Conveyor Belt Speed Calibration | Bakers Pride Oven VHVA1620E

15. CONVEYOR BELT SPEED CALIBRATION

The conveyor belt requires calibration to properly align the speed control knob on the Electric Control Box. Calibration is done by timing the belt as it passes between two timing marks located on the conveyor frame. This method will work regardless of belt travel direction. Follow the instructions below.

Idler Shaft	Belt Travel
	(Standard)

Timing Marks

on Conveyor Frame



Conveyor Frame					5” (1620E), or 7” (1828E)
Conveyor Frame					5” (1620E), or 7” (1828E)

A.Remove the adjustment knob of the conveyor belt speed control (see page 10) using a small, standard screwdriver to loosen the setscrew.

B.Locate the two timing marks as shown above. For the Dual Air VH-, VHVA1620E series, the marks are 5 inches apart; for the Dual Air VH-, VHVA1828E the marks are 7 inches apart. IF the timing marks are NOT present, use a black marking pen to mark the frame in the same manner.

C.These distances represent exactly ¼ of the distance of the cook chamber: ¼ x 20” cook chamber (Dual Air 1620E) = 5”; ¼ x 28” cook chamber (Dual Air 1828E) = 7”.

D.With this 1:4 ratio, it is possible to calibrate the belt speed. For example:

1.For a cook time of 1 minute, the time required to pass between timing marks would be: 60 seconds / 4 = 15 seconds. If the belt passes from one mark to the next in 15 seconds, this is exactly the same as a 1-minute cook time.

2.For a cook time of 6 minutes, the required time to pass between timing marks would be: 6 minutes x 60 seconds / 4. This equals 360 seconds / 4 = 90 seconds between marks. The belt needs to take 90 seconds (1-1/2 minutes) to move from one mark to the next to equal a

6-minute cook time.

E.Using a black marking pen, mark any belt link near the outer edge. Using a stopwatch, check the time it takes for this link to move between the timing marks. Repeat this procedure several times until the distance is traveled in 90 seconds (recommended calibration interval), which equals a 6- minute cook time.

F.Now that the belt is moving at this calibrated speed, CAREFULLY re-mount the adjustment knob onto the belt conveyor speed control shaft, and tighten the setscrew so that the KNOB indicating mark is pointing at the number “6” on the surrounding label.

G.The conveyor belt is now calibrated for ALL ranges as indicated on the label. The label numbers are

COOK TIME in MINUTES. Simply point the knob indicating line to the desired cook time.

NOTE: The label COOK TIME marks are close approximates, and may vary slightly from actual

timing results using the method described.

HCook/Bake Time is not the same as time of delivery. Time of Delivery is the actual time required for the first item, leading edge to trailing edge. Cook/Bake Time is leading edge to leading edge. For example, the Time of Delivery for a1616” pizza with a 6 minute Bake/Cook Time (using the Dual Air 1828 conveyor) is 9.4 minutes.

VHVA1620E, VH1620E, VH1620E, VHVA1620E, VH1828E, VHVA1828E specifications

The Bakers Pride Oven series, including models VH1620E, VHVA1620E, VH1828E, and VHVA1828E, represents a pinnacle of quality and efficiency in the commercial kitchen industry. Renowned for their reliability and excellent performance, these ovens are designed to meet the demanding needs of pizzerias, bakeries, and other food service establishments.

One of the standout features of the Bakers Pride ovens is their impressive temperature range. These models can achieve high temperatures, perfect for creating that ideal crust on pizzas or baking artisan breads. The efficient heating elements ensure quick preheating, allowing chefs to start cooking without lengthy delays.

The VH1620E and VHVA1620E models are built with dual decks, providing increased cooking capacity. This means users can bake multiple items simultaneously, maximizing output during peak hours. The VH1828E and VHVA1828E models take versatility one step further, with larger chamber sizes to accommodate larger trays and increased food volume—ideal for busy kitchens.

Another distinctive feature is the innovative heat distribution technology. These ovens are designed with high-efficiency, ceramic infrared burners that provide consistent and even heating throughout the cooking space. This ensures that every pizza or baked good comes out perfectly cooked, with no cold spots.

The construction of the Bakers Pride ovens is robust and made to last. Featuring durable stainless steel exteriors, they combine longevity with ease of cleaning. The interiors are also designed for high performance; with easy-to-remove crumb trays and adjustable rack positions, they make maintenance and product versatility effortless.

Energy efficiency is another hallmark of the Bakers Pride design. These ovens comply with industry standards, minimizing energy consumption without sacrificing performance. This focus on sustainability not only benefits the environment but also reduces operational costs for businesses.

Additional features include user-friendly digital controls and precise temperature settings, enabling chefs to achieve exact results with minimum effort. The inclusion of a reliable safety system ensures that operations remain safe and compliant with industry regulations.

In summary, the Bakers Pride Oven series—comprising models VH1620E, VHVA1620E, VH1828E, and VHVA1828E—combines advanced cooking technology, robust construction, and energy efficiency. With their versatility and reliability, these ovens are exceptional choices for any commercial kitchen needing to produce high-quality baked goods consistently.