Middleby Cooking Systems Group PS200-R68 User's Manual
Contents
1. 51mm ID for 1 or 2 ovens or 2 5 64mm ID for 3 or 4 ovens Propane 1 5 838mm ID for 1 to 2 ovens or 2 51mm ID for 3 or 4 ovens must be dedicated line Gas Pressure Natural 6 152mm to 14 356mm Water Column Propane 11 5 292mm to 14 356mm Water Column Gas Valves 0 75 19mm ID full flow gas shut off valve A separate connection and valve must be provided for each cavity One blower at 1700 RPM 3000 F P M 1524cm sec Average 2 min 40 sec Bake Time minimum 29 min 50 sec Bake Time maximum Recirculating Air Blower Jet Air Velocity Bake Time SNOILVOlsIDAdS NJAO SAIYAS 89H 002Sd GAS HEATED OVENS SECTION 1 Main Blower Control amp Elements Circuit Voltage Voltage 208 240V 120V 208V 120V Export Transformer 200V 120V Export Transformer 220 240V 120V Export Transformer ELECTRIC HEATED OVENS Main Blower Control amp Elements Circuit Voltage Voltage 208 240V 120V 220 240V 120V Transformer 380V 120V Export Transformer 400 416V 120V Export Transformer DESCRIPTION SERIES PS200 R68 ELECTRICAL SPECIFICATIONS Phase Frequency Amperage Poles Wires Draw 1 Ph 50 60 Hz 4 1 Amp 3 Pole 4 Wire 2 hot 1 neut 1 grd 1 Ph 50 60 Hz 4 1 Amp 2 Pole 3 Wire 2 hot 1 grd 1 Ph 50 60 Hz 4 1 Amp 2 Pole 3 Wire 2 hot 1 grd 1 Ph 50 60 Hz 4 1 Amp 2 Pole 3 Wire 2 hot 1 grd Phase Frequency Amperage Poles Wires Draw 3 Ph 50 60 Hz 75 Amp 4 Pole 5 Wire 3 hot 1 neut 1 grd HEATER AMPERAGE Voltage kW Amp Average Amp2. F 287 C 2 x 3 50 x 75mm 80 C F M 2 1m3m 10 min 32 813mm 40 1 2 1028mm 9 sq ft 0 84sq m 68 1727mm L x 57 3 4 1467mm W x 76 3 4 1949mm H 925 lIbs 419kg 1 100 lbs 498 3kg Approx 132 ft 3 74 m 28kW HR 550 F 287 C 24 610mm 40 1 2 1028mm 6 4 sq ft 0 59sq m 68 1727mm L x 49 3 4 1264mm W x 76 3 4 1949mm H 825 l bs 374kg 1 000 Ibs 453kg Approx 132 ft 3 74 m 100 000 BTU HR 25 200 kcal 29 3 kW HR 550 F 287 C 2 x 3 50 x 75mm 80 C F M 2 1m m 10 min 24 610mm 40 1 2 1028mm 6 4 sq ft 0 59sq m 68 1727mm L x 49 3 4 1264mm W x 76 3 4 1949mm H 825 lbs 374kg 1 000 Ibs 453kg Approx 132 ft 3 74 m 28kW HR 550 F 287 C 15 min 20 508mm 40 1 2 1028mm 5 5 sq ft 0 51sq m 68 1727mm L x 45 3 4 1162mm W x 76 3 4 1949mm H 750 Ibs 340kg 925 lbs 419kg Approx 132 ft 3 74 m 100 000 BTU HR 25 200 kcal 29 3 kW HR 550 F 287 C 2 x 3 50 x 75mm 80 C F M 2 1m m 10 min 20 508mm 40 1 2 1028mm 5 5 sq ft 0 51sq m 68 1727mm L x 45 3 4 1162mm W x 76 3 4 1949mm H 750 Ibs 340kg 925 lbs 419kg Approx 132 ft 3 74 m 28kW HR 550 F 287 C NOILdIWOSAC NOILOAS 3 4 19mm ID for each cavity 450 cu ft hr 12 74m h for 1 to 2 cavities Add 180 cu ft hr 5 1m h for each additional cavity Minimum Gas Meter Rating Minimum Gas Pipe Size Natural 2
3. or j Baffle Manifold Figure 1 7 Fingers 8
4. SECTION 1 DESCRIPTION SECTION 1 DESCRIPTION I MODEL IDENTIFICATION The Middleby Series PS200 R68 Ovens may be used singly or stacked for use as double ovens The Series PS200 R68 single oven is mounted on a base pad with 6 extension legs and casters A double oven is stacked and the lower oven is on a base pad with casters P20 E e Middleby Marshall Vid ala E 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 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 Figure 1 1 Middleby Series PS200 R68 Ovens 1 Conveyor Belt Width Heating Zone Length Baking Area Square Feet Overall Dimension Red Lobster Double Oven Weight of Single Oven Shipping Weight of Single Oven Shipping Cube of Single Oven Operating Range of Single Oven Maximum Operating Temperature Exhaust Vent Size Exhaust Flow Warm Up Time Gas Inlet Line Size PS200 R68 GAS PS200 R68 ELECTRIC PS224 R68 GAS PS224 R68 ELECTRIC PS220 R68 GAS PS220 R68 ELECTRIC 32 813mm 40 1 2 1028mm 9 sq ft 0 84sq m 68 1727mm L x 57 3 4 1467mm W x 76 3 4 1949mm H 925 Ibs 419kg 1 100 lbs 498 3kg Approx 132 ft 3 74 m 120 000 BTU HR 30 240 kcal 35 1 kW HR 550
5. 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 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 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 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 of the control box and out through the f
6. an Refer to Figure 1 4 ng eet D o J E il oo Figure 1 6 Cooling Fan SECTION 1 DESCRIPTION G Air Fingers The Air Finger Assemblies are made up of three parts as follows See Figure 1 7 1 Outer Plate The Outer Plate is the removable cover with tapered holes which directs the air stream onto the product to be baked 2 Inner Plate The Inner Plate is vital to forming the columnated air jets It must be assembled onto the manifold with its holes lined up with outer plate holes The inner plate is also manufactured with no rows of holes This type of finger is a non columnating air finger 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 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 eo 7 w A Inner Plate M3RN Finger Outer Plate with 3 Rows of Holes RED LOBSTER FINGER CONFIGURATION IN OVEN Full Blank Manifold No Large Holes Perforated Only oe Stamped UPPER A ye Raised Front Stamped UPPER Outer Plate with 6 Rows of Holes M6 Finger Large Holes amp Perforated Inner Plate 90 2 oo R
7. at This is the reason that the 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 is to incorporate a fan to force the hot air movement which in turn will increase the heat transfer to the product 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 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 Side View Figure 1 2 Series PS200 R68 Air Flow SECTION 1 DESCRIPTION ll PRINCIPLE OF AIR FLOW Continued Inner Plate Manifold High Velocity Columns of Air to Product Air Flow From Plenum Chamber Inner Plate Manifold Baffle See pita Outer Plate E ae 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 The Middleby Series PS200 R68 Ovenisaconveyorized This is accomp
8. lished with use of hot air fingers inside the hot air oven employing vertical air streams Figure1 3 to oven The oven can accommodate up to 4 bottom air give uniform and intensive heating The columnated fingers and 4 top air fingers Standard PS200 R68 Series vertical streams of hot air provide an exceptional heat ovens have 4 bottom fingers and 2 top fingers transfer rate and generally bake faster and at lower temperatures than convection hot air or infrared heating ovens SECTION 1 DESCRIPTION Removable Jet Fingers Conveyor Control Inside Machinery Rear Stop Boxes Oven Compartment Conveyor Cooling Fan Conveyor End Stop ou fr sce Window Vea Removable Removable Conveyor Drip Pans Inside Oven Removable Crumb Pans Locking Casters Rear Casters are not locking casters Figure 1 4 Component Location Ill 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 Conveyor Fan Drive Motor Motor 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
9. s 208 27 70 37 37 37 220 23 5 67 30 30 30 230 25 7 63 31 31 31 240 27 61 33 33 33 3 Ph 50 60 Hz 75 Amp 3 Pole 4 Wire 3 hot 1 grd HEATER AMPERAGE Voltage kW Amp Average Amps 220 23 5 67 30 30 30 240 27 61 33 33 33 3 Ph 50 60 Hz 50 Amp 4 Pole 5 Wire 3 hot 1 neut 1 grd HEATER AMPERAGE Voltage kW Amp Average Amps 380 27 38 22 22 22 3 Ph 50 60 Hz 50 Amp 4 Pole 5 Wire 3 hot 1 neut 1 grd HEATER AMPERAGE Voltage kW Amp Average Amps 415 27 35 28 28 28 NOTE Wiring Diagram is contained at the back of this Manual and is also located inside of the machinery compartment SECTION 1 DESCRIPTION ll 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 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 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 he
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