Middleby Cooking Systems Group PS360/PS360WB manual GAS Supply Electrical Supply, Oven Rough-In

Page 36

SECTION 2

INSTALLATION

GAS OVEN ROUGH-IN

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

CAUTION

IT IS REQUIRED THAT THE OVEN BE PLACED UNDER A VENTILATION HOOD FOR ADEQUATE AIR SUPPLY AND VENTILATION.

GAS SUPPLY

&

ELECTRICAL SUPPLY

PROVIDED BY CUSTOMER

DO NOT USE CONDUIT

FOR GROUND

CIRCUIT BREAKER

1 circuit breaker/fused disconnect switch with lockout/tagout is required for each oven cavity. Wire each oven cavity separately.

ELECTRICAL SPECIFICATIONS

220-230V, 1 Ph, 8 Amp draw, 50 Hz, 2 pole, 3 wire system per oven cavity (2 hot, 1 grd).

GAS RATING

Models PS360U/L: 135,000 BTU/HR, 34,020kcal/HR, 40kW/HR

Models PS360WB-U/-L: 170,000 BTU/HR, 42,840kcal/HR, 50kW/HR

 

 

5

 

 

 

2

To

 

 

 

Oven

 

1

 

3

 

 

 

 

5

 

 

6

To

 

2

 

Oven

 

To

 

 

 

 

 

 

Oven

 

4

 

3

6

 

 

 

 

 

 

To

 

 

 

Oven

 

 

MINIMUM GAS METER RATING

600Ft.3/Hour (17m3h) for 1 or 2 oven cavities. 1200 Ft.3/Hour (34m3h) for 3 or 4 oven cavities.

Minimum rating does not take other gas appliances into consideration. Gas consumption varies at each site. Total BTU/HR (kcal/hr) must be calculated on high flame off of each appliance to determine if meter needs to be larger.

MINIMUM GAS PIPE SIZE

Natural: 2" (51mm) ID for 1 or 2 oven cavities with runs up to 200 ft.(61m).

OR

2-1/2" (64mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m)

Must be a dedicated line.

Runs over 200 ft. consult factory

Propane: 1-1/2" (38mm) ID for 1 or 2 oven cavities with runs up to 200 ft.(61m).

OR

2" (51mm) ID for 3 or 4 oven cavities with runs up to 200 ft.(61m).

Must be a dedicated line.

Runs over 200 ft. consult factory

Figure 2-31

Oven Rough-In

GAS VALVES

3/4" (19mm) ID full flow gas shut-off valve.

A separate connection and valve must be provided for each oven.

REQUIRED SUPPLY GAS PRESSURE

Natural: 20-30mbar

Propane: 50mbar

SUGGESTED

If space permits, service should be located to the left of the ovens to allow access to switches and valves.

User Supplied Items:

ITEM DESCRIPTION

12"(51mm) X 2"(51mm) X 3/4"(19mm) TEE

2 3/4"(19mm) X 3"(76mm) NIPPLE

3 3/4" (19mm)FULLFLOW GAS SHUT-OFF VALVE

4 2"(51mm) X 3/4"(19mm) 90° REDUCER ELBOW

5 2"(51mm) ID GAS SUPPLY PIPE LINE-NATURAL GAS

6 15 AMP TOGGLE SWITCH - 2 POLE for GAS

2-22

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Contents Owners Operating For Your Safety Oven Limited Warranty Middleby Marshall INCTable of Contents Tableofcontents Maintenance TroubleshootingElectricalschematics Page Section Description Principle of AIR Flow AIR Delivery SystemSection Description Component Location II. Component Function Conveyor Drive MotorCooling Fans Fingers Section Description Section Installation UNLOADING/UNPACKINGII. INSTALLATION, PREPARATION, and Supply Ventilation Hood Dimensions Recommendations onlyIII. Ventilation System RequirementsRecommendations Other Ventilation ConcernsInstallation 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 IV. Thermocouple Installation Thermocouple Installation LocationsPlacing the Thermocouple Leads Thermocouple Lead Connections Assembly Exploded View Upper Oven StandOven Positioning and Alignment Cooling Fan RemovalJoining the Oven Bodies Aligning the Ovens for Assembly Bolts and SpacersChecking Track Rail Alignment Trim Strip PositioningTransition Frame Placement 22a Support Brackets Lower OvenInstalling the Transition Floor Panel Replacing Transition FrameInstalling the Conveyor Frame and Belt 25aConveyor Link Orientation Inside Master LinksOutside Master Links Transition Assembly Conveyor Motor and Drive Chain AssemblyGAS Supply Electrical Supply Do not USE Conduit For GroundOven Rough-In VI. Electrical Connection Typical Oven Data Plate Models PS360/PS360WB Flexible Hose Connector Installation During Pressure Testing Note ONE FollowingVII. GAS Supply for GAS Heated Ovens VIII. Preparation for Various Gases For USE with Natural GASFor USE with Liquid LP GAS Burner/Piping Assembly GAS Type and Pressure LabelVolumetric Method IX. Changing OrificesXI. Variations of Rated Supply Pressures To Check GAS Supply PressureOrifice Manifold Pressure Method Special Notices Control Functions Oven ControlsDoor Safety Switch Blower SwitchHeat Switch Temperature ControllerConveyor Switch Measuring Conveyor SpeedStartup Procedure III. STEP-BY-STEP OperationTemperature Controller Operation Instructions 251 C251 ALM Heat 260 C Fail SF Power Failure Products Baked/Cooked in OvensBake Time vs. Bake Temperature Bake Time will be the same for any size pizza 13. Time of DeliveryMaintenance Daily ExteriorFans and Grills Conveyor Belts Tandem and Double Tandem Ovens only Crumb Pans, Upper Lower OvensCrumb Pan RemovalII. Maintenance Monthly Removing conveyor from oven for cleaningSection Maintenance Disassembling the blank plates and air fingers for cleaning Finger Arrangement Identifiers11. Outer Plate Disassembly Reassembly and reinstallation of air fingers 13. Air Finger PartsAir Finger Rein- stallation Details Checking conveyor belt tension Conveyor belt link removal18. Unhooking Master Link Master Links 21. Outer Master Link Connection II. Maintenance Every 3 Months Cleaning the blower motors See FigureElectrical terminals IV. Maintenance Every 6 Months Important NoticesSection 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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