SECTION 2 - AIR FLOW AND HEAT TRANSFER

IV. OVEN CAPACITY

Oven capacity is generally not a service issue. However, when reporting a service problem, customers may use terms relating to capacity, such as bake time, belt time, time of delivery, etc. This information is provided as a reference for understanding these terms.

A.Conveyor Speed and Bake Time

Middleby Marshall conveyor ovens display the Conveyor Speed on the Thumbwheel (or on the display of the Digital Speed Controller, as appropriate for the oven model). Conveyor Speed is also called Bake Time.

Conveyor Speed (Bake Time) is a leading edge to lead- ing edge measurement. That is, it is the elapsed time from the leading edge of the product entering the bake chamber to the leading edge of the product leaving the bake chamber. See Figure 9.

B.Belt Time

Belt Time is a measurement used by several custom- ers. It is a trailing edge to trailing edge measurement. That is, it is the elapsed time from the trailing edge of the product entering the bake chamber to the trailing edge of the product leaving the bake chamber. See Figure 10.

Note that belt time is equal in length to conveyor speed (bake time), although the time is measured during a different period of the baking process.

C.Time of Delivery (TOD)

Time of delivery (TOD) is a leading edge to trailing edge measurement. That is, it is the elapsed time from when the leading edge of the product enters the bake cham- ber to when the trailing edge of the product leaves the bake chamber. See Figure 11.

Figure 9 - Conveyor Speed (Bake Time)

Figure 10 - Belt Time

Conveyor Speed

Belt Time

(Bake TIme)

 

Direction of

 

 

Direction of

Conveyor Travel

Leading edge

Trailing edge

Conveyor Travel

 

of product

of product

 

Figure 11 - Time of Delivery

Time of Delivery

 

Direction of

 

Conveyor Travel

Leading edge

Trailing edge of

of product

product

D. Formulas for Determining Time of Delivery (TOD) and Oven Capacity per Hour

1. Time of Delivery (TOD)

Conveyor Speed

 

 

 

 

 

Time of Delivery (TOD) =

x (Bake Chamber Length + Product Diameter)

Bake Chamber Length

 

Example: PS570S Oven, 7:00 Bake Time, 16” Product Diameter =

7 mins.

x (70” + 16”) = 8.6 mins. (8:36)

 

70”

 

2. Oven Capacity/Hour

(Bake Chamber Length + Product Diameter) x Bake Chamber Depth

 

60 min./hr.

Oven Capacity/Hour =

x

 

Product Diameter²

 

 

 

TOD

Example: PS570S Oven, 7:00 Bake Time, 16” Product Diameter =

(70” + 16”) x 32”

x 6.98 = 75 pizzas/hr.

 

 

256 in.²

 

 

 

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Middleby Marshall PS360, PS570, PS200 manual IV. Oven Capacity, Conveyor Speed and Bake Time, Belt Time, Time of Delivery TOD
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PS224 PS310, PS220, PS555, PS200, PS360 specifications

The Middleby Marshall PS555 is a standout commercial pizza oven renowned for its performance, efficiency, and advanced technologies. Designed with the modern pizzeria in mind, the PS555 delivers exceptional cooking results while maximizing energy efficiency and throughput.

One of the key features of the PS555 is its innovative cooking technology, which incorporates both convection and radiant heat. This unique combination ensures that pizzas are cooked evenly and quickly, achieving a perfectly crispy crust and evenly melted cheese every time. The oven’s high-speed air impingement system accelerates cooking times, allowing pizzerias to serve more customers in less time without compromising quality.

The PS555 is designed with a spacious cooking chamber that can accommodate multiple pizzas simultaneously. With its ability to fit pizzas up to 18 inches in diameter, the oven is ideal for establishments with high demand. Additionally, the adjustable conveyor speed allows operators to customize the cooking time based on their specific menu items, enhancing versatility and productivity.

Energy efficiency is a hallmark of the Middleby Marshall PS555. The oven utilizes advanced insulation materials to minimize heat loss, ensuring that it operates at optimal temperatures while consuming less energy. This efficiency not only reduces operating costs but also contributes to a more sustainable kitchen environment.

User-friendly controls make it simple for operators to manage the cooking process. The PS555 features digital controls with programmable settings, enabling quick adjustments to temperature and cooking time. This ensures consistent quality across different shifts and helps maintain product standards while simplifying staff training.

Durability is another defining characteristic of the PS555. Built with high-quality materials, the oven is designed for heavy use in busy commercial kitchens. Its stainless steel construction ensures resistance to wear and tear, making it a worthwhile investment for any pizzeria.

In summary, the Middleby Marshall PS555 pizza oven is a high-performance piece of equipment that combines advanced cooking technologies, efficiency, and durability. Its ability to deliver consistently excellent results while streamlining operations makes it an essential asset for any pizza business aiming to enhance its productivity and customer satisfaction.
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