SECTION 2 - INSTALLATION

II. VENTILATION SYSTEM

IMPORTANT

Where national or local codes require the installation of fire suppression equip- ment or other supplementary equipment, DO NOT mount the equipment directly to the oven.

MOUNTING SUCH EQUIPMENT ON

THE OVEN MAY:

•VOID AGENCY CERTIFICATIONS

•RESTRICT SERVICE ACCESS

•LEAD TO INCREASED SERVICE EX- PENSES FOR THE OWNER

A.Requirements

CAUTION

Gas oven installations REQUIRE a mechanically driven ventilation system with electrical exhaust air sensing control.

A mechanically driven ventilation system is STRONGLY RECOMMENDED for electric oven installations.

PROPER VENTILATION OF THE OVEN IS THE RESPONSIBILITY OF THE OWNER.

B.Recommendations

NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2- 2 ARE RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND INTERNATIONAL CODES MUST BE FOLLOWED WHEN INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN THIS MANUAL.

The rate of air flow exhausted through the ventilation system may vary depending on the oven configuration and hood design. Consult the hood manufacturer or ventilation engineer for these specifications.

To avoid a negative pressure condition in the kitchen area, return air must be brought back to replenish the air that was exhausted. A negative pressure in the kitchen can cause heat- related problems to the oven components as if there were no ventilation at all. The best method of supplying return air is through the heating, ventilation and air conditioning (HVAC) system. Through the HVAC system, the air can be temperature- controlled for summer and winter. Return air can also be brought in directly from outside the building, but detrimental effects can result from extreme seasonal hot and cold temperatures from the outdoors.

NOTE: Return air from the mechanically driven system must not blow at the opening of the baking chamber. Poor oven baking performance will result.

C.Other ventilation concerns

•Special locations, conditions, or problems may require the services of a ventilation engineer or specialist.

•Inadequate ventilation can inhibit oven performance.

•It is recommended that the ventilation system and duct work be checked at prevailing intervals as specified by the hood manufacturer and/or HVAC engineer or specialist.

Fig. 2-2 - Ventilation System

 

12" (305mm)

 

 

12" (305mm)

8" (203mm)

 

minimum

 

 

minimum

minimum

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1" (25mm) minimum

2" (51mm)

minimum

8

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Middleby Marshall PS53GS Gas manual II. Ventilation System, Requirements, Recommendations, Other ventilation concerns
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PS53GS Gas specifications

The Middleby Marshall PS53GS Gas is a state-of-the-art conveyor oven designed to meet the needs of high-volume pizzerias and restaurants that require consistent performance and excellent food quality. With its innovative design and advanced technologies, the PS53GS delivers efficient cooking, enhances productivity, and maximizes flavor, making it an essential addition to any commercial kitchen.

One of the standout features of the PS53GS is its dual air impingement technology. This system optimizes airflow within the cooking chamber, allowing for even heat distribution and faster cooking times. As a result, pizzas and other baked goods achieve a perfectly cooked crust, ensuring that every dish served is of the highest quality. The oven’s high-performance burners provide precise temperature control, allowing chefs to set the desired cooking temperature for a wide range of menu items, from classic pizzas to baked pasta and bread.

The PS53GS is engineered for durability, built with stainless steel construction that not only gives it a sleek appearance but also ensures long-lasting performance. The oven's insulation retains heat efficiently, reducing energy consumption and operating costs. Additionally, the removable conveyor belt is designed for easy cleaning, making maintenance a breeze in a busy kitchen environment.

One of the commonly recognized characteristics of the PS53GS is its user-friendly control panel. Featuring intuitive digital controls, operators can easily adjust cooking times, temperatures, and conveyor speed to achieve the perfect results for various menu items. The customizable settings facilitate quick adjustments, enabling restaurants to cater to changing customer preferences and peak service times without sacrificing quality.

For enhanced operational efficiency, the PS53GS is available in various configurations to suit different kitchen layouts. The compact design allows it to fit into limited spaces while still providing ample cooking capacity. This versatility makes it an excellent choice for small establishments as well as larger operations looking to optimize their kitchen workflow.

In conclusion, the Middleby Marshall PS53GS Gas conveyor oven is a top-tier solution for any commercial kitchen focused on delivering exceptional food quality and efficiency. Through its advanced cooking technologies, durable construction, and user-friendly features, it stands out as an industry leader that can help businesses thrive in a competitive market. Whether for pizzas, pastries, or a variety of baked goods, the PS53GS is a reliable partner in culinary excellence.
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