Blodgett MT1828G, MT1828E manual Oven Adjustments for Cooking, Conveyor Speed and Oven Temperature

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Operation

Oven Adjustments for Cooking

The combination of belt time, oven temperature, and air flow are important for achieving quality re- sults from your Blodgett conveyor oven. Use the following guidelines to adjust the belt time and oven temperature of your unit. For questions re- garding further oven adjustments, please contact your local Blodgett Sales Representative for assis- tance.

CONVEYOR SPEED AND OVEN TEMPERATURE

Conveyor belt speed (cook time) and oven tem- perature are the two variables used when fine tun- ing your oven for a specific product. To determine the optimum bake time and temperature, make small changes for each trial and keep one variable constant. For example, if the oven temperature is 460_F (238_C) and the belt speed is 7 minutes, but the pizza is not browned enough, increase the temperature to 475_F (246_C) and keep the belt speed the same. However, if the center of the pizza is not completely cooked, keep the oven tempera- ture the same, and increase the bake time to 7 minutes and 30 seconds. In general, raise the bake temperature to increase browning, and lengthen the bake time to increase doneness.

FINISHED PRODUCT TEMPERATURES

Internal temperatures of the cooked products should be measured immediately after the prod- uct exits the cooking chamber to ensure a safe food temperature. Internal pizza temperatures should be over 165_F (74_C). Minimum tempera- ture guidelines vary depending on the food items.

AIR FLOW ADJUSTMENTS

Slide the product clearance adjustment plates to the lowest possible setting for your menu items. Lowering the clearance plates will reduce the amount of hot air escaping from the chamber openings.

Most often, the ideal oven settings can be dialed in without making any changes to the airplate. The oven configuration should not be modified unless the oven time and temperature adjustments have proven unsuccessful.

Air flow adjustments may be necessary to fine tune the oven for your particular product. The air plate, located at the top of the baking chamber, contains holes that can be covered using Block-off Plates. The plates can easily be adjusted to regu- late the air flow for your particular needs. Use the following guidelines to adjust the Block-off Plates. See Figure 15.

1.Ensure the oven is OFF and completely cooled.

2.Remove the product clearance adjustment plate from the idle side of the oven.

3.Pull the air plate out of the oven.

4.Remove the wing nuts, screws, and washers holding the Block-off Plates.

5.Adjust the plates.

6.Replace the wing nuts, screws, and washers to tightly secure the Block-off plates in their new locations. Make a sketch of the final air- plate setup for future reference.

7.Replace the air plate and product clearance adjustment plate.

The following examples illustrate air flow regula- tion.

NOTE: The first half of the oven chamber greatly affects the initial baking of the product, while the last half largely affects the brown- ing.

DA good bake time and temperature have been established, but more top browning is desired. Slide one of the Block-off Plates to uncover a row of holes toward the exit end of the oven.

DThe bottom of the pizza is golden brown, but the top is too dark. Close rows at the exit end of the oven to reduce final browning.

DThe center of the pizza is still doughy and the toppings are not fully cooked. Open up rows at the chamber entrance and close rows at the chamber exit.

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Contents MT1828G and MT1828E Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Oven Description and Specifications SpecificationsMT1828G/AB MT1828E/AA CanadianEmergency Shut Down Switch --- on remote con Oven ComponentsOff in an emergency. Do not use for general shut down Delivery and Inspection Part Description QtyCanadian installations General export and Australian installationsOven Location and Ventilation LocationOven Assembly Oven Stand with CastersStacking the Ovens if applicable Double Stacked Triple StackedConveyor Belt Speed Control GND DC Motor Crumb Pans Optional Remote Computer ControlUtility Connections --- Standards and Codes Gas Connection GAS PipingExample Pipe Nominal Size, Inches LengthPressure Regulation and Testing GAS Hose Restraint Hose See View aMT1828G Canadian installations MT1828E Canadian installationsElectrical Connection Canadian Installations Safety Information Safety TipsWhat to do in the event of a power failure General safety tipsProgramming the Temperature Cooking ComputerControl Description ProgrammingOperation Display InformationOven Adjustments for Cooking Conveyor Speed and Oven TemperatureFinished Product Temperatures AIR Flow AdjustmentsPlate Cleaning DailyEvery Three Months Every Six MonthsEvery 12 Months Control Box Component Locations MT1828GMT1828E Troubleshooting Guide Possible Causes Suggested RemedyTroubleshooting Guide Description et Spécifications du Four Caractéristiques Et CanadaExportation et l’Australie Description et Composantes du Four Bande transporteuse. Ne pas utiliser pour l’arrêt normalLivraison et Inspection Description des Pièces QtéImplantation et aération du four Implantation DU FourAération DU Four AvertissementMontage du Four Base DE Support DU Four Avec RoulettesSuperposition DES Fours si applicable Section Double Section TripleLE Convoyeur Speed Control GND DC Motor Plateaux Pour Miettes ’ORDINATEUR DE Cuisson DétachéBranchements de Service --- Normes et Codes Longeur Dimensions nominales De conduit Pieds ft Branchement de GazConduit DE GAZ ExempleRéglage ET Test DE Pression Retenue DU Tuyau DE GAZ Voir VUE aMT1828G Installations aux États-Unis et au Canada MT1828E Installations aux États-Unis et au CanadaRaccordement Électrique Installations aux États-Unis et au Canada Informations de Sécurité Conseils DE SécuritéQue faire en cas de panne de secteur ’arret d’urgence automatiqueIdentification DES Commandes Pour programmer la temperature’Ordinateur de Cuisson LA Procédé ProgrammerUtilisation Autres Messages DE L’AFFICHEURRéglages du Four Pour la Cuisson Vitesse DU Convoyeur ET Température DU FourTempérature DES Aliments Cuits Ajustement DE LA Circulation D’AIRUtilisation Nettoyage Mise EN GardeQuotidiennement Tou les trois moisTou les 12 mois Emplacement des Composants du Boîtier de Commande MT1828E Guide de Dépannage Causes Probables SuggestionGuide de Dépannage Insert Wiring Diagram Here Placer Schéma DE Câblage ICI
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MT1828E, MT1828G specifications

The Blodgett MT1828E and MT1828G are premium commercial convection ovens renowned for their exceptional performance and reliability in professional kitchens. Designed to meet the needs of busy restaurants, catering services, and other food service operations, these ovens are engineered with innovative technologies and features that enhance cooking efficiency and versatility.

One of the standout features of the MT1828E and MT1828G is their digital control system. This user-friendly interface allows chefs to set precise cooking times and temperatures, ensuring consistency in every dish. The digital display provides clear visibility of settings, making it easy to track the progress of meals and adjust parameters as necessary. Additionally, these ovens come equipped with programmable cooking options, enabling users to save and replicate their favorite recipes with just a few taps.

Both models boast a powerful convection fan that promotes even heat distribution throughout the cooking cavity. This results in faster cooking times and beautifully browned dishes, from roasts to baked goods. With a capacity for multiple racks, the MT1828E and MT1828G can accommodate large quantities of food, making them ideal for high-volume cooking environments.

In terms of construction, the Blodgett ovens feature a durable stainless steel exterior that not only enhances their aesthetic appeal but also ensures longevity and ease of maintenance. The interiors are designed to facilitate easy cleaning, reducing downtime in a bustling kitchen. Additionally, they are fitted with double-pane glass doors that provide visibility into the cooking process while minimizing heat loss.

Safety is paramount in commercial cooking equipment, and Blodgett has incorporated several safety features into these models. The ovens include automatic shut-off capabilities, which activate if the doors are left open or if the units overheat, ensuring safe operation even in the busiest environments.

The MT1828E and MT1828G are also energy efficient, helping to reduce utility costs without sacrificing cooking performance. The ovens utilize advanced insulation technology to maintain optimal heat retention, further promoting energy savings.

In summary, the Blodgett MT1828E and MT1828G convection ovens are designed to meet the rigorous demands of professional kitchens. With their digital controls, exceptional airflow, durable construction, and safety features, they stand out as reliable workhorses that can elevate any culinary operation. Whether baking, roasting, or reheating, these ovens offer the versatility and performance that chefs need to succeed.
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