Middleby Marshall PS360/PS360WB Operation manual

PS360L/PS360WB-L Tandem PS360/PS360WB Double Tandem
PS360U/PS360WB-U Tri Tandem
PS360U/PS360WB-U Quad Tandem
owner's
operating
& installation
manual
SERIES PS360/360WB
TANDEM GAS OVEN MODELS
A MIDDLEBY COMPANY
© 1998 Middleby Marshall Inc.
Part No. 38615
Price US $30.00
R. Aug. 98, Rev. B, Ver. 3
PS360/360WB Tandem Gas Ovens: English

NOTICE:
This 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.
The oven has a combustion system suitable for use with all natural gases and can be converted by a
qualified service agent for use with liquified gas.
It is suggested to obtain a service contract with a manufacturer's certified 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.
i
Retain This Manual For Future Reference
NOTICE
CONTACT YOUR LOCAL SERVICE COMPANY TO PERFORM MAINTENANCE AND REPAIRS.
A SERVICE AGENT DIRECTORY IS SUPPLIED IN YOUR INSTALLATION KIT.
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.
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.
FOR YOUR SAFETY
Do not store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.

Middleby Marshall Inc.  1400 Toastmaster Drive  Elgin, IL 60120  USA  [phone]  FAX [phone]
Middleby Corporation 24-hour Service Hotline [phone]
www.middleby.com
MIDDLEBY MARSHALL INC.
OVEN LIMITED WARRANTY
(Non U.S.A.)
The seller warrants equipment manufactured by it to be free
from defects in material and workmanship for which it is
responsible. The Sellers obligation under this warranty shall
be limited to replacing or repairing at Sellers option, without
charge, F.O.B. Sellers factory, any part found to be defective
and any labor and material expense incurred by Seller in
repairing or replacing such part, such warranty to be limited to
a period of one year from date of original installation or 15
months from date of shipment from Sellers factory, whichever
is earlier, provided that terms of payment have been fully met.
All labor shall be performed during regular working hours.
Overtime premium will be charged to the Buyer.
This warranty is not valid unless equipment is installed,
started, and demonstrated under the supervision of a
factory certified installer.
Normal maintenance functions, including lubrication, adjust-
ment of airflow, thermostats, door mechanisms, microswitches,
burners and pilot burners and replacement of light bulbs, fuses
and indicating lights, are not covered by warranty.
Any repairs or replacements of defective parts shall be per-
formed by Sellers authorized service personnel. Seller shall
not be responsible for any costs incurred if the work is per-
formed by other than Sellers authorized service personnel.
When returning any part under warranty, the part must be intact
and complete, without evidence of misuse or abuse, freight
prepaid.
Seller shall not be liable for consequential damages of any kind
which occur during the course of installation of equipment, or
which result from the use or misuse by Buyer, its employees or
others of the equipment supplied hereunder, and Buyers sole
and exclusive remedy against Seller for any breach of the
foregoing warranty or otherwise shall be for the repair or
replacement of the equipment or parts thereof affected by such
breach.
The foregoing warranty shall be valid and binding upon Seller
if and only if Buyer loads, operates and maintains the equip-
ment supplied hereunder in accordance with the instruction
manual provided to Buyer. Seller does not guarantee the
process of manufacture by Buyer or the quality of product to be
produced by the equipment supplied hereunder and Seller
shall not be liable for any prospective or lost profits of Buyer.
THE FOREGOING WARRANTY IS EXCLUSIVE AND IN LIEU
OF ALL OTHER EXPRESS AND IMPLIED WARRANTIES
WHATSOEVER. SPECIFICALLY THERE ARE NO IMPLIED
WARRANTIES OF MERCHANTABILITY OR OF FITNESS
FOR A PARTICULAR PURPOSE.
The foregoing shall be Sellers sole and exclusive obligation
and Buyers sole and exclusive remedy for any action, whether
in breach of contract or negligence. In no event shall seller be
liable for a sum in excess of the purchase price of the item.
ii

iii
NOTE
Wiring Diagrams Are Contained In This Manual
And Are Also Located Inside The Control Box Door.
TABLE OF CONTENTS
page
SECTION 1 - DESCRIPTION
OVEN SPECIFICATION CHARTS ............................ 1-1
CHART OF ORIFICE SIZES, GAS PRESSURES,
NOMINAL INPUT RATINGS & GAS FLOW ....... 1-1
I. PRINCIPLE OF AIR FLOW ................................. 1-2
A. Heat Transfer And How It Works ................ 1-3
B. Air Fingers ................................................... 1-4
II. COMPONENT FUNCTION ................................. 1-5
A. Conveyor ..................................................... 1-5
B. Gas Burner .................................................. 1-5
C. Front Window .............................................. 1-5
D. Cooling Fans .............................................. 1-6
E. Blower ......................................................... 1-6
F. Air Fingers ................................................... 1-7
SECTION 2 - INSTALLATION
I. UNLOADING/UNPACKING ................................ 2-1
II. INSTALLATION, PREPARATION&SUPPLY ..... 2-2
III. VENTILATIONSYSTEM ...................................... 2-3
INSTALLATION KIT .................................................. 2-4
DIMENSION DRAWINGS ......................................... 2-5
IV. THERMOCOUPLE INSTALLATION .................. 2-11
V. ASSEMBLY ....................................................... 2-13
GAS OVEN ROUGH-IN ........................................... 2-21
VI. ELECTRICAL CONNECTION .......................... 2-22
VII. GAS SUPPLY FOR GAS HEATED OVENS ...... 2-24
VIII. PREPARATIONFOR VARIOUSGASES ........... 2-25
IX. CHANGING ORIFICES ..................................... 2-27
X. VOLUMETRIC METHOD .................................. 2-27
XI. VAR. OF RATED SUPPLY PRESSURES ......... 2-28
SECTION 3 - OPERATION
I. CONTROL FUNCTIONS .................................... 3-1
II. COMPONENT INFORMATION/LOCATION ........ 3-2
A. Door Safety Switch ...................................... 3-2
B. Blower Switch ............................................. 3-2
C. Heat Switch ................................................. 3-2
D. Temperature Controller .............................. 3-2
E. Conveyor Switch ......................................... 3-3
III. STEP BY STEP OPERATION ............................. 3-4
A. Start-Up Procedure ..................................... 3-4
B. Temp. Controller Operation Inst. ................ 3-5
C. Shutdown Procedure ................................ 3-10
D. Products Baked/Cooked in Ovens ........... 3-10
E. Bake Time vs. Bake Temperature ............ 3-11
F. Conveyor Speed (Bake Time) and
Time of Delivery ........................................ 3-12

TABLEOFCONTENTS
SECTION 4 - MAINTENANCE
I. MAINTENANCE- DAILY ..................................... 4-1
A. Exterior ........................................................ 4-1
B. Fans and Grills ........................................... 4-1
C. Conveyor Belts ............................................ 4-2
D. Crumb Pans ............................................... 4-2
E. Window ....................................................... 4-3
II. MAINTENANCE - MONTHLY .............................. 4-4
A. Removing Conveyor From Oven
For Cleaning ............................................... 4-4
B. Air Fingers Disassembly For Cleaning ...... 4-6
C. Air Finger Reassembly ............................... 4-8
D. Checking Conveyor Belt Tension ............. 4-10
E. Conveyor Belt Link Removal ..................... 4-10
F. Conveyor Reinstallation Into Oven ........... 4-12
III. MAINTENANCE - EVERY 3 MONTHS .............. 4-13
A. Cleaning Blower Motors ........................... 4-13
B. Electrical Terminals .................................. 4-13
IV. MAINTENANCE - EVERY 6 MONTHS .............. 4-14
SECTION 5 - TROUBLESHOOTING
OWNERS TROUBLESHOOTING CHARTS .............. 5-1
SECTION 6 - ELECTRICAL SCHEMATICS
Wiring Diagram -
Tandem/Double Tandem Ovens ....................... 6-2
Wiring Diagram -
Tri Tandem/Quad Tandem Ovens ..................... 6-3
Schematic - PS360/360WB Tandem (All Models) .... 6-4
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NOTES:
v

1-1
SECTION 1
DESCRIPTION
OVEN INFORMATION (per oven section)
PS360 PS360WB
Weight, Single Oven 1350 lbs. (612kg) 1400 lbs. (634kg)
Shipping Weight, Single Oven 1675 lbs. (760 kg) 1750 lbs. (780kg)
Shipping Cube, Single Oven Approx. 104.5 ft3 (3.0 m3) Approx. 122 ft.3(3.5m3)
Rated Heat Input 135,000 BTU (34,020 kcal, 40 kW/hr) 170,000 BTU (42,840 kcal, 50 kW/hr)
Maximum Operating Temperature 550°F (288°C)
Flue Vent 1.08" (27mm) D x 3" (76mm) W
Exhaust Flow, Single Oven 80 ft.3/min. (2.1 m3/min.)
Warm Up Time 10 min.
For oven dimensions, gas information, and electrical information, refer to the Installation section.
SECTION 1
DESCRIPTION
CHART OF ORIFICE SIZES, GAS PRESSURES, NOMINAL INPUT RATINGS AND GAS FLOW
IMPORTANT: This chart is not for use in Germany.
Orifice Diameter (mm) Gas Pressures (mbar) Nominally Low Gas Gas
Oven Category Gas Main By-Pass Pilot Supply Orifice Input Flame Supply Flow
Model Type (Full (Low (Inlet) (Manifold) (kW) (kW) Volume (liter/min.)
Flame) Flame)
Natural, E(H) 5.5 1.65 0.64 20 8 4.2 m3/h 70.0
PS360L I 2E+ Natural, LL(L) 5.5 1.65 0.64 20 12.5 4.9 m3/h 81.7
& Natural,E(H)/LL(L) 4.5 1.50 0.64 20/25 * 40 4.4 4.2/4.9 70.0/81.
PS360U II 2H3+ Liquid, G30 2.7 0.85 0.38 50 * 3.1 kg/h 
Liquid,G31/G30 3.1 0.95 0.38 30/37 * 3.1 kg/h 
Natural, H 6.3 2.30 0.64 20 8.7 5.3 m3/h 88.0
PS360WB-L II 2E+3+ Natural, L 6.3 2.30 0.64 20 12 6.1 m3/h 102.4
Natural,G20/G25 5.4 2.00 0.64 20/25 17/22 50 8.8 5.3/6.1 88.0/102.4
PS360WB-U II
2L3B/P Liquid, G30 3.1 1.40 0.38 50 * 3.9 kg/h --
Liquid, G30/G31 3.5 1.40 0.38 30/37 * 3.9 kg/h --
*Pressure regulator (Governor) not in operation, system at inlet (supply) pressure.
The orifice pressures apply to 15°C, 1.013 mbar, dry gas.

1-2
SECTION 1
DESCRIPTION
1
2
4
3
4
3
2
3
I. PRINCIPLE OF AIR FLOW
Air is heated in the heating chamber (1), then pulled into the
impellers or blowers (2), which push the air into the oven
plenum and delivers the heated air into the air fingers (3). The
fingers contain an inner plate and outer plate which columnate
the air and evenly distribute the heated air across the conveyor
belt (4) on which the product rides. The air is then pulled back
into the heating chamber (1) and the process continues.
Refer to next page for another illustration of the oven air fingers.
Figure 1-3 - AIR DELIVERY SYSTEM
(per oven section)

1-3
SECTION 1
DESCRIPTION
Figure 1-4. Air Fingers Showing Air Passing Through
Inner Plate And Outer Plate Which Forms High Velocity
Columns Of Air To Product.
Inner Plate
Outer Plate
Inner Plate
Air Flow From Plenum
Chamber
Air Flow From Plenum
Chamber
High Velocity Columns
of Air to Product
Outer Plate
A. Heat Transfer and How It Works
1. Heat constantly moves from a warm object to a cold object.
Heat moves using three different paths which are conduction,
radiation and convection.
Conduction: This path has to do with surface to surface
contact. The pizza dough in contact with the pan is a good
example of conduction.
Radiation: This path has to do with objects radiating heat.
Dark objects absorb heat whereas light or shiny objects reflect
more heat. Because of this, the inside of the oven is light in
color, reflecting more heat back to the product.
Convection: This path has to do with moving amounts of air.
It explains why hot air will rise and cooler air replaces hot air.
An industrial application of this principle is to incorporate a fan
to force the hot air movement which in turn will increase the heat
transfer to the product.
The oven has two large blowers to move the hot air through the
air fingers and onto the product so the most efficient bake is
achieved.
Temperature is the intensity of heat at the point which it is
sensed. As discussed above, heat flows by conduction, radia-
tion and convection. The speed at which the heat flows is
determined by the temperature difference between the oven
and the food product. The larger the difference, the faster the
heat flows to the item that is being baked.

1-4
SECTION 1
DESCRIPTION
B. Air Fingers
The Middleby Marshall ovens are heavy duty conveyorized hot
air ovens employing vertical air streams (Figure 1-3 and 1-4) to
give uniform and intensive heating. The columnated vertical
streams of hot air provide an exceptional heat transfer rate and
generally bake faster and at lower temperatures than convec-
tion hot air or infrared heating ovens.
This is accomplished by the hot air fingers, (Figure 1-3 and 1-
4) inside the oven. The oven can accommodate up to 6 bottom
air fingers and 6 top air fingers. Standard ovens have 5 bottom
fingers and 3 top fingers.
Figure 1-5. Component Location
Removable
Conveyor
Front Loading
Windows
Removable
Crumb
Pans
Removable
End Panels
Oven Data
Plate Control
Panel
Machinery
Compartment
Access Panel
Conveyor
Extensions
Conveyor
Motor
Removable
Jet Fingers