Middleby Marshall PS536-Series installation manual II. Principle of AIR Flow, Air Fingers

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-

Series ovens used to bake pizza have four bottom fingers and two top fingers. For special product baking require- ments, 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
Air Flow	Manifold Baffle
From Plenum
	Outer Plate

Inner Plate

High Velocity Columns of Air on Food Product

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.

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