Middleby Marshall Model PS536 Manual Do Utilizador

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 17-1/2" (446mm) legs

63" (1600mm)

triple oven with 6" (152mm) legs

71" (1803mm)

Overall Depth:

without front window

39-3/4" (1010mm)

with front window

43" (1092mm)

Overall Length:

without exit tray installed

60" (1524mm)

with exit tray 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:

Rear of oven to wall

3" (76mm)

Control end of conveyor to wall

18" (457mm)

Non-control 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 ovens so equipped): Allows the user to see

and access food products inside the baking chamber.

B. Conveyor Exit Tray: Prevents food products from falling off

the end of the moving conveyor.

C. Eyebrows (on ovens so equipped): 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 Access Panel: Allows access

to the oven's interior components. No user-servicable

parts are located inside the machinery 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.

J. Conveyor: Moves the food product through the oven.

Fig. 1-1 - Oven Components

Table 1-2: General specifications (per oven cavity)

Weight

400 lbs. (182kg)

Rated Heat Input: Natural gas ovens

50,000 BTU (12,600 kcal, 14.65 kW/hr.)

Propane ovens

45,000 BTU (11,340 kcal, 13.19 kW/hr.)

Electric ovens

16kW

Operating Temperature

200-600°F (93-316°C)

Warmup Time

25 minutes

Not Shown:
K. Gas Burner (gas ovens) or Heating Elements (electric

ovens): Heat(s) air, which is then projected to the air

fingers by the blowers.

L. Blowers: Fans that project hot air from the gas burner or

heating elements to the air fingers.

M. Air Fingers: Project streams of hot air onto the food

product.