II. MAINTENANCE – MONTHLY

NOTE: When removing the conveyor, refer to Figure 2-12 (in Section 2, Installation).

A.Check that the oven is cool and the power is disconnected, as described in the warning at the beginning of this Sec- tion.

B.Remove the crumb trays from the oven.

C.Lift the drive end of the conveyor slightly, and push it forward into the oven. This removes the tension from the drive chain. Then, remove the drive chain from the conveyor sprocket.

D.Slide the conveyor out of the oven, folding it as it is removed.

E.Remove the end plugs from the oven. The end plugs are shown in Figure 1-1 (in Section 1, Description).

F.Slide the air fingers and blank plates out of the oven, as shown in Figure 4-2. AS EACH FINGER OR PLATE IS REMOVED, WRITE A “LOCATION CODE” ON IT WITH A MARKER to make sure that it can be reinstalled correctly.

Example of markings:

(Top Row)

T1

T2

T3

T4

T5

T6

(Bottom Row)

B1

B2

B3

B4

B5

B6

G.Disassemble the air fingers as shown in Figure 4-3. AS EACH FINGER IS DISASSEMBLED, WRITE THE “LOCA- TION CODE” FOR THE FINGER ON ALL THREE OF ITS PIECES. This will help you in correctly reassembling the air fingers.

CAUTION: Incorrect reassembly of the air fingers will change

the baking properties of the oven.

H.Clean the air finger components and the interior of the baking chamber using a vacuum cleaner and a damp cloth. Refer to the boxed warnings at the beginning of this Section for cleaning precautions.

I.Reassemble the air fingers. Then, replace them in the oven, using the “location guide” as a guide.

J.Replace the end plugs on the oven.

K.Reassemble the conveyor into the oven. If the drive sprocket was removed when installing the conveyor, replace it at this time.

L.Reattach the drive chain.

M.Check the tension of the conveyor belt as shown in Fig- ure 2-14 (in Section 2, Installation). The belt should lift between 3 - 4″ (75-100mm). DO NOT OVERTIGHTEN THE CONVEYOR BELT. If necessary, the belt tension can be adjusted by turning the conveyor adjustment screws, located at the idler (right) end of the conveyor.

N.Replace the crumb trays.

Figure 4-2. Removing Air Fingers and Plates

Figure 4-3. Disassembling the Air Fingers

P/N 60250 September 28, 2012

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Middleby Marshall P/N 60250 installation manual II. Maintenance Monthly, Top Row Bottom Row
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P/N 60250 specifications

The Middleby Marshall P/N 60250 represents a significant advancement in commercial cooking technology, specifically designed to meet the rigorous demands of the foodservice industry. This piece of equipment stands out due to its combination of speed, efficiency, and superior cooking performance, making it an invaluable asset for restaurants, pizzerias, and other food establishments.

One of the main features of the P/N 60250 is its high-speed cooking capability. Utilizing the patented "TurboChef" technology, this oven can cook food items much faster than traditional convection ovens, which significantly reduces wait times and improves service efficiency. The unique airflow design ensures that food is cooked evenly, resulting in high-quality products that meet the expectations of discerning customers.

The P/N 60250 also boasts an array of customizable cooking modes that enable chefs to adapt the oven to a variety of menu items. With settings for baking, broiling, and convection cooking, operators can utilize this versatile unit for diverse applications, from crispy pizzas to perfectly baked pastries. This flexibility allows establishments to expand their menu offerings while maintaining consistent food quality.

Another key characteristic of the Middleby Marshall P/N 60250 is its energy efficiency. This unit is engineered to consume less energy compared to standard ovens, which not only benefits the environment but also helps reduce operational costs for foodservice operators. The intelligent energy management systems integrated into the oven optimize performance while minimizing energy waste.

The ease of use is another hallmark of the P/N 60250. With a user-friendly interface and programmable controls, staff can quickly learn how to operate the oven, reducing the training time required. The intuitive design allows for seamless transitions between different cooking modes and settings, enhancing workflow in fast-paced kitchen environments.

Furthermore, the construction of the Middleby Marshall P/N 60250 is robust and durable, designed to withstand the rigors of a commercial kitchen. The stainless steel exterior not only provides an attractive finish but also ensures easy cleaning and maintenance, a crucial feature for busy establishments.

In summary, the Middleby Marshall P/N 60250 exemplifies the blend of advanced technology and practical features necessary in modern foodservice operations. Its high-speed cooking capabilities, customizable settings, energy efficiency, ease of use, and durable construction make it an essential tool for any kitchen looking to elevate their culinary offerings while maximizing productivity.
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