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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 standard 17-1/2" (446mm) legs 63" (1600mm)
double oven with optional 20-1/2" (521mm) legs 66" (1676mm)
double oven with optional 25-1/2" (648mm) legs 71" (1803mm)
triple oven with 6" (152mm) legs 71" (1803mm)
Overall Depth:
46" (1168mm)
Overall Length:
with standard 60"/1524mm conveyor 61" (1549mm)
with optional 56"/1422mm conveyor 57" (1447mm)
with optional 76"/1930mm conveyor 77" (1956mm)
Baking Chamber Length
36" (914mm)
Conveyor Width:
Single Belt 20" (508mm)
Split Belt 2 x 9-1/2" (241mm)
Conveyor Length
56" (1422mm) or 60" (1524mm) or 76" (1930mm)
Recommended Minimum Clearances:
Rear of oven to wall 3" (76mm)
Control end of conveyor to wall 1" (25.4mm)
Non-control end of oven to wall 1" (25.4mm)
SECTION 1 - DESCRIPTION
I. OVEN USES
PS536GS 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: Allows the user to see and access food products
inside the baking chamber.
B. Conveyor End Stop : Prevents food products from falling
off the end of the moving conveyor.
C. Eyebrows: 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 and Control Compartment
Doors: Allow access to the oven's interior components.
One door is located at each end of the oven. No user-
servicable parts are located inside the machinery compart-
ment or control 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.
Fig. 1-1 - Oven Components
A
Table 1-2: General specifications (per oven cavity)
Weight
400 lbs. (182kg)
Rated Heat Input:
Natural gas ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Propane ovens 70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Maximum Operating Temperature
550°F (288°C)
Warmup Time
25 minutes
B
J
G
E
D
C
I
F
J. Conveyor: Moves the food product through the oven.
Not Shown:
K. Gas Burner: Heats air, which is then projected to the air
fingers by the blowers.
L. Blowers: Fans that project hot air from the gas burner to
the air fingers.
M. Air Fingers: Project streams of hot air onto the food
product.
H