Middleby Cooking Systems Group PS360/PS360WB manual II. Component Function, Conveyor Drive Motor

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SECTION 1

DESCRIPTION

II. COMPONENT FUNCTION

The components for the lower and upper ovens are identical.

The following description covers the lower oven.

A. Conveyor

The conveyor is driven by a direct current electric motor operating through a gear reducer, (See Figure 1-6). The motor speed is controlled by a digital control. The stainless steel wire belt can travel in either direction and at variable speeds.

Note that only one oven section will control the speed of the conveyor (2 for a double tandem oven).

B. Gas Burner

Turning the heat switch to "I" will initially set up the oven purge circuit. After approximately 45 seconds, the solid-state ignition control lights a pilot by an electric spark.

After the pilot is lit, the main valve will open, permitting gas to go to the burner and heat the oven.

The main burner and pilot gas are extinguished when heat is off. This system permits the main gas valve to open only when the pilot burner is proven to be lit.

If the pilot flame does not light or a loss of flame occurs, the main valve closes and the red lamp is lit on the "RESET" switch. The "RESET" switch must be pushed to restart the ignition sequence.

Note that the gas burner of each oven section is independently controlled by that section's temperature controller.

C. Front Window

A front window provides access to each section of the oven for items which do not require full bake time, such as sandwiches, cookies, small items or cheese melting processes.

The window is also used for viewing items being baked and for cleaning.

Figure 1-6. Conveyor Drive Motor

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Contents Owners Operating For Your Safety Middleby Marshall INC Oven Limited WarrantyTable of Contents Electricalschematics Tableofcontents MaintenanceTroubleshooting Page Section Description AIR Delivery System Principle of AIR FlowSection Description Component Location Conveyor Drive Motor II. Component FunctionCooling Fans Fingers Section Description UNLOADING/UNPACKING Section InstallationVentilation Hood Dimensions Recommendations only II. INSTALLATION, PREPARATION, and SupplyOther Ventilation Concerns III. Ventilation SystemRequirements RecommendationsInstallation KIT Dimensions and Data PS360L Tandem Dimensions and Data PS360WB Double Tandem Dimensions and Data PS360U Tri Tandem Dimensions and Data PS360WB-U Tri Tandem Dimensions and Data PS360U Quad Tandem Dimensions and Data PS360WB-U Quad Tandem Placing the Thermocouple Leads IV. Thermocouple InstallationThermocouple Installation Locations Thermocouple Lead Connections Exploded View Upper Oven Stand AssemblyJoining the Oven Bodies Oven Positioning and AlignmentCooling Fan Removal Bolts and Spacers Aligning the Ovens for AssemblyTrim Strip Positioning Checking Track Rail Alignment22a Support Brackets Lower Oven Transition Frame PlacementReplacing Transition Frame Installing the Transition Floor Panel25a Installing the Conveyor Frame and BeltOutside Master Links Conveyor Link OrientationInside Master Links Conveyor Motor and Drive Chain Assembly Transition AssemblyOven Rough-In GAS Supply Electrical SupplyDo not USE Conduit For Ground VI. Electrical Connection Typical Oven Data Plate Models PS360/PS360WB VII. GAS Supply for GAS Heated Ovens Flexible Hose Connector InstallationDuring Pressure Testing Note ONE Following For USE with Liquid LP GAS VIII. Preparation for Various GasesFor USE with Natural GAS GAS Type and Pressure Label Burner/Piping AssemblyIX. Changing Orifices Volumetric MethodOrifice Manifold Pressure Method XI. Variations of Rated Supply PressuresTo Check GAS Supply Pressure Special Notices Oven Controls Control FunctionsTemperature Controller Door Safety SwitchBlower Switch Heat SwitchMeasuring Conveyor Speed Conveyor SwitchIII. STEP-BY-STEP Operation Startup Procedure251 C Temperature Controller Operation Instructions251 ALM Heat 260 C Fail SF Products Baked/Cooked in Ovens Power FailureBake Time vs. Bake Temperature 13. Time of Delivery Bake Time will be the same for any size pizzaFans and Grills Maintenance DailyExterior Crumb Pans, Upper Lower Ovens Conveyor Belts Tandem and Double Tandem Ovens onlyRemoval Crumb PanRemoving conveyor from oven for cleaning II. Maintenance MonthlySection Maintenance Finger Arrangement Identifiers Disassembling the blank plates and air fingers for cleaning11. Outer Plate Disassembly 13. Air Finger Parts Reassembly and reinstallation of air fingersAir Finger Rein- stallation Details Conveyor belt link removal Checking conveyor belt tension18. Unhooking Master Link Master Links 21. Outer Master Link Connection Electrical terminals II. Maintenance Every 3 MonthsCleaning the blower motors See Figure Important Notices IV. Maintenance Every 6 MonthsSection Troubleshooting Conveyor will not Hold Proper Speed Or will not RUN AT ALL Oven Sections will not Turn on When Switches are Turned on Section Troubleshooting Section Electrical Schematics Electrical Wiring Diagram PS360/360WB Tri Tandem and Quad Tandem Ovens Electrical Schematic Section Electrical Schematics Middleby Corp 24-Hour Service Hotline

PS360/PS360WB specifications

The Middleby Cooking Systems Group PS360 and PS360WB are innovative cooking solutions designed to meet the evolving needs of commercial kitchens. These cooking systems offer advanced features and technologies that enhance cooking efficiency, consistency, and ease of use.

One of the standout features of the PS360 and PS360WB is their versatile cooking capabilities. These systems are engineered to perform multiple cooking methods, including grilling, frying, and roasting, which allows operators to expand their menu offerings without the need for additional equipment. This versatility is especially beneficial in high-volume environments where space and efficiency are paramount.

The PS360 is equipped with an intuitive touch-screen control panel that simplifies operation. This user-friendly interface allows kitchen staff to set precise temperatures and cooking times, ensuring perfect results every time. Additionally, both models incorporate advanced heating technologies, including direct oil heating and infrared heating, which provide rapid cooking times and superior food quality. This combination of technologies enables faster service, making these systems ideal for busy establishments.

Another key characteristic of the PS360 and PS360WB is their energy efficiency. Utilizing innovative insulation and heat distribution methods, these cooking systems achieve high performance while minimizing energy consumption. This not only helps reduce operating costs but also aligns with environmentally conscious practices within the foodservice industry.

Safety features are paramount in commercial kitchens, and the PS360 series includes several built-in safety mechanisms. These systems come with automatic shut-off functions and temperature safety locks to prevent accidents and ensure safe operation, thus enhancing the overall kitchen environment.

The durability of the PS360 and PS360WB is another point of distinction. Constructed from high-quality stainless steel, these cooking systems are designed to withstand the demands of a busy kitchen while maintaining their performance over time. Their robust design ensures longevity, reducing the need for frequent repairs or replacements.

In summary, the Middleby Cooking Systems Group PS360 and PS360WB provide a comprehensive solution for commercial kitchens seeking efficiency, versatility, and reliability. With advanced cooking technologies, user-friendly controls, energy efficiency, safety features, and durable construction, these systems empower foodservice operators to deliver exceptional meals while optimizing their kitchen operations.
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