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| Maintenance | |
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| Troubleshooting Guide | |
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| 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 |
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| S | Product left in the oven too long | S | Shorten cook time |
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| SYMPTOM: Uneven bakes |
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| S | Oven doors left open too long | S | Do not open door unnecessarily |
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| S | Improper scaling of dough | S | Scale dough consistently |
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| S | Warped pans | S | Change pans |
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| 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 |
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| S | Product left in the oven too long | S | Shorten cook time |
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| S | Thermostat out of calibration | S | * |
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| SYMPTOM: Product dried out |
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| S | Oven temperature too low | S | Increase cook temperature |
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| S | Not using enough water in the mix | S | Increase water in product mix |
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| S | Thermostat out of calibration | S | * |
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| SYMPTOM: Extended baking times |
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| S | Temperature setting too low | S | Increase cook time |
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| S | Excessive door openings | S | Do not open door unnecessarily |
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| *Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that |
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| All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as- |
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| sume responsibility for damage as a result of servicing done by unqualified personnel. |
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11
