Blodgett 1060 Series manual General Guidelines for Operating Personnel, Cook Time, Baking Tips

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Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES Cook Temperatures

Cook temperatures vary with different products. Experiment with the initial bakes until you find the ideal combination of time and temperature.

Example: pizza

1.Run several bakes at 500_F (260_C). Make note of the time required to achieve a firm crust.

2.If the cheese breaks down too quickly or scorches, lower the temperature and length- en the bake time.

3.If faster production is desired, run additional bakes increasing the temperature by incre- ments of 25_F (15_C).

4.Record the results to determine the highest temperature at which you can bake and achieve quality results with maximum produc- tion.

NOTE: Pull time is critical at high temperatures.

Cook Time

Cook times vary with the amount of product loaded, the type of pan and the temperature. Rais- ing the temperature to lower the cook time is effec- tive to a point. Then the quality of the bake begins to suffer.

BAKING TIPS

DScale dough for consistent product. D Proof dough to proper consistency.

DRefrigerated dough or pies should be brought to room temperature before baking. Bubbles may occur when baking refrigerated product. Break bubbles if necessary.

DAlternate use between upper and lower section in a double oven.

DAvoid frequent needless opening of the door D Rotate product placement in the oven.

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Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Oven Description and Specifications BL GAS SpecificationsGAS Specifications IntroductionOven Components Installation Delivery and LocationDelivery and Inspection Oven LocationOven Assembly Packaging LEG AttachmentSingle Sections Double SectionsUltra Rokite Shelves Double Section AssemblyPiece Deflector Assembly Adjustments Associated with Initial Installation Deck SealFlue Plates Leveling the OvenCanadian installations General export installationsInstalling the canopy hood draft diverter VentilationDirect Flue Arrangement Venting ProblemsInstalling the draft hood Utility Connections --- Standards and Codes Gas Connection GAS PipingExample Pipe Nominal Size, Inches LengthPressure Regulation and Testing Inlet Pressure Natural PropaneKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint Safety Information Safety TipsWhat to do in the event of a power failure General safety tipsOperation Oven ControlControl Description Cook Times and Temperatures Cook Temperatures General Guidelines for Operating PersonnelCook Time Baking TipsMaintenance Cleaning and Preventative MaintenanceCleaning the Oven Preventative MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyTroubleshooting Guide BL Specifications Pour GAZ Specifications Pour GAZDescription et Spécifications du Four Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Implantation DU Four Livraison et ImplantationLivraison ET Inspection Montage du Four EmballageAssemblage DES Pieds Fixation DES RoulettesDES Plaques EN Ultra Rokite Montage DE LA Section DoubleMontage DU Déflecteur EN Trois Parties Réglages À Faire Lors DE ’INSTALLATION Initiale Joint DE PlaquePlaques DE Cheminée Mise À Niveau DES FoursInstallation aux États-- Unis et au Canada Installation du déviateur de tirageAvertissement Hotte D’ÉVACUATION Type VoûteInstallation de la hotte de tirage EN Prise DirecteMents brûleurs Problêmes DE LA VentilationBranchements de Service --- Normes et Codes Longeur Dimensions nominales De conduit Pieds Branchement de GazConduit DE GAZ ExempleKPa Pression au collecteur Gaz Naturel Gaz Propane Réglage ET Test DE PressionPression à l’entrée Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Utilisation Information de SécuritéConseils DE Sécurité Que faire en cas de panne de secteurUtilisation Les Commandes du FourDescription DES Commandes Consignes Générales à l’Intention des Utilasateurs Temps ET TempératuresLa Température de Cuisson La Durée de CuissonEntretien Nettoyage et Entretien PréventifNettoyage DES Fours Entretien PréventifGuide de Détection des Pannes Causes Probables SuggestionGuide de Détection des Pannes

1060 Series specifications

The Blodgett 1060 Series stands out in the commercial food service industry as a highly efficient and versatile cooking solution. Designed primarily for high-volume establishments, this series is known for its combination of performance, durability, and user-friendly features.

One of the standout features of the Blodgett 1060 Series is its advanced convection technology. Utilizing a powerful fan and a unique airflow design, these ovens ensure even heat distribution, resulting in perfectly cooked products every time. This technology significantly reduces cooking times, allowing busy kitchens to increase productivity while maintaining quality.

Moreover, the 1060 Series incorporates a robust construction designed to endure the daily rigors of a commercial kitchen. Crafted with stainless steel, both the interior and exterior boast incredible resistance to rust and corrosion, ensuring longevity and ease of maintenance. The oven’s smooth surfaces make it simple to clean, while also contributing to its sleek aesthetic, making it an excellent choice for front-of-house cooking.

Another impressive characteristic of the 1060 Series is its precise temperature control. The digital display allows chefs to set and monitor temperatures with accuracy, facilitating consistency across various cooking applications. Additionally, the ovens in this series come equipped with programmable controls, enabling users to save specific cooking temperatures and times for different recipes, thus streamlining the cooking process.

The Blodgett 1060 Series also prioritizes energy efficiency. With improved insulation and heating technology, these ovens consume less energy compared to traditional models, which translates into lower utility bills without sacrificing performance.

Versatility is another hallmark of the 1060 Series. It accommodates a variety of cooking methods, from baking and roasting to broiling. Its spacious interior can hold numerous pans simultaneously, catering to the needs of high-demand environments.

In summary, the Blodgett 1060 Series is a powerhouse of efficiency and innovation. Its advanced convection technology, durable construction, precise controls, and energy-efficient design make it an indispensable tool for any commercial kitchen. Whether for baking, roasting, or broiling, this series is engineered to meet the rigorous demands of the food service industry while ensuring top-quality results. With the Blodgett 1060 Series, culinary professionals can deliver exceptional meals quickly and consistently.
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