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Middleby Cooking Systems Group PS520E operation manual II. Ventilation

Models: PS520E

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SECTION 2

INSTALLATION

UTILITY ROUGH-IN DIMENSIONS AND POSITIONING

FOR PS520 SERIES OVENS

WARNING

DO NOT USE CONDUIT OR GAS LINE FOR GROUNDING CONNECTION

CAUTION

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

ELECTRIC SUPPLY TO BE

PROVIDED BY CUSTOMER

CIRCUIT BREAKER

Separate circuit breaker with lockout/tagout electrical shutoff for each oven. Wire each oven separately.

50 amp circuit breaker for 208-240V, or 30 Amp circuit breaker for 380-480V.

ELECTRICAL SPECIFICATIONS

ALL MODELS:

•208V main blower motors and elements, 1 Ph, 39.9 Amp draw, 50/60 Hz, 208V control circuit, 2 pole,

3 wire system per oven (2 hot, 1 grd).

•230V main blower motors and elements, 1 Ph, 33.0 Amp draw, 50/60 Hz, 230V control circuit, 2 pole,

3 wire system per oven (2 hot, 1 grd).

•240V main blower motors and elements, 1 Ph, 34.6 Amp draw, 50/60 Hz, 208-240V control circuit, 2 pole, 3 wire system per oven (2 hot, 1 grd).

Non-CE:

•380V elements, 1 Ph, 21.8 Amp draw, 50/60 Hz, 208- 240V control circuit and main blower motor, 3 pole,

4 wire system per oven (2 hot, 1 neut, 1 grd).

Domestic and Non-CE:

•480V elements, 1 Ph, 17.3 Amp draw, 50/60 Hz, 208- 240V control circuit and main blower motor, 3 pole, 4 wire system per oven (2 hot, 1 neut, 1 grd)

CE Only:

•380V elements, 1 Ph, 21.8 Amp draw, 50/60 Hz, 208- 240V control circuit and main blower motor, 2 pole,

3 wire system per oven (2 hot, 1 grd).

•400V elements, 1 Ph, 23.0 Amp draw, 50/60 Hz, 208- 240V control circuit and main blower motor, 2 pole,

3 wire system per oven (2 hot, 1 grd)

•380V elements, 3 Ph, 21.8/21.8/1.2 Amp draw, 50/60 Hz, 5 pole, 4 wire system per oven (3 hot, 1 neut, 1 grd).

•400V elements, 3 Ph, 23.0/23.0/1.2 Amp draw, 50/60 Hz, 5 pole, 4 wire system per oven (3 hot, 1 neut, 1 grd)

Do NOT use conduit for ground.

To Oven

To Oven

Suggested dimensions are shown; utility code requirements supercede any factors shown.

Figure 2-9. Typical PS520-Series Oven(s)

Installation

ELECTRICAL RATING

7.6 - 9.2 kW/hr

SUPPLY WIRING

Supply wire size must be in accordance with the National Electrical Code (current edition) and must be in compliance

with local codes.

SUGGESTED

If space permits, service should be located near the control console end of the oven(s) to allow convenient access to safety switches.

CAUTION

UNIT MUST HAVE AIR VENT PLATES

INSTALLED OR WARRANTY WILL BE VOID.

II. VENTILATION

A mechanically driven ventilation system is required for the PS520 Series Middleby Marshall conveyorized electric ovens.

Local codes and conditions vary greatly from one area to another and must be complied with. Following are the suggested requirements for good ventilation. Please remember these are recommendations or guidelines, you may have a special condition or problem that will require the services of a ventilation engineer or specialist. Proper ventilation is the oven owner’s responsibility. Improper ventilation can inhibit oven performance.

Please Note: There are now two “stand off” “C” channels that must be installed in the field (See Section 1: Figure 1-4, page 3 for reference)

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Middleby Cooking Systems Group PS520E operation manual II. Ventilation
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PS520E specifications

The Middleby Cooking Systems Group PS520E is a remarkable addition to the commercial cooking equipment market, designed to meet the high demands of operational efficiency and cooking quality. This advanced piece of equipment is engineered for high-volume operations, particularly in busy restaurants and foodservice environments.

One of the standout features of the PS520E is its innovative cooking technology, utilizing a unique blend of infrared and convection cooking methods. This combination ensures rapid cooking times while preserving the moisture and flavor of the food. The enhanced heat transfer capabilities significantly reduce cooking durations, making it ideal for establishments with a high turnover rate.

The PS520E boasts an impressive cooking capacity, able to handle multiple menu items simultaneously without compromising on cooking consistency or quality. This is particularly advantageous for establishments that require versatility in their cooking processes, as it can accommodate a wide range of products, from meats and seafood to vegetables and baked goods.

Another significant characteristic of the PS520E is its user-friendly interface. It features an intuitive digital touchscreen that allows operators to easily navigate through various cooking programs and settings. This ease of use is essential in fast-paced environments, enabling staff to focus on service rather than complicated machinery.

The design of the PS520E also takes into account the importance of energy efficiency. With advanced insulation and heating elements, this cooking system minimizes energy consumption while maximizing output. This not only contributes to lower operational costs but also supports sustainability initiatives within the foodservice industry.

In terms of maintenance, the PS520E includes features that simplify cleaning and upkeep. Removable parts and a streamlined design make it easy to clean, ensuring that hygiene standards are consistently met. Furthermore, its durable construction is designed to withstand the rigors of a commercial kitchen, promising longevity and reliability.

Finally, the Middleby Cooking Systems Group PS520E is built with safety in mind, featuring automatic shut-off systems and safety interlocks that protect operators from potential hazards. This enhances the safety profile of the equipment, reassuring operators and managers alike.

In conclusion, the PS520E represents a perfect blend of innovation, efficiency, and reliability. With its advanced cooking technologies, user-friendly design, and emphasis on energy efficiency and safety, it is positioned to be an invaluable asset for any high-volume kitchen. Whether for restaurants, cafeterias, or catering services, the PS520E stands ready to deliver outstanding cooking performance in a modern culinary landscape.