Middleby Marshall Model PS536 Operation manual

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ENGLISH
page 1
FRANÇAIS
page 29
ESPAÑOL
página 57
Middleby Cooking Systems Group  1400 Toastmaster Drive  Elgin, L 60120  [phone]  FAX [phone]
© 2001 Middleby Marshall, Inc.
is a registered trademark of Middleby Marshall, Inc. All rights reserved.
PS536 Gas and Electric Ovens
PS536
Gas & Electric
Domestic & Std. Export
ENGLISH/French/Spanish
P/N 447 7
Rev. C  V1  /01
Models:
 PS536
Combinations:
 Single Oven
 D uble Oven (Tw -Stack)
 Triple Oven (Three-Stack)
PS536
GAS
PS536
ELECTRIC
208/230V models
PS536
ELECTRIC
380V models
--
OWNER'S OPERATING AND
INSTALLATION MANUAL
for domestic and standard export ovens

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Middleby Cooking Systems Group  1400 Toastmaster Drive  Elgin, IL 601 0  USA  [phone]  FAX [phone]
24-Hour Service Hotline: [phone]
www.middleby.com
Retain This Manual For Future Reference
NOTICE:
This Owner's Operating and Installation Manual should be given to the user The operator of the oven should
be familiar with the functions and operation of the oven
This manual must be kept in a prominent, easily reachable location near the oven
Gas ovens are designed for use with EITHER natural gas OR liquid propane gas, as specified on the serial plate
Where permitted by local and national codes, the oven can be converted from natural gas to propane operation,
or from propane to natural gas operation This conversion requires the installation of the appropriate Middleby
Marshall Gas Conversion Kit by an Authorized Service Agent
It is suggested to obtain a service contract with a Middleby Marshall 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 se gasoline or other flammable vapors or liq ids in the vicinity of
this or any other 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 the oven is located inside the machinery
compartment.
IMPORTANT
It is the c stomer's responsibility to report any concealed or non-concealed damage
to the freight company. Retain all shipping materials ntil it is certain that the
eq ipment has not s ffered concealed shipping damage.

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SECTION 1 - DESCRIPTION ................................................... 4
I. OVEN USES ............................................................. 4
II. OVEN COMPONENTS ............................................. 4
A. Window ............................................................. 4
B. Conveyor Exit Tray ............................................ 4
C. Eyebrows .......................................................... 4
. End Plugs ......................................................... 4
E. Control Panel .................................................... 4
F. Machinery Compartment Access Panel .......... 4
G. Serial Plate ....................................................... 4
H. Conveyor rive Motor ....................................... 4
I. Crumb Pans ..................................................... 4
J. Conveyor ........................................................... 4
K. Gas Burner or Heating Elements .................... 4
L. Blowers............................................................. 4
M. Air Fingers ........................................................ 4
III. OVEN SPECIFICATIONS ......................................... 4
A. imensions ...................................................... 4
B. General Specifications ..................................... 4
C. Electrical Specifications - Electric Ovens ........ 5
. Electrical Specifications - Gas Ovens ............. 5
E. Gas Orifice and Pressure Specifications ........ 5
SECTION 2 - INSTALLATION .................................................. 6
I. INSTALLATION KIT .................................................. 7
II. BASE PA KIT.......................................................... 7
III. VENTILATION SYSTEM ........................................... 8
A. Requirements .................................................. 8
B. Recommendations .......................................... 8
C. Other Ventilation Concerns .............................. 8
IV. ASSEMBLY ............................................................... 9
A. Top Panel and Base Pad Assembly ............... 9
B. Stacking ........................................................... 10
C. Restraint Cable Installation ............................ 10
. Conveyor Installation ....................................... 11
TABLE OF CONTENTS
V. FINAL ASSEMBLY ................................................... 12
VI. ELECTRICAL SUPPLY ........................................... 13
A. Additional Information - Gas Ovens ................ 13
B. Additional Information - Electric Ovens .......... 13
C. Connection ...................................................... 13
VII. GAS SUPPLY .......................................................... 13
A. Gas Utility Rough-In Recommendations ....... 14
B. Connection ...................................................... 14
C. Gas Conversion .............................................. 14
SECTION 3 - OPERATION ..................................................... 15
I. LOCATION AN ESCRIPTION OF CONTROLS . 15
A. BLOWER ( ) Switch ...................................... 15
B. CONVEYOR ( ) Switch ............................... 15
C. Conveyor Speed Controller ............................. 15
. igital Temperature Controller ....................... 15
E. Machinery Cpt. Access Panel Safety Switch .. 15
II. NORMAL OPERATION, STEP-BY-STEP ................ 16
A. aily Startup Procedure .................................. 16
B. aily Shutdown Procedure ............................. 17
III. QUICK REFERENCE: IGITAL TEMPERATURE
CONTROLLERS ..................................................... 18
IV. QUICK REFERENCE: TROUBLESHOOTING ....... 20
SECTION 4 - MAINTENANCE ................................................. 21
I. MAINTENANCE - AILY .......................................... 21
II. MAINTENANCE - MONTHLY .................................. 22
III. MAINTENANCE - EVERY 3 MONTHS .................... 22
IV. MAINTENANCE - EVERY 6 MONTHS .................... 24
V. KEY SPARE PARTS KIT ......................................... 24
SECTION 5 - ELECTRICAL WIRING DIAGRAMS ................... 25
I. WIRING IAGRAM, PS536 GAS OVEN, ................. 25
208/230V, 60 Hz, 1 Ph
II. WIRING IAGRAM, PS536 ELECTRIC, ................. 26
208/230V, 60 Hz, 3 Ph
III. WIRING IAGRAM, PS536 ELECTRIC OVEN, ...... 27
380V, 50 Hz, 3 Ph
page page

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III. OVEN SPECIFICATIONS
Table 1-1: Dimensions
Overall Height: single oven with 17-1/2" (446mm) legs 43-1/2" (1105mm)
double oven with 17-1/2" (446mm) legs 63" (1600mm)
t iple oven with 6" (152mm) legs 71" (1803mm)
Overall Depth: without f ont window 39-3/4" (1010mm)
with f ont window 43" (1092mm)
Overall Length: without exit t ay installed 60" (1524mm)
with exit t ay installed 68-1/4" (1734mm)
Baking Chamber Length 36" (914mm)
Conveyor Width: Single Belt 20" (508mm)
Split Belt 2 x 9-1/2" (241mm)
Conveyor Length 60" (1524mm)
Recommended Minimum Clearances:
Rea of oven to wall 3" (76mm)
Cont ol end of conveyo to wall 18" (457mm)
Non-cont ol end of oven to wall 3" (76mm)
SECTION 1 - DESCRIPTION
I. OVEN USES
PS536 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.
II. OVEN COMPONENTS - see Figure 1-1.
A. Window (on ov ns so quipp d): Allows the user to see
and access food products inside the baking chamber.
B. Conv yor Exit Tray: Prevents food products from falling off
the end of the moving conveyor.
C. Ey brows (on ov ns so quipp d): Can be adjusted to
various heights to prevent heat loss into the environment.
D. End Plugs: Allow access to the oven's interior.
E. Control Pan l: Location of the operating controls for the
oven. Refer to Section 3, Operation, for details.
F. Machin ry Compartm nt Acc ss Pan l: Allows access
to the oven's interior components. No user-servicable
parts are located inside the machinery compartment.
G. S rial Plat : Provides specifications for the oven that affect
installation and operation. Refer to Section 2, Installation,
for details.
H. Conv yor Driv Motor: Moves the conveyor.
I. Crumb Pans: Catch crumbs and other material that drop
through the conveyor belt. One crumb pan is located
underneath each end of the conveyor.
J. Conv yor: Moves the food product through the oven.
Fig. 1-1 - Ov n Compon nts
A
Table 1-2: General specifications (per oven cavity)
Weight 400 lbs. (182kg)
Rated Heat nput: Natu al gas ovens 50,000 BTU (12,600 kcal, 14.65 kW/h .)
P opane ovens 45,000 BTU (11,340 kcal, 13.19 kW/h .)
Elect ic ovens 16kW
Operating Temperature 200-600°F (93-316°C)
Warmup Time 25 minutes
B
J
G
EDC
I
F
Not Shown:
K. Gas Burn r (gas ov ns) or H ating El m nts ( l ctric
ov ns): Heat(s) air, which is then projected to the air
fingers by the blowers.
L. Blow rs: Fans that project hot air from the gas burner or
heating elements to the air fingers.
M. Air Fing rs: Project streams of hot air onto the food
product.
H

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Table 1-3: Electrical specifications for electric ovens (per oven cavity)
Main Blower Control Current Draw k W
Voltage Circuit Voltage Phase Freq. L1 L2 L3 N Rating Poles Wires
208V 120V conv. speed control, 3 Ph 60 Hz 50A 50A 50A -- 16.0 kW 4 Pole 4 Wi e
drive motor, contactor, at 208V (3 hot, 1 gnd)
& temp. control; all others 208V
230V 120V conv. speed control, 3 Ph 60 Hz 45A 45A 45A -- 16.0 kW 4 Pole 4 Wi e
drive motor, contactor, at 230V (3 hot, 1 gnd)
& temp. control; all others 230V
380V * 120V conv. speed control, 3 Ph 50 Hz 25A 25A 28A 5A 16.0 kW 4 Pole 5 Wi e (3 hot,
drive motor, contactor, at 380V 1 neut al, 1 gnd)
& temp. control; 380V heating
elements; all others 240V
* 380V model is not approved by or .
SECTION 1 - DESCRIPTION
Table 1-5: Gas orifice and pressure specifications (per oven cavity)
Orifice (Manifold)
Gas Type Main Orifice .D. Pilot Orifice .D. Supply ( nlet) Pressure Pressure
Natu al 0.0935 (2.3749mm, #42 d ill) 0.018 (0.46mm) 4-7 W.C. (9.95-17.4mba ) * 3.5 W.C. (8.7mba )
P opane 0.0520 (1.3208mm, #55 d ill) 0.018 (0.46mm) 11-14 W.C. (27.4-34.9mba ) * 10.5 W.C. (24.9mba )
*The gas supply pressures shown are for ovens installed in North America. The re uired gas supply pressures of other locations are
dependent on the local gas type and on all applicable local codes.
Table 1-4: Electrical specifications for gas ovens (per oven cavity)
Main Blower Control Current
Voltage Circuit Voltage Phase Freq. Draw Poles Wires
208/240V 120V conv. speed control, 1 Ph 60 Hz 6A 3 Pole 4 Wi e (2 hot, 1 neut, 1 gnd)
drive motor, contactor,
& temp. control; all others
as per line (208/240V)
IMPORTANT
Additional l ctrical information is provid d on th ov n's s rial plat , and on th wiring diagram insid th machin ry
compartm nt.

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SECTION 2 - INSTALLATION
WARNING
Keep the appliance area free and clear of combustibles
WARNING
Do not obstruct the flow of combustion and ventilation air to and from your oven There must be no
obstructions around or underneath the oven Constructional changes to the area where the oven is
installed shall not affect the air supply to the oven
CAUTION
For additional installation information, contact your local Authorized Service Agent
NOTE
There must be adequate clearance between the oven and combustible construction Clearance
must also be provided for servicing and for proper operation
NOTE
An electrical wiring diagram for the oven is located inside the machinery compartment
NOTE
All aspects of the oven installation, including placement, utility connections, and ventilation requirements,
must conform with any applicable local, national, or international codes. These codes supercede the require-
ments and guidelines provided in this manual.
WARNING
The oven must be installed on an even (level) non-flammable flooring and any adjacent walls must
be non-flammable Recommended minimum clearances are specified in the Description section of
this Manual
WARNING - For gas ovens, after any conversions, readjustments, or service work on the oven:
 Perform a gas leak test
 Test for correct air supply
 Test for proper combustion and gas supply
 Check that the ventilation system is in operation
NOTE
In the USA, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the ational Fuel Gas Code, A SI Z223.1. Gas and electric ovens, when
installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with
the ational Electrical Code ( EC), or A SI/ FPA70.
NOTE
In Canada, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the atural Gas Installation Code, CA /CGA-B149.1, or the Propane Gas
Installation Code, CA /CGA-B149.2, as applicable. Gas and electric ovens, when installed, must be electri-
cally grounded in accordance with local codes, or in the absence of local codes, with the Canadian Electrical
Code CSA C22.2.
NOTE
In Australia, the oven installation must conform with any requirements of the appropriate statutory authority.
Gas oven installtions must conform with AGA Code, AG601.
WARNING
For electric ovens, after any conversions, readjustments, or service work on the oven, check that the
ventilation system (if so equipped) is in operation

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SECTION 2 - INSTALLATION
Figur 2-1 - Installation Kit
1
I. INSTALLATION KIT - see Figure 2-1
Qty. Qty. Qty.
tem Single Oven Double Oven Triple Oven Part No. Description
1 1 2 3 42882 Top panel
2 2 2 2 220352 Sc ew, pan head #10 x 1" (top panel - f ont)
3 2 2 2 3A80A8801 Sc ew, pan head #10 x 2" (top panel - ea )
4 -- 1 2 44837 Stacking panel
5 -- 1 2 44918 Insulation, stacking panel, p e-cut
6 -- 4 8 4111A8815 Sc ew, hex head #10-32 x 1/2" (stacking panels)
7 1 1 1 42893 Base pad
8a 4 4 -- 42890 17-1/2" (445mm) leg extension, fo single and double ovens
8b -- -- 4 44799 6" (152mm) leg extension, fo t iple ovens
9 2 2 2 22290-0009 Caste , with flat plate and b ake
10 2 2 2 22290-0010 Caste , with flat plate (no b ake)
11 1 1 1 21392-0004 Eyebolt, 3/4"
12 31 31 31 220373 Hex bolt, 3/8"-16 x 1"
13 32 32 32 21416-0001 Flat washe , 3/8"
14 32 32 32 21422-0001 Lockwashe , 3/8"
15 1 1 1 22450-0228 Rest aint cable assembly
16 1 2 3 22361-0001 Gas hose
16 1 1 1 44727 Owner's Operating Manual, PS536 Gas and Elect ic Ovens
17 1 1 1 1002040 Middleby Marshall Authorized Service Agency Listing
3
41
5
6
7
8a 8b
9
10
1
14
13
11
15
17 18
16

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B. R comm ndations
NOTE THAT THE HOO IMENSIONS SHOWN IN FIGURE 2-
2 ARE RECOMMEN ATIONS ONLY. LOCAL, NATIONAL AN
INTERNATIONAL CO ES MUST BE FOLLOWE WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
CO ES SUPERSE E THE RECOMMEN ATIONS SHOWN IN
THIS MANUAL.
The rate of air flow exhausted through the ventilation system
may vary depending on the oven configuration and hood design.
Consult the hood manufacturer or ventilation engineer for these
specifications.
To avoid a negative pressure 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 (HVAC)
system. Through the HVAC system, the air can be temperature-
controlled for summer and winter. Return air can also be
brought in directly from outside the building, but detrimental
effects can result from extreme seasonal hot and cold
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. Oth r v ntilation conc rns
 Special locations, conditions, or problems may require the
services of a ventilation engineer or specialist.
 Inadequate ventilation can inhibit oven performance.
 It is recommended that the ventilation system and duct
work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.
A. R quir m nts
CAUTION
Gas oven installations RE UIRE a mechanically driven
ventilation system with electrical exhaust 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
Where national or local codes req ire the
installation of fire s ppression eq ip-
ment or other s pplementary eq ipment,
DO NOT mo nt the eq ipment directly to
the oven.
MOUNTING SUCH EQUIPMENT ON
THE OVEN MAY:
 VOID AGENCY CERTIFICATIONS
 RESTRICT SERVICE ACCESS
 LEAD TO INCREASED SERVICE EX-
PENSES FOR THE OWNER
SECTION 2 - INSTALLATION
Fig. 2-2 - V ntilation Syst m
12" (305mm)
minimum
12" (305mm)
minimum
2" (51mm)
minimum
8" (203mm)
minimum
1" (25mm)
minimum

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SECTION 2 - INSTALLATION
III. ASSEMBLY
A. Top Pan l and Bas Pad Ass mbly
1. Install the four leg extensions onto the base pad using the
3/8"-16x1" screws, 3/8" flat washers, and 3/8" lockwashers
supplied in the Base Pad Kit. See Figure 2-3. Check that
the finished sides of each leg extension face OUTWAR S.
One rear leg should be attached using three 3/8"-16 x 1"
screws and the 3/4" eyebolt, as shown in Figure 2-3. This
eyebolt acts as the anchor point for the restraint cable
assembly (see Part C, Restraint Cable Installation).
2. Install one caster onto each leg extension, as shown in
Figure 2-4. Use the 3/8"-16x1" screws, 3/8" flat washers,
and 3/8" lockwashers supplied in the Installation Kit. The
locking casters should be installed at the FRONT of the
oven. The non-locking casters should be installed at the
REAR of the oven.
3. Install the top panel in place on the top oven cavity using the
screws included in the base pad kit, as shown in Figure 2-
4.
4. Install the lower oven cavity onto the base pad. Check that
the eyebolt welded onto the pad faces the rear of the oven.
Figur 2-3 - L g xt nsion and cast rs installation
Locking casters -
FRONT of oven
Non-locking casters -
REAR of oven
3/8" flat
was er
3/8" lock
was er
3/8"-16 x 1"
ex screw
3/8" flat
was er
3/8" lock
was er
3/8"-16 x 1"
ex screw
Finis ed sides of
leg extension
face corner of
base pad
3/4" eyebolt
(inside corner of
one rear leg
extension
only)
Figur 2-4 - Top pan l and bas pad installation
#10 x 1" screws
attac front of
top panel
#10 x 2" screws
attac rear of
top panel
Top oven
cavity
Bottom oven
cavity
Assembled
base pad

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C. R straint Cabl Installation
Because the oven is equipped with casters, a restraint cable
assembly must be installed to limit the movement of the
appliance without depending on the connector and the quick
disconnect device or its associated piping. One end of the cable
is anchored to the eyebolt on one of the rear leg extensions,
while the other is anchored to the wall. See Figure 2-7.
After connecting the restraint cable, move the oven to its final
location. Then, lock the two front casters.
3/8"-16 x 1"
eyebolt on
rear leg
extension
Restraint cable
assembly
3/4 (19mm)
eyebolt
Wall of
structure
Figur 2-7 - Installing th R straint Cabl
B. Stacking
For single ovens, skip ahead to Part C, Restraint Cable
Installation. For double or triple ovens, continue on to Step
1, below.
1. Assemble the stacking spacer(s) as shown in Figure 2-5.
One spacer assembly is supplied for a double oven, while
two are supplied for a triple oven.
2. Place one of the assembled spacers on top of the lower
oven cavity, making sure that the insulation faces up.
3. Place the center oven cavity (for triple ovens) or the top oven
cavity (for double ovens) on top of the spacer. Check that
all four sides of the spacer overlap the base of the oven, and
that the oven is level and firmly seated. See Figure 2-6.
4. For triple ovens, repeat Steps 2 and 3 to install the top oven
cavity.
Figur 2-5 - Ass mbling th stacking spac rs
#10-32 x 1/2"
ex screws
1-1/2" (38mm)-t ick
insulation, pre-cut
Stacking panel,
P/N 44837
Top panel,
P/N 42882
Figur 2-6 - Stacking
Assembled
spacer
(insulation
faces up)
SECTION 2 - INSTALLATION

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Figur 2-8 - Ass mbling and t nsioning th conv yor
Tensioning
screws in slotted
oles (2 per side)
Wit tensioning
screws loosened,
frame sections can
be moved to adjust
belt tension
1-2" (25-50mm)
vertical deflection
Figur 2-9 - Conv yor and Mast r Link Ori ntation
Direction
of travel CORRECT
master link
position
Incorrect
master link
position
SECTION 2 - INSTALLATION
Pins on frame
fit into slots
on bracket
D. Conv yor Installation
1. Unfold the conveyor frame so that it lies flat on the floor. As
you unfold the frame, check that the locator pins shown in
Figure 2-8 lock into the slots on the bracket.
2. Refer to Figure 2-8. Note the locations of the four tensioning
screws (2 per side) in the slotted holes on the brackets.
Loosen these screws to allow the conveyor to be properly
tensioned.
3. Lift the conveyor belt away from the frame, as shown in
Figure 2-8, to check the belt tension. The belt should lift
between 1-2" (25-50mm).
If it is necessary to adjust the belt tension, gently push the
two conveyor frame sections closer together, or further
apart, as required. Then, re-check the tension of the
conveyor belt. Repeat this step as necessary until the
proper belt tension is achieved.
4. When the belt tension is correctly adjusted, tighten the two
tensioning screws on each side of the conveyor frame.
This fastens the two frame sections together at the correct
belt tension.
5. If it is necessary to add or remove conveyor links to achieve
the correct tension, OR if it is necessary to reverse the
conveyor belt for correct orientation, the belt will need to be
removed from the conveyor frame. If this is necessary,
perform the following procedure:
a. Remove the master links using long-nose pliers.
Then, roll up the belt along the length of the conveyor
frame.
b. Add or remove belt links as necessary to achieve the
correct belt tension.
c. Replace the belt on the conveyor frame. Check the
following:
 The conveyor belt links must be oriented as shown
in Figure 2-9.
 The smooth side of the conveyor belt must face
UP.
d. Connect the inside master links. Check that the links
are oriented as shown in Figure 2-9.
e. Connect the outside master links. Note that the
outside master links each have an open hook on one
side. This hook aligns with the hooks along the sides
of the other conveyor links. See Figure 2-9.
Folded
frame

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SECTION 2 - INSTALLATION
Figur 2-11 - Final ass mbly
Chain cover:
Place down over
conveyor sprocket
Figur 2-10 - Conv yor plac m nt
Crumb tray
support
bracket
Figur 2-12 - Crumb trays
End plug
Crumb trays
WITH openings -
all upper ovens
Crumb trays
WITHOUT openings -
lower oven only
2. Hook outside
edge over
conveyor frame
Crumb trays (2):
Conveyor
exit tray:
Press down
over end of
conveyor
Wing screws
2 per end plug
1. Place inside
edge on support
bracket
6. Lift the conveyor and position it in the oven. The conveyor
can only be installed from the end of the oven with the drive
motor.
7. Continue moving the conveyor into the oven until the con-
veyor frame is positioned properly. The inside supports for
the crumb trays should rest firmly against the lower end
plugs, as shown in Figure 2-10.
8. When the conveyor is positioned properly, check for free-
dom of movement of the conveyor belt by pulling it for about
2-3 feet (60 to 90 cm) with your fingers. The conveyor must
move freely.
9. Install the drive chain between the conveyor drive sprocket
and the motor sprocket. To install the chain, it will be
necessary to lift the drive end of the conveyor slightly.
V. FINAL ASSEMBLY
1. Install the conveyor drive motor cover as shown in Figure
2-11.
2. Install the crumb trays as shown in Figure 2-11. First, place
the inside edge of each tray onto its support bracket. Then,
hook the outside edge of the tray over the end of the
conveyor frame.
Note that crumb trays for the lower (or a single) oven are
solid, while those for all upper ovens have perforated
openings, as shown in Figure 2-12.
3. Press the conveyor exit tray down over the edge of the
conveyor frame at the exit end of the oven. See Figure 2-11.

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SECTION 2 - INSTALLATION
VI. ELECTRICAL SUPPLY
WARNING
Authoriz d suppli r p rsonn l normally accomplish
th conn ctions for th v ntilation syst m, l ctric supply,
and gas supply, as arrang d by th custom r. Following
th s conn ctions, th factory-authoriz d install r can
p rform th initial startup of th ov n.
NOTE: The electric supply installation must satisfy the
requirements of the appropriate statutory authority, such as the
National Electrical Code (NEC), ANSI/NFPA70, (U.S.A.); the
Canadian Electrical Code, CSA C22.2; the Australian Code,
AG601; or other applicable regulations.
NOTE: The electric supply connection must meet all national
and local electrical code requirements.
Check the oven serial plate before making any electric supply
connections. Electric supply connections must agree with data
on the oven serial plate. The location of the serial plate is shown
in Figure 1-1 (in Section 1, escription).
A fused disconnect switch or a main circuit breaker
(customer furnished) MUST be installed in the electric
supply line for each oven cavity. It is recommended
that this switch/circuit breaker have lockout/tagout
capability.
The supply conductors must be of the size and
material (copper) recommended. Refer to the wiring
diagram inside the machinery compartment of the
oven. Electrical specifications are also listed on the
oven's serial plate and in Tables 1-3 and 1-4, Elec-
trical Specifications (in Section 1, escription).
The oven requires a ground connection to the oven
ground screw located in the electrical junction box.
(The box is shown in Figure 2-13.) If necessary, have
the electrician supply the ground wire. Do NOT use
the wiring conduit or other piping for ground
connections!
A. Additional Information - Gas Ov ns
All electric supply connections are made at the
terminal block located in the electrical junction
box, shown in Figure 2-13. The power lines then
connect to the oven circuits through a safety
switch located inside the machinery compart-
ment. This switch interrupts electric power to the
oven when the Machinery Compartment Access
Panel is opened.
B. Additional Information - El ctric Ov ns
A 1.3" (33mm) dia. cutout in the back wall of the machinery
compartment provides access to the electrical supply
connections. The actual wiring connections are made at
the terminal block located in the electrical junction box.
Using flexible cables for the electric power supply
conductors requires a 1.3" (33mm) strain-relief fitting (not
furnished with the oven) to enable safe access to the
terminal block.
C. Conn ction
Refer to the wiring diagram inside the machinery
compartment of the oven to determine the correct
connections for the electrical supply lines. Connect the
supply as indicated on the wiring diagram.
Electrical
Junction Box
1.3" (33mm) cutout for
electric utility connection
(electric ovens only)
Figur 2-13 - Utility conn ction locations
VII. GAS SUPPLY
CAUTION
DURING PRESSURE TESTING NOTE ONE OF THE FOLLOWING:
1. Th ov n and its individual shutoff valv must b discon-
n ct d from th gas supply piping syst m during any
pr ssur t sting of that syst m at t st pr ssur in xc ss
of 1/2 psi (3.45 kPa).
2. Th ov n must b isolat d from th gas supply piping
syst m by closing its individual manual shutoff valv dur-
ing any pr ssur t sting of th gas supply piping syst m at
t st pr ssur qual to or l ss than 1/2 psi (3.45 kPa).
3. If incoming pr ssur is ov r 14 W.C. (35mbar), a s pa-
rat r gulator MUST b install d in th lin BEFORE th
individual shutoff valv for th ov n.
WARNING: To pr v nt damag to th control valv r gula-
tor during initial turn- on of gas, it is v ry important to op n
th manual shutoff valv v ry slowly.
Aft r th initial gas turn-on, th manual shutoff valv must
r main op n xc pt during pr ssur t sting as outlin d in
th abov st ps or wh n n c ssary during s rvic main-
t nanc .
1/2" NPT pipe for gas
utility connection
(gas ovens only)

14
ENGLISH
SECTION 2 - INSTALLATION
A. Gas Utility Rough-In R comm ndations
The following gas system specifications are STRONGLY
RECOMMEN E . eviating from these recommendations
may affect the baking performance of the oven.
Gas Meter - 650 cfh meter
Gas Line
 E ICATE LINE from the gas meter to the oven
 2" (50.8mm) pipe for natural gas
 1-1/2" (38.1mm) pipe for propane
 Maximum length: 200' (61m). Each 90° elbow equals 7'
(2.13m) of pipe.
B. Conn ction
Check the ovens gas supply requirements before making the
gas utility connection. Gas supply requirements are listed on
the ovens serial plate and in Table 1-5, Gas Orifice and
Pressure Specifications (in Section 1, escription).
Check the serial plate to determine the type of gas (Propane or
Natural) to be used with the oven.
Refer to the instructions in the gas hose package (included in
the Installation Kit) before connecting the gas line. One gas line
connection method is shown in Figure 2-14; however,
compliance with the applicable standards and regulations is
mandatory.
Inlet and regulated gas pressure readings can be taken using
a U tube manometer at the tap locations shown in Figure 2-
15.
NOTE
In the USA, the installation must conform with local codes, or in
the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1.
In Canada, the installation must conform with local codes, or in
the absence of local codes, with the Natural Gas Installation
Code, CAN/CGA-B 149.1, or the Propane Installation Code,
CAN/CGA-B 149.2, as applicable.
In Australia, the installation must conform with AGA Code
AG601 and with any requirements of the appropriate statutory
authority.
Certain safety code requirements exist for the installation of gas
ovens; refer to the beginning of Section 2 for a list of the
installation standards. In addition, because the oven is equipped
with casters, the gas line connection shall be made with:
 A connector that complies with the Standard for Connec-
tors for Movable Gas Appliances, ANSI Z21.69 (in USA), or
Connectors for Movable Gas Appliances, CAN/CGA-6.16
(in Canada), AN
 A quick-disconnect device that complies with the Standard
for Quick- isconnect evices for Use With Gas Fuel, ANSI
Z21.41 (in USA.), or, if applicable, Quick- isconnect e-
vices for Use With Gas Fuel, CAN1-6.9 (in Canada).
C. Gas Conv rsion
Where permitted by local and national codes, it is possible to
convert ovens from natural to propane gas, or from propane to
natural gas. Use the appropriate Middleby Marshall Gas
Conversion Kit for the specific oven model.
CAUTION
The terms of the oven's warranty require all start-ups, conver-
sions and service work to be performed by a Middleby Marshall
Authorized Service Agent.
Figur 2-14 - Fl xibl Gas Hos Installation
To Gas
Supply Pipe
90°
Elbow
Union OR
quick-
disconnect
device
Flexible
Gas Hose
Full-Flow
Gas
S utoff
Valve
Figur 2-15 - Gas Burn r and Piping Ass mbly
Modulating
gas valve
Combination Gas
Control Valve
(Safety Regulator)
Inlet pressure
tap (w ere
incoming gas
pressure is
measured)
Manifold
pressure tap
(w ere manifold
gas pressure is
measured)
On/Off Switc
Always leave in ON position
In-s ot
burners (2)
Pilot
assembly

15
ENGLISH
SECTION 3 - OPERATION
I. LOCATION AND DESCRIPTION OF CONTROLS
"BLOWER" Switch: Turns the blowers and
cooling fans on and off. When set to the "ON" (I)
position, it also allows the burner (gas ovens)
or heating elements (electric ovens) to activate.
Activation is determined by the settings on the
igital Temperature Controller.
A.
"CONVEYOR" Switch: Turns the conveyor drive
motor on and off.
B.
C.
D.
Conv yor Sp d Controll r: Adjusts and dis-
plays the bake time. Single-belt ovens have one
controller. Split belt ovens have one controller
for each conveyor belt, labeled "FRONT" and
"BACK."
Digital T mp ratur Controll r: Continuously
monitors the oven temperature. Settings on the
igital Temperture Controller control the activa-
tion of the burner or heating elements. Keypad
controls allow the operator to select the cooking
temperature and monitor oven operation.
Note that two different models of igital Tem-
perature Controller are used on PS536 ovens.
This section provides instructions specific to
each controller.
Fig. 3-1 - Control Pan l
C
B
D
A
NOT SHOWN:
E. Machin ry Compartm nt Acc ss Pan l Saf ty Switch:
isconnects electrical power to the controls and the blow-
ers when the machinery compartment access panel is
opened. The panel should only be opened by authorized
service personnel.
D

16
ENGLISH
A. DAILY STARTUP PROCEDURE
3. Turn the "CONVEYOR"
() switch to the ON
("I") position.
4. If necessary, adjust the
conveyor speed setting
by pressing the or
pushbuttons on the con-
veyor speed controller to
change the displayed
bake time. 6a. Check that the "1" light
illuminates. This shows
that the burner or heating
elements have been
turned on.
The "2" light will illumi-
nate while the oven heats
to its minimum normal
operating temperature of
200°F/93°C.
II. NORMAL OPERATION - STEP-BY-STEP
SECTION 3 - OPERATION
2. Turn the "BLOWER" ( )
switch to the ON ("I")
position.
5a. Press the or
pushbuttons on the digi-
tal temperature control-
ler to adjust the set tem-
perature, if necessary.
Note that the set tempera-
ture is shown in the lower
window of the display,
while the actual oven
temperature is shown in
the upper window.
1. Check that the circuit breaker/fused disconnect is in the on
position. Check that the window (if so equipped) is closed.
or
Actual
temp
Set
temp
7a. Wait for the oven to heat to the set point temperature. Higher
set point temperatures will require a longer wait. The oven
can reach a temperature of 500°F (232°C) in approximately
15 minutes.
8a. Allow the oven to preheat for 10 minutes after it has reached
the set point temperature.
Heating
elements on
Oven
temperature
under 200°F/
93°C
or
I the oven uses this
Digital Temperature
Controller:

17
ENGLISH
B. DAILY SHUTDOWN PROCEDURE
SECTION 3 - OPERATION
1. Turn the "BLOWER" ( )
and "CONVEYOR" ( )
switches to the "OFF"
("O") position. Open the
window (if so equipped)
to allow the oven to cool
faster.
Note that the blowers will
remain in operation until
the oven has cooled to
below 200°F (93°C).
3. After the oven has cooled and the blowers are off, switch the
circuit breaker/fused disconnect to the off position.
IMPORTANT
On gas ovens, if the "HEAT ON" light will not illuminate, OR
if the oven does not heat, the gas burner may not have lit.
Turn the "BLOWER" ( ) and "CONVEYOR" ( ) switches
to the "OFF" ("O") position. Wait for AT LEAST FIVE MIN-
UTES before restarting the oven. Then, repeat the aily
Startup procedure.
CAUTION
In case of power failure, turn all switches to the OFF ("O")
position, open the oven window (if so equipped), and
remove the product. After the power has been restored,
perform the normal startup procedure. IF THE OVEN WAS
SWITCHE OFF FOR LESS THAN 5 MINUTES,
WAIT FOR
AT LEAST FIVE MINUTES BEFORE RESTARTING THE
OVEN.
No att mpt should b mad to op rat th ov n during a
pow r failur . In gas ov ns, th burn r will not op rat
and gas will not flow through th burn r without l ctric
pow r.
+
6b. Check that the "HEAT ON"
light illuminates. This
shows that the burner or
heating elements have
been turned on.
8b. (Optional) Press the Tem-
perature ( ) key to show
the Actual Temperature
in the display, and wait
for the "ACTUAL TEMP"
light to turn on. This al-
lows you to monitor the
oven temperature as it
rises to the setpoint.
7b. Wait for the oven to heat to the setpoint temperature. Higher
setpoint temperatures will require a longer wait. The oven
can reach a temperature of 500°F (232°C) in approximately
5 minutes.
+
wait
for
 Press the Up Arrow
and own Arrow
Keys as necessary
to adjust the set-
point. or
5b. Adjust the temperature
controller to a desired set
temperature, if neces-
sary.
 Press the Set Point
and Unlock keys at
the same time. Wait
for the "SET PT" light
to turn on.
wait
for
9b. Allow the oven to preheat for 10 minutes after it has reached
the set point temperature.
wait
for
I the oven uses this
Digital Temperature
Controller:

18
ENGLISH
III. QUICK REFERENCE: DIGITAL TEMPERATURE CONTROLLERS
Upper display
Shows the actual
oven temperature.
Lower display
Shows the set
point temperature.
Up Arrow key
Increases the set
point temperature.
Press the key once
to change the set
point by one degree.
Hold the key down
for larger changes.
Down Arrow key
Decreases the set point
temperature. Press the
key once to change the
set point by one degree.
Hold the key down for
larger changes.
light
Illuminates when the burner
or heating elements are on.
This light will flicker during
normal operation after the
oven reaches the set point
temperature.
light
Illuminates when
oven temperature is
EITHER below
00°F/93°C
OR above 600°F/
316°C.
Infinity key
Service use only.
Advance key
Service use only.
Percent
indicator
light
Service use only.
SECTION 3 - OPERATION

19
ENGLISH
Display
Shows the Set Point
or the Actual Tem-
perature in degrees
Fahrenheit (F) or
Celsius (C).
"SP LOCK"
Light
Lights when the
set point is locked
out from changes.
This setting can
only be changed by
service personnel.
OVERTEMP
Light
Lights when the oven
temperature is
greater than 650°F
(343°C). Refer to
Quick Reference:
Troubleshooting in
this section.
Temperature
Key
Press this key once
to view the Actual
Temperature in the
isplay.
Unlock Key
Press this key
together with the Set
Point Key to allow the
Set Point to be
changed. Changes
can only be made for
60 seconds.
Up Arrow and Down
Arrow Keys
Press these keys to
adjust the Set Point up or
down. If the Set Point will
not change, refer to Set
Point Key and Unlock Key
in this section.
Set Point Key
Press this key
together with the
Unlock Key to allow
the Set Point to be
changed.
Changes can only be
made for 60 sec-
onds.
Service Key
Service use
only.
"ACTUAL
TEMP" Light
Lights when the
Actual Tempera-
ture is shown in
the display.
"SET PT"
(setpoint)
Light
Lights when the
set point is shown
in the display.
"HEAT ON"
Light
Lights when the
burner or heating
elements, as
appropriate for the
oven model, are in
operation.
SECTION 3 - OPERATION

20
ENGLISH
IV. QUICK REFERENCE: TROUBLESHOOTING
SYMPTOM PROBLEM SOLUTION
SECTION 3 - OPERATION
 Check that the set temperature and bake time settings are
correct.
Food products are
overcooked or
undercooked
Controls may be set incor-
rectly.
The oven temperature is in
excess of 600°F (316°C). If
the oven is left in operation,
the temperature may rise to
650°F (343°C) and cause a
shutdown.
 Turn the oven off according to the aily Shutdown Procedure.
 Allow the oven to cool. Regardless of the time that is required
for the oven to cool, wait for AT LEAST FIVE MINUTES before
restarting the oven.
 Repeat the aily Startup Procedure.
light illu-
minates after
oven has been
operating nor-
mally
Oven will not
turn on at all
Electrical power may not be
reaching the oven, or the
controls may be set incor-
rectly.
 Check that the circuit breaker/fused disconnect is turned on.
 Check that the "BLOWER" ( ) Switch is in the ON ("I")
position. The burner cannot engage until the blowers are in
operation.
Oven will not heat Controls may be set incor-
rectly.
 Check that the Set Point is correctly set.
 Check that the "BLOWER" ( ) Switch is in the ON ("I")
position.
 If the oven still will not heat, turn the oven off according to the
instructions in the aily Shutdown Procedure.
 Wait for AT LEAST FIVE MINUTES before restarting the oven.
 Repeat the aily Startup Procedure. Check that the Set Point
is above 200°F (93°C).
Oven is operating, but
little or no air is blowing
from air fingers
Air fingers may have been
reassembled incorrectly
after cleaning.
 Turn the oven off according to the aily Shutdown Procedure.
 Refer to Section 4, Maintenance, for instructions on reassem-
bling the air fingers.
 Turn the oven off according to the aily Shutdown Procedure.
 Check if the conveyor is blocked by an object inside the oven.
 Check that the conveyor drive chain is not overtightened.
 Refer to Section 4, Maintenance, for instructions on checking
the conveyor belt tension.
Conveyor moves with a
jerky motion, or will not
move at all
Conveyor may be jammed
on an object in the oven, or
conveyor belt or drive chain
may be overtightened.
Blower belt may be broken.  Turn the oven off according to the aily Shutdown Procedure.
Contact your Middleby Marshall Authorized Service Agent to
correct the problem.
Oven shuts down
completely dur-
ing operation
The oven temperature ex-
ceeded 650°F (343°C), and
the oven was automatically
shut down.
 Turn the oven off according to the aily Shutdown Procedure.
Contact your Middleby Marshall Authorized Service Agent to
determine and correct the cause of the condition to prevent
damage to the oven.
light is lit, oven will
not heat
appears in dis-
play, oven is not
heating
Oven shuts down
shortly after it is
turned on
(gas ovens only)
The gas burner did not light
within 90 seconds of turn-
ing the "BLOWER" ( )
Switch to the ON ("I") posi-
tion. This engages a safety
lockout mode.
The oven did not reach
200°F (93°C) within 15 min-
utes of startup, and has
stopped heating.
 Turn the "BLOWER" ( ) and "CONVEYOR" ( )switches to
the "OFF" ("O") position.
 Wait for AT LEAST FIVE MINUTES before restarting the oven.
 Repeat the aily Startup procedure.
 Turn the "BLOWER" ( ) and "CONVEYOR" ( )switches to
the "OFF" ("O") position.
 Wait for AT LEAST FIVE MINUTES before restarting the oven.
 Repeat the aily Startup procedure.
IF THESE STEPS FAIL TO RESOLVE THE PROBLEM, CONTACT YOUR LOCAL MIDDLEBY MARSHALL AUTHORIZED
SERVICE AGENT. A SERVICE AGENCY DIRECTORY IS SUPPLIED WITH YOUR OVEN.