Blodgett 1400 SERIES 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 enable 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 Series For Your Safety Blodgett the Reputation YOU can Count on Page Table of Contents Oven Description and Specifications Amperes Electrical Connection KW/SECTION Volts Phase AWGIntroduction Oven Components Oven Location InstallationDelivery and Location Delivery and InspectionElectrical Connection Wiring LabelLEG Attachment Oven AssemblyStand Assembly Double Stacking Leveling the Oven Deck InstallationComponent Description Electro/Mechanical Thermostat and TimerLight OFF Oven Indicator Light OperationSolid State Temperature Control Baking Tips Pizza Baking ProblemsSuggested Times and Temperatures General Baking TipsPreventative Maintenance MaintenanceCleaning and Preventative Maintenance Cleaning the OvenPossible Causes Suggested Remedy Troubleshooting GuideCustomer Insert Wiring Diagram Here

1400 SERIES specifications

The Blodgett 1400 Series is a premium line of commercial convection ovens designed for professional kitchens, offering unparalleled performance, efficiency, and versatility. These ovens are engineered to meet the demands of high-volume cooking while maintaining consistency and quality in food preparation.

One of the standout features of the Blodgett 1400 Series is its advanced convection technology. This system utilizes a powerful fan to circulate hot air around the cooking chamber, ensuring even heat distribution and reducing cooking times. This results in perfectly cooked dishes with a moist interior and a crispy exterior, making it ideal for baking, roasting, and reheating various types of food.

The Blodgett 1400 Series is equipped with a durable stainless steel construction, providing both robustness and an easy-to-clean surface. The exterior is designed to withstand the rigors of a busy kitchen environment while maintaining its sleek appearance. The interior is also made of stainless steel, featuring rounded corners for easy cleaning and enhanced sanitation.

Temperature control is crucial in commercial settings, and the Blodgett 1400 Series does not disappoint. It features precise temperature control with an adjustable thermostat, allowing chefs to set their desired cooking temperature easily. The digital control panel offers intuitive operation, enabling users to program cooking schedules and monitor temperatures accurately.

Another notable characteristic of the Blodgett 1400 Series is its energy efficiency. The ovens are built with insulation that minimizes heat loss, helping to lower energy costs while maintaining cooking performance. This makes the Blodgett 1400 Series not only a smart choice for high-quality cooking but also an environmentally responsible option for modern kitchens.

The versatility of the Blodgett 1400 Series is enhanced by its capability to accommodate various cooking pans and racks, allowing chefs to experiment with different recipes and cooking methods without limitations. Whether it's baking bread, roasting meats, or preparing pastries, the Blodgett 1400 Series delivers exceptional results every time.

In conclusion, the Blodgett 1400 Series convection ovens stand out in the commercial kitchen equipment market due to their advanced convection technology, durable construction, precise temperature control, energy efficiency, and versatile cooking capabilities. These ovens are a reliable choice for chefs looking to elevate their culinary offerings. Whether in restaurants, catering services, or institutional kitchens, the Blodgett 1400 Series is designed to meet the highest standards of culinary excellence.
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