Middleby Cooking Systems Group PS360/PS360WB manual XI. Variations of Rated Supply Pressures

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SECTION 2

INSTALLATION

4.Replace cover screw on adjustment valve and turn off main gas supply valve.

5.Record the reading obtained from the gas meter and calculate obtained gas flow. Compare this to the indicated flow in the CHART OF ORIFICE SIZES, GAS PRESSURES, NOMINAL INPUT RATINGS AND GAS FLOW on Page 1.

6.Note the following comments and procedures to assure correct gas supply pressure and adjusting the gas valve to obtain proper orifice (manifold) pressure.

XI. VARIATIONS OF RATED SUPPLY

PRESSURES

Special attention should be given to the supply pressure and gas flow pressure at the supply connection to the oven. The nominal supply pressure for gas family Group 2 (natural gas) should be 20 mbar.

If the supply pressure is lower or higher than the rated (nominal) pressure then the reason should be investigated and the gas supplier contacted.

If the supply pressure is lower than 17 mbar’s or higher than 25 mbar’s then the oven should be shut down and the gas supplier notified. No adjustment of the oven controls should be made and the oven should not be operated.

TO CHECK GAS SUPPLY PRESSURE:

1.Close main gas supply valve.

2.Remove supply (inlet) pressure measuring stud screw from gas valve and attach the manometer to the stud.

3.Open main gas supply valve and restart oven with temperature control at maximum setting.

4.Measure inlet (supply) pressure. For all natural gases this should be between 17 and 25 mbar’s.

5.Turn oven off, close main gas supply valve, remove manometer from stud and tighten cover screw in to pressure measuring stud.

ORIFICE (MANIFOLD) PRESSURE METHOD:

1.Turn off main gas supply valve.

2.Remove pressure measuring stud screw located at the “out-flow” (closest to gas burner) of the gas valve and attach a manometer.

3.Remove cover screw from the gas valve pressure (governor) adjustment valve.

4.Open main gas supply valve and start oven according to supplied instructions with the temperature control at maximum setting.

5.Once oven is in operation, adjust pressure valve (governor) to the orifice pressure value as shown for the specific gas in the Gas Specifications Table.

6.Turn oven off, close main gas supply valve, remove “U” tube manometer and tighten cover screw into pressure measuring stud.

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Contents Owners Operating For Your Safety Middleby Marshall INC Oven Limited WarrantyTable of Contents Troubleshooting Tableofcontents MaintenanceElectricalschematics 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 Thermocouple Installation Locations IV. Thermocouple InstallationPlacing the Thermocouple Leads Thermocouple Lead Connections Exploded View Upper Oven Stand AssemblyCooling Fan Removal Oven Positioning and AlignmentJoining the Oven Bodies 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 BeltInside Master Links Conveyor Link OrientationOutside Master Links Conveyor Motor and Drive Chain Assembly Transition AssemblyDo not USE Conduit For Ground GAS Supply Electrical SupplyOven Rough-In VI. Electrical Connection Typical Oven Data Plate Models PS360/PS360WB During Pressure Testing Note ONE Following Flexible Hose Connector InstallationVII. GAS Supply for GAS Heated Ovens For USE with Natural GAS VIII. Preparation for Various GasesFor USE with Liquid LP GAS GAS Type and Pressure Label Burner/Piping AssemblyIX. Changing Orifices Volumetric MethodTo Check GAS Supply Pressure XI. Variations of Rated Supply PressuresOrifice Manifold Pressure Method 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 pizzaExterior Maintenance DailyFans and Grills 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 Cleaning the blower motors See Figure II. Maintenance Every 3 MonthsElectrical terminals 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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