Middleby Marshall Oven PS555-E Service Manual

PS555
Gas & Electric
Domestic & Std. Export
ENGLISH/French/Spanish

P/N 44827

Rev. B  V1  12/00

page 1

ENGLISH

page 29

FRANÇAIS

PS555 Gas and Electric Ovens

Model:

 PS555

Combinations:

 Single Oven
 Double Oven (Two-Stack)
 Triple Oven (Three-Stack)
 Quad Oven (Four-Stack)

OWNER'S OPERATING AND
INSTALLATION MANUAL

PS555
GAS

© 2000 Middleby Marshall, Inc.

página 57

ESPAÑOL

is a registered trademark of Middleby Marshall, Inc. All rights reserved.

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

1

PS555
ELECTRIC

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.

ENGLISH

Gas ovens are designed for use with EITHER natural gas OR liquid propane gas, as specified on the serial plate.
Where permitted by local and national codes, the oven can be converted from natural gas to propane operation,
or from propane to natural gas operation. This conversion requires the installation of the appropriate Middleby
Marshall Gas Conversion Kit by an Authorized Service Agent.

It is suggested to obtain a service contract with a Middleby Marshall Authorized Service Agent.

WARNING

POST, IN A PROMINENT LOCATION, THE EMERGENCY TELEPHONE NUMBER OF YOUR LOCAL GAS

SUPPLIER AND INSTRUCTIONS TO BE FOLLOWED IN THE EVENT YOU SMELL GAS.

Instructions to be followed in the event the user smells gas shall be obtained by consulting the local gas

supplier. If the smell of gas is detected, immediately call the emergency phone number of your local Gas

Company. They will have personnel and provisions available to correct the problem.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of

this or any other appliance.

WARNING:

Improper installation, adjustment, alteration, service or maintenance

can cause property damage, injury or death. Read the installation,

operating and maintenance instructions thoroughly before installing

or servicing this equipment.

IMPORTANT

An electrical wiring diagram for the oven is located inside the machinery

compartment.

IMPORTANT

It is the customer's responsibility to report any concealed or non-concealed damage

to the freight company. Retain all shipping materials until it is certain that the

equipment has not suffered concealed shipping damage.

NOTICE: CONTACT YOUR MIDDLEBY MARSHALL AUTHORIZED SERVICE AGENT TO PERFORM MAINTENANCE
AND REPAIRS. AN AUTHORIZED SERVICE AGENCY DIRECTORY IS SUPPLIED WITH YOUR OVEN.

NOTICE: Using any parts other than genuine Middleby Marshall factory manufactured parts relieves the manufacturer of
all warranty and liability.

NOTICE: Middleby Marshall (Manufacturer) reserves the right to change specifications at any time.

NOTICE: The equipment warranty is not valid unless the oven is installed, started and demonstrated under the supervision

of a factory certified installer.

Retain This Manual For Future Reference

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

24-Hour Service Hotline: [phone]

www.middleby.com

2

TABLE OF CONTENTS

page page

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

V. FINAL ASSEMBLY ................................................... 10

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

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

A. Conveyor Drive Motor ....................................... 4

B. Crumb Pans ..................................................... 4

C. Conveyor End Stop ........................................... 4

D. Conveyor Rear Stop ......................................... 4

E. Conveyor ........................................................... 4

F. End Plugs ......................................................... 4

G. Eyebrows .......................................................... 4

H. Window ............................................................. 4

I. Serial Plate ....................................................... 4

J. Machinery Compartment Access Panel .......... 4

K. Control Panel .................................................... 4

L. Gas Burner ....................................................... 4

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

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

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

VI. ELECTRICAL SUPPLY ........................................... 10

A. Additional Information - Gas Ovens ................ 10

B. Additional Information - Electric Ovens .......... 10

C. Connection ...................................................... 10

VII. GAS SUPPLY .......................................................... 11

A. Gas Utility Rough-In Recommendations ....... 11

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

C. Gas Conversion .............................................. 12

SECTION 3 - OPERATION ..................................................... 1 3

I. LOCATION AND DESCRIPTION OF CONTROLS .13

A. BLOWER ( ) Switch ...................................... 13

B. HEAT (

C. CONVEYOR (

D. Conveyor Speed Controller .............................13

E. Digital Temperature Controller ....................... 13

F. Machinery Cpt. Access Panel Safety Switch .. 13

) Switch ............................................ 1 3

) Switch ...............................13

ENGLISH

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

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

C. Electrical Specifications for Electric Ovens ..... 4

D. Electrical Specifications for Gas Ovens .......... 5

E. Gas Orifice and Pressure Specifications........ 5

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

I. BASE PAD KIT.......................................................... 6

II. INSTALLATION KIT .................................................. 7

III. VENTILATION SYSTEM ........................................... 7

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

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

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

IV. ASSEMBLY ............................................................... 8

A. Base Pad, Legs, Casters, and Stacking ......... 8

B. Restraint Cable Installation ............................. 8

C. Conveyor Installation ........................................ 8

II. NORMAL OPERATION, STEP-BY-STEP ................14

A. Daily Startup Procedures ................................ 14

B. Daily Shutdown Procedures ........................... 14

III. QUICK REFERENCE: DIGITAL TEMP CONTROL. 15

IV. QUICK REFERENCE: TROUBLESHOOTING ....... 16

SECTION 4 - MAINTENANCE ................................................. 17

I. MAINTENANCE - DAILY .......................................... 17

II. MAINTENANCE - MONTHLY .................................. 18

III. MAINTENANCE - EVERY 3 MONTHS .................... 19

IV. MAINTENANCE - EVERY 6 MONTHS ....................20

V. KEY SPARE PARTS KIT ......................................... 21

SECTION 5 - ELECTRICAL WIRING DIAGRAMS ................... 22

I. SCHEMATIC, GAS 208/240V ..................................22

II. WIRING DIAGRAM, GAS 208/240V ........................ 23

III. SCHEMATIC, ELECTRIC 208V or 240V ................ 24

IV. WIRING DIAGRAM, ELECTRIC 208V or 240V ....... 25

V. SCHEMATIC, ELECTRIC 380V or 480V ................ 26

VI. WIRING DIAGRAM, ELECTRIC 380V or 480V ....... 27

3

SECTION 1 - DESCRIPTION

I. OVEN USES

PS555 Ovens can be used to bake and/or cook a wide

ENGLISH

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

II. OVEN COMPONENTS - see Figure 1-1.

A. Conveyor Drive Motor: Moves the conveyor.

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

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

C,D. Conveyor End Stop and Rear Stop: Prevent food products

from falling off the end or rear of the moving conveyor.

E. Conveyor: Moves the food product through the oven.

F. End Plugs: Allow access to the oven's interior.

G. Eyebrows: Can be adjusted to various heights to prevent

heat loss into the environment.

H. Window: Allows the user to access food products inside

the baking chamber.

I. Machinery Compartment Access Panel: Allows access

to the oven's interior and control components. No user­servicable parts are located in the machinery compart­ment.

J. Serial Plate: Provides specifications for the oven that affect

installation and operation. Refer to Section 2,
for details.

III. OVEN SPECIFICATIONS

Installation,

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

oven. Refer to Section 3,

Not Shown:

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

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

by the blowers.

M. Blowers: Project hot air from the burner or heating ele-

ments to the air fingers.

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

Figure 1-1 - Oven Components

Operation, for details.

G

F

D

H

I

J

B

E

C

K

A

Table 1-1: Dimensions Single Oven Double Oven Triple Oven Quad Oven

Overall Height (inc. top and legs, as appropriate)

Overall Depth (inc. rear shrouds) 63-3/8 (1610mm) 63-3/8 (1610mm) 63-3/8 (1610mm) 63-3/8 (1610mm)

Overall Length 91 (2311mm) 91 (2311mm) 91 (2311mm) 91 (2311mm)

Conveyor Width 32 (813mm) 32 (813mm) 32 (813mm) 32 (813mm)

Recommended Minimum Clearances

Rear of Oven (inc. rear shrouds) to Wall
Conveyor Extension to Wall (both ends)

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

Weight 1175 lbs. (533kg)

Rated Heat Input, Gas Ovens 150,000 BTU (37,800 kcal, 44 kW/hr)

Rated Heat Input, Electric Ovens 32kW

Maximum Operating Temperature 550°F / 288°C

Air Blowers Two blowers at 1400 ft.3/min. (39.6m3/min.) at 2050 RPM, 0.40" (1.0cm) Water Static Pressure

Average Air Jet Velocity 2600 ft./min. (1320cm/sec.) average

Warmup Time 15 min.

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

Main Blower Current Draw (per line) k W

Voltage Control Circuit Voltage Phase Freq L1 L2 L3 N Rating Poles Wires

208V 120V conveyor speed controller (w/transformer); 3 Ph 50/60Hz 97.4A 88.8A 97.4A -- 32kW 3 Pole 4 Wire

220-240V 120V conveyor speed controller (w/transformer); 3 Ph 50/60Hz 83.0- 75.0- 83.0- -- 29.3- 3 Pole 4 Wire

480V 120 V conveyor speed controller (w/transformer); 3 Ph 50/60Hz 38.5A 38.5A 47.7A 9.2A 32kW 4 Pole 5 Wire (3 hot,

all other control circuits 208V (3 hot, 1 gd)

all other control circuits 220-240V 90.0A 86.0A 90.0A 34.8kW (3 hot, 1 gd)

all other control circuits 240V 1 neut, 1 gnd)

46-1/8 (1172mm) 60-1/8 (1527mm) 62-1/2 (1588mm) 78 (1981mm)

or 2x15" (381mm) or 2x15" (381mm) or 2x15" (381mm) or 2x15" (381mm)

6" (152mm) 6" (152mm) 6" (152mm) 6" (152mm)

0" (0 mm) 0" (0 mm) 0" (0 mm) 0" (0 mm)

4

Table 1-4: Electrical specifications for gas ovens (per oven cavity)

Main Blower Voltage Control Circuit Voltage Phase Freq Current Draw Poles Wires

208-240V 120 V conveyor speed controller (w/transformer); 1 Ph 50/60Hz 12A 2 Pole 3 Wire (2 hot, 1 gd)

all other control circuits 208/240V

Table 1-5: Gas orifice and pressure specifications for gas ovens (per oven cavity)

Gas Type Main Orifice I.D. Pilot Orifice I.D. Supply (Inlet) Pressure Pressure

Natural 0.228 (5.79mm) 0.028 (0.71mm) 6-12 W.C. (14.9-29.9mbar) 3.5 W.C. (8.7mbar)

Propane 0.141 (3.58mm) 0.018 (0.46mm) 11-14 W.C. (27.4-34.9mbar) 10 W.C. (24.9mbar)

Orifice (Manifold)

IMPORTANT

Additional electrical information is provided on the oven's serial plate, and on the wiring diagram inside the machinery
compartment.

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.

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.

 Test for proper combustion and gas supply.
 Check that the ventilation system is in operation.

ENGLISH

CAUTION: To reduce the risk of fire, the appliance is to be mounted on floors of noncombustible
construction with noncombustible flooring and surface finish and with no combustible material against the
underside thereof, or on noncombustible slabs or arches having no combustible material against the
underside thereof, such construction shall in all cases extend not less than 12 inches (304.8mm) beyond the
equipment on all sides.

CAUTION - For additional installation information, contact your local Authorized Service Agent.

NOTE - There must be adequate clearance between the oven and combustible construction. Clearance
must also be provided for servicing and for proper operation.

NOTE - An electrical wiring diagram for the oven is located inside the machinery compartment.

NOTE: All aspects of the oven installation, including placement, utility connections, and ventilation requirements, must

conform with any applicable local, national, or international codes. These codes supercede the requirements and
guidelines provided in this manual.

NOTE: In the USA, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the National Fuel Gas Code, ANSI Z223.1. Gas and electric ovens, when installed, must
be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code
(NEC), or ANSI/NFPA70.

NOTE: In Canada, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Gas Installation
Code, CAN/CGA-B149.2, as applicable. Gas and electric ovens, when installed, must be electrically grounded in
accordance with local codes, or in the absence of local codes, with the Canadian Electrical Code CSA C22.2.

NOTE: In Australia, the oven installation must conform with any requirements of the appropriate statutory authority. Gas
oven installtions must conform with AGA Code, AG601.

5

SECTION 2 - INSTALLATION

ENGLISH

Fig. 2-1 - Base Pad Kit

1

9

2

8

7

3

12

13

14

6

4

11

10

5

I. BASE PAD KIT - see Figure 2-1

NOTE: One Base Pad Kit is required for each Single, Double, Triple, or Quad Oven installation.

Quantity

Item

ADDITIONAL COMPONENTS FOR GAS OVENS:

102222227271-0004 Pipe Clamp, 1-1/2

112222233120-0055 Nipple, 1-14 dia. X 3 (76mm) L, NPT

122222223122-0007 Elbow, 90°, 1-1/4 dia.

131111122361-0003 Gas Hose, 1-1/4 dia. X 72 (1829mm) L

141111133120-0056 Gas Pipe, 1-1/4 dia. X 54 (1372mm) L

Single oven w/10" legs w/15" legs Triple oven Quad oven

1 4 -- -- - - -- 37210-0060 Leg, 19 (483mm)

1 - - 4 -- -- -- 37210-0082 Leg, 10 (254mm)

1 - - - - 4 -- - - 37210-0057 Leg, 15 (381mm)

2 - - -- -- - - 4 37210-0054 Outrigger

3 4 4 4 4 -- 37115-0102 Caster, Swivel (with stud)

4 - - - - -- - - 2 22290-0010 Caster, Swivel (with flat plate)

5 - - - - -- - - 2 22290-0009 Caster, Swivel (with flat plate and brake)

6 4 4 4 4 -- 22450-0028 Adjustable Leg

71111122450-0253 Restraint Cable, 60 (1524mm)

81111121392-0005 Eye Bolt/Lag Screw

922222 41582 Top Cover (Right or Left)

--11111 41643 Base Pad, Insulated

--8888821256-0069 Screw, 10-32 X 1-1/4 Sl Trus Hd

-- 16 16 16 -- 8 21216-0018 Bolt, 1/2-13 X 1-1/4 Hex Cap

-- 16 16 16 -- 8 21416-0003 Flat Washer, 1/2

-- 16 16 16 -- 8 21426-0004 Lock Washer, 1/2

-- - - -- - - -- 16 220373 Bolt, 3/8-16 X 1 Hex Cap

-- -- - - -- -- 16 21416-0001 Flat Washer, 3/8

-- -- - - -- -- 16 21422-0001 Lock Washer, 3/8"

--2222221292-0001 Screw, 10-16 X 3/4 Hex Wshr Hd #2pt

Double oven Double oven

Part No. Description

6

II. INSTALLATION KIT - see Figure 2-2

NOTE: One Installation Kit is required for each oven cavity.

SECTION 2 - INSTALLATION

Fig. 2-2 - Installation Kit

15

2

Item Qty. Part No. Description

1 1 35900-0148 Conveyor Rear Stop

2 1 35000-1103 Conveyor End Stop

3 1 44827 Owner's Operating & Installation Manual

4 1 1002040 Authorized Service Agency Listing

ADDITIONAL COMPONENTS FOR GAS OVENS:

5 1 33120-0053 Gas Pipe Nipple

III. VENTILATION SYSTEM

CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN
THIS MANUAL.

IMPORTANT

Where national or local codes require the

installation of fire suppression equipment or

other supplementary equipment, DO NOT mount

the equipment directly to the oven.

MOUNTING SUCH EQUIPMENT ON THE OVEN MAY:

 VOID AGENCY CERTIFICATIONS
 RESTRICT SERVICE ACCESS
 LEAD TO INCREASED SERVICE EXPENSES

FOR THE OWNER

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

A. Requirements

CAUTION

Gas oven installations

REQUIRE a mechanically driven

ventilation system with electrical exhaust air sensing control.

A mechanically driven ventilation system is

STRONGLY

RECOMMENDED for electric oven installations.

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

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

B. Recommendations

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2­3 ARE

RECOMMENDATIONS ONLY. LOCAL, NATIONAL, AND

 Inadequate ventilation can inhibit oven performance.

 It is recommended that the ventilation system and duct
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE

34

ENGLISH

must not

services of a ventilation engineer or specialist.

work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.

18 (458mm)

minimum
(Typical - both
ends of oven)

Fig. 2-3 - Ventilation System

2 (51mm)

minimum

7

8 (203mm)

minimum

3 (76mm)

minimum

SECTION 2 - INSTALLATION

IV. ASSEMBLY

A. Base Pad, Legs, Casters, and Stacking

NOTE: Optional Stacking Lift Kit (P/N 30580)

The Stacking Lift Kit, P/N 30580, is available separately. This
Kit provides a complete lift adapter set, specifically designed for

ENGLISH

stacking PS500 Series oven cavities. The Kit includes an
instructional videotape.

1. Install the top panels in place on the top oven cavity. Follow
the instructions provided with the top panels.

2a. Legs/Casters Installation - Single and Double Ovens

 Install one leg extension to each corner of the base pad

using the 1/2"-13x1-1/4" bolts, 1/2" flat washers, and
1/2" lockwashers supplied in the Installation Kit. See
Figure 2-4.

 Install one adjustable leg and one caster into the holes

on the bottom of the leg extension. The adjustable leg
should be installed into the OUTSIDE hole (closest to
the front or rear face of the oven). The caster should be
installed into the INSIDE hole.

2b. Legs/Casters Installation - Triple Ovens

Install one adjustable leg and one caster into the 3/4" holes
on the bottom of the base pad, as shown in Figure 2-5. The
adjustable leg should be installed into the OUTSIDE hole
(closest to the front or rear face of the oven). The caster
should be installed into the INSIDE hole.

2c. Legs/Casters Installation - Quad Ovens

 Install one outrigger to each corner of the base pad

using the 1/2"-13x1-1/4" bolts, 1/2" flat washers, and
1/2" lockwashers supplied in the Installation Kit. See
Figure 2-6.

 Install the casters onto the outriggers using the 3/8"-

16x1" screws, 3/8" flat washers, and 3/8" lockwashers
supplied in the Installation Kit. The two locking casters
should be installed on the front side of the oven.

3. Install the base pad onto the lower oven cavity. Check that
the eyebolt welded onto the pad faces the rear of the oven.

4. Stack the oven cavities. If necessary, refer to the instructional
videotape provided with the Stacking Lift Kit (P/N 30580).

B. Restraint Cable Installation

Because the oven is equipped with casters, a restraint cable
assembly must be installed to limit the movement of the
appliance without depending on the connector and the quick
disconnect device or its associated piping. One end of the cable
is anchored to the eyebolt on the rear surface of the oven's base
pad, while the other is anchored to the wall. See Figure 2-7.

After connecting the restraint cable, move the oven to its final
location. For single, double, and triple ovens, adjust the 6
(152mm) legs so that the casters are off the floor. For quad
ovens, lock the two front casters.

C. Conveyor Installation

NOTE

Split belt conveyors can only be installed from the end of the

with the drive motor.

oven

Single-belt conveyor assemblies may be inserted into either
end of the oven. If it is to be installed from the end of the oven
without the drive motor, the drive sprocket assembly must be
removed.

To remove the drive sprocket (if necessary), loosen the set
screw on the conveyor collar as shown in Figure 2-8. Then, pull
the sprocket assembly straight out.

Figure 2-4 - Legs and Casters for Single or Double Oven

Front or Rear

of oven

1/2"

flat washer

1/2"
lock

washer

1/2"-13 x 1-1/4"

hex screw

Leg uses OUTSIDE

hole (closest to front

or rear of oven)

Left or Right Side

of oven

Caster

uses

INSIDE

hole

Figure 2-5 - Legs and Casters for Triple Oven

Front or Rear

of oven

Leg uses OUTSIDE

hole (closest to front

or rear of oven)

Left or Right Side

of oven

Caster uses

INSIDE hole

Figure 2-6 - Legs and Casters for Quad Oven

3/8" flat

washer

3/8" lock

washer

Left or Right Side

of oven

Locking casters -

FRONT of oven

Non-locking casters -

REAR of oven

3/8"-16 x 1"

hex screw

Front or Rear

of oven

1/2" flat

washer

1/2" lock

washer

1/2"-13 x 1-1/4"

hex screw

8

1. Lift the conveyor and position it in the oven as shown in
Figure 2-9.

2. Continue moving the conveyor into the oven until the frame
protrudes equally from each end of the oven (about 18"/
457mm).

3. Check that the retainers located on the underside of the
conveyor frame rest firmly against the lower end plugs, as
shown in Figure 2-9.

4. When the conveyor is positioned properly, check for free­dom of movement of the conveyor belt by pulling it for about
2-3 feet (60 to 90 cm) with your fingers. The conveyor

must

move freely.

5. If the drive sprocket was removed when installing the
conveyor, replace it at this time.

6. Install the drive chain between the conveyor drive sprocket
and the motor sprocket. To install the chain, it will be
necessary to lift the drive end of the conveyor slightly.

7. Install the conveyor drive motor cover.

8. Check the tension of the conveyor belt as shown in Figure
2-10. The belt should lift between 3-4" (75-100mm). DO
NOT OVERTIGHTEN THE CONVEYOR BELT.

NOTE:

If necessary, the belt tension can be adjusted by turning the
conveyor adjustment screws, located at the idler (right) end
of the conveyor. See Figure 2-10.

9. If necessary, links can be added to or removed from the
conveyor belt to achieve the correct deflection of 3-4" (75­100mm). If links must be removed from the belt, it can be
reattached to the conveyor as follows:

a. The conveyor belt links must be oriented as shown in

Figure 2-11.

b. The smooth side of the conveyor belt must face UP.

c. Connect the inside master links. Check that the links

are oriented as shown in Figure 2-11.

d. Connect the outside master links. Note that the

outside master links have right and left sides. The
right-side master link has an open hook facing you, as
shown in Figure 2-11.

e. Check for freedom of movement of the conveyor belt by

pulling it for about 2-3 feet (60 to 90 cm) with your
fingers. The conveyor

must move freely.

f. Return to Step 8, above, to re-check the belt tension.

SECTION 2 - INSTALLATION

Figure 2-7 - Installing the Restraint Cable

Restraint cable

3/4 (19mm)

assembly

eyebolt

Wall of

structure

Eyebolt in

base pad

Rear surface
of oven base

pad

Figure 2-8 - Removing the Conveyor Drive Sprocket

Loosen conveyor collar

set screw, then pull

sprocket straight out

Figure 2-9 - Inserting the Conveyor

1

2

4

Retainer

3

End plug

ENGLISH

Figure 2-10 - Checking the conveyor tension

3-4" (75-100mm)

vertical deflection

Conveyor

tension

adjustment

screws (idler

end only)

Figure 2-11 - Conveyor and Master Link Orientation

Direction
of travel

Outside master link

orientation

9

CORRECT
master link

position

Incorrect

master link

position

Inside master link

orientation