Middleby Marshall PS360-U User Manual

PS300 Series Gas and Electric (Europe) ENGLISH/Danish

P/N 46486

Rev. B  V1  7/01

page 1

ENGLISH

side 25

DANSK

PS300 Series Gas and Electric Ovens

Models:

 PS360-U, PS360-L Gas  PS360-U, PS360-L Electric  PS360WB-U, PS360WB-L Gas

OWNER'S OPERATING AND INSTALLATION MANUAL

for European export ovens

Single Oven Double Oven

PS360 PS360WB PS360 PS360WB

Rated Heat Input 40kW 50kW 2x40kW 2x50kW Gas Ovens

Rated Heat Input 26kW -- 2x26kW -- Electric Ovens

Heating Zones 1 controlled heat zone 2 controlled heat zones

Combinations:

 Single Oven  Double Oven (Two-Stack)

Middleby Cooking Systems Group  1400 Toastmaster Drive  Elgin, IL 60120  USA  (847)741-3300  FAX (847)741-4406

NOTICE:

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

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

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

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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 is described in the Installation section of this Manual. The conversion requires the installation of the appropriate Middleby Marshall Gas Conversion Kit.

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

TABLE OF CONTENTS

page page

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

VII. ELECTRICAL SUPPLY ........................................... 11

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

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

A. Crumb Pans ..................................................... 4

B. Conveyor Drive Motor ....................................... 4

C. Conveyor ........................................................... 4

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

E. Serial Plate ....................................................... 4

F. Window ............................................................. 4

G. Machinery Compartment Access Panel .......... 4

H. Control Compartment Access Panel .............. 4

I. Control Panel.................................................... 4

J. Eyebrows .......................................................... 4

K. Conveyor End Stop ........................................... 4

L. Gas Burner or Heating Elements .................... 4

M. Blowers ............................................................. 4

N. Air Fingers ........................................................ 4

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

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

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

C. Electrical Specifications ................................... 5

D. Gas Orifice and Pressure Specifications........ 5

A. Additional Information - Gas Ovens ................ 11

B. Additional Information - Electric Ovens .......... 11

C. Connection ...................................................... 11

VIII. GAS SUPPLY .......................................................... 11

A. Gas Utility Rough-in Recommendations ....... 12

B. Connection ...................................................... 12

C. Preparation for Use with Various Gases ....... 13

D. Replacing the Gas Orifices .............................13

E. Checking the Gas Supply (Inlet) Pressure .... 14

F. Adjusting the Orifice (Manifold) Pressure

and Heat Input ................................................. 14

SECTION 3 - OPERATION ..................................................... 15

I. LOCATION AND DESCRIPTION OF CONTROLS . 15

A. "BLOWER" (

B. "HEAT" (

C. "CONVEYOR" (

D. "RESET" (

E. Conveyor Speed Controller .............................15

F. Digital Temperature Controller....................... 15

G. Machinery Cpt. Access Panel Safety Switch .. 15

II. NORMAL OPERATION, STEP-BY-STEP ................ 16

) Switch ................................... 15

) Switch ......................................... 15

) Switch .............................15

) Switch ....................................... 15

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SECTION 2 - INSTALLATION .................................................. 5

I. INSTALLATION KIT .................................................. 6

II. VENTILATION SYSTEM ........................................... 7

A. Requirements .................................................. 7

B. Recommendations .......................................... 7

C. Other Ventilation Concerns .............................. 7

III. ASSEMBLY ............................................................... 8

A. Caster Removal ............................................... 8

B. Stacking ............................................................ 8

C. Stands ............................................................... 8

D. Flue Vent(s) ...................................................... 8

IV. THERMOCOUPLE INSTALLATION ......................... 8

V. CONVEYOR INSTALLATION ................................... 9

VI. FINAL ASSEMBLY ................................................... 10

A. Daily Startup Procedures ................................ 16

B. Daily Shutdown Procedures ...........................16

III. QUICK REFERENCE: DIGITAL TEMP CONTROL. 17

IV. QUICK REFERENCE: TROUBLESHOOTING ....... 18

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

I. MAINTENANCE - DAILY ..........................................19

II. MAINTENANCE - MONTHLY .................................. 20

III. MAINTENANCE - EVERY 3 MONTHS .................... 21

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

V. KEY SPARE PARTS KIT ......................................... 22

SECTION 5 - ELECTRICAL WIRING DIAGRAMS ...................23

I. WIRING DIAGRAM, PS360-U/-L ELECTRIC OVEN,

380-400V, 50Hz, 1Ph .............................................. 23

II. WIRING DIAGRAM, PS360-U/-L OR PS360WB-U/-L

GAS OVEN, 220-230V, 50Hz, 1 Ph......................... 24

SECTION 1 - DESCRIPTION

I. OVEN USES

PS300 Series Ovens can be used to bake and/or cook a

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wide variety of food products, such as pizza, pizza-type products, cookies, sandwiches and others.

II. OVEN COMPONENTS - see Figure 1-1.

A. Crumb Pans: Catch crumbs and other material that drop

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

B. Conveyor Drive Motor: Moves the conveyor. C. Conveyor: Moves the food product through the oven. D. End Plugs: Allow access to the oven's interior. E. Serial Plate: Provides specifications for the oven that affect

installation and operation.

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

inside the baking chamber.

G. Machinery Compartment Access Panel: Allows access

to the oven's interior components. No user-servicable parts are located in the machinery compartment.

H. Control Compartment Access Panel: Allows access to

the control components. No user-servicable parts are located in the control compartment.

I. Control Panel: Location of the operating controls for the

oven.

Not Shown:

J. Eyebrows (on ovens so equipped): Can be adjusted to

various heights to prevent heat loss into the environment.

K. Conveyor End Stop: Prevents food products from falling off

the end of the moving conveyor.

L. Gas Burner (gas ovens) or Heating Elements (electric

ovens): Heats air, which is then projected to the air fingers

by the blowers.

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

fingers.

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

Figure 1-1 - Oven Components

D F

H,I

III. OVEN SPECIFICATIONS

Table 1-1: Dimensions PS360U, PS360L PS360WB-U, PS360WB-L

Overall Height

Lower oven, with top and legs 1143mm 1143mm Upper oven, with stand and top 1638mm 1638mm Double oven (two-stack) 2089mm 2089mm

Overall Depth (including rear shrouds and front window) 1194mm 1397mm Overall Length 2299mm 2299mm Conveyor Width, Single Belt Ovens 813mm 1016mm Conveyor Width, Split Belt Ovens 2 x 381mm 2 x 483mm Recommended Minimum Clearances

Rear of oven (inc. rear shrouds) to wall 25mm 25mm Conveyor extension to wall (both ends) 0mm 0mm

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

PS360U, PS360L Gas PS360-U, PS360-L Electric PS360WB-U, PS360WB-L Gas Weight 583kg 583kg 674kg Shipping Weight 617kg 617kg 708kg Shipping Carton Vol. 3.00m Rated Heat Input 34,020kcal, 40kW 26kW 42,840kcal, 50kW Max. Operating Temp. < - - - - - - - - - - - - - - - - - - 288°C - - - - - - - - - - - - - - - - - - > Air Blowers < - - - - - - - 2 blowers at 43.9m

Air Jet Velocity (avg.) < - - - - - - - - - - - - - - - 1320cm/sec. - - - - - - - - - - - - - - - > Warmup Time < - - - - - - - - - - - - - - - - 15 minutes - - - - - - - - - - - - - - - - >

2.2cm water static pressure

3.00m

/min. at 1700 RPM, - - - - - - - >

3.65m

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

Oven Model Voltage Circuit Voltage Phase Freq. Draw * Poles Wires

Gas Ovens 220-230V 120V (transformer) 1 Ph 50 Hz 8A 2 Pole 3 Wire (1 hot, 1 neut, 1 gnd) Electric Ovens 380-400V 120V (transformer) 1 Ph 50 Hz 39A 2 Pole 5 Wire (3 hot, 1 neut, 1 gnd) * CAUTION: The current draw shown in the chart above is an average value for normal operation. The initial amperage draw on oven startup

may exceed the listed value. IMPORTANT: Additional electrical information is provided on the oven's serial plate, and on the wiring diagram inside the machinery compartment.

Table 1-4: Gas orifice and pressure specifications (per oven cavity)

Gas Type dia. dia. dia. II

PS360U, PS360L

Natural, G20 5.50mm 0.635mm 1.65mm 20 20 -- 20-25 20 6.8 40kw 4.2m3h 70.0 l/min Natural, G25 5.50mm 0.635mm 1.65mm -- 20 25 -- -- 10.5 40kw 4.2m3h 81.7 l/min Natural, G20, G25 4.50mm 0.635mm 1.50mm 20 20 25 20-25 20 6.8-10.5 40kw 4.2-4.9m3h 70.0-81.7 l/min Liquid, G30 2.70mm 0.381mm 0.85mm 29-37 -- 28-30 29-37 50 * 40kw 3.1kg/h -Liquid, G30, G31 3.10mm 0.381mm 0.95mm -- 50 30 -- 50 * 40kw 3.1kg/h --

PS360WB-U, PS360WB-L

Natural, G20 6.30mm 0.635mm 2.30mm 20 20 -- 20-25 20 6.8 50kw 5.3m3h 88.0 l/min Natural, G25 6.30mm 0.635mm 2.30mm -- 20 25 -- -- 10.5 50kw 6.1m3h 102.4 l/min Natural, G20, G25 5.40mm 0.635mm 2.00mm 20 20 25 20-25 20 6.8-10.5 50kw 5.3-6.1m3h 88.0-102.4 l/min Liquid, G30 3.10mm 0.381mm 1.40mm 29-37 -- 28-30 29-37 50 * 50kw 3.9kg/h -Liquid, G30, G31 3.50mm 0.381mm 1.40mm -- 50 30 -- 50 * 50kw 3.9kg/h --

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

Main Blower Control Current

Supply (inlet) Pressure (mbar)

Main Pilot Bypass PT,ES, DK,FI, (manifold) Rated

Orifice Orifice Orifice GB DE NL BE,FR SE pressure Heat Supply Gas

IE,IT, AT,CH, Orifice

2H3+II2ELL3B/PII2L3B/PII2E+3+II2H3B/P

(mbar) Input Volume Flow

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SECTION 2 - INSTALLATION

WARNING - After any conversions, readjustments, or service work on the oven:

 Perform a gas leak test.  Test for correct air supply, particularly to the burner blower.  Test for proper combustion and gas supply.  Check that the ventilation system is in operation.

WARNING

Keep the appliance area free and clear of combustibles.

WARNING

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 this Manual.

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. Constructional changes to the area where the oven is

installed shall not affect the air supply to the oven.

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.

SECTION 2 - INSTALLATION

I. INSTALLATION KIT

Fig. 2-1 - Installation Kit

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A. Installation kit components (one kit required per cavity)

Item Description Part Number Lower Oven w/o Top Lower Oven w/Top Upper Oven

1 Legs, adjustable 22450-0028 4 4 --

2a Conveyor End Stop - PS360/360S

2b Conveyor End Stop - PS360WB (Single or Split Belt) 36526 1 1 1

 Single Belt 35000-1103 1 1 1  Split Belt 35509 2 2 2

3 Attachment Plate, upper oven 35122-0049 -- -- 2 4 Thermocouple 33812-1 2 2 2 5 Screw, #10-32 x 3/8" 21256-0008 2 2 2 6 Cable Clamp 27276-0001 1 1 1 7 Screw, #2PT 10-16 x 3/4" HWH 21292-0001 2 2 14 8 Owner's Operating and Installation Manual 46486 1 1 1 9 Authorized Service Agency Listing 1002040 1 1 1

B. Additional installation kit components for gas ovens

Item Description Part Number Lower Oven w/o Top Lower Oven w/Top Upper Oven

5 Screw, #10-32 x 3/8" 21256-0008 1 1 1 7 Screw, #2PT 10-16 x 3/4" HWH 21292-0001 2 2 2

10 Gas hose, flexible 22361-0001 1 1 1 11a Flue vent, 14" (356mm) 30773 -- 1 -11b Flue vent, 29-1/2" (749mm) 30759 -- -- 1 11c Flue vent, 50" (1270mm) 30758 1 -- --

II. VENTILATION SYSTEM

IMPORTANT

Where national or local codes require the

installation of fire suppression equip-

ment or other supplementary equipment,

DO NOT mount the equipment directly to

the oven.

MOUNTING SUCH EQUIPMENT ON

THE OVEN MAY:

 VOID AGENCY CERTIFICATIONS  RESTRICT SERVICE ACCESS  LEAD TO INCREASED SERVICE

EXPENSES FOR THE OWNER

A. Requirements

CAUTION

Gas oven installations

ventilation system with electrical exhaust air sensing control.

A mechanically driven ventilation system is

RECOMMENDED for electric oven installations.

PROPER VENTILATION OF THE OVEN IS THE

RESPONSIBILITY OF THE OWNER.

REQUIRE a mechanically driven

STRONGLY

SECTION 2 - INSTALLATION

B. Recommendations

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2

RECOMMENDATIONS ONLY. LOCAL, NATIONAL, AND

ARE INTERNATIONAL CODES MUST BE FOLLOWED WHEN INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE LOCAL AND NATIONAL 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 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.

must not

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458mm

Fig. 2-2 - Ventilation System

458mm

51mm

minimum

76mm

305mm

SECTION 2 - INSTALLATION

III. ASSEMBLY

A. Caster Removal

After moving the ovens in to the installation location, remove the casters attached to each oven cavity. These casters are provided for pre-installation movement ONLY.

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B. Stacking

If the installation will include upper ovens mounted atop lower ovens, stack the oven cavities.

C. Stands

If the installation includes ovens that are to be mounted on stands, assemble the ovens to the stands at this time. An exploded view of the stand is shown in Figure 2-3.

D. Flue Vent(s)

For gas ovens, attach one flue vent to the rear wall of each oven cavity. Use one #10-16 x 3/8" and two #10-32 x 3/4" screws for each flue vent. These screws are provided in the Installation Kit.

Figure 2-3 - Exploded View, Oven Stand

Attachment

plates inc. w/

upper oven

installation kit

IV. THERMOCOUPLE INSTALLATION

1. Install one thermocouple sensing bulb into each of the two holes in the rear panel of the oven, as shown in Figure 2-4. Fasten each thermocouple in place using one of the #1032 x 3/8" screws supplied in the Installation Kit.

2. Thread BOTH sets of thermocouple leads through the grommet and into the machinery compartment, as shown in Figure 2-4.

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

4. Thread the thermocouple leads through the side of the machinery compartment as shown in Figure 2-5, and into the electrical box (at the right-front of the machinery compartment).

5. Connect BOTH sets of thermocouple leads to the temperature controller as shown in Figure 2-6. Note that the two thermocouples are now tied together at the temperature controller.

6. Replace the right-side panel of the machinery compartment.

7. Repeat Steps 1-6 for any other oven cavities in the installation.

Figure 2-4 - Thermocouple Installation Locations

Thermocouples

Grommet-protected hole

Figure 2-5 - Placing the Thermocouple Leads

8=White=Positive

7=Red=Negative

R=No Connection

Ground=Shielded cable

Figure 2-6 - Thermocouple Lead Connections

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