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SECTION 1
DESCRIPTION
Series ovens used to bake pizza have four bottom fingers
and two top fingers. For special product baking require-
ments, a number of other styles of fingers and finger
arrangements are available from the factory.
NOTE:
Some customers have a predetermined finger
arrangement. If you have any questions pertaining to the
finger arrangement, please call the factory.
Air Flow
From Plenum
Manifold
Manifold Baffle
Outer Plate
Inner Plate
Air Flow
From Plenum
Manifold
Manifold Baffle
Outer Plate
Inner Plate
High Velocity
Columns of Air
on Food Product
II. PRINCIPLE OF AIR FLOW (Continued)
B. Air Fingers
The PS536ES-Series Ovens are conveyorized ovens that
employ vertical jets of hot air streaming from air fingers
(Figure 1-5) to give uniform, intense heating. The 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.
A PS536ES-Series Oven can accommodate up to four
bottom air fingers and four top air fingers. Some PS536ES-
Figure 1-5. Air Fingers, Showing High-Velocity Columns of Air Formed During Passage Through
the Inner Plate and Outer Plate to Heat the Food Product.