Vulcan-Hart ML-52497, CB1824E Cooking Guidelines, TOP Heat Bottom Heat TOP Heat OUT Belt Speed

Maximum product size is 18" wide. Moving product through the 24" long baking chamber requires about 6 - 8 minutes, depending on the belt speed. Belt Speed 1 is slowest (for more doneness); Belt Speed 10 is fastest and results in lighter toasting or less doneness.

CAUTION: DO NOT turn speed to 0 during warm-up or baking. This could damage the conveyor.

Products will require some experimentation to achieve the appropriate balance of heat control and conveyor speed. Each time the controls are changed, allow about 5 minutes for the temperature to stabilize.

COOKING GUIDELINES

The suggested settings, pages 6 and 7, are guidelines only. They are based on Vulcan-Hart lab testing and may differ from your products. Prove your products and recipes by testing them in the oven to determine repeatable settings before full operation.

For consistent results, allow the temperature to stabilize in the oven before sending products through.

Baking temperatures and belt speed settings depend primarily on whether the pizza dough is par- baked or raw.

Par-Baked Dough pizza products are generally prebaked from 50 - 90% done and come in different thicknesses. These pizzas require less bottom heat, while the belt speed can vary depending on variety and number of toppings. High-moisture toppings can require more top heat to evaporate excess moisture before completing the browning/melting process in baking. Sauce should be spread evenly to the outer edge of the pizza crusts.

Par-Baked Regular/Thin Crust Pepperoni Pizza.

Prep: Thawed Crust + thin layer sauce + half the cheese + layer pepperoni + other half cheese.

TOP HEAT - IN	BOTTOM HEAT	TOP HEAT - OUT	BELT SPEED
5	8.5	8	6

Par-Baked Regular/Thin Crust Deluxe Pizza (extra cheese).

Prep: Thawed Crust + thin layer sauce + half the cheese + four toppings + other half cheese.

TOP HEAT - IN	BOTTOM HEAT	TOP HEAT - OUT	BELT SPEED
5	8	9.5	5
Par-Baked Thick Crust Pan Pizza.
Prep: Thawed Crust + thin layer sauce + half the cheese + all toppings + other half cheese.
TOP HEAT - IN	BOTTOM HEAT	TOP HEAT - OUT	BELT SPEED
6	8	8	5.5

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