SECTION 1

DESCRIPTION

II. PRINCIPLE OF AIR FLOW (Continued)

B. Air Fingers

The PS540-Series Ovens are conveyorized ovens that employ vertical jets of hot air streaming from air fingers (Figure 1-5) to give uniform, intense heating. The vertical streams of hot air provide an exceptional heat transfer rate and generally bake faster and at lower temperatures than convection hot air or infrared heating ovens.

A PS540-Series Oven can accommodate up to four bottom air fingers and four top air fingers. Some PS540-

Series ovens used to bake pizza have four bottom fingers and two top fingers. For special product baking require- ments, a number of other styles of fingers and finger arrangements are available from the factory.

NOTE: Some customers have a predetermined finger arrangement. If you have any questions pertaining to the finger arrangement, please call the factory.

 

Manifold

Air Flow

Manifold Baffle

From Plenum

 

 

Outer Plate

Inner Plate

High Velocity Columns of Air on Food Product

Air Flow

From Plenum

Manifold Baffle

Inner Plate

Outer Plate

Manifold

Figure 1-5. Air Fingers, Showing High-Velocity Columns of Air Formed During Passage Through

the Inner Plate and Outer Plate to Heat the Food Product.

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Middleby Marshall PS540 installation manual II. Principle of AIR Flow, Air Fingers

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.