Middleby Marshall PS536ES User Manual

MiddlebyMiddleby

Middleby

MiddlebyMiddleby
MarshallMarshall

Marshall

MarshallMarshall

A MIDDLEBY COMPANY

owner's
operating

& installation

manual

PS536-Series Electric Ovens: English

®

PS536-Series

Model

PS536ES

O VENS

PS536ES (Single)

PS536ES (Double)

©2005 Middleby Marshall Inc.

PS536ES (Triple)

Part No. 58367

Price $30.00

P: 10/06

WARNING

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, operation, and maintenance
instructions thoroughly before installing or servicing this
equipment.

NOTICE

The warranty is

demonstrated under the supervision of a factory-authorized installer.

NOT VALID

unless the oven is installed, started, and

NOTICE

Contact your authorized Service Agency to perform maintenance and

repairs. A 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.

KEEP THIS MANUAL IN A VISIBLE LOCATION NEAR THE OVEN

FOR FUTURE REFERENCE.

ii

Model No.
Modéle No.

Serial No.
Serié No.

Installation Date
Date d'installation

MIDDLEBY MARSHALL

O QUIBBLE LIMITED WARRANTY

N

(U.S.A. ONLY)

MIDDLEBY MARSHALL, HEREINAFTER REFERRED TO AS
“THE SELLER”, W ARRANTS EQUIPMENT MANUFA CTURED
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 T O REPLACING OR REP AIRING, AT SELLER’S
OPTION, WITHOUT CHARGE, ANY PART FOUND TO BE
DEFECTIVE AND ANY LABOR AND MA TERIAL EXPENSE
INCURRED BY SELLER IN REPAIRING OR REPLACING
SUCH PART. SUCH WARRANTY SHALL BE LIMITED TO
THE ORIGINAL PURCHASER ONL Y AND SHALL BE EFFEC­TIVE FOR A PERIOD OF ONE YEAR FROM DATE OF ORIGI­NAL INST ALLA TION, OR 18 MONTHS FROM D A TE OF PUR­CHASE, WHICHEVER IS EARLIER, PRO VIDED THA T TERMS
OF P A YMENT HA VE BEEN FULL Y MET.

This warranty is valid only if the equipment is installed, started,
and demonstrated under the supervision of a factory-autho­rized installer.

Normal maintenance functions, including lubrication, clean­ing, or customer abuse, are not covered by this

warranty

Seller shall be responsible only for repairs or replacements
of defective parts performed by Seller’s authorized service
personnel. A uthorized 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 shall be Seller’s sole and e xclusiv e ob ligation
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.

This warranty is effective on Middleby Marshall equip­ment sold on, or after, February 15, 1995.

no quibble

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
is 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-autho­rized 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.

© 2005 - Middleby Marshall, A Middleby Company.
The Middleby Marshall logo is a registered trademark of Middleby Marshall, A Middleby Company.

Middleby Marshall Inc. • 1400 Toastmaster Drive • Elgin, Illinois 60120-9272 U.S.A. • [phone] • F AX: [phone]

iii

TABLE OF CONTENTS

SECTION 1

I. MODEL IDENTIFICATION .............................................. 1

SERIES PS536 ELECTRICAL SPECIFICATIONS............. 2

II. PRINCIPLE OF AIR FLOW............................................. 3

A. Heat Transfer and How It Works .............................. 3

II. PRINCIPLE OF AIR FLOW (Continued) ........................ 4

B. Air Fingers ................................................................. 4

III. COMPONENT FUNCTION ............................................ 5

A. Conveyor Motor and Conveyor Belt ........................ 6

B. Blower Fan ................................................................. 6

C. Electric Heaters ........................................................ 6

D. Window ....................................................................... 6

E. Cooling Fan ................................................................ 7

F. Air Fingers and Blank Plates - See Figure 1-9......... 8

SECTION 2

I. UNLOADING ................................................................... 9

PS536 OVEN INSTALLATION

REQUIRED KITS AND EQUIPMENT........................ 10

PARTS LIST FOR SERIES PS536 ELECTRIC OVEN

INSTALLATION KIT .................................................. 10

PARTS LIST FOR PS536 SERIES SINGLE OVEN

OPTION - BASE W/15

PARTS LIST FOR PS536 SERIES DOUBLE OVEN

OPTION - BASE W/6

CASTERS & TOP P/N 34833.................................... 12

PARTS LIST FOR PS536 SERIES TRIPLE OVEN

OPTION - BASE w/OUTRIGGERS & TOP

P/N 34831................................................................... 13

RESTRAINT CABLE INSTALLATION.......................... 16

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

FOR PS536-SERIES OVENS.................................... 17

CIRCUIT BREAKER ..................................................... 1 7

ELECTRICAL SPECIFICATIONS ................................. 17

ELECTRICAL RATING .................................................17

SUPPLY WIRE .............................................................. 17

SUGGESTED ................................................................17

II. VENTILATION GUIDELINES .......................................18

VENTILATION HOOD ...................................................18

VENTILATION CAPTURE TEST................................... 18

III. ELECTRICAL CONNECTION INFORMATION FOR

PS536-SERIES OVENS. ...........................................19

IV. ELECTRIC SUPPLY FOR ELECTRIC-HEATED

OVENS....................................................................... 19

VI. CONVEYOR REAR STOP AND

END STOP INSTALLATION ...................................... 20

SECTION 3 INSTALLATION

I. CONTROL FUNCTIONS ................................................ 21

II. COMPONENT INFORMATION AND LOCATION......... 22

A. Door Safety Switch.................................................. 22

B. Blower Switch .......................................................... 22

C. Heat Switch .............................................................. 22

D. Temperature Controller .......................................... 22

E. Conveyor ................................................................. 23

MEASURING CONVEYOR SPEED. ............................. 2 3

III. STEP-BY-STEP OPERATION..................................... 24

A. Startup Procedures................................................. 24

″″

″ LEGS & TOP P/N 34832 .....11

″″

″″

″ LEGS,

″″

Page

TABLE OF CONTENTS

(Continued)

Page

Daily Startup................................................................. 24

Power Failure ............................................................... 24

B. Shutdown Procedure............................................... 24

A.Daily Startup Procedure .......................................... 26

IV. NORMAL OPERATION - STEP-BY-STEP .................. 26

V. QUICK REFERENCE: TROUBLESHOOTING............. 28

SECTION 4 MAINTENANCE

I. MAINTENANCE - DAILY ...........................................30

A. Exterior .................................................................... 30

B. Cooling Fan .............................................................. 30

C. Conveyor Belt......................................................... 30

D. Crumb Pans ............................................................ 30

E. Window .................................................................... 30

II. MAINTENANCE - MONTHLY ...................................... 31

A. Removing Conveyor From Oven For Cleaning .... 31

B. Air Fingers Disassembly For Cleaning................. 33

C. Cleaning the Window .............................................. 34

D. Reassembly of Air Fingers .................................... 34

E. Reinstall End Plugs................................................. 37

F. Conveyor Reassembly Into Oven.......................... 38

G. Checking Conveyor Belt Tension .........................38

H. Conveyor Belt Link Removal ................................ 39

I. Replacing Conveyor Belt......................................... 40

J. Attaching Drive Chain ............................................ 40

III. MAINTENANCE - EVERY 3 MONTHS ........................ 41

A. Cleaning the Blower/Fan Motor ............................. 41

B. Electrical Terminals ............................................... 4 2

C. Ventilation ...............................................................42

D. Checking the Blower/Fan Belt ............................... 42

E. Blower Fan Shaft Bearing Lubrication .................. 43

F. Split-belt Conveyor Shaft Cleaning ........................ 43

IV. MAINTENANCE - EVERY 6 MONTHS .................... 44

PS540-SERIES ELECTRIC OVEN KEY SPARE

PARTS ....................................................................... 46

KEY SPARE PARTS KIT .............................................. 46

SECTION 5 TROUBLESHOOTING

Troubleshooting Charts ..................................................... 47

SECTION 6 - PARTS LIST

OVEN PANELS, WINDOW AND LEGS............................ 51

CONTROL PANEL ........................................................... 53

BLOWER AND SHROUD................................................. 5 5

CONVEYOR...................................................................... 57

SPLIT BELT CONVEYOR................................................. 59

MACHINERY COMPARTMENT....................................... 61

SECTION 7 ELECTRICAL SCHEMATICS

Wiring Diagram, E208-240 50/60, 3PH 4W PS536 ........ 63

Wiring Diagram, E380-480 50/60, 3PH 5W PS536 ........ 64

Wiring Diagram, E380V 50/60, 3PH 5W PS536.............. 65

NOTE

Wiring Diagrams are in Section 7 of this Manual.

The diagram for each oven is also on the lower

inner surface of its Control Console.

iv

SECTION 1

DESCRIPTION

I. MODEL IDENTIFICATION

The Middleby Marshall PS536ES-Series may be used
either as a single oven or stacked for use as double or triple
ovens. The major difference between the oven models in
this series is the width of the conveyor.

A single PS536ES-Series Oven (Figure 1-1) is mounted on
a base pad with legs and casters. A double oven (Figure 1-

2) consists of two,
(Figure 1-3) consists of three stacked single ovens. The
lower oven is mounted on a base pad with short legs and
casters.

On a double or triple oven, the ovens operate completely
independent. All ovens use identical controls and compo­nents. One oven can be cleaned or serviced, while the
others are operating.

stacked,

single ovens. A triple oven

SECTION 1

DESCRIPTION

Figure 1-1. Single PS536ES Oven

Figure 1-2. Double PS536ES Oven

Figure 1-3. Triple PS536ES Oven

1

SECTION 1
DESCRIPTION

PS536ES SERIES OVEN SPECIFICATIONS

Table 1-1: Dimensions

Overall Height:

Overall Depth:

Overall Length:

Baking Chamber Length

Conveyor Width:

Conveyor Length

Recommended Minimum Clearances:

Rear of oven to wall 3" (76mm)

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

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

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

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

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

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

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

46" (1168mm)

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

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

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

36" (914mm)

Single Belt 20" (508mm)

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

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

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

Weight

Rated Heat Input:

Maximum Operating Temperature

Warmup Time

400 lbs. (182kg)

17 kW/hr.

550°F (288°C)

25 minutes

SERIES PS536ES ELECTRICAL SPECIFICATIONS

Main Blower & Control Circuit Phase Frequency Amperage Poles Wires

Elements Voltage Voltage Draw

208-240V 208-240V 3 Ph 50/60 Hz 60 Amp 4 Pole 4 Wire

HEATER AMPERAGE

Voltage kW L1

Voltage kW L1 L2 L3

208 27 75

208 17 49.4 49.4 47.2

240 27 65

240 17 42.1 42.1 40.9

380-400V 208-240V 3 Ph 50/60 Hz 60 Amp 4 Pole 5 Wire

HEATER AMPERAGE

Voltage kW L1 L2 L3 N

380-400 17-18.8 27.0-29.8 25.8-28.6 25.8-28.6 1.2

400V 208-240V 3 Ph 50/60 Hz 60 Amp 4 Pole 5 Wire

Voltage kW L1 L2 L3 N
480 17 21.6 20.4 20.4 1.2

Voltage kW Amp

380-400 27-29.9 40-44

HEATER AMPERAGE

Voltage kW Amp

400 27 32.5

AMPERAGE

(3 hot, 1neut, 1 grd)

(3 hot, 1neut, 1 grd)

(3 hot, 1 grd)

NOTE

Wiring Diagrams are contained in Section 7 of this Manual

and are also located inside the oven at the

bottom of the Control Panel

This Manual Must Be Kept For Future Reference

2

II. PRINCIPLE OF AIR FLOW

SECTION 1

DESCRIPTION

The fan-style blower draws air into the oven plenum where
it is heated. The blower then pushes the hot air through the
air fingers into the baking chamber. Each air finger
contains an inner plate and outer plate that form the hot air
into jets, distributing it across a conveyor belt on which the
food product rides. Air is then pulled back into the blower
and the process continues. The curving, black arrows of
Figure 1-4 show this air flow.

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: Conduc­tion; Radiation; and Convection.

Conduction:

tact. The pizza dough in contact with the pan is a good
example of conduction.

Radiation:

Dark objects absorb heat whereas light or shiny objects
reflect more heat. This is the reason that the inside of a

This path utilizes surface-to-surface con-

This path has to do with objects radiating heat.

Upper Air Fingers

PS536ES-Series Oven is light in color: To reflect more
heat back onto the food product.

Convection:

air. It explains why hot air rises 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
increases the heat transfer to the food product.

Each PS536ES-Series Oven has a large fan-style blower
to move the hot air through the air fingers and onto the
product to cook/bake the food product most efficiently.

2. Temperature is the intensity of heat at the point where
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 a volume of

Conveyor Belt(s)

Window

Lower Air Fingers

Figure 1-4. PS536ES-Series Oven Air Flow

3

SECTION 1
DESCRIPTION

II. PRINCIPLE OF AIR FLOW (Continued)

B. Air Fingers

The PS536ES-Series Ovens are conveyorized ovens that
employ vertical jets of hot air streaming from air fingers
(Figure 1-5) to give uniform, intense heating. The 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.

A PS536ES-Series Oven can accommodate up to four
bottom air fingers and four top air fingers. Some PS536ES-

Manifold

Air Flow
From Plenum

High Velocity
Columns of Air
on Food Product

Series ovens used to bake pizza have four bottom fingers
and two top fingers. For special product baking require­ments, a number of other styles of fingers and finger
arrangements are available from the factory.

NOTE:

Some customers have a predetermined finger
arrangement. If you have any questions pertaining to the
finger arrangement, please call the factory.

Manifold Baffle

Outer Plate

Inner Plate

Air Flow
From Plenum

Manifold Baffle

Inner Plate

Outer Plate

Manifold

Figure 1-5. Air Fingers, Showing High-Velocity Columns of Air Formed During Passage Through

the Inner Plate and Outer Plate to Heat the Food Product.

4

III. COMPONENT FUNCTION (Figure 1-6)

SECTION 1

DESCRIPTION

Figure 1-6. PS536ES-Series Oven Components Locations

5

SECTION 1
DESCRIPTION

III. COMPONENT FUNCTION

A. Conveyor Motor and Conveyor Belt

The conveyor belt is driven by a variable-speed electric
motor (Figure 1-7) operating through a gear reducer. The
motor speed is controlled by a digital control. The stain­less-steel wire belt can travel in either direction at variable
rates ranging from 3 minutes to 30 minutes; this is the time
that a product can take to pass through the oven.

B. Blower Fan

The blower fan is located at the rear of the oven. This
blower forces heated air through the air fingers. The
BLOWER/Heat switch must be set to “ON” or “I” for oven
warmup and baking.

C. Electric Heaters

There is one heater element mounted on the inside of the
left panel. The element is connected to an electrical
control which is energized by the temperature controller.

If the pilot flame does not light or a loss of flame occurs,
the main gas valve closes.

The main burner gas is extinguished when the HEAT
switch is set to “OFF” or “O”.

D. Window

A window on the front of the oven permits viewing the items
being baked and provides access to the oven for items that
do not require full baking time, such as sandwiches,
cookies, small items, or cheese-melting processes.

E. Cooling Fan — See Figure 1-8

The cooling fans are located in the back of the oven.
These cooling fans draw air through its grille, blowing it
through the blower motor compartment and the control
compartment into the oven top and exhausted out the front
louvers.

F. Air Fingers and Blank Plates - See Figure 1-9

F1. Air Fingers

An Air Finger Assembly is made up of three parts:

1. Outer Plate - The Outer Plate is the removable covering
with tapered holes, which direct the air stream onto the
product being baked.

2. Inner Plate -The perforated Inner Plate is vital in forming
the unique air jets. It must be assembled into the manifold
with its holes aligned with the holes of the outer plate.

3. Manifold - The Manifold is the assembly which slides
on tracks into the oven plenum.

Figure 1-7. Machinery Compartment

Components

6

SECTION 1

DESCRIPTION

Figure 1-8. Cooling Fan

7

SECTION 1
DESCRIPTION

Half Blank Plate

F2. Blank Plates

1. Blank Plates- The Blank Plates are available to install
on the plenum where an air finger is not required.

Outer Plate

Blank Plate

Inner Plate

Finger
Manifold
Assembly

Baffle

Figure 1-9. Blank Plates (two sizes) and an Air Finger.

8

SECTION 2

INSTALLATION

SECTION 2

INSTALLATION

NOTE: The oven, 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

There must be adequate clearance between
the oven and any adjacent combustible con­struction. Clearance must also be provided
for servicing and for operation.

CAUTION

It is required that the oven be placed under a
ventilation hood for adequate air supply and
ventilation.

CAUTION

Do not obstruct the flow of combustion and
ventilation air to and from your oven. Do not
obstruct the ventilation holes in the Control Panel.

CAUTION

On ovens with the Machinery Drive Compartment
located at the right end, a minimum clearance of
0″ to a left side wall, 18″ to a right side wall and 6″
from a back wall to air openings at the rear of the
oven must be maintained. On ovens with the
machinery/drive compartment located at the left
end, a minimum clearance of 0″ to a right side
wall, 18″ to a left side wall and 6″ from a back wall
to air openings at the rear of the oven must be
maintained.

For servicing and cleaning, a minimum of 18″
clearance from all walls is recommended.

I. UNLOADING

Your Middleby Marshall PS536ES-Series Oven is shipped
partially assembled. It will arrive in a carton on a crate.

Carton size for a PS540-Series Oven is:

58″ (2134mm) Long ×

47.25″ (1473mm) Wide ×

36″ (1118mm) High ×

The crate and carton must be examined before signing the
Bill of Lading. Report any visible damage to the transport
company, and check for the proper number of crates. If
apparent damage is found, make arrangements to file a
claim against the carrier. Surface Interstate Commerce
Regulations (U.S.A.) require that the claim must be
initiated by the consignee within 10 days from the date that
the shipment is received.

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) to the operating site. When the transport company
notifies you of an impending delivery, arrange to have a forklift
at your facility to unload the carton(s).

Instructions for stacking the ovens is continued in a
separate manual used by Middleby Marshall Authorized
Installers.

If you have a door wider than the carton, simply move the
carton into your facility and arrange an appointment with
your Middleby Marshall Authorized Installer.

If your door is narrower than the carton, then the oven will
have to be unpacked. Follow the directions shown in the
Pre-Installation Procedures Manual.

9

SECTION 2
INSTALLATION

PS536ES OVEN INSTALLATION

REQUIRED KITS AND EQUIPMENT

TYPE PS536ES PS536ES PS536ES PS536ES
OF Single Oven Double Oven Triple Oven Additional Cavity
INSTALLATION Installation Installation Installation Installation

Kit P/N Kit P/N Kit P/N Kit P/N

44919 44920 44921 44974

45529 (CE) 45530 (CE) 45531 (CE) 45532 (CE)

PS536ES Single Oven 1 1

PS536ES Double Oven 1 2

PS536ES Triple Oven 1 3

10

Figure 2-1 - Installation Kit

SECTION 2

INSTALLATION

I. INSTALLATION KIT - see Figure 2-1

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

Single Double Triple domestic CE

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

1 1 1 1 48605 Yes Yes Top panel

2 2 2 2 3A80A8801 Yes Yes Screw, pan head #10 x 2″

3 1 1 1 42893 Yes Yes Base pad

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

double ovens

4b -- 4 -- 45360 Yes Yes 20-1/2″ (521mm) leg extension, optional

4c -- 4 -- 45329 Yes Yes 25-1/2″ (648mm) leg extension, optional

4d -- -- 4 44799 Yes Yes 6″ (152mm) leg extension, for triple ovens only

5 2 2 2 22290-0009 Yes Yes Caster, with flat plate and brake

6 2 2 2 22290-0010 Yes Yes Caster, with flat plate (no brake)

NOTE:

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

NOTE:

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

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

7 4 4 4 22450-0028 No No Leg, adjustable, 6″ (152mm)

8 1 1 1 21392-0004 Yes Yes Eyebolt, 3/4″

9 A/R A/R A/R 220373 Yes Yes Hex bolt, 3/8″-16 x 1″

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

10 32 32 32 21416-0001 Yes Yes Flat washer, 3/8″

11 32 32 32 21422-0001 Yes Yes Lockwasher, 3/8″

12 1 1 1 22450-0228 Yes Yes Restraint cable assembly

13 1 1 1 50236 Yes Yes

14 1 1 1 1002040 Yes Yes

15 1 1 -- 46393 Yes Yes Lower shelf

Owner's Operating and Installation Manual

Authorized Service Agency Listing

11

SECTION 2
INSTALLATION

2

Figure 2-5. MODEL PS536ES SINGLE OVEN DIMENSIONS

ELECTRICAL JUNCTION BOX

2

2

1

2

RECOMMENDED MINIMUM CLEARANCES:
Rear of Oven to Wall - 6″ (150mm)
Non-control End of Oven to Wall - 0″
Control End of Oven to Wall - 0″

12

1

SECTION 2

INSTALLATION

Figure 2-6. MODEL PS536ES DOUBLE OVEN DIMENSIONS

ELECTRICAL JUNCTION BOX

2

2

2

1

2

RECOMMENDED MINIMUM CLEARANCES:
Rear of Oven to Wall - 6″ (150mm)
Non-control End of Oven to Wall - 0″
Control End of Oven to Wall - 0″

13

1

SECTION 2
INSTALLATION

2

ELECTRICAL JUNCTION BOX

1

2

2

2

RECOMMENDED MINIMUM CLEARANCES:
Rear of Oven to Wall - 6″ (150mm)
Non-control End of Oven to Wall - 0″
Control End of Oven to Wall - 0″

1

Figure 2-7. MODEL PS536ES TRIPLE OVEN DIMENSIONS

RESTRAINT CABLE INSTALLATION

Install the restraint cable assembly on the oven, as shown
in Figure 2-6.

Figure 2-8. Restraint Cable Assembly Installation

14

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

24"

610mm

6

O

N

O

FF

13-1/2"
343mm

2

3

2

6

ON

O

FF

24"

610mm

2

3

2

27"

686mm

4

5

1

Suggested dimensions are shown; utility code
requirements supersede any factors shown.

FOR PS540-SERIES OVENS

WARNING

DO NOT USE CONDUIT OR GAS LINE
FOR GROUND CONNECTION.

CAUTION

IT IS REQUIRED THAT THE OVEN BE
PLACED UNDER A VENTILATION
HOOD FOR ADEQUATE AIR SUPPLY
AND VENTILATION.

ELECTRIC AND GAS SUPPLY TO BE

PROVIDED BY CUSTOMER

SECTION 2

INSTALLATION

ELECTRICAL SAFETY SWITCH

15 Amp circuit breaker / fused disconnect switch with
lockout/tagout electrical shutoff for each oven. Wire

each oven separately.

ELECTRICAL SPECIFICATIONS

DOMESTIC or EXPORT: 208-240V blower motor,

1 phase, 4.1 Amp draw, 50/60 Hz, 208-240V control
circuit, 2 poles, 3-wire system per oven (2 hot, 1 grd).

Do

NOT

use conduit for ground.

GAS RATING

Model PS540 is 110,000 BTU/hour (27,720 kcal), 32.2 kW/hr.

MINIMUM GAS METER RATING

450 ft3/hour (12.6m3/h) for 1 or 2 ovens;

Add 180 cu. ft./hr (5.1 m3/h) for each additional oven.

Minimum rating does

not

take other gas appliances into
consideration. Gas consumption varies at each site. Total
BTU/hr (kcal/hr) must be calculated during high flame
operation for each appliance to determine if the meter
needs to be larger.

MINIMUM GAS PIPE SIZE

Natural: 2″ (51mm) ID for 1, 2, or 3 ovens with runs up

to 200 ft. (61m).

Must be a dedicated line.

Runs over 200 ft, (61m) consult factory.

Propane: 2 ″ (51mm) ID for 1, 2, or 3 ovens with runs up

to 200 ft. (61m).

Must be a dedicated line.

Runs over 200 ft, (61m) consult factory.

Figure 2-9. Typical PS540-Series Oven(s)

Installation

GAS SAFETY VALVE

A 3/4″ (19mm) ID (inner diameter) full-flow, gas shutoff
valve. A separate connection and valve must be provided
for each oven, as shown in Figure 2-9.

REQUIRED GAS SUPPLY PRESSURE

Natural: 6″ to 12″ water column (13.8 to 29.9 mbar)

Propane: 11.5″ to 12″ water column (28.7 to 29.9 mbar)

SUGGESTED

If space permits, electric and gas service should be
located near the control console end of the oven(s) to allow
convenient access to safety switches and valves.

USER SUPPLIED ITEMS (Figure 2-9)

ITEM DESCRIPTION

12″ (51mm) × 2″ (51mm) × 3/4″ (19mm) TEE
2 3/4″ (19mm) × 3″ (76mm) NIPPLE
3 3/4″ (19mm) FULL FLOW GAS SHUTOFF VALVE
42″ (51mm) × 3/4″ (19mm) 90° REDUCER ELBOW
52″ (51mm) ID GAS SUPPLY PIPE LINE - NATURAL GAS
6 15 AMP TOGGLE SWITCH - 2 POLE for GAS

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SECTION 2
INSTALLATION

II. VENTILATION GUIDELINES

A mechanically driven ventilation system is required for
the PS536ES Series Middleby Marshall conveyorized
electric 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. Following are the
suggested requirements for good ventilation. Please re­member these are 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 out
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 cu. ft./min.
(40 and 70 m
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. Through they 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.

3

/min), but may vary depending on the oven

Figure 2-10. Vent Hood

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SECTION 2

INSTALLATION

III. ELECTRICAL CONNECTION

INFORMATION FOR PS536ES-SERIES
OVENS.

WARNING

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

Check the oven data plate (Figure 2-11) before making any
electric supply connections. Electric supply connections
must agree with data on the oven data plate.

NOTE: The electric supply installation must satisfy the
requirements of the appropriate statutory authority, such
as the National Electrical Code (NEC), ANSI/NFPA70,
(U.S.A.); the Canadian Electrical Code, CSA C22.2; the
Australian Code AG601; or other applicable regulations.

A fused disconnect switch or a main circuit breaker
(customer furnished) MUST be installed in the electric
supply line for each oven; it is recommended that this
switch/ circuit breaker have lockout/tagout capability. The
electric supply connection must meet all national and local
electrical code requirements. Copper is the recommended
material for the electrical supply conductors.

IV. ELECTRIC SUPPLY FOR

ELECTRICALLY HEATED OVENS

Power requirements for electrically heated ovens are
usually 208 - 240VAC, 3-phase, 4-wire (3 ‘hot’, 1 ground),
although ovens built for export can have power require­ments of 380VAC and 480VAC. (These ovens have a 5­wire system.) A 2″ (51mm) diameter cutout/hole in the
back of the machinery compartment provides access for
the electrical supply connections. Using flexible cable(s)
for the electrical power supply conductors requires a 2″
(51mm) strain-relief fitting (not furnished) to enable safe
access to the terminal block from which oven power is
distributed.

The supply conductors must be of the size and material
(copper) recommended to provide the current required;
(refer to the data plate for the ampere specifications). The
electric current rating for each conductor supplying a
PS536ES-Series Oven must comply to local and national
codes.

Typical specifications for each PS536ES-Series Oven are
208V or 240V, 3-phase, 4-wire, 60-ampere, 17kW; this
oven requires 60-ampere service. A PS536ES-Series
Double Oven (Figure 1-2) installation would require two 60­ampere service connections, one for each oven; the 17kW
power consumption also doubles for such an installation to
34kW.

The 208V or 240VAC electrically heated oven uses two
legs of the supplied power to provide 208V or 240VAC
power for the oven control circuitry.

Figure 2-11. Typical Electric Oven Data Plate

Figure 2-12. Junction Connection Box

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SECTION 2
INSTALLATION

VI. CONVEYOR REAR STOP AND END

STOP INSTALLATION

Locate the conveyor rear stop and end stop in the
installation kit. Install the rear stop and end stop at the exit
end of the oven. See Figure 2-13.

Figure 2-13. Installing Rear and End Stops

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