SECTION1-DESCRIPTION

B. General specifications (per oven cavity)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PS310

 

PS314

PS360/360Q/360S

 

PS360WB

 

PS360EWB

 

PS360WB70

Weight

 

1165 lbs./529kg

 

1165 lbs./529kg

 

1285 lbs./583kg

 

1485 lbs./674kg

 

1620 lbs./733kg

 

1825 lbs./829kg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shipping Weight

 

1241 lbs./563kg

 

1241 lbs./563kg

 

1360 lbs./617kg

 

1560 lbs./708kg

 

1695 lbs./767kg

 

1900 lbs./863kg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shipping Carton Vol.

 

105 ft.3/2.98m3

 

105 ft.3/2.98m3

 

106 ft.3/3.00m3

 

129 ft.3/3.65m3

 

129 ft.3/3.65m3

 

164 ft.3/4.65m3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rated Heat Input

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gas

 

135,000 BTU

 

135,000 BTU

 

135,000 BTU

 

170,000 BTU

 

175,000 BTU

 

175,000 BTU

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

34,020kcal,40kw/hr.

 

34,020kcal,40kw/hr. 34,020kcal, 40kw/hr. 42,840kcal, 50kw/hr. 44,100kcal, 52kw/hr.

44,100kcal, 52kw/hr.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Electric

 

26kw/hr.

 

26kw/hr.

 

26kw/hr.

--

--

--

 

 

 

 

 

 

 

 

 

Max.OperatingTemp.

< - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - 550°F/288°C - - - - - - - - - -

-

- - - - - - - - - - - - - - -

->- - - - - - - - - - - -

 

 

 

 

 

Air Blowers

< - - - - - - - - - - - - - - - -

2 blowers at 1550 ft.3 (43.9m3)/min. at 1700 RPM, 0.88"/2.2cm water static pressure - -

->- - - - - - - - - - - -

 

 

 

 

 

 

 

 

Air Jet Velocity (avg.) < - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

-

- - - - 2600 ft./min. (1320cm/sec.) - - - - - -

- - - - - - - - - - - - - - -

->- - - - - - - - - - - -

 

 

 

 

 

 

 

 

 

Warmup Time

< - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - 15 minutes - - - - - - - -

-

- - - - - - - - - - - - - - -

->- - - - - - - - - - - -

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C. Gas orifice and pressure specifications - for gas-fired ovens (per oven cavity)

 

 

 

Main Orifice I.D.

 

 

Pilot

Bypass

Supply (inlet)

Manifold

 

PS310

PS314

PS360/360Q/360S

PS360WB

PS360EWB

PS360WB70

Orifice I.D.

Orifice I.D.*

pressure

pressure

Natural Gas

0.219”

0.219”

0.219”

0.250”

0.250”

0.250”

0.028”

0.065”/#53 drill

6-12" W.C.

3-1/2" W.C.

 

5.56mm

5.56mm

5.56mm

6.35mm

6.35mm

6.35mm

0.71mm

1.65mm

14.9-29.9mbar

8.7mbar

 

 

 

 

 

 

 

 

 

 

 

Propane

0.134"

0.134"

0.134"

0.152"

0.165"

0.165"

0.018"

0.034"/#62 drill

11-14" W.C.

10" W.C.

 

3.40mm

3.40mm

3.40mm

3.86mm

4.19mm

4.19mm

0.46mm

0.86mm

27.4-34.9mbar

24.9mbar

 

 

 

 

 

 

 

 

 

 

 

* NOTE: The PS360EWB gas oven does not use a bypass orifice.

D. Electrical specifications - for gas-fired ovens (per oven cavity)

 

Main Blower

Control

 

 

Current

 

 

 

Voltage

Circuit Voltage

Phase

Freq.

Draw

Poles

Wires

PS310/314/360/360Q/

208-240V

120V

1 Ph

60 Hz

10A

3 Pole

4 Wire (2 hot, 1 neut, 1 gnd)

360S/360WB

208-240V (export)

120V (transformer)

1 Ph

50/60 Hz

10A

2 Pole

3 Wire (2 hot, 1 gnd)

 

200-220V (export)

120V (transformer)

1 Ph

50/60 Hz

10A

2 Pole

3 Wire (2 hot, 1 gnd)

 

 

 

 

 

 

 

 

PS360EWB/WB70

208-240V

120V conveyor speed

1 Ph

60 Hz

12A

2 Pole

3 wire (2 hot, 1 gnd)

 

 

controller (transformer);

 

 

 

 

 

 

 

all other control cicuits

 

 

 

 

 

 

 

as per line (208-240V)

 

 

 

 

 

 

 

 

 

 

 

 

 

ENGLISH

E. Electrical specifications - for electrically-heated ovens (per oven cavity)

Main Blower

Control

 

 

Current

k W

 

 

Voltage

Circuit Voltage

Phase

Freq.

Draw

Rating

Poles

Wires

208-240V

120V

3 Ph

60 Hz

67.3A at 208V

26.0 kW at 208V

4 Pole

5 Wire (3 hot, 1 neut, 1 gnd)

(with 3 Ph blower motors)

 

 

 

58.4A at 240V

26.0 kW at 240V

 

 

 

 

 

 

 

 

 

 

208-240V

120V

3 Ph

60 Hz

67.3A at 208V

26.0 kW at 208V

4 Pole

5 Wire (3 hot, 1 neut, 1 gnd)

(with 1 Ph blower motors)

 

 

 

58.4A at 240V

26.0 kW at 240V

 

 

 

 

 

 

 

 

 

 

200-220V (export)

120V (transfomer)

3 Ph

50/60 Hz

67.3A at 208V

24.3 kW at 208V

3 Pole

4 Wire (3 hot, 1 gnd)

 

 

 

 

53.5A at 220V

20.4 kW at 220V

 

 

 

 

 

 

 

 

 

 

240V (export)

120V (transformer)

3 Ph

50/60 Hz

58.4A

26.0 kW

3 Pole

4 Wire (3 hot, 1 gnd)

 

 

 

 

 

 

 

 

380V (export)

120V (transformer)

3 Ph

50/60 Hz

36.8A

24.3 kW

3 Pole

4 Wire (3 hot, 1 gnd)

 

 

 

 

 

 

 

 

400-416V (export)

120V (transfomer)

3 Ph

50/60 Hz

33.8A

24.3 kW

3 Pole

4 Wire (3 hot, 1 gnd)

 

 

 

 

 

 

 

 

480V

120V (transformer)

3 Ph

60 Hz

29.2A

26.0 kW

3 Pole

4 Wire (3 hot, 1 gnd)

 

 

 

 

 

 

 

 

IMPORTANT

Additional electrical information is provided on the oven's serial plate, and on the wiring diagram inside the machinery compartment.

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Middleby Marshall PS310 PS314 PS360/360Q/360S, PS360WB70, Shipping Weight, Shipping Carton Vol, Rated Heat Input

PS314, PS310, PS360S, PS360Q, PS360 specifications

The Middleby Marshall PS360 is a cutting-edge conveyor oven that revolutionizes the way restaurants and commercial kitchens approach food preparation. Specifically designed to enhance efficiency and optimize cooking processes, this oven has gained recognition for its ability to deliver consistently high-quality results in a fast-paced environment.

One of the standout features of the PS360 is its innovative design that incorporates advanced forced air technology. This technology ensures even heat distribution throughout the cooking chamber, resulting in perfectly cooked pizzas, sandwiches, and other menu items without the need for frequent rotation. The forced air system also reduces cooking times, allowing for increased output, making it ideal for high-demand settings such as pizzerias and fast-casual dining establishments.

The PS360 is equipped with a user-friendly digital control panel that allows chefs to easily monitor and adjust cooking temperatures and times. This interface offers precise control over the cooking process, enabling users to customize settings based on specific recipes and customer preferences. Additionally, the oven features a range of programmable settings, allowing for quick adjustments that cater to varying menu items.

Another notable characteristic of the PS360 is its durable construction. Built with high-quality materials, it is designed to withstand the rigors of a busy kitchen environment. Its stainless steel exterior not only adds to its aesthetic appeal but also ensures easy cleaning and maintenance.

Safety is also a paramount concern for the Middleby Marshall PS360. The oven is designed with built-in safety features, including safety locks and temperature alerts, which help prevent accidents and ensure safe operation. The design also accommodates ventilation needs while maximizing energy efficiency, offering a sustainable solution for restaurants looking to reduce their carbon footprint.

Moreover, the PS360 is capable of handling a wide variety of menu items, from traditional pizzas to baked goods and roasted vegetables, making it a versatile addition to any kitchen. The ability to cook multiple items simultaneously streamlines kitchen operations and increases productivity.

In summary, the Middleby Marshall PS360 is a powerful and versatile conveyor oven that combines advanced technology, user-friendly features, and durable design. It enhances cooking efficiency, ensures consistent quality, and supports restaurants in delivering exceptional dishes to their customers. Whether for high-volume operations or varied menu needs, the PS360 stands out as an invaluable tool in commercial kitchens.