In Australia the installation must conform with AGA
Code AG601 and with any requirements of the
appropriate statutory authority.
CANADIAN:
CAN/CGA-B 149.1 Natural Gas
Installation Code
CAN/CGA-B 149.2 Propane
Installation Code
SECTION 2
INSTALLATION
On ovens equipped with casters, the installation shall be
made with a gas connector that complies with the standard for gas connectors for Moveable Gas Appliances,
ANSI Z21.69-1987/CANI 6.10-88(or latest edition), and
Addenda, Z21.69a-1989(or latest edition), and a quick
disconnect device that complies with the standard for
Quick-Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41-1989/CANI 6.9M79(or latest edition), and cable
restraint assembly (refer to Figure 2-7) must be provided
to limit the movement of the oven without depending on
the connector and the quick-disconnect device or its
associated piping to limit oven movement.
When an oven is required to be removed from its installation for service, shut off the gas valve upstream of the
gas connector. Disconnect gas connector, disconnect
the restraining device, move oven for servicing.
When service is complete, place oven in original location,
connect restraining cable device, connect gas connector, turn gas valve on. Follow standard start up procedure.
Refer below to determine what size gas pipe to run to the
oven (NOTE: each oven requires maximum BTU usage
of 120,000 BTU per hour for a PS200-R68 or 100,000
BTU per hour for a PS220-R68 and PS224-R68.) The
maximum total for a Double Oven would be 240,000 BTU
per hour for a PS200-R68 or 200,000 BTU per hour for a
PS220-R68 and PS224-R68.
RECOMMENDED SUPPLY PIPE SIZE:
Natural-
2" (51mm) ID for 1 or 2 oven cavities with runs up to 200
ft.(61m).
or
2-1/2" (64mm) ID for 3 or 4 oven cavities with runs up to 200
ft.(61m)
Must be a dedicated line. Runs over 200 ft. consult
factory.
Propane-
1-1/2" (38mm) ID for 1 or 2 oven cavities with runs up to 200
ft.(61m).
or
2" (51mm) ID for 3 or 4 oven cavities with runs up to 200
ft.(61m).
Must be a dedicated line. Runs over 200 ft. consult
factory.
NOTE: The recommended pipe sizes are larger than
usually required to eliminate any operation problems. It is
much less expensive to make the initial installment large
enough to do the job rather than redoing the job later.
GAS METER SIZE:
Minimum Gas Meter Size:
450 cu.ft./hour (3.2 liters/sec.) for single or double
oven.
Add 180 cu.ft./hour (1.3 liters/sec.) for each
additional cavity.
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