Middleby Marshall PS360-U Operation manual

ENGLISH
page 1
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DANSK
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Middleby Cooking Systems Group  1400 Toastmaster Drive  Elgin, L 60120  USA  [phone]  FAX [phone]
© 2001 Middleby Marshall, Inc.
is a registered trademark of Middleby Marshall, Inc. All rights reserved.
PS300 Series Gas and Electric Ovens
PS300 Series
Gas and Electric (Europe)
ENGLISH/Danish
P/N 46486
Rev B  V1  7/01
Models:
 PS360-U, PS360-L Gas
 PS360-U, PS360-L Elec ric
 PS360WB-U, PS360WB-L Gas
Combinations:
 Single Oven
 Double Oven (Two-S ack)
Single Oven Double Oven
PS360 PS360WB PS360 PS360WB
Rated Heat Input 40kW 50kW 2x40kW 2x50kW
Gas Ovens
Rated Heat Input 26kW -- 2x26kW --
Electric Ovens
Heating Zones 1 controlled heat zone 2 controlled heat zones
OWNER'S OPERATING AND
INSTALLATION MANUAL
for European export ovens

2
ENGLISH
Middleby Cooking Systems Group  1400 Toastmaster Drive  Elgin, IL 60120  USA  [phone]  FAX [phone]
24-Hour Service Hotline: [phone]
www.middleby.com
NOTICE:
This Owner's Operating and Insta ation Manua shou d be given to the user. The operator of the oven shou d
be fami iar with the functions and operation of the oven.
This manua must be kept in a prominent, easi y reachab e ocation near the oven.
Gas ovens are designed for use with EITHER natura gas OR iquid propane gas, as specified on the seria p ate.
Where permitted by oca and nationa codes, the oven can be converted from natura gas to propane operation,
or from propane to natura gas operation. This conversion is described in the Installation section of this Manua .
The conversion requires the insta ation of the appropriate Midd eby Marsha Gas Conversion Kit.
It is suggested to obtain a service contract with a Midd eby Marsha Authorized Service Agent.
WARNING
POST, IN A PROMINENT LOCATION, THE EMERGENCY TELEPHONE NUMBER OF YOUR LOCAL GAS
SUPPLIER AND INSTRUCTIONS TO BE FOLLOWED IN THE EVENT YOU SMELL GAS.
Instructions to be followed in the event the user smells gas shall be obtained by consulting the local gas
supplier If the smell of gas is detected, immediately call the emergency phone number of your local Gas
Company They will have personnel and provisions available to correct the problem
FOR YOUR SAFETY
Do not store or use gasoline or ot er flammable vapors or liquids in t e vicinity of
t is or any ot er appliance.
WARNING:
Improper installation, adjustment, alteration, service or maintenance
can cause property damage, injury or death. Read the installation,
operating and maintenance instructions thoroughly before installing
or servicing this equipment.
NOTICE: CONTACT YOUR MIDDLEBY MARSHALL AUTHORIZED SERVICE AGENT TO PERFORM MAINTENANCE
AND REPAIRS AN AUTHORIZED SERVICE AGENCY DIRECTORY IS SUPPLIED WITH YOUR OVEN
NOTICE: Using any parts other than genuine Middleby Marshall factory manufactured parts relieves the manufacturer of
all warranty and liability
NOTICE: Middleby Marshall (Manufacturer) reserves the right to change specifications at any time
NOTICE: The equipment warranty is not valid unless the oven is installed, started and demonstrated under the supervision
of a factory certified installer
IMPORTANT
An electrical wiring diagram for t e oven is located inside t e mac inery
compartment.
IMPORTANT
It is t e customer's responsibility to report any concealed or non-concealed damage
to t e freig t company. Retain all s ipping materials until it is certain t at t e
equipment as not suffered concealed s ipping damage.
Retain This Manual For Future Reference

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SECTION 1 - DESCRIPTION ................................................... 4
I. OVEN USES ............................................................. 4
II. OVEN COMPONENTS ............................................. 4
A. Crumb Pans ..................................................... 4
B. Conveyor Drive Motor ....................................... 4
C. Conveyor ........................................................... 4
D. End P ugs ......................................................... 4
E. Seria P ate ....................................................... 4
F. Window ............................................................. 4
G. Machinery Compartment Access Pane .......... 4
H. Contro Compartment Access Pane .............. 4
I. Contro Pane .................................................... 4
J. Eyebrows .......................................................... 4
K. Conveyor End Stop ........................................... 4
L. Gas Burner or Heating E ements .................... 4
M. B owers............................................................. 4
N. Air Fingers ........................................................ 4
III. OVEN SPECIFICATIONS ......................................... 4
A. Dimensions ...................................................... 4
B. Genera Specifications ..................................... 4
C. E ectrica Specifications ................................... 5
D. Gas Orifice and Pressure Specifications........ 5
SECTION 2 - INSTALLATION .................................................. 5
I. INSTALLATION KIT .................................................. 6
II. VENTILATION SYSTEM ........................................... 7
A. Requirements .................................................. 7
B. Recommendations .......................................... 7
C. Other Venti ation Concerns .............................. 7
III. ASSEMBLY ............................................................... 8
A. Caster Remova ............................................... 8
B. Stacking ............................................................ 8
C. Stands ............................................................... 8
D. F ue Vent(s) ...................................................... 8
IV. THERMOCOUPLE INSTALLATION ......................... 8
V. CONVEYOR INSTALLATION ................................... 9
VI. FINAL ASSEMBLY ................................................... 10
TABLE OF CONTENTS
VII. ELECTRICAL SUPPLY ........................................... 11
A. Additiona Information - Gas Ovens ................ 11
B. Additiona Information - E ectric Ovens .......... 11
C. Connection ...................................................... 11
VIII. GAS SUPPLY .......................................................... 11
A. Gas Uti ity Rough-in Recommendations ....... 12
B. Connection ...................................................... 12
C. Preparation for Use with Various Gases ....... 13
D. Rep acing the Gas Orifices ............................. 13
E. Checking the Gas Supp y (In et) Pressure .... 14
F. Adjusting the Orifice (Manifo d) Pressure
and Heat Input ................................................. 14
SECTION 3 - OPERATION ..................................................... 15
I. LOCATION AND DESCRIPTION OF CONTROLS . 15
A. "BLOWER" ( ) Switch ................................... 15
B. "HEAT" ( ) Switch ......................................... 15
C. "CONVEYOR" ( ) Switch ............................. 15
D. "RESET" ( ) Switch ....................................... 15
E. Conveyor Speed Contro er ............................. 15
F. Digita Temperature Contro er ....................... 15
G. Machinery Cpt. Access Pane Safety Switch .. 15
II. NORMAL OPERATION, STEP-BY-STEP ................ 16
A. Dai y Startup Procedures ................................ 16
B. Dai y Shutdown Procedures ........................... 16
III. QUICK REFERENCE: DIGITAL TEMP CONTROL . 17
IV. QUICK REFERENCE: TROUBLESHOOTING ....... 18
SECTION 4 - MAINTENANCE ................................................. 19
I. MAINTENANCE - DAILY .......................................... 19
II. MAINTENANCE - MONTHLY .................................. 20
III. MAINTENANCE - EVERY 3 MONTHS .................... 21
IV. MAINTENANCE - EVERY 6 MONTHS .................... 22
V. KEY SPARE PARTS KIT ......................................... 22
SECTION 5 - ELECTRICAL WIRING DIAGRAMS ................... 23
I. WIRING DIAGRAM, PS360-U/-L ELECTRIC OVEN,
380-400V, 50Hz, 1Ph .............................................. 23
II. WIRING DIAGRAM, PS360-U/-L OR PS360WB-U/-L
GAS OVEN, 220-230V, 50Hz, 1 Ph......................... 24
page page

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SECTION 1 - DESCRIPTION
II. OVEN COMPONENTS - see Figure 1-1.
A. Crumb Pans Catch crumbs and other materia that drop
through the conveyor be t. One crumb pan is ocated
underneath each end of the conveyor.
B. Conveyor Drive Motor Moves the conveyor.
C. Conveyor Moves the food product through the oven.
D. End Plugs A ow access to the oven's interior.
E. Serial Plate Provides specifications for the oven that affect
insta ation and operation.
F. Window A ows the user to see and access food products
inside the baking chamber.
G. Machinery Compartment Access Panel A ows access
to the oven's interior components. No user-servicab e
parts are ocated in the machinery compartment.
H. Control Compartment Access Panel A ows access to
the contro components. No user-servicab e parts are
ocated in the contro compartment.
I. Control Panel Location of the operating contro s for the
oven.
I. OVEN USES
PS300 Series Ovens can be used to bake and/or cook a
wide variety of food products, such as pizza, pizza-type
products, cookies, sandwiches and others.
Not Shown:
J. Eyebrows (on ovens so equipped) Can be adjusted to
various heights to prevent heat oss into the environment.
K. Conveyor End Stop Prevents food products from fa ing off
the end of the moving conveyor.
L. Gas Burner (gas ovens) or Heating Elements (electric
ovens) Heats air, which is then projected to the air fingers
by the b owers.
M. Blowers Fans that project hot air from the burner to the air
fingers.
N. Air Fingers Project streams of hot air onto the food product.
Figure 1-1 - Oven Components
III. OVEN SPECIFICATIONS
Table 1-1 Dimensions PS360U, PS360L PS360WB-U, PS360WB-L
Overall Height
Lower oven, with top and legs 1143mm 1143mm
Upper oven, with stand and top 1638mm 1638mm
Double oven (two-sta k) 2089mm 2089mm
Overall Depth (including rear shr uds and fr nt wind w) 1194mm 1397mm
Overall Length 2299mm 2299mm
C nvey r Width, Single Belt Ovens 813mm 1016mm
C nvey r Width, Split Belt Ovens 2 x 381mm 2 x 483mm
Rec mmended Minimum Clearances
Rear of oven (in . rear shrouds) to wall 25mm 25mm
Conveyor extension to wall (both ends) 0mm 0mm
Table 1-2 General specifications (per oven cavity)
PS360U, PS360L Gas PS360-U, PS360-L Electric PS360WB-U, PS360WB-L Gas
Weight 583kg 583kg 674kg
Shipping Weight 617kg 617kg 708kg
Shipping Cart n V l. 3.00m33.00m33.65m3
Rated Heat Input 34,020k al, 40kW 26kW 42,840k al, 50kW
Max. Operating Temp. < - - - - - - - - - - - - - - - - - - 288°C - - - - - - - - - - - - - - - - - - >
Air Bl wers < - - - - - - - 2 blowers at 43.9m3/min. at 1700 RPM, - - - - - - - >
2.2 m water stati pressure
Air Jet Vel city (avg.) < - - - - - - - - - - - - - - - 1320 m/se . - - - - - - - - - - - - - - - >
Warmup Time < - - - - - - - - - - - - - - - - 15 minutes - - - - - - - - - - - - - - - - >
A
B
CD F E
H,I
G

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SECTION 2 - INSTALLATION
WARNING
Do not obstruct the f ow of combustion and venti ation air to and from your oven. There must be no
obstructions around or underneath the oven. Constructiona changes to the area where the oven is
insta ed sha not affect the air supp y to the oven.
NOTE
There must be adequate c earance between the oven and combustib e construction. C earance
must a so be provided for servicing and for proper operation.
NOTE
An e ectrica wiring diagram for the oven is ocated inside the machinery compartment.
NOTE
All aspects of the oven installation, including placement, utilit connections, and ventilation requirements,
must conform with an applicable local, national, or international codes. These codes supercede the require-
ments and guidelines provided in this manual.
WARNING
The oven must be insta ed on an even ( eve ) non-f ammab e f ooring and any adjacent wa s must be non-
f ammab e. Recommended minimum c earances are specified in the Description section of this Manua .
WARNING - After any conversions, readjustments, or service work on the oven:
 Perform a gas eak test.
 Test for correct air supp y, particu ar y to the burner b ower.
 Test for proper combustion and gas supp y.
 Check that the venti ation system is in operation.
Table 1-3 Electrical specifications (per oven cavity)
Main Bl wer C ntr l Current
Oven M del V ltage Circuit V ltage Phase Freq. Draw * P les Wires
Gas Ovens 220-230V 120V (transformer) 1 Ph 50 Hz 8A 2 Pole 3 Wire (1 hot, 1 neut, 1 gnd)
Ele tri Ovens 380-400V 120V (transformer) 1 Ph 50 Hz 39A 2 Pole 5 Wire (3 hot, 1 neut, 1 gnd)
* CAUTION: The urrent draw shown in the hart above is an average value for normal operation. The initial amperage draw on oven startup
may ex eed the listed value.
IMPORTANT: Additional ele tri al information is provided on the oven's serial plate, and on the wiring diagram inside the ma hinery ompartment.
Table 1-4 Gas orifice and pressure specifications (per oven cavity)
Supply (inlet) Pressure (mbar)
IE,IT, AT,CH, Orifi e
Main Pilot Bypass PT,ES, DK,FI, (manifold) Rated
Orifi e Orifi e Orifi e GB DE NL BE,FR SE pressure Heat Supply Gas
Gas Type dia. dia. dia. II2H3+ II2ELL3B/P II2L3B/P II2E+3+ II2H3B/P (mbar) Input Volume Flow
PS360U, PS360L
Natural, G20 5.50mm 0.635mm 1.65mm 20 20 20 25 20 6.8 40kw 4.2m3h 70.0 l /min
Natural, G25 5.50mm 0.635mm 1.65mm 20 25 10.5 40kw 4.2m3h 81.7 l /min
Natural, G20, G25 4.50mm 0.635mm 1.50mm 20 20 25 20 25 20 6.8 10.5 40kw 4.2 4.9m3h 70.0 81.7 l /min
Liquid, G30 2.70mm 0.381mm 0.85mm 29 37 28 30 29 37 50 * 40kw 3.1kg/h
Liquid, G30, G31 3.10mm 0.381mm 0.95mm 50 30 50 * 40kw 3.1kg/h
PS360WB-U, PS360WB-L
Natural, G20 6.30mm 0.635mm 2.30mm 20 20 20 25 20 6.8 50kw 5.3m3h 88.0 l /min
Natural, G25 6.30mm 0.635mm 2.30mm 20 25 10.5 50kw 6.1m3h 102.4 l /min
Natural, G20, G25 5.40mm 0.635mm 2.00mm 20 20 25 20 25 20 6.8 10.5 50kw 5.3 6.1m3h 88.0 102.4 l /min
Liquid, G30 3.10mm 0.381mm 1.40mm 29 37 28 30 29 37 50 * 50kw 3.9kg/h
Liquid, G30, G31 3.50mm 0.381mm 1.40mm 50 30 50 * 50kw 3.9kg/h
* Pressure regulator (governor) not in operation, system at supply (inlet) pressure.
Orifi e pressures apply to 15°C, 1.013mbar dry gas.
WARNING
Keep the app iance area free and c ear of combustib es.

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SECTION 2 - INSTALLATION
Fig. 2-1 - Installation Kit
I. INSTALLATION KIT
A. Installation kit components (one kit required per cavity)
Item Descripti n Part Number L wer Oven w/ T p L wer Oven w/T p Upper Oven
1 Legs, adjustable 22450-0028 4 4 --
2a Conveyor End Stop - PS360/360S
 Single Belt 35000-1103 1 1 1
 Split Belt 35509 2 2 2
2b Conveyor End Stop - PS360WB (Single or Split Belt) 36526 1 1 1
3 Atta hment Plate, upper oven 35122-0049 -- -- 2
4 Thermo ouple 33812-1 2 2 2
5 S rew, #10-32 x 3/8" 21256-0008 2 2 2
6 Cable Clamp 27276-0001 1 1 1
7 S rew, #2PT 10-16 x 3/4" HWH 21292-0001 2 2 14
8 Owner's Operating and Installation Manual 46486 1 1 1
9 Authorized Servi e Agen y Listing 1002040 1 1 1
B. Additional installation kit components for gas ovens
Item Descripti n Part Number L wer Oven w/ T p L wer Oven w/T p Upper Oven
5 S rew, #10-32 x 3/8" 21256-0008 1 1 1
7 S rew, #2PT 10-16 x 3/4" HWH 21292-0001 2 2 2
10 Gas hose, flexible 22361-0001 1 1 1
11a Flue vent, 14" (356mm) 30773 -- 1 --
11b Flue vent, 29-1/2" (749mm) 30759 -- -- 1
11 Flue vent, 50" (1270mm) 30758 1 -- --
1
2
45
6
89
10
11
7
3

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458mm 305mm
76mm
51mm
minimum
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2
ARE RECOMMENDATIONS ONLY. LOCAL, NATIONAL, AND
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
LOCAL AND NATIONAL CODES SUPERSEDE THE
RECOMMENDATIONS SHOWN IN THIS MANUAL.
The rate of air f ow exhausted through the venti ation system
may vary depending on the oven configuration and hood design.
Consu t the hood manufacturer or venti ation engineer for these
specifications.
To avoid a negative pressure condition in the kitchen area,
return air must be brought back to rep enish the air that was
exhausted. A negative pressure in the kitchen can cause heat-
re ated prob ems to the oven components as if there were no
venti ation at a . The best method of supp ying return air is
through the heating, venti ation and air conditioning (HVAC)
system. Through the HVAC system, the air can be temperature-
contro ed for summer and winter. Return air can a so be
brought in direct y from outside the bui ding, but detrimenta
effects can resu t from extreme seasona hot and co d
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
 Specia ocations, conditions, or prob ems may require the
services of a venti ation engineer or specia ist.
 Inadequate venti ation can inhibit oven performance.
 It is recommended that the venti ation system and duct
work be checked at prevai ing interva s as specified by the
hood manufacturer and/or HVAC engineer or specia ist.
A. Requirements
CAUTION
CAUTION
Gas oven installations REQUIRE a mechanically driven
ventilation system with electrical e haust 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.
II. VENTILATION SYSTEM
IMPORTANT
W ere national or local codes require t e
installation of fire suppression equip-
ment or ot er supplementary equipment,
DO NOT mount t e equipment directly to
t e oven.
MOUNTING SUCH EQUIPMENT ON
THE OVEN MAY:
 VOID AGENCY CERTIFICATIONS
 RESTRICT SERVICE ACCESS
 LEAD TO INCREASED SERVICE
EXPENSES FOR THE OWNER
Fig. 2-2 - Ventilation System
458mm
SECTION 2 - INSTALLATION

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SECTION 2 - INSTALLATION
IV. THERMOCOUPLE INSTALLATION
1. Insta one thermocoup e sensing bu b into each of the two
ho es in the rear pane of the oven, as shown in Figure 2-4.
Fasten each thermocoup e in p ace using one of the #10-
32 x 3/8" screws supp ied in the Insta ation Kit.
2. Thread BOTH sets of thermocoup e eads through the
grommet and into the machinery compartment, as shown
in Figure 2-4.
3. Remove the right-side access pane of the machinery
compartment.
4. Thread the thermocoup e eads through the side of the
machinery compartment as shown in Figure 2-5, and into
the e ectrica box (at the right-front of the machinery compart-
ment).
5. Connect BOTH sets of thermocoup e eads to the tempera-
ture contro er as shown in Figure 2-6. Note that the two
thermocoup es are now tied together at the temperature
contro er.
6. Rep ace the right-side pane of the machinery compart-
ment.
7. Repeat Steps 1-6 for any other oven cavities in the insta a-
tion.
8=White=Positive
7=Red=Negative
R=No Connection
Ground= hielded cable
Figure 2-4 - Thermocouple Installation Locations
Figure 2-5 - Placing the Thermocouple Leads
Figure 2-6 - Thermocouple Lead Connections
III. ASSEMBLY
A. Caster Removal
After moving the ovens in to the insta ation ocation, remove the
casters attached to each oven cavity. These casters are provided
for pre-insta ation movement ONLY.
B. Stacking
If the insta ation wi inc ude upper ovens mounted atop ower
ovens, stack the oven cavities.
C. Stands
If the insta ation inc udes ovens that are to be mounted on
stands, assemb e the ovens to the stands at this time. An
exp oded view of the stand is shown in Figure 2-3.
D. Flue Vent(s)
For gas ovens, attach one f ue vent to the rear wa of each oven
cavity. Use one #10-16 x 3/8" and two #10-32 x 3/4" screws for
each f ue vent. These screws are provided in the Insta ation Kit.
Figure 2-3 - Exploded View, Oven Stand
Attachment
plates inc. w/
upper oven
installation kit
Thermocouples
Grommet-protected hole

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SECTION 2 - INSTALLATION
V. CONVEYOR INSTALLATION
NOTE
Split belt conveyors can only be installed from the end of the
oven with the drive motor.
Single-belt conveyor assemblies may be inserted into either
end of the oven. If it is to be installed from the end of the oven
without the drive motor, the drive sprocket assembly must be
removed.
To remove the drive sprocket (if necessary), loosen the set
screw on the conveyor collar as shown in Figure 2-7. Then, pull
the sprocket assembly straight out.
1. Lift the conveyor and position it in the oven as shown in
Figure 2-8.
Figure 2-8 - Inserting the Conveyor
2. Continue moving the conveyor into the oven unti the frame
protrudes equa y from each end of the oven (about 457mm).
3. Check that the retainers ocated on the underside of the
conveyor frame rest firm y against the ower end p ug, as
shown in Figure 2-9.
NOTE
Each oven has retainer clips on the bottom of the conveyor
frame, as shown in Figure 2-9. The clips are only located
on the left (drive) side of the frame.
4. When the conveyor is positioned proper y, check for free-
dom of movement of the conveyor be t by pu ing it for about
60 to 90 cm with your fingers. The conveyor must move
free y.
5. If the drive sprocket was removed when insta ing the
conveyor, rep ace it at this time.
6. Insta the drive chain between the conveyor drive sprocket
and the motor sprocket. To insta the chain, it wi be
necessary to ift the drive end of the conveyor s ight y. The
drive motor and sprocket are shown in Figure 2-7.
7. Insta the conveyor drive motor cover and tighten its hanger
screw (on the rear wa of the oven).
8. Check the tension of the conveyor be t as shown in Figure
2-10. The be t shou d ift between 75-100mm. DO NOT
OVERTIGHTEN THE CONVEYOR BELT.
NOTE
If necessary, the belt tension can be adjusted by turning the
conveyor adjustment screws, located at the idler (right) end
of the conveyor. See Figure 2-10.
Figure 2-9 - Conveyor retainers
Figure 2-10 - Checking the conveyor tension
75-100mm
vertical
deflection
Retainer clip
Figure 2-7 - Removing the Conveyor Drive Sprocket
Loosen conveyor collar
set screw, then pull shaft
straight out
Conveyor
tension
adjustment
screws (idler
end only)

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VI. FINAL ASSEMBLY
1. Assemb e the end p ugs and motor housing onto the oven.
2. S ide the conveyor extensions over the ends of the conveyor
frame. Be sure that the extension with the drive sprocket
opening is p aced on the drive end.
3. Refer to Figure 2-12 for the correct ocation of each crumb
tray. Then, insta the crumb trays underneath the conveyor
as shown in Figure 2-13. First, p ace the inside edge of the
tray onto the bracket attached to the end p ug. Then, swing
the outside edge of the tray up and into p ace.
4. Press the end stop down over the edge of the conveyor
extension at the exit end of the oven. See Figure 2-13.
5. Adjust the bottom section of the egs so that the oven is
eve .
Figure 2-13 - Crumb trays, extensions, and end stop
Crumb tray
End
stop Conveyor extension
Conveyor frame
Figure 2-12 - Crumb tray positions
Upper Oven
(Drive End)
Upper Oven
(Idler End)
Lower Oven
Figure 2-11 - Conveyor and Master Link Orientation
Direction
of travel
Outside master link
orientation
CORRECT
master link
position
Incorrect
master link
position
Inside master link
orientation
9. If necessary, inks can be added to or removed from the
conveyor be t to achieve the correct def ection of 75-100mm.
If inks must be removed from the be t, it can be reattached
to the conveyor as fo ows:
a. The conveyor be t inks must be oriented as shown in
Figure 2-11.
b. The smooth side of the conveyor be t must face UP.
c. Connect the inside master inks. Check that the inks
are oriented as shown in Figure 2-11.
d. Connect the outside master inks. Note that the
outside master inks have right and eft sides. The
right-side master ink has an open hook facing you, as
shown in Figure 2-11.
e. Check for freedom of movement of the conveyor be t by
pu ing it for about 60 to 90 cm with your fingers. The
conveyor must move free y.
f. Return to Step 8, above, to re-check the be t tension.
SECTION 2 - INSTALLATION