Middleby Marshall PS536GS Operation manual

PS536GS
Gas
Domestic, Std. Export & CE
ENGLISH/French/Spanish
P/N 50236
Rev. B • V1 • 10/04
Price $30.00
Middleby Cooking Systems Group • 1400 Toastmaster Drive • Elgin, IL 60120 • [phone] • FAX [phone]
© 2003 Middleby Marshall, Inc.
is a registered trademark of Middleby Marshall, Inc. All rights reserved.
PS536GS Gas Ovens
Models:
• PS536GS Gas
Combinations:
• Single Oven
• Double Oven (Two-Stack)
• Triple Oven (Three-Stack)
OWNER'S OPERATING, INSTALLATION,
AND PARTS MANUAL
for domestic, standard export and CE export ovens

2
ENGLISH
Middleby Cooking Systems Group • 1400 Toastmaster Drive • Elgin, IL 60120 • USA • [phone] • FAX [phone]
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.
Ovens are shipped from the factory configured for use with natural gas. If permitted by local, national and
international codes, at the time of installation the oven may be converted to propane gas operation. This
conversion requires the use of at Gas Conversion Kit that is supplied with the oven. For CE-approved ovens, the
conversion is described in the Installation section of this Manual. For domestic and standard export ovens,
instructions are included in the Gas Conversion Kit.
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 use gasoline or other flammable vapors or liquids 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 customer's responsibility to report any concealed or non-concealed damage
to the freight company. Retain all shipping materials until it is certain that the
equipment has not suffered concealed shipping damage.
www.middleby.com
24-Hour Service Hotline: [phone] • Middleby Customer Care Center: 1-(800)-630-6559

3
ENGLISH
SECTION1- DESCRIPTION ................................................... 4
I. OVEN USES ............................................................. 4
II. OVEN COMPONENTS ............................................. 4
A. Window ............................................................. 4
B. Conveyor End Stop ........................................... 4
C. Eyebrows .......................................................... 4
D. End Plugs ......................................................... 4
E. Control Panel .................................................... 4
F. Machinery Compartment and Control
Compartment Doors ........................................ 4
G. Serial Plate ....................................................... 4
H. Conveyor Drive Motor ....................................... 4
I. Crumb Pans ..................................................... 4
J. Conveyor ........................................................... 4
K. Gas Burner ....................................................... 4
L. Blowers ............................................................. 4
M. Air Fingers ........................................................ 4
III. OVEN SPECIFICATIONS ......................................... 4
A. Dimensions ...................................................... 4
B. General Specifications ..................................... 4
C. Electrical Specifications for Gas Ovens .......... 5
D. Gas Orifice and Pressure Specifications -
Domestic and Standard Export Ovens ............ 5
E. Gas Orifice and Pressure Specifications -
CE Ovens .......................................................... 5
SECTION2- INSTALLATION.................................................. 6
I. INSTALLATION KIT .................................................. 7
II. VENTILATION SYSTEM ........................................... 8
A. Requirements .................................................. 8
B. Recommendations .......................................... 8
C. Other Ventilation Concerns .............................. 8
III. ASSEMBLY ............................................................... 9
A. Top Panel and Base Pad Assembly ............... 9
B. Stacking ........................................................... 10
C. Restraint Cable Installation ............................ 10
D. Conveyor Installation ....................................... 11
E. Final Assembly ................................................ 12
IV. ELECTRICAL SUPPLY ........................................... 13
A. Additional Information - Gas Ovens ................ 13
TABLEOFCONTENTS
B. Connection ...................................................... 13
V. GAS SUPPLY .......................................................... 14
A. Gas Utility Rough-In Recommendations ....... 14
B. Gas Conversion .............................................. 14
C. Connection ...................................................... 14
SECTION3 -OPERATION ..................................................... 16
I. LOCATION AND DESCRIPTION OF CONTROLS . 16
A. BLOWER (
) Switch ..................................... 16
B. HEAT ( ) Switch ............................................ 16
C. CONVEYOR ( ) Switch ............................... 16
D. Conveyor Speed Controller ............................. 16
E. Digital Temperature Controller ....................... 16
F. Machinery and Control Compartment
Safety Switches ............................................... 16
II. NORMAL OPERATION, STEP-BY-STEP ................ 17
A. Daily Startup Procedure .................................. 17
B. Daily Shutdown Procedure ............................. 17
III. QUICK REFERENCE: DIGITAL TEMPERATURE
CONTROLLER ....................................................... 18
SECTION4-MAINTENANCE ................................................. 19
I. MAINTENANCE - DAILY .......................................... 19
II. MAINTENANCE - MONTHLY .................................. 20
III. MAINTENANCE - EVERY 3 MONTHS .................... 20
IV. MAINTENANCE - EVERY 6 MONTHS .................... 22
SECTION 5 - PARTS LIST ..................................................... 23
I. KEY SPARE PARTS KIT .......................................... 23
II. INSTALLATION KIT .................................................. 25
III. PANELS, END PLUGS AND WINDOW ................... 27
IIIa. PANELS, END PLUGS WITHOUT WINDOW .......... 27
IV. CONTROL COMPARTMENT ................................... 29
V. MACHINERY COMPARTMENT AND GAS TRAIN .... 31
VI. REAR COMPARTMENT AND BLOWERS................ 33
VII. SINGLE-BELT CONVEYORS .................................. 35
VIII. SPLIT-BELT CONVEYORS ..................................... 37
SECTION6-ELECTRICALWIRINGDIAGRAMS ................... 39
I. WIRING DIAGRAM, PS536GS GAS OVEN
(DOMESTIC & STD. EXPORT VERSION),
208/240V, 50/60 Hz, 1 Ph ................................ 39
page page

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ENGLISH
III. OVEN SPECIFICATIONS
Table 1-1: Dimensions
Overall Height: single oven with 17-1/2" (446mm) legs 43-1/2" (1105mm)
double oven with standard 17-1/2" (446mm) legs 63" (1600mm)
double oven with optional 20-1/2" (521mm) legs 66" (1676mm)
double oven with optional 25-1/2" (648mm) legs 71" (1803mm)
triple oven with 6" (152mm) legs 71" (1803mm)
Overall Depth: 46" (1168mm)
Overall Length: with standard 60"/1524mm conveyor 61" (1549mm)
with optional 56"/1422mm conveyor 57" (1447mm)
with optional 76"/1930mm conveyor 77" (1956mm)
Baking Chamber Length 36" (914mm)
Conveyor Width: Single Belt 20" (508mm)
Split Belt 2 x 9-1/2" (241mm)
Conveyor Length 56" (1422mm) or 60" (1524mm) or 76" (1930mm)
Recommended Minimum Clearances:
Rear of oven to wall 3" (76mm)
Control end of conveyor to wall 1" (25.4mm)
Non-control end of oven to wall 1" (25.4mm)
SECTION1 -DESCRIPTION
I. OVEN USES
PS536GS 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: Allows the user to see and access food products
inside the baking chamber.
B. Conveyor End Stop : Prevents food products from falling
off the end of the moving conveyor.
C. Eyebrows: 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 Panel: Location of the operating controls for the
oven. Refer to Section 3, Operation, for details.
F. Machinery Compartment and Control Compartment
Doors: Allow access to the oven's interior components.
One door is located at each end of the oven. No user-
servicable parts are located inside the machinery compart-
ment or control compartment.
G. Serial Plate: Provides specifications for the oven that affect
installation and operation. Refer to Section 2, Installation,
for details.
H. Conveyor Drive 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.
Fig. 1-1 - Oven Components
A
Table 1-2: General specifications (per oven cavity)
Weight 400 lbs. (182kg)
Rated Heat Input: Natural gas ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Propane ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Maximum Operating Temperature 550°F (288°C)
Warmup Time 25 minutes
B
J
G
E
D
C
I
F
J. Conveyor: Moves the food product through the oven.
Not Shown:
K. Gas Burner: Heats air, which is then projected to the air
fingers by the blowers.
L. Blowers: Fans that project hot air from the gas burner to
the air fingers.
M. Air Fingers: Project streams of hot air onto the food
product.
H

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SECTION1-DESCRIPTION
Table 1-3: 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 50/60 Hz 6A * 2 Pole 3 Wire (2 hot, 1 gnd)
& drive motor; all others
as per line (208/240V)
* The current draw shown above is an average value for normal operation. The initial amperage draw on oven startup may exceed the listed
value.
IMPORTANT
Additional electrical information is provided on the oven's serial plate, and on the wiring diagram inside the machinery
compartment.
Table 1-5: Gas orifice and pressure specifications (per oven cavity) - CE ovens
Supply (Inlet) Pressure
IT,PT,ES,SE,
M a i n UK,CH,IT,AT, SE,CH,AT,DK, BE,IE,IT,PT, Orifice Rated
Gas Orifice DK,FI NL DE BE,FR FI,DE,NL ES,UK (Manifold) Heat
Type dia.
I
2H
I
2L
I
2E
I
2E+
I
3B /P
I
3+
Pressure Input
G20 2.3749 20 -- 20 20 -- -- 11.21 22.36
mm mbar mbar mbar mbar kW-hr.
G25 2.3749 -- 25 -- -- -- -- 16.19 22.36
mm mbar mbar kW-hr.
G30 1.3970 -- -- -- -- 29 or 50 28-30, 37 26.2 22.59
mm mbar or 50 mbar mbar kW-hr.
Table 1-4: Gas orifice and pressure specifications (per oven cavity) - Domestic and standard export ovens
Orifice (Manifold)
Gas Type Main Orifice I.D. Bypass Orifice I.D. Supply (Inlet) Pressure Pressure
Natural 0.0935”(2.3749mm, #42 drill) 0.0810”(2.0574mm, #46 drill) 6-12”W.C. (14.9-29.9mbar) * 4.0”W.C. (9.93mbar)
Propane 0.081”(2.0574mm, #46 drill) 0.052”(1.3208mm, #55 drill) 11-14”W.C. (27.4-34.9mbar) * 10.5”W.C. (26.15mbar)
*
The gas supply pressures and orifice sizes shown are for ovens installed in North America. The required gas supply pressures and orifice
sizes of ovens installed in other locations are dependent on the local gas type and on all applicable local codes.

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SECTION2-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.
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 Australia, the oven installation must conform with any requirements of the appropriate statutory authority.
Gas oven installtions must conform with AGA Codes AG311 and AG601.
NOTE
In Canada, the oven installation must conform with local codes. In the absence of local codes, gas oven
installations must conform with the Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Gas
Installation Code, CAN/CGA-B149.2, as applicable. Installed ovens must be electrically grounded in
accordance with local codes, or in the absence of local codes, with the Canadian Electrical Code CSA C22.2.
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 National Fuel Gas Code, ANSI Z223.1. Installed ovens must be
electrically grounded in accordance with local codes, or in the absence of local codes, with the National
Electrical Code (NEC), or ANSI/NFPA70.
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 supersede the
requirements and guidelines provided in this manual.
NOTE
In CE countries, all aspects of the gas supply connection must comply with current IEC/CEE requirements and
with all applicable local, national, and international codes. In addition, four casters are provided to allow the oven
to be more easily moved to the installation location. These casters are intended to simplify pre-installation
movement only, and are NOT suitable for use as part of a CE oven installation. During the installation procedure,
the casters MUST be removed, so that the oven can be supported by the supplied 152mm adjustable legs.

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SECTION 2 - INSTALLATION
Figure 2-1 - Installation Kit
1
23
4a, 4b, 4c, 4d
5
6
9
11
10
8
12
14 15 13
16
7
I. INSTALLATION KIT - see Figure 2-1
Qty. Qty. Qty. Inc. with Inc. with
Single Double Triple domestic CE
Item Oven Oven Oven Part No. ovens? ovens? Description
1 1 1 1 48605 Yes Yes Top panel
2 4 4 4 3A80A8801 Yes Yes Screw, pan head #10 x 2″
3 1 1 1 42893 Yes Yes Base pad
4a 4 4 -- 42890 Yes Yes 17-1/2″(445mm) leg extension, for single and
double ovens
4b -- 4 -- 45360 Yes Yes 20-1/2″(521mm) leg extension, optional
4c -- 4 -- 45329 Yes Yes 25-1/2″(648mm) leg extension, optional
4d -- -- 4 44799 Yes Yes 6″(152mm) leg extension, for triple ovens
5 2 2 2 22290-0009 Yes No Caster, with flat plate and brake
6 A/R A/R A/R 22290-0010 Yes Yes Caster, with flat plate (no brake)
NOTE: Domestic and standard export ovens include 2 braking casters (item 5) and 2 non-braking casters (Item 6). CE-approved
ovens include 4 non-braking casters (Item 6) SOLELY for the purpose of moving the oven to the installation location. Casters are
NOT suitable for use as part of CE oven installations. Refer to the notice on the preceding page.
7 4 4 4 22450-0028 No Yes Leg, adjustable, 6″(152mm)
8 1 1 1 21392-0004 Yes No Eyebolt, 3/4″
9 A/R A/R A/R 220373 Yes Yes Hex bolt, 3/8″-16 x 1″
NOTE: CE-approved ovens include 32 hex bolts. Domestic and standard export ovens include 31 hex bolts and one eyebolt (item 8)
that acts as an anchor for the restraint cable (Item 12). CE ovens are mounted on legs (Item 7) and do not use a restraint cable.
10 32 32 32 21416-0001 Yes Yes Flat washer, 3/8″
11 32 32 32 21422-0001 Yes Yes Lockwasher, 3/8″
12 1 1 1 22450-0228 Yes No Restraint cable assembly
13 1 2 3 22361-0001 Yes No Gas hose, 3/4 ″ to 1/2 ″ Gas hose reducer
included with gas hose.
14 1 1 1 50236 Yes Yes Owner's Operating and Installation Manual
15 1 1 1 1002040 Yes Yes Authorized Service Agency Listing
16 1 1 -- 46393 Yes Yes Lower shelf

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B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2-
2 ARE
RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
CODES SUPERSEDE THE RECOMMENDATIONS 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. Other ventilation concerns
•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. Requirements
CAUTION
Gas oven installations REQUIRE 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 require the
installation of fire suppression equip-
ment or other supplementary equipment,
DO NOT mount the equipment 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 - Ventilation System
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 Panel and Base Pad Assembly
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 OUTWARDS.
For domestic and standard export ovens:
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. If your oven is equipped with the lower shelf, position it in
place as shown in Figure 2-3. Check that the lip on the shelf
faces DOWN. Seal joint between leg and shelf with NSF
listed silicone.
3.
For domestic and standard export ovens:
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.
For CE export ovens:
The Installation Kit includes four casters AND four 152mm
adjustable legs. The casters are provided to allow the oven
to be more easily moved to the installation location, and are
NOT suitable for use as part of the oven installation. Refer
to the notice at the beginning of this Section.
After the oven is at the installation location, install one
152mm adjustable leg into the center hole on the bottom
of each leg extension, as shown in Figure 2-4.
4. Install the lower oven cavity onto the base pad. See Fig. 2-4.
5. For single ovens ONLY, install the top panel using the
screws included in the base pad kit, as shown in Figure 2-
5. Then, skip ahead to Part C, Restraint Cable Installation.
For double or triple ovens, continue on to Part B, Stacking.
Note that the top panel should NOT be installed for double
and triple ovens until after stacking the oven cavities.
Figure 2-4 - Base pad installation
#10 x 2"
screws
Bottom oven
cavity
Top
panel
Figure 2-5 - Top panel installation
NOTE: DO NOT install top panel onto double or triple ovens
until AFTER stacking the oven cavities. See Part B, Stacking.
Figure 2-3 - Leg extension and casters installation
CE-approved
ovens:
152mm adjustable
leg MUST be used
for installation
Finished sides of
leg extension
face corner of
base pad
Lower
shelf
Locking casters -
FRONT of oven
Non-locking casters -
REAR of oven
3/8" flat
washer
3/8" lock
washer
3/8"-16 x 1"
hex screw
Assembled
base pad
Domestic and
standard export
ovens:
3/8" flat
washer
3/8" lock
washer
3/8"-16 x 1"
hex screw
3/4" eyebolt
(inside corner
of one rear leg
extension
only)
CE ovens
do not use
the
eyebolt.

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B. Stacking
For single ovens, skip ahead to Part C, Restraint Cable
Installation.
IMPORTANT
Middleby Marshall STRONGLY RECOMMENDS that PS536GS
oven cavities be stacked using the following:
•PS500 Series Stacking Lift Kit, P/N 30580
•PS536 Stacking Hardware Kit, P/N 46494
Contact your Middleby Marshall Authorized Service Agent for
complete stacking instructions.
SECTION 2 - INSTALLATION
1. Stack an oven cavity on top of the lower oven. Check the
following:
•All four sides of the lower lip (on the bottom edge of the
oven cavity) overlap the top of the lower oven.
•The oven is level.
•The oven is firmly seated.
See Figure 2-6.
2. For triple ovens, repeat Step 1 to install the top oven cavity.
3. Install the top panel using the screws included in the base pad
kit, as shown in Figure 2-7.
Figure 2-6 - Stacking
Figure 2-7 - Top panel installation
Top
panel
#10 x 2"
screws
C. Restraint Cable Installation
For CE-approved ovens, skip ahead to Part D, Conveyor
Installation.
For domestic and standard export ovens, continue with this
Section to install the restraint cable.
Because domestic and standard export ovens are
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 2-8.
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
Figure 2-8 - Installing the Restraint Cable