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
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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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
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
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
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
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
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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