Middleby Marshall PS636G Operation manual

OWNER'S OPERATING AND
INSTALLATION MANUAL
for domestic and standard export ovens
©2014Middleby Marshall Inc.
is a registered trademark of Middleby Marshall, Inc. All rights reserved.
Middleby Cooking Systems Group • 1400 Toastmaster Drive • Elgin, IL 60120 • [phone] • FAX [phone]
PS636 Series Gas Ovens
P/N 66639
December 2014Rev. E
PS636 Series
Gas
Domestic & Std Export
ENGLISH
Model: Combinations:
• PS636G Gas • Single Oven
• Double Oven (Two-Stack)
• Triple Oven (Three-Stack)

2
I. OVEN SPECIFICATIONS
Table 1-1 Dimensions Single Oven Double Oven Triple Oven
Overall Height 44″(1118mm) 62-3/8” (1635mm) 69-3/4″(1171mm)
Overall Depth 44-1/2″(1130mm) 44-1/2” (1130mm) 44-1/2” (1130mm)
Overall Length (w/o exit trays) 65-3/4″(1670mm) 65-3/4″(1670mm) 65-3/4″(1670mm)
Conveyor Width – belt width is 24″25-1/2″(648mm) 25-1/2″(648mm) 25-1/2″(648mm)
or 2 x 11” (279mm) or 2 x 11” (279mm) or 2 x 11” (279mm)
Recommended Minimum Clearances
Rear of Oven to Wall 0″(0mm) 0″(0mm) 0″(0mm)
Control end of conveyor to Wall 2″(50.8mm) 2″(50.8mm) 2″(50.8mm)
Non-control end of conveyor to Wall) 2″(50.8mm) 2″(50.8mm) 2″(50.8mm)
Table 1-2: General Specications PS636 GAS 24″ Belt
Weight 734 lbs. (333kg)
Rated Heat Input 75,000 BTU (18,892kcal, 22 kW/hr)
Maximum Operation Temperature 600°F / 315°C
Air Blowers Four Blowers at 3400 RPM (max)
Warmup Time 15 min.
Table 1-3: Electrical specications for PS363G gas ovens
Main Blower Control Circuit Phase Freq Current Poles Wires
Voltage Voltage Draw
208-240VAC 208-240VAC 1Ph 50/60Hz 4-3 Amp 2 Pole 3 Wire (2 hot, 1 gd)
Table 1-4: Gas orice and pressure specications for PS636G gas ovens
Gas Main Orice I.D. Supply (Inlet) Orice (Manifold) Bypass
Type PS745G Pressure Pressure Pressure
Natural 0.094 (2.375120mm) 8-12″W.C. (19.9 - 29.9mbar) 3.5″W.C. (8.7mbar) 0.3-0.35″W.C. (0.8-0.9 mbar)
Propane 0.057″(1.45mm) 11-14″W.C. (27.4 - 34.9mbar) 10.0″W.C. (24.9mbar) 0.9-1.0″W.C. (2.2-2.5 mbar)
IMPORTANT – Additional electrical information is provided on the oven’s serial plate, and on the wiring diagram inside the
machinery compartment.
NOTE
Wiring Diagrams are contained in Section 5 of this Manual
and are also located inside the oven at the
bottom of the Control Panel.
Additional electrical information is provided on the oven's serial plate.
This Manual Must Be Kept For Future Reference
GAS ORIFICE AND PRESSURE SPECIFICATIONS (PER OVEN CAVITY) - CE OVENS
AT,BG,CR
CZ,DK,EE
FI,GR,HR FI,CR,GR BG,CY,CR BE,CY,CZ
HU,IS,IE IE,HR,LU CZ,DK,EE EE,FR
IT,LV,LT NL,PL,SK SW,CH FI,GR,HR GR,IE,IT
NO,PT,RO SI,ES,CH AT,DK LV,LT,LU PL LT,LU,LV
SK,SI,ES DE TR,GB,CY CY,CZ NO,FI MT,NL,NO AT,DE PT,RO,SK
Main SE,CH,TR LU BE CZ,DE,MT DE,MT NI,CR SK,SI,SE HU,SK ES,CH Orice Rated
Gas Orice GB NL PL FR SK SK FR TR CH GB,PL (Manifold) Heat
Type dia. I2H I2L I2E I2E+ I3P I3P I3B/P I3B/P I3B/P I3+ Pressure Input
G20 .0935″20 -- 20 20 -- -- -- -- -- -- 3.5” w.c. 22kW
Natural (2.375 mm) mbar mbar mbar 8.7mbar
G25 .0935″-- 25 -- -- -- -- -- -- -- 3.5” w.c. 22kW
Natural (2.375 mm) mbar -- 8.7mbar .
G30 .057″-- -- -- -- -- -- 28-30/50 30 37/50 28-30 10.0” w.c. 24.6kW
Butane (1.45 mm) mbar mbar mbar mbar 24.9mbar
G31 .057″-- -- -- -- 37 50 30 37/50 37 10.0” w.c. 22kW
Propane (1.45 mm) mbar mbar -- mbar mbar mbar 24.9mbar

SECTION 2 – INSTALLATION
WARNING – After any conversions, readjustments, or service work on the oven:
• Perform a gas leak test. • Test for proper combustion and gas supply.
• Test for correct air supply, particularly to the • Check that the ventilation system is in operation.
burner blower.
WARNING - Keep the appliance area free and clear of combustibles.
WARNING – The oven must be installed on an even (level) non-ammable ooring and any adjacent
walls must be non-ammable. Recommended minimum clearances are specied in the Description
section of this manual.
WARNING – Do not obstruct the ow 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: To reduce the risk of re, the appliance is to be mounted on oors of noncombustible construction
with noncombustible ooring and surface nish and with no combustible material against the underside there-
of, or on noncombustible slabs or arches having no combustible material against the underside thereof, such
construction shall in all cases extend not less than 12 inches (304mm) beyond the equipment on all sides.
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 require-
ments, must conform with any applicable local, national, or international codes. These codes supersede the
requirements and guidelines provided in this manual.
NOTE: In the USA, the oven installation must conform to local codes. In the absence of local codes, gas oven
installations must conform with the National Fuel Gas Code, ANSI 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 National Electrical Code (NEC), or ANSI/NFPA70.
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. Gas and electric ovens, when installed, 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 Australia, the oven installation must conform with local codes. In the absence of local codes, gas
oven installations must conform with the requirements of AS5601/AG601, Gas, Electricity, and any other
relevant statutory regulations.
3

PS636 24” OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT
Type Of Installation
PS636
Gas Oven
Installation
Kit
PS636
Single Oven
Option Base w/
15” Legs,
Casters & Top
Kit
P/N 66129
PS636
Double Oven
Option Base w/
15” Legs,
Casters & Top
Kit
P/N 66027
PS636
Triple Oven
Option Base w/
15” Legs,
Casters & Top
Kit
P/N 6xxxx
PS636 Single Gas Oven 66331 1
PS636 Double Gas Oven 66332 1
PS636 Triple Gas Oven 66333 1

III. VENTILATION SYSTEM B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN
FIGURE 2-5 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. IN AUSTRALIA COMPLIANCE TO REGU-
LATIONS AS5601/AG601 IS MANDATORY.
-
sign. Consult the hood manufacturer or ventilation engineer
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 condition-
ing (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
hood manufacturer and/or HVAC engineer or specialist.
A. Requirements
CAUTION: Gas oven installations REQUIRE a mechani-
cally 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 RE-
SPONSIBILITY OF THE OWNER.
IMPORTANT
Where national or local codes re-
-
pression equipment 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
EXPENSES FOR THE OWNER
Figure 2-5. Ventilation System
6″(152mm)
minimum
(Typical - both
ends of oven)
2″(51mm)
minimum
3″(76mm)
minimum
2″(51mm)
minimum
5

IV. ASSEMBLY
A. Top Panel and Base Pad Assembly
1. Install the four leg extensions onto the base pad using
the 3/8″-16 × 1″screws, 3/8″flat washers, and
3/8″lockwashers supplied in the Base Pad Kit. See
-
sion face OUTWARDS. One rear leg should be attached
using three 3/8″-16 × 1″screws and the 3/4″eyebolt, as
shown in Figure 2-6. 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 2-6. Check that the lip on the
shelf faces DOWN. Seal joint between leg and shelf with
NSF listed silicone.
3. Install one caster onto each leg extension, as shown in
Figure 2-7. Use the 3/8″-16 × 1″screws, 3/8″
ers, 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.
4. Install the lower oven cavity onto the base pad.
See Fig 2-7.
5. For single ovens ONLY:
Install the top panel using the screws included in the base
pad kit, as shown in Figure 2-8. 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 2-6. Leg extension and casters installation
Figure 2-7. Base pad Installation
Assembled
base pad
Bottom oven
cavity
#10-32 × 3/4″
screw length
Top
panel
Figure 2-8. Top panel installation
6
1/2″
washer
1/2″lock
washer
1/2″-13 × 1-1/4″
hex screw
#10-32 × 2-1/2″
screw length

NOTE: DO NOT install top panel onto double or triple
ovens until AFTER stacking the oven cavities. See
Part B, Stacking.
B. Stacking
For single ovens, skip ahead to Part C, Restraint Cable
Installation.
IMPORTANT
Middleby Marshall STRONGLY RECOMMENDS that PS745
Gas oven cavities be stacked BY AUTHORIZED PERSO-
NEL.
Contact your Middleby Marshall Authorized Service Agent for
complete stacking instructions.
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
•
See Figure 2-9.
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 2-10.
Figure 2-9. Stacking
Figure 2-10. Top panel installation
C. Restraint Cable 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 the rear surface of the
oven’s base pad, while the other is anchored to the wall.
See Figure 2-11.
location. Adjust the bottom (hex) sections of the feet so that
front casters.
#10-32 × 3/4″
screw length
Top
panel
Figure 2-11. Installing the Restraint Cable
Wall of structure
Restraint cable assembly
3/4″(19mm)
eyebolt
3/8″-18 × 1″
eyebolt on
rear leg
extension
7
#10-32 × 2-1/2″
screw length

D. Conveyor Installation
1. Unfold the conveyor as shown in Figure 2-12. Then,
begin to slide the conveyor into the end of the oven. The
conveyor can only be installed from the end of the oven
with the drive motor.
2. Continue moving the conveyor into the oven until the frame
protrudes equally from each end of the oven. Check that
the crumb tray supports located on the underside of the
conveyor frame rest rmly against the lower end plugs,
as shown in Figure 2-13.
3. When the conveyor is positioned properly, check for
freedom of movement of the conveyor belt by pulling it
for about 2-3 feet (0.6-1.0m) with your ngers. The drive
and idler shafts must rotate smoothly, and the belt must
move freely without rubbing on the inside of the oven.
4. Check the tension of the conveyor belt as shown in
Figure 2-14. The belt should lift about 1″(25mm).
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 (non-control) end of the conveyor. See
Figure 2-14.
Figure 2-12. Conveyor installation
Figure 2-13. Conveyor placement
Figure 2-14. Conveyor Belt tension
Folded
frame
Crumb tray
support
bracket
End plug
Conveyor
placed in
oven
Adjustment
screws (2) on
idler end of
conveyor
Idler end (with belt tension
adjustment screws)
Drive end (with
drive sprocket)
1″(25mm) verti-
cal deection
8