SECTION 2

INSTALLATION

II. VENTILATION GUIDELINES

VENTILATION CAPTURE TEST

A mechanically driven ventilation system is required for the PS540 Series Middleby Marshall conveyorized gas ovens. The minimum hood canopy dimensions are out- lined below.

Local codes and conditions vary greatly from one area to another and must be complied with. Following are the suggested requirements for good ventilation. Please re- member these are recommendations or guidelines, you may have a special condition or problem that will require the services of a ventilation engineer or specialist. Proper ventilation is the oven owner’s responsibility. Improper ventilation can inhibit oven performance. It is recom- mended that the ventilation and duct work be checked out every three months. Grease filters in the intake of the hood may be required by local codes.

VENTILATION HOOD

The rate of air flow exhausted through the ventilation system is generally between 1400 and 2500 cu. ft./min. (40 and 70 m3/min), but may vary depending on the oven configuration and hood design. To avoid a negative pres- sure 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 system. Through they system, the air can be temperature controlled for summer and winter. Return air can be brought in directly from outside the building, but detrimen- tal affects can result from either extreme seasonal hot and cold temperature from the outdoors.

NOTE: Return air from fan driven system within the hood must not blow at opening of bake chamber or poor oven baking performance will result.

It is recommended that a 30 second smoke candle test be performed on your ventilation hood system. Follow the steps below to complete the ventilation smoke test.

All tests are to be done on single ovens or lower units of a double or triple oven. We recommend you wear protective gloves when performing this test. At no time should food be present when the smoke test is being conducted. Also check that no fire suppression system will be activated by the smoke.

1.Turn ventilation system on.

2.Turn oven(s) on and allow to heat up to customers normal operating temperature, or a minimum of 480°F (248°C).

3.Turn conveyor off. Place a 30 second smoke candle in a pie or cake pan which is no higher than 3″ (76mm).

4.Open the front oven window. Next, light the smoke candle in the pan and then slide the pan into the center of the bake chamber on the conveyor belt and close the window.

5.The ventilation hood should capture 90% to 100% of the smoke produced by the candle.

2″ (51mm)

minimum.

To allow

stacking of

ovens.

21-1/2″

(546mm)

minimum

18″

(458mm)

minimum

8″ (203mm)

minimum

1″ (25mm) minimum

Figure 2-10. Vent Hood

18

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Middleby Marshall PS540G installation manual II. Ventilation Guidelines Ventilation Capture Test, Ventilation Hood
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PS540G specifications

The Middleby Marshall PS540G is a cutting-edge conveyor oven designed to meet the diverse cooking needs of commercial kitchens and food service operations. Known for its efficiency and reliability, the PS540G combines advanced technology with innovative design to deliver consistent cooking results while optimizing energy use.

One of the standout features of the PS540G is its high-efficiency impingement cooking system. This technology utilizes powerful jets of hot air that quickly and evenly circulate around the food, ensuring thorough cooking while significantly reducing cooking times. This results in faster service and improved throughput, making it an excellent choice for busy restaurants, cafes, and catering operations.

The oven is equipped with a unique dual-fuel option, allowing operators to choose between natural gas or propane. This flexibility helps businesses adapt to their specific requirements and preferences, providing both cost and energy-saving benefits. Additionally, the PS540G is designed with a fully insulated structure, minimizing heat loss and further enhancing energy efficiency.

Another key characteristic of the Middleby Marshall PS540G is its user-friendly control interface. The digital controls offer precise temperature settings and adjustable conveyor speeds, allowing chefs to customize the cooking process for various food items. This versatility ensures optimal results, whether baking pizzas, roasting vegetables, or toasting sandwiches.

The spacious cooking chamber of the PS540G is designed with a wide conveyor belt that accommodates large batches of food, making it particularly suitable for high-volume establishments. The oven's compact footprint allows it to fit into tight kitchen spaces without sacrificing cooking capacity.

Safety is also a priority in the design of the PS540G. The oven features automatic shut-off mechanisms and cool-to-the-touch exterior surfaces, allowing for safer operations. Additionally, the durable construction with stainless steel components ensures longevity and ease of maintenance.

In conclusion, the Middleby Marshall PS540G is a state-of-the-art conveyor oven that offers outstanding performance for commercial kitchens. With its advanced impingement cooking technology, flexible dual-fuel options, user-friendly controls, and robust safety features, the PS540G stands out as an essential tool for any food service operation looking to enhance efficiency and food quality.
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