Blodgett 1415 manual General Baking Tips, Pizza Baking Problems, Suggested Times and Temperatures

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Operation

General Baking Tips

PIZZA BAKING PROBLEMS

Uneven Bakes

DOven door open too long D Improper scaling of dough D Warped pans

Product Burning

DThermostat set too high

DProduct left in the oven too long

Dried Out Product

DOven temperature too low

DNot using enough water in mix

Extended Baking Times

DTemperature setting too low D Excessive door openings D Improper pre-heating time

BAKING TIPS

D The deck is intended for cooking pizza and bread products, other types of food may be cooked in pans or containers.

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

D Sicilian type pizzas require a longer baking time.

D Pizza in pans bake slower than those on screens.

DAlternate use between upper and lower shelf.

DBreak bubbles that sometimes occur in baking. (Usually occurs with refrigerator dough.)

D Frequent needless opening of oven door should be avoided.

SUGGESTED TIMES AND TEMPERATURES

Pizza should be placed in pans or on screens when baked in the oven.

Time

Baking time will vary with the amount of garnish on the top of the pizza. Generally speaking, pizzas baked in pans should bake in approximately 7-1/2 to 12 minutes. Pizza baked on screens should bake in approximately 5 to 7 minutes. Raising the temperature to accelerate baking time is effective up to a point. Then the quality of the bake begins to lessen.

Temperature

The ideal temperature for baking pizza pies will vary depending on the type of pie and the method of baking. It is suggested that you attempt experi- mental initial bakes at 450_F 232_C), making note of the time required to achieve a firm crust. If the cheese breaks down too quickly or scorches, you should then lower your temperature and lengthen your baking time. If faster production is desired, attempt additional bakes raising baking tempera- tures in increments of 25_F (15_C). This will en- able you to determine the highest temperature at which you can bake and achieve quality results with maximum production. Pull time is critical at high temperatures. Shifting is unnecessary in most cases.

DRotate placement of pizza in oven.

DRefer to this manual for proper installation and ventilation.

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Contents 1415 For Your Safety Blodgett the Reputation YOU can Count on Page Table of Contents Amperes Electrical Connection KW/SECTION Volts Phase AWG Oven Description and SpecificationsIntroduction Delivery and Location InstallationDelivery and Inspection Oven Location Electrical Connection Wiring LabelLEG Attachment Oven AssemblyDouble Stacking Stand AssemblyLeveling the Oven Deck InstallationOperation Solid State Temperature ControlComponent Description OperationSuggested Times and Temperatures Pizza Baking ProblemsGeneral Baking Tips Baking TipsCleaning and Preventative Maintenance MaintenanceCleaning the Oven Preventative MaintenancePossible Causes Suggested Remedy Troubleshooting GuideMaintenance Maintenance Customer Insert Wiring Diagram Here

1415 specifications

The Blodgett 1415 is a highly efficient commercial convection oven designed to meet the demands of busy kitchens. Known for its durability and performance, the Blodgett 1415 is a popular choice among chefs and restaurateurs who seek reliable cooking equipment that can deliver consistent results.

One of the main features of the Blodgett 1415 is its spacious cooking capacity. With multiple racks, this oven allows for cooking several dishes simultaneously, maximizing kitchen efficiency. Its size is perfect for bakeries, restaurants, and catering services, where large batches of food need to be prepared at once.

The oven's advanced heating technology ensures even heat distribution throughout the cooking chamber. This results in perfectly cooked meals, whether baking, roasting, or reheating. The Blodgett 1415 features a powerful fan that circulates hot air, promoting an even cooking environment. This convection technology allows for reduced cooking times and energy savings, making it an excellent choice for high-volume cooking operations.

Another significant characteristic of the Blodgett 1415 is its user-friendly digital controls. The intuitive interface allows chefs to easily set temperatures, timers, and cooking modes with precision. The oven also has several programmable settings, enabling operators to save time and streamline food preparation.

Safety is a key consideration in the design of the Blodgett 1415. The oven is built with a double-layered door that minimizes exterior heat, reducing the risk of burns. The door is also equipped with tempered glass, allowing staff to monitor cooking progress without opening the oven, further promoting energy efficiency.

The Blodgett 1415 is constructed from high-quality stainless steel, ensuring durability and ease of cleaning. Its robust design is built to withstand the rigorous demands of a busy kitchen, resisting scratches and corrosion over time. The oven's smooth surfaces allow for quick wipe-downs, promoting hygiene in food preparation areas.

In conclusion, the Blodgett 1415 convection oven combines functionality, efficiency, and safety, making it a vital piece of equipment for any professional kitchen. With its advanced technologies, spacious capacity, and user-friendly design, the Blodgett 1415 stands out as a top choice for culinary professionals committed to quality cooking.
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