II. Principle of AIR Flow

SECTION 1

DESCRIPTION

The fan-style blower draws air into the oven plenum where it is heated. The blower then pushes the hot air through the air fingers into the baking chamber. Each air finger contains an inner plate and outer plate that form the hot air into jets, distributing it across a conveyor belt on which the food product rides. Air is then pulled back into the blower and the process continues. The curving, black arrows of Figure 1-4 show this air flow.

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: Conduc- tion; Radiation; and Convection.

Conduction: This path utilizes surface-to-surface con- tact. 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. This is the reason that the inside of a

PS540-Series Oven is light in color: To reflect more heat back onto the food product.

Convection: This path has to do with moving a volume of air. It explains why hot air rises and cooler air replaces hot air. An industrial application of this principle is to incorpo- rate a fan to force the hot air movement, which in turn increases the heat transfer to the food product.

Each PS540-Series Oven has a large fan-style blower to move the hot air through the air fingers and onto the product to cook/bake the food product most efficiently.

2.Temperature is the intensity of heat at the point where it is sensed. As discussed above, heat flows by conduc- tion, radiation 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.

Upper Air Fingers		Conveyor Belt(s)

Window

Lower Air Fingers

Figure 1-4. PS540-Series Oven Air Flow

PS540 specifications

The Middleby Marshall PS540 is a state-of-the-art conveyor pizza oven that has garnered significant attention in the commercial kitchen world due to its advanced features and capabilities. This oven is designed to meet the high-volume demands of pizzerias, restaurants, and food service establishments, offering efficiency without sacrificing quality.

One of the standout features of the PS540 is its innovative air impingement technology. This system utilizes powerful jets of hot air that circulate around the pizza, ensuring even cooking and browning. The result is a perfectly cooked pizza with a crispy crust and melting cheese, all while reducing cooking times significantly compared to traditional ovens. The efficiency of the PS540 allows operators to increase output, making it a valuable asset during peak hours.

Another key characteristic of the PS540 is its adjustable conveyor speed, which enables operators to customize cooking times based on the specific menu items being prepared. This flexibility ensures that various pizzas, from thick crust to thin crust, can be cooked to perfection. The conveyor design also facilitates a seamless workflow in busy kitchens, allowing for easy loading and unloading of pizzas.

In addition to its cooking capabilities, the PS540 boasts a user-friendly control panel, featuring intuitive digital controls for temperature and cooking times. This user-focused design simplifies operation, allowing staff members to easily program the oven for consistent results. Furthermore, the oven's durable construction and high-quality materials ensure reliability and longevity, minimizing maintenance needs and downtime.

Energy efficiency is a critical consideration in commercial kitchens, and the Middleby Marshall PS540 stands out in this area as well. By optimizing airflow and heat transfer, the oven reduces energy consumption while maintaining exceptional performance. This not only contributes to lowering operational costs but also aligns with sustainability efforts in food service.

Safety features, such as cool-touch exteriors and integrated ventilation systems, further enhance the PS540's appeal, ensuring that it meets the rigorous standards required in commercial kitchens. Overall, the Middleby Marshall PS540 not only elevates pizza quality but also enhances operational efficiency, making it an indispensable tool for any high-volume restaurant or pizza establishment. With its blend of technology, performance, and ease of use, the PS540 sets a new standard for conveyor pizza ovens in the culinary landscape.

Middleby Marshall PS540 II. Principle of AIR Flow, Heat Transfer and How It Works

Models: PS540