Middleby Cooking Systems Group PS536 - Manual (Page 4)

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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 17-1/2" (446mm) legs 63" (1600mm)
triple oven with 6" (152mm) legs 71" (1803mm)
Overall Depth: without front window 39-3/4" (1010mm)
with front window 43" (1092mm)
Overall Length: without exit tray installed 60" (1524mm)
with exit tray installed 68-1/4" (1734mm)
Baking Chamber Length 36" (914mm)
Conveyor Width: Single Belt 20" (508mm)
Split Belt 2 x 9-1/2" (241mm)
Conveyor Length 60" (1524mm)
Recommended Minimum Clearances:
Rear of oven to wall 3" (76mm)
Control end of conveyor to wall 18" (457mm)
Non-control end of oven to wall 3" (76mm)
SECTION 1 - DESCRIPTION
I. OVEN USES
PS536 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 (on ovens so equipped): Allows the user to see
and access food products inside the baking chamber.
B. Conveyor Exit Tray: Prevents food products from falling off
the end of the moving conveyor.
C. Eyebrows (on ovens so equipped): 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 Access Panel: Allows access
to the oven's interior components. No user-servicable
parts are located inside the machinery 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.
J. Conveyor: Moves the food product through the oven.
Fig. 1-1 - Oven Components
A
Table 1-2: General specifications (per oven cavity)
Weight 400 lbs. (182kg)
Rated Heat Input: Natural gas ovens 50,000 BTU (12,600 kcal, 14.65 kW/hr.)
Propane ovens 45,000 BTU (11,340 kcal, 13.19 kW/hr.)
Electric ovens 16kW
Operating Temperature 200-600°F (93-316°C)
Warmup Time 25 minutes
B
J
G
E D C
I
F
Not Shown:
K. Gas Burner (gas ovens) or Heating Elements (electric
ovens): Heat(s) air, which is then projected to the air
fingers by the blowers.
L. Blowers: Fans that project hot air from the gas burner or
heating elements to the air fingers.
M. Air Fingers: Project streams of hot air onto the food
product.
H