Middleby Cooking Systems Group Double Oven PS200 R68 User Manual

SECTION 1  
DESCRIPTION  
SECTION 1  
DESCRIPTION  
The ovens in a double oven operate completely indepen-  
dent of one another. Both ovens use identical controls  
and components. One can be serviced while the other is  
operating.  
I. MODEL IDENTIFICATION  
The Middleby™ Series PS200-R68 Ovens may be used  
singly or stacked for use as double ovens.  
The Series PS200-R68 Ovens can be ordered with the  
conveyor drive at either the right end or left end of the  
oven. Each oven is equipped with a remote control box.  
TheSeriesPS200-R68singleovenismountedonabase  
pad with 6" extension legs and casters. A double oven is  
stackedandthelowerovenisonabasepadwithcasters.  
Middleby  
Marshall  
Middleby  
Marshall  
Figure 1-1. Middleby™ Series PS200-R68 Ovens  
1
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PS200-R68 GAS PS200-R68 ELECTRIC PS224-R68 GAS PS224-R68 ELECTRIC PS220-R68 GAS PS220-R68 ELECTRIC  
Conveyor Belt Width  
Heating Zone Length  
Baking Area Square Feet  
32"(813mm)  
32"(813mm)  
24"(610mm)  
24"(610mm)  
20"(508mm)  
20"(508mm)  
40-1/2"(1028mm)  
9 sq.ft.(0.84sq.m.)  
40-1/2"(1028mm)  
9 sq.ft.(0.84sq.m.)  
40-1/2"(1028mm)  
6.4 sq.ft.(0.59sq.m.)  
40-1/2"(1028mm)  
6.4 sq.ft.(0.59sq.m.)  
40-1/2"(1028mm)  
5.5 sq.ft.(0.51sq.m.)  
40-1/2"(1028mm)  
5.5 sq.ft.(0.51sq.m.)  
Overall Dimension  
Red Lobster Double Oven  
68"(1727mm) L x  
57-3/4"(1467mm) W x  
76-3/4"(1949mm) H  
68"(1727mm) L x  
57-3/4"(1467mm) W x  
76-3/4"(1949mm) H  
68"(1727mm) L x  
49-3/4"(1264mm) W x  
76-3/4"(1949mm) H  
68"(1727mm) L x  
49-3/4"(1264mm) W x  
76-3/4"(1949mm) H  
68"(1727mm) L x  
45-3/4"(1162mm) W x  
76-3/4"(1949mm) H  
68"(1727mm) L x  
45-3/4"(1162mm) W x  
76-3/4"(1949mm) H  
Weight of Single Oven  
925 lbs.(419kg)  
925 lbs.(419kg)  
825 lbs.(374kg)  
825 lbs.(374kg)  
750 lbs.(340kg)  
925 lbs.(419kg)  
750 lbs.(340kg)  
925 lbs.(419kg)  
Shipping Weight of Single Oven  
Shipping Cube of Single Oven  
Operating Range of Single Oven  
1,100 lbs.(498.3kg)  
1,100 lbs.(498.3kg)  
1,000 lbs.(453kg)  
1,000 lbs.(453kg)  
Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3) Approx.132 ft3(3.74 m3)  
120,000 BTU/HR  
(30,240 kcal)  
(35.1 kW/HR)  
28kW/HR  
100,000 BTU/HR  
(25,200 kcal)  
(29.3 kW/HR)  
28kW/HR  
100,000 BTU/HR  
(25,200 kcal)  
(29.3 kW/HR)  
28kW/HR  
Maximum Operating Temperature  
Exhaust Vent Size  
550°F(287°C)  
2" x 3"(50 x 75mm)  
80 C.F.M.(2.1m3m)  
10 min.  
550°F(287°C)  
550°F(287°C)  
2" x 3"(50 x 75mm)  
80 C.F.M.(2.1m3m)  
10 min.  
550°F(287°C)  
550°F(287°C)  
2" x 3"(50 x 75mm)  
80 C.F.M.(2.1m3m)  
10 min.  
550°F(287°C)  
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--  
--  
--  
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Exhaust Flow  
Warm Up Time  
15 min.  
15 min.  
15 min.  
Gas Inlet Line Size  
3/4"(19mm)ID for each cavity  
Minimum Gas Meter Rating  
450 cu.ft./hr.(12.74m3h) for 1 to 2 cavities  
Add 180 cu.ft./hr.(5.1m3h)for each additional cavity  
Minimum Gas Pipe Size:  
Natural  
2" (51mm)ID for 1 or 2 ovens or  
2.5" (64mm)ID for 3 or 4 ovens  
Propane  
1.5" (38mm)ID for 1 to 2 ovens or  
2"(51mm)ID for 3 or 4 ovens -  
(must be dedicated line)  
Gas Pressure:  
Gas Valves  
Natural  
6"(152mm) to 14"(356mm) Water Column  
11.5"(292mm) to 14"(356mm) Water Column  
0.75" (19mm)ID full flow gas shut-off valve.  
Propane  
A separate connection and valve must be provided for each cavity.  
Recirculating Air Blower  
Jet Air Velocity  
One blower at 1700 RPM  
3000 F.P.M.(1524cm/sec.)(Average)  
Bake Time  
2 min. 40 sec. Bake Time minimum  
29 min. 50 sec. Bake Time maximum  
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SECTION 1  
DESCRIPTION  
II. PRINCIPLE OF AIR FLOW  
Air is heated and then pulled through the fan which  
pushes the air into the oven plenum and delivers heated  
air into the air fingers. The fingers contain an inner plate  
and outer plate which columnate the air and evenly  
distribute heated air across the conveyor belt on which  
the product rides. Air is then pulled back into the blower  
and the process continues.  
inside of the Middleby Series PS200-R68 Oven is light in  
color to reflect 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  
istoincorporateafantoforcethehotairmovementwhich  
in turn will increase the heat transfer to the product.  
A. Heat Transfer and How It Works  
The Middleby Series PS200-R68 Oven has a large fan to  
move the hot air through the air fingers and onto the  
product so the most efficient bake is achieved.  
1. Heat constantly moves from a warm object to a cold  
object. Heat moves using three different paths which are  
conduction, radiation and convection.  
2. Temperature is the intensity of heat at the point which  
it is sensed. As discussed above, heat flows by conduc-  
tion, radiation 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.  
Conduction: This path utilizes surface to surface con-  
tact. 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. This is the reason that the  
Side View  
Figure 1-2  
Series PS200-R68 Air Flow  
4
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SECTION 1  
DESCRIPTION  
II. PRINCIPLE OF AIR FLOW Continued  
Manifold Baffle  
Air Flow From  
Plenum Chamber  
Inner Plate  
Manifold  
Outer Plate  
High Velocity  
Columns of Air to  
Product  
Air Flow From  
Plenum Chamber  
Inner Plate  
Manifold Baffle  
Outer Plate  
Manifold  
Figure 1-3. Air Fingers Showing Air Passing Through Inner Plate And Outer Plate  
Which Forms High Velocity Columns Of Air To The Product.  
B. Air Fingers  
TheMiddlebySeriesPS200-R68Ovenisaconveyorized  
hot air oven employing vertical air streams (Figure1-3) 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 convection hot air or infrared heating  
ovens.  
This is accomplished with use of hot air fingers inside the  
oven. The oven can accommodate up to 4 bottom air  
fingersand4topairfingers. StandardPS200-R68Series  
ovens have 4 bottom fingers and 2 top fingers.  
5
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SECTION 1  
DESCRIPTION  
Removable  
Jet Fingers  
(Inside  
Control  
Boxes  
Machinery  
Compartment  
Conveyor  
Rear Stop  
Oven)  
Conveyor  
Motor  
Cooling  
Fan  
Conveyor  
End Stop  
Middleby  
Marshall  
Middleby  
Marshall  
Front  
Window  
Removable  
Conveyor  
Removable  
Drip Pans  
(Inside Oven)  
Removable End Plugs  
Locking  
Removable  
Crumb Pans  
Casters  
(Rear Casters  
are not locking  
casters)  
Figure 1-4. Component Location  
6
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SECTION 1  
DESCRIPTION  
Should a flame outage occur the control will close the  
main gas control valve within 0.8 seconds and attempt to  
reignite the pilot.  
III. COMPONENT FUNCTION  
A. Conveyor  
The conveyor is driven by a variable speed electric motor  
operating through a gear reducer (See Figure 1-5). The  
motor speed is controlled by a digital control. The stain-  
less steel wire belt can travel in either direction and at  
variable speeds from 3 minutes to 23 minutes.  
D. Electric Heaters (Electric Oven Only)  
There are six heater elements mounted on the inside of  
the rear panel. Each element is connected to a separate  
electrical contact which is energized by the temperature  
controller.  
Fan  
Motor  
Conveyor  
Drive Motor  
E. Front Window  
The front window is used for viewing items being baked  
and provides access to the oven for items which do not  
require full bake time, such as sandwiches, cookies,  
small items or cheese melting processes.  
F. Cooling Fan  
A cooling fan is located in the back of the oven. This  
cooling fan blows cool air in through the machinery  
compartment across the fan motor and conveyor motor  
and control cabinet. The air is then exhausted through  
the side of the cabinet and also out the back of the oven  
compartment. Refer to Figure 1-6.  
Another cooling fan is located in the bottom of each  
control box. Air is drawn in through the louvers in the rear  
ofthecontrolboxandoutthroughthefan. RefertoFigure  
1-4.  
Main Gas  
Control Valve  
Figure 1-5. Conveyor Drive Motor  
B. Fan  
The fan is located at the rear of the oven. This fan forces  
heated air through the fingers. The fan switch has two  
positions and must be "on" for oven warm up and bake  
and for the conveyor to run.  
C. Gas Burner (Gas Oven Only)  
With the heat and blower switches ON the gas burner  
heats the air as the air enters the main blowers to  
maintain the set temperature. The burner flame is ignited  
and monitored by a solid state burner control device.  
Figure 1-6. Cooling Fan  
7
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SECTION 1  
DESCRIPTION  
G. Air Fingers  
manifold with its holes lined up with outer plate holes.  
The Air Finger Assemblies are made up of three parts as  
follows (See Figure 1-7):  
The inner plate is also manufactured with no rows of  
holes. This type of finger is a non-columnating air finger.  
1. Outer Plate - The Outer Plate is the removable cover  
with tapered holes, which directs the air stream onto the  
product to be baked.  
3. Manifold - The Manifold is the assembly which slides  
on tracks into the oven plenum.  
4. Blank Plates- The Blank Plates are installed on the  
plenum where air fingers are not required.  
2. Inner Plate -The Inner Plate is vital to forming the  
columnated air jets. It must be assembled onto the  
NOTE: On a PS200-R68 Series Red Lobster oven the 2 upper fingers (M3) have 3 rows of holes in the outer plate  
and a non-columnating inner plate. The 4 bottom fingers (M6) have 6 rows of holes completely across the inner and  
outer plates.  
Manifold  
4-1/32" Rear  
Opening  
No Large Holes,  
Perforated Only  
U P P E R  
Inner  
Plate  
Stamped "UPPER"  
M3RN  
Finger  
U P P E R  
Outer Plate with  
3 Rows of Holes  
RED LOBSTER FINGER CONFIGURATION IN OVEN  
Full  
Blank  
Raised Front  
(Stamped "UPPER")  
FB  
Product Direction (Either Direction)  
M6  
FB  
M3RN M3RN  
Upper Fingers  
Lower Fingers  
M6  
M6  
M6  
Outer Plate  
with 6 Rows  
of Holes  
M6  
Finger  
Large Holes &  
Perforated  
Inner  
Plate  
5-5/32" Rear  
Opening  
Baffle  
Manifold  
Figure 1-7. Fingers  
8
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