MARSAL MB42 Montageanleitung

INSTALLATION & OPERATING MANUAL

Deck Ovens: MB42, MB60, MB236, MB260, SD236, SD248, SD260, SD448, SD660, SD1048, SD1060

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE

VICINITY OF THIS OR ANY APPLIANCE.

FOR YOUR SAFETY

POST INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS IN A

PROMINENT LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING YOUR

LOCAL GAS SUPPLIER.

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.

WARNING

ELECTRICAL GROUNDING INSTRUCTIONS

THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED IN ACCORDANCE WITH LOCAL CODES,

OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA 70, OR THE CANADIAN

ELECTRICAL CODE, CSA C22.2 AS APPLICABLE.

THIS APPLIANCE IS EQUIPPED WITH A THREE PRONG (GROUNDING) PLUG FOR YOUR PROTECTION AGAINST SHOCK

HAZARD AND SHOULD BE PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO

NOT CUT OR REMOVE THE GROUNDING PRONG FROM THIS PLUG.

KEEP THE OVEN AREA FREE AND CLEAR FROM COMBUSTIBLE AND NONCOMBUSTIBLE CONSTRUCTION. DO NOT

OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR.

THIS OVEN HAS ZERO CLEARANCE ON BOTH SIDES BUT A 3” - 4” SPACE MUST BE LEFT AT THE REAR TO ALLOW

ADEQUATE CLEARANCE FOR AIR OPENINGS INTO THE COMBUSTION CHAMBER INSURING PROPER CIRCULATION

OF AIR INTO THE BURNER SYSTEM.

AN ELECTRICAL DIAGRAM IS LOCATED ON THE INSIDE OF THE CONTROL DOOR ON ALL MB SERIES OVENS.

Marsal & Sons, Inc. 175 East Homan Ave., Lindenhurst, NY 11757

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE

CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ THE INSTALLATION,

OPERATING, AND MAINTENANCE INSTRUCTIONS BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

INSTALLATION & OPERATING MANUAL

TABLE OF CONTENTS

INSTALLATION MANUAL

SERVICE ACCESS 1

ELECTRICAL CONNECTION 1

GAS CONNECTION 1

GAS AND ELECTRICAL SPECIFICATIONS 2

DELIVERY 3

OVEN LOCATION 3

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION 3

ASSEMBLY INSTRUCTIONS 4

VENTILATION - CANOPY METHOD 5

VENTILATION - DIRECT CONNECTION METHOD 5

VENTILATION PROBLEMS 7

INSTALLATION OF BAKING CHAMBER BRICKS 7

CURING THE OVEN DECK 9

II.

OPERATING MANUAL

STARTING THE OVEN 10

OVEN CONTROL 10

MAINTENANCE 11

CLEANING THE OVEN 11

INSTALLATION MANUAL

Installation must conform with local codes, or in the absence of local codes, with the National

Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Codes, CAN/CGA-B149.1, or the Propane

Installation Code, CAN/CGA-B149.2, as applicable.

The appliance and its individual shuto valve must be disconnected from the gas supply

piping system at test pressures in excess of ½ psig (3.45kPa).

Theappliancemustbe isolatedfromthegassupplypiping systemby closingitsindividual

manual shut-o valve during any pressure testing of the supply system at test pressures

in excess of ½ psig (3.45kPa).

SERVICE ACCESS

All service can be done through the Control Door opening and the Burner Door opening. An

access panel is located on the left side of the oven for more access to the controls. If this is

blocked o all service will be done from the front of the oven.

ELECTRICAL CONNECTION

A 15 AMP service must be provided for each oven. For 115 Volt usage, a cord and plug is

provided but connection to the electrical service must comply with local codes; or in the

absence of local codes, with the National Electrical Code, ANSI/NFPA No. 70 (or latest edition)

GAS CONNECTION

A ¾” NPT inlet is located at the rear of the oven. Undersized gas supply lines will restrict gas

supply and aect oven performance. If other appliances are supplied by the same supply line

the supply line must be sized to carry the combined volume without causing more than ½”

pressure drop at the manifold of each appliance on the line at full rate.

NOTE: During installation, there will be air in the line. The air must be bled o before ignition

can be established.

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should

be seized to provide a supply of gas sucient to meet the maximum demand of all appliances

on the line without loss of pressure at the equipment.

Additional Gas Connection Instructions

GAS AND ELECTRICAL SPECIFICATIONS

Models

Input Rate Manifold Pressure Electrical Requirements

(MB Models Only)

NATURAL

GAS

PROPANE

GAS

NATURAL

GAS

PROPANE

GAS

MB42, SD448, SD1048 95,000 90,000 4.5 IN. WC 11 IN. WC Volts 120VAC

MB60, SD660, SD1060 130,000 120,000 4.5 IN. WC 11 IN. WC Frequency 60Hz

SD236 50,000 50,000 4.5 IN. WC 11 IN. WC 0.9 AMPS Phase 1

SD248 65,000 65,000 4.5 IN. WC 11 IN. WC

SD260 80,000 80,000 4.5 IN. WC 11 IN. WC

GAS HOSE RESTRAINT

If the oven is mounted on casters, a commercial exible connector with a minimum of 3/4”(1.9

cm) inside diamter must be used along with a quick connect device.

The restraint, supplied with the Flexible Hose Kit, must be used to limit the movement of the

unit so that no strain is placed upon the exible connector. With the restraint fully stretched

the connector should be easy to install and quick connect.

Mount the supplied bracket to the hold located on the rear or base frame on the same

side as the gas supply.

The connector must comply with the Standard Connectors for Movable Gas Appliances, ANSI

Z21.59 or Connectors For Moveable Gas Appliances CAN/CHA-6.16 and a quick disconnect

device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel,

ANSI Z.41 or Quick Disconnect For Use With Gas Fuel CAN 1-6.9. Adequate means must be

provided to limit the movement of the appliance without depending on the connection and

the quick disconnect device or its associated piping. Adequate means must be provided to

limit the movement of the appliance qithout depending on the connection and the quick

disconnect device or its associated piping.

DELIVERY

Marsal & Sons, Inc. cannot assume responsibility for loss or damage suered in transit. The

carrier assumed full responsibility for delivery in good order when the shipment was accepted.

We are, however, prepared to assist you if ling a claim is necessary.

OVEN LOCATION

Theovenshouldbeinstalledinalocationinwhichthefacilitiesforventilationpermit satisfactory

combustion of gas and proper venting. The oven should be located so as not to interfere with

proper circulation of air within the conned space. In buildings where normal inltration does

not provide the necessary air, outside air should be introduced.

It is essential that an adequate air supply to the oven be maintained to provide a sucient

ow of combustion and ventilation air.

•

Place the oven in an area that is free of drafts.

•

Do not place the oven on a curb base or seal to a wall. This will restrict the ow of air and

prevent proper ventilation. Pilot outages or yellow, oating ames on the main burners

are indicative of a lack of secondary air.

Before making any utility connections to this oven, check the rating plate to be sure the oven

specications are compatible with the gas and electrical services supplied for the oven. The

rating plate is located on the inside of the control door.

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION

Each oven, and its component parts, have been thoroughly tested and inspected prior to

shipment. However, it is often necessary to further test or adjust the oven as part of a normal

and proper installation. These adjustments are the responsibility of the installer, or dealer.

Since these adjustements are not considered defects in material or workmanship, they are not

convered by the Original Equipment Warranty. They include, but are not limited to:

•

calibration of the thermostat

•

adjustment of the doors

•

burner adjustments

•

leveling

•

testing of gas pressure

•

tightening of fasteners

No installation should be considered complete without proper inspection, and if necessary,

adjustment by qualied installation or service personnel.

ASSEMBLY INSTRUCTIONS

For all oven models:

Place the oven base in the nal location.

Level the base from left to right and front to back by adjusting the legs in each corner.

Place the oven body on top of the oven base making sure that the front and the front

corners are even between the base and the body.

Install the two 1/4 x 20 x 1” bolts through the front of the base into the front of the

body from underneath the base. Next, align the back corners of the body and the base

together and install the other two 1/4 x 20 x 1” bolts through the back of the base and

the back of the body.

For stackable units, place the top oven on the bottom oven and align their front and

sides. The weight of the unit will keep it in place.

Connect a gas line to the back of each oven and follow all local gas codes in connecting

to the gas supply.

Plug in the electric plug for the light to an electric power supply. (For MB Ovens Only)

Connect the exhaust system to the ue of the oven.

NOTE: FOLLOW ALL LOCAL FIRE AND SAFETY CODES FOR VENTING AN OVEN. IF THE

OVEN IS BEING INSTALLED UNDER A CANOPY HOOD, THE 6”X 14”STAINLESS STEEL FLUE

VENT MUST BE INSTALLED. A CANOPY IS RECOMMENDED EVEN WHEN DIRECT VENTED.

The base should be sealed to the oor using a NSF approved sealant.

VENTILATION

Local codes and conditions vary greatly from one area to another and must be complied with. The

following are the minimum requirements for good ventilation. Please remember that these are

general recommendations or guidelines and you may have a special condition or problem that will

require the services of a ventilation engineer or specialist.

Proper ventilation is the oven owner’s responsibility. Improper ventilation will inhibit

oven performance, such as the pilot going out or the burning of the bottom of pies.

Marsal & Sons, Inc. cannot assume responsibility for loss or damage suered as a result

of improper installation.

WARNING: Failure to properly vent the oven can be hazardous to the health of the

operator and may result in operational problems, unsatisfactory baking and possible

damage to the equipment.

Damage sustained as a direct result of improper ventilation will not be covered by

the Manufacturer’s warranty.

CANOPY METHOD

The ideal method of venting a gas oven is through the use of a properly designed ventilation hood

which extends 10” - 12” in front of the oven. The short stainless steel ue that is supplied with the

oven must be installed. Place the ue over the collar that is located on the top of the oven and

press down until it is rmly locked in place. The angle should face forward and always away from

any lters. A strong exhaust fan will create a vacuum in the room. For an exhaust system to work

properly, replacement air must be introduced into the room.

The hood should be sized to completely cover the equipment plus an overhang of at least 6”

(15 cm) on all sides not adjacent to a wall. The distance from the oor to the lower edge of

the hood should not exceed 7’ (2.1 m).

The capacity of the hood should be sized appropriately with provisions for an adequate

supply of make up air.

DIRECT CONNECTION METHOD

An unrestricted vent pipe that provides exit air at the oven of a minimum of 55 CFM per oven must

be provided for the vent pipe at the top of the oven. The vent pipe should be a minimum of 6” in

diameter. A draft diverter (or draft hood) must be installed for a direct vent connection system

in order to work properly. No more than two 90° elbows should ever be used in a direct vent

connection.

CANOPY METHOD

DIRECT CONNECTION

METHOD

STAINLESS STEEL VENT

(INCLUDED)

DRAFT DIVERTER

VENT (INCLUDED)

6” Flue

INSULATED

FLUE VENT

DIRECT CONNECTION METHOD (continued)

WARNING: It is essential that the direct ue be installed as follows. Incorrect

installation will result in unsatisfactory baking and oven damage.

The ue must be class B or better. The height of the ue should rise 6-8 ft (2-2.5 m) above the

roof of the building or any proximate structure. The ue should be capped with a UL Listed

type vent cap to isolate the unit from external environmental conditions.

The direct vent cannot replace air consumed and vented by the oven. Provisions must be made

to supply the room with sucient make-up air. Total make-up air requirements for each oven

section should be approximately 30 CFM per section. To increase the supply air entering the

room, a ventilation expert should be consulted.

INSTALLING THE DRAFT HOOD

Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as

follows:

Place the draft hood over the ue connector.

Install the rest of the venting system to the draft hood (draft diverter).

INSTRUCTIONS FOR INSTALLING BRICKS

The following instructions are model specic.

Start by installing the brick used for the baking deck. These bricks are 2”Thick and must

be installed ROUGH SIDE UP. Push bricks together to eliminate any space.

MB 42 Place the (3) 12”x 36” bricks and the (1) 6” x 36” brick on the sheet metal of the oven

deck. The 6”x 36” brick must be placed on the right side of the deck oven as shown

below.

MB 60

SD 660

SD 1060

Place the (5) 12”x 36” bricks on the sheet metal of the oven deck as shown below.

FRONT OF OVEN

12”12” 12”6”

FRONT OF OVEN

12”12” 12” 12”12”

VENTING PROBLEMS

If the venting of any deck oven is either restricted or forced in any way the baking characteristics

of the oven will be adversely aected.

Examples of restricted venting include:

•

use of tees and elbows

•

long horizontal runs

Insucientmake-upaircancause heatedair and combustiblesto remainin theovenshortening

the life of the components.

INSTRUCTIONS FOR INSTALLING BRICKS (continued)

SD 448

SD1048

Place the (4) 12”x 36” bricks on the sheet metal of the oven deck as shown below.

SD 236 Place the (3) 12”x 24” bricks on the sheet metal of the oven deck as shown below.

SD 248 Place the (4) 12”x 24” bricks on the sheet metal of the oven deck as shown below.

SD 260 Place the (5) 12”x 24” bricks on the sheet metal of the oven deck as shown below.

FRONT OF OVEN

12”12” 12” 12”12”

FRONT OF OVEN

12”12” 12” 12”

FRONT OF OVEN

12”12” 12”

FRONT OF OVEN

12”12” 12”12”

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