Maintenance
Troubleshooting Guide
| POSSIBLE CAUSE(S) |
| SUGGESTED REMEDY |
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SYMPTOM: Strong bottoms on the bakes |
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S | Too much bottom heat | S | Reduce cook temperature and increase time |
S | Faulty flue (strong direct vent) | S | * |
S | Product left in the oven too long | S | Shorten cook time |
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SYMPTOM: Uneven bakes |
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S | Poor ventilation | S | * |
S | Oven doors left open too long | S | Do not open door unnecessarily |
S | Improper scaling of dough | S | Scale dough consistently |
S | Warped pans | S | Change pans |
S | Uneven product loading | S | Be sure to load the product evenly in pans |
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SYMPTOM: Product burning |
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S | Thermostat set too high | S | Reduce cook temperature |
S | Product left in the oven too long | S | Shorten cook time |
S | Thermostat out of calibration | S | * |
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*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel.
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