Middleby Marshall PS536GS Manuale operativo

PS536GS

Gas

Domestic, Std. Export & CE

ENGLISH/French/Spanish

P/N 50236

Rev. B • V1 • 10/04

Price $30.00

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

PS536GS Gas Ovens

Models:

• PS536GS Gas

Combinations:

• Single Oven

• Double Oven (Two-Stack)

• Triple Oven (Three-Stack)

OWNER'S OPERATING, INSTALLATION,

AND PARTS MANUAL

for domestic, standard export and CE export ovens

ENGLISH

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

Retain This Manual For Future Reference

NOTICE:

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

be familiar with the functions and operation of the oven.

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

Ovens are shipped from the factory configured for use with natural gas. If permitted by local, national and

international codes, at the time of installation the oven may be converted to propane gas operation. This

conversion requires the use of at Gas Conversion Kit that is supplied with the oven. For CE-approved ovens, the

conversion is described in the

Installation

section of this Manual. For domestic and standard export ovens,

instructions are included in the 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.

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.

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.

www.middleby.com

24-Hour Service Hotline: 1-(800)-238-8444 • Middleby Customer Care Center: 1-(800)-630-6559

ENGLISH

SECTION1- DESCRIPTION ................................................... 4

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

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

A. Window ............................................................. 4

B. Conveyor End Stop ........................................... 4

C. Eyebrows .......................................................... 4

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

E. Control Panel .................................................... 4

F. Machinery Compartment and Control

Compartment Doors ........................................ 4

G. Serial Plate ....................................................... 4

H. Conveyor Drive Motor ....................................... 4

I. Crumb Pans ..................................................... 4

J. Conveyor ........................................................... 4

K. Gas Burner ....................................................... 4

L. Blowers ............................................................. 4

M. Air Fingers ........................................................ 4

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

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

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

C. Electrical Specifications for Gas Ovens .......... 5

D. Gas Orifice and Pressure Specifications -

Domestic and Standard Export Ovens ............ 5

E. Gas Orifice and Pressure Specifications -

CE Ovens .......................................................... 5

SECTION2- INSTALLATION.................................................. 6

I. INSTALLATION KIT .................................................. 7

II. VENTILATION SYSTEM ........................................... 8

A. Requirements .................................................. 8

B. Recommendations .......................................... 8

C. Other Ventilation Concerns .............................. 8

III. ASSEMBLY ............................................................... 9

A. Top Panel and Base Pad Assembly ............... 9

B. Stacking ........................................................... 10

C. Restraint Cable Installation ............................ 10

D. Conveyor Installation ....................................... 11

E. Final Assembly ................................................ 12

IV. ELECTRICAL SUPPLY ........................................... 13

A. Additional Information - Gas Ovens ................ 13

TABLEOFCONTENTS

B. Connection ...................................................... 13

V. GAS SUPPLY .......................................................... 14

A. Gas Utility Rough-In Recommendations ....... 14

B. Gas Conversion .............................................. 14

C. Connection ...................................................... 14

SECTION3 -OPERATION ..................................................... 16

I. LOCATION AND DESCRIPTION OF CONTROLS . 16

A. BLOWER (

) Switch ..................................... 16

B. HEAT ( ) Switch ............................................ 16

C. CONVEYOR ( ) Switch ............................... 16

D. Conveyor Speed Controller ............................. 16

E. Digital Temperature Controller ....................... 16

F. Machinery and Control Compartment

Safety Switches ............................................... 16

II. NORMAL OPERATION, STEP-BY-STEP ................ 17

A. Daily Startup Procedure .................................. 17

B. Daily Shutdown Procedure ............................. 17

III. QUICK REFERENCE: DIGITAL TEMPERATURE

CONTROLLER ....................................................... 18

SECTION4-MAINTENANCE ................................................. 19

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

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

III. MAINTENANCE - EVERY 3 MONTHS .................... 20

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

SECTION 5 - PARTS LIST ..................................................... 23

I. KEY SPARE PARTS KIT .......................................... 23

II. INSTALLATION KIT .................................................. 25

III. PANELS, END PLUGS AND WINDOW ................... 27

IIIa. PANELS, END PLUGS WITHOUT WINDOW .......... 27

IV. CONTROL COMPARTMENT ................................... 29

V. MACHINERY COMPARTMENT AND GAS TRAIN .... 31

VI. REAR COMPARTMENT AND BLOWERS................ 33

VII. SINGLE-BELT CONVEYORS .................................. 35

VIII. SPLIT-BELT CONVEYORS ..................................... 37

SECTION6-ELECTRICALWIRINGDIAGRAMS ................... 39

I. WIRING DIAGRAM, PS536GS GAS OVEN

(DOMESTIC & STD. EXPORT VERSION),

208/240V, 50/60 Hz, 1 Ph ................................ 39

page page

ENGLISH

III. OVEN SPECIFICATIONS

Table 1-1: Dimensions

Overall Height:

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)

Overall Depth:

46" (1168mm)

Overall Length:

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

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

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

Baking Chamber Length

36" (914mm)

Conveyor Width:

Single Belt 20" (508mm)

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

Conveyor Length

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

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)

SECTION1 -DESCRIPTION

I. OVEN USES

PS536GS ovens can be used to bake and/or cook a wide

variety of food products, such as pizza, pizza-type products,

cookies, sandwiches and others.

II. OVEN COMPONENTS - see Figure 1-1.

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

inside the baking chamber.

B. Conveyor End Stop : Prevents food products from falling

off the end of the moving conveyor.

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

heat loss into the environment.

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

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

oven. Refer to Section 3, Operation, for details.

F. Machinery Compartment and Control Compartment

Doors: Allow access to the oven's interior components.

One door is located at each end of the oven. No user-

servicable parts are located inside the machinery compart-

ment or control compartment.

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

installation and operation. Refer to Section 2, Installation,

for details.

H. Conveyor Drive Motor: Moves the conveyor.

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

through the conveyor belt. One crumb pan is located

underneath each end of the conveyor.

Fig. 1-1 - Oven Components

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

Weight

400 lbs. (182kg)

Rated Heat Input:

Natural gas ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)

Propane ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)

Maximum Operating Temperature

550°F (288°C)

Warmup Time

25 minutes

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

Not Shown:

K. Gas Burner: Heats air, which is then projected to the air

fingers by the blowers.

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

the air fingers.

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

product.

ENGLISH

SECTION1-DESCRIPTION

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

Main Blower Control Current

Voltage Circuit Voltage Phase Freq. Draw Poles Wires

208/240V

120V conv. speed control

1 Ph 50/60 Hz 6A * 2 Pole 3 Wire (2 hot, 1 gnd)

& drive motor; all others

as per line (208/240V)

* The current draw shown 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 1-5: Gas orifice and pressure specifications (per oven cavity) - CE ovens

Supply (Inlet) Pressure

IT,PT,ES,SE,

M a i n UK,CH,IT,AT, SE,CH,AT,DK, BE,IE,IT,PT, Orifice Rated

Gas Orifice DK,FI NL DE BE,FR FI,DE,NL ES,UK (Manifold) Heat

Type dia.

2E+

3B /P

Pressure Input

G20 2.3749 20 -- 20 20 -- -- 11.21 22.36

mm mbar mbar mbar mbar kW-hr.

G25 2.3749 -- 25 -- -- -- -- 16.19 22.36

mm mbar mbar kW-hr.

G30 1.3970 -- -- -- -- 29 or 50 28-30, 37 26.2 22.59

mm mbar or 50 mbar mbar kW-hr.

Table 1-4: Gas orifice and pressure specifications (per oven cavity) - Domestic and standard export ovens

Orifice (Manifold)

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

Natural 0.0935”(2.3749mm, #42 drill) 0.0810”(2.0574mm, #46 drill) 6-12”W.C. (14.9-29.9mbar) * 4.0”W.C. (9.93mbar)

Propane 0.081”(2.0574mm, #46 drill) 0.052”(1.3208mm, #55 drill) 11-14”W.C. (27.4-34.9mbar) * 10.5”W.C. (26.15mbar)

The gas supply pressures and orifice sizes shown are for ovens installed in North America. The required gas supply pressures and orifice

sizes of ovens installed in other locations are dependent on the local gas type and on all applicable local codes.

ENGLISH

SECTION2-INSTALLATION

WARNING

Keep the appliance area free and clear of combustibles.

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.

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.

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 - For gas ovens, after any conversions, readjustments, or service work on the oven:

• Perform a gas leak test.

• Test for correct air supply.

• Test for proper combustion and gas supply.

• Check that the ventilation system is in operation.

NOTE

In Australia, the oven installation must conform with any requirements of the appropriate statutory authority.

Gas oven installtions must conform with AGA Codes AG311 and AG601.

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. Installed ovens 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 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. Installed ovens 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

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 supersede the

requirements and guidelines provided in this manual.

NOTE

In CE countries, all aspects of the gas supply connection must comply with current IEC/CEE requirements and

with all applicable local, national, and international codes. In addition, four casters are provided to allow the oven

to be more easily moved to the installation location. These casters are intended to simplify pre-installation

movement only, and are NOT suitable for use as part of a CE oven installation. During the installation procedure,

the casters MUST be removed, so that the oven can be supported by the supplied 152mm adjustable legs.

ENGLISH

SECTION 2 - INSTALLATION

Figure 2-1 - Installation Kit

4a, 4b, 4c, 4d

14 15 13

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 4 4 4 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

5 2 2 2 22290-0009 Yes No Caster, with flat plate and brake

6 A/R A/R A/R 22290-0010 Yes Yes Caster, with flat plate (no brake)

NOTE:

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

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.

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

8 1 1 1 21392-0004 Yes No Eyebolt, 3/4″

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

NOTE:

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

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.

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 No Restraint cable assembly

13 1 2 3 22361-0001 Yes No Gas hose,

3/4

″

to 1/2

″

Gas hose reducer

included with gas hose.

14 1 1 1 50236 Yes Yes

Owner's Operating and Installation Manual

15 1 1 1 1002040 Yes Yes

Authorized Service Agency Listing

16 1 1 -- 46393 Yes Yes Lower shelf

ENGLISH

B. Recommendations

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2-

2 ARE

RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND

INTERNATIONAL CODES MUST BE FOLLOWED WHEN

INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE

CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN

THIS MANUAL.

The rate of air flow exhausted through the ventilation system

may vary depending on the oven configuration and hood design.

Consult the hood manufacturer or ventilation engineer for these

specifications.

To avoid a negative pressure condition in the kitchen area,

return air must be brought back to replenish the air that was

exhausted. A negative pressure in the kitchen can cause 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 (HVAC)

system. Through the HVAC system, the air can be temperature-

controlled for summer and winter. Return air can also be

brought in directly from outside the building, but detrimental

effects can result from extreme seasonal hot and cold

temperatures from the outdoors.

NOTE: Return air from the mechanically driven system must not

blow at the opening of the baking chamber. Poor oven baking

performance will result.

C. Other ventilation concerns

•Special locations, conditions, or problems may require the

services of a ventilation engineer or specialist.

•Inadequate ventilation can inhibit oven performance.

•It is recommended that the ventilation system and duct

work be checked at prevailing intervals as specified by the

hood manufacturer and/or HVAC engineer or specialist.

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.

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 EX-

PENSES FOR THE OWNER

SECTION 2 - INSTALLATION

Fig. 2-2 - Ventilation System

12" (305mm)

minimum

12" (305mm)

minimum

2" (51mm)

minimum

8" (203mm)

minimum

1" (25mm)

minimum

ENGLISH

SECTION 2 - INSTALLATION

III. ASSEMBLY

A. Top Panel and Base Pad Assembly

1. Install the four leg extensions onto the base pad using the

3/8"-16x1" screws, 3/8" flat washers, and 3/8" lockwashers

supplied in the Base Pad Kit. See Figure 2-3. Check that

the finished sides of each leg extension face OUTWARDS.

For domestic and standard export ovens:

One rear leg should be attached using three 3/8"-16 x 1"

screws and the 3/4" eyebolt, as shown in Figure 2-3. This

eyebolt acts as the anchor point for the restraint cable

assembly (see Part C, Restraint Cable Installation).

2. If your oven is equipped with the lower shelf, position it in

place as shown in Figure 2-3. Check that the lip on the shelf

faces DOWN. Seal joint between leg and shelf with NSF

listed silicone.

For domestic and standard export ovens:

Install one caster onto each leg extension, as shown in

Figure 2-4. Use the 3/8"-16x1" screws, 3/8" flat washers,

and 3/8" lockwashers supplied in the Installation Kit. The

locking casters should be installed at the FRONT of the

oven. The non-locking casters should be installed at the

REAR of the oven.

For CE export ovens:

The Installation Kit includes four casters AND four 152mm

adjustable legs. The casters are provided to allow the oven

to be more easily moved to the installation location, and are

NOT suitable for use as part of the oven installation. Refer

to the notice at the beginning of this Section.

After the oven is at the installation location, install one

152mm adjustable leg into the center hole on the bottom

of each leg extension, as shown in Figure 2-4.

4. Install the lower oven cavity onto the base pad. See Fig. 2-4.

5. For single ovens ONLY, install the top panel using the

screws included in the base pad kit, as shown in Figure 2-

5. Then, skip ahead to Part C, Restraint Cable Installation.

For double or triple ovens, continue on to Part B, Stacking.

Note that the top panel should NOT be installed for double

and triple ovens until after stacking the oven cavities.

Figure 2-4 - Base pad installation

#10 x 2"

screws

Bottom oven

cavity

Top

panel

Figure 2-5 - Top panel installation

NOTE:

DO NOT install top panel onto double or triple ovens

until AFTER stacking the oven cavities. See Part B, Stacking.

Figure 2-3 - Leg extension and casters installation

CE-approved

ovens:

152mm adjustable

leg MUST be used

for installation

Finished sides of

leg extension

face corner of

base pad

Lower

shelf

Locking casters -

FRONT of oven

Non-locking casters -

REAR of oven

3/8" flat

washer

3/8" lock

washer

3/8"-16 x 1"

hex screw

Assembled

base pad

Domestic and

standard export

ovens:

3/8" flat

washer

3/8" lock

washer

3/8"-16 x 1"

hex screw

3/4" eyebolt

(inside corner

of one rear leg

extension

only)

CE ovens

do not use

the

eyebolt.

ENGLISH

B. Stacking

For single ovens, skip ahead to Part C, Restraint Cable

Installation.

IMPORTANT

Middleby Marshall STRONGLY RECOMMENDS that PS536GS

oven cavities be stacked using the following:

•PS500 Series Stacking Lift Kit, P/N 30580

•PS536 Stacking Hardware Kit, P/N 46494

Contact your Middleby Marshall Authorized Service Agent for

complete stacking instructions.

SECTION 2 - INSTALLATION

1. Stack an oven cavity on top of the lower oven. Check the

following:

•All four sides of the lower lip (on the bottom edge of the

oven cavity) overlap the top of the lower oven.

•The oven is level.

•The oven is firmly seated.

See Figure 2-6.

2. For triple ovens, repeat Step 1 to install the top oven cavity.

3. Install the top panel using the screws included in the base pad

kit, as shown in Figure 2-7.

Figure 2-6 - Stacking

Figure 2-7 - Top panel installation

Top

panel

#10 x 2"

screws

C. Restraint Cable Installation

For CE-approved ovens,

skip ahead to Part D, Conveyor

Installation.

For domestic and standard export ovens,

continue with this

Section to install the restraint cable.

Because domestic and standard export ovens are

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 one of the rear leg extensions,

while the other is anchored to the wall. See Figure 2-8.

After connecting the restraint cable, move the oven to its

final location. Then, lock the two front casters.

3/8"-16 x 1"

eyebolt on

rear leg

extension

Restraint cable

assembly

3/4”(19mm)

eyebolt

Wall of

structure

Figure 2-8 - Installing the Restraint Cable

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