Middleby Cooking Systems Group PS360/PS360WB manual Section Description

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SECTION 1

DESCRIPTION

Air Flow From Plenum

 

Chamber

Inner Plate

 

Outer Plate

High Velocity Columns of Air to Product

Air Flow From Plenum

Chamber

Inner Plate

Outer Plate

Figure 1-4. Air Fingers Showing Air Passing Through

Inner Plate And Outer Plate Which Forms High Velocity

Columns Of Air To Product.

A. Heat Transfer and How It Works

1.Heat constantly moves from a warm object to a cold object. Heat moves using three different paths which are conduction, radiation and convection.

Conduction: This path has to do with surface to surface contact. The pizza dough in contact with the pan is a good example of conduction.

Radiation: This path has to do with objects radiating heat. Dark objects absorb heat whereas light or shiny objects reflect more heat. Because of this, the inside of the oven is light in color, reflecting more heat back to the product.

Convection: This path has to do with moving amounts of air. It explains why hot air will rise and cooler air replaces hot air. An industrial application of this principle is to incorporate a fan to force the hot air movement which in turn will increase the heat transfer to the product.

The oven has two large blowers to move the hot air through the air fingers and onto the product so the most efficient bake is achieved.

Temperature is the intensity of heat at the point which it is sensed. As discussed above, heat flows by conduction, radia- tion and convection. The speed at which the heat flows is determined by the temperature difference between the oven and the food product. The larger the difference, the faster the heat flows to the item that is being baked.

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Contents Owners Operating For Your Safety Middleby Marshall INC Oven Limited WarrantyTable of Contents Tableofcontents Maintenance TroubleshootingElectricalschematics 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 SupplyRequirements III. Ventilation SystemRecommendations 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 Exploded View Upper Oven Stand AssemblyOven Positioning and Alignment Cooling Fan RemovalJoining 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 BeltConveyor Link Orientation Inside Master LinksOutside Master Links Conveyor Motor and Drive Chain Assembly Transition 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 GAS Type and Pressure Label Burner/Piping AssemblyIX. Changing Orifices Volumetric MethodXI. Variations of Rated Supply Pressures To Check GAS Supply PressureOrifice Manifold Pressure Method Special Notices Oven Controls Control FunctionsBlower Switch Door Safety SwitchHeat Switch Temperature ControllerMeasuring 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 pizzaMaintenance Daily ExteriorFans 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 II. Maintenance Every 3 Months Cleaning the blower motors See FigureElectrical 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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