Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES Preheating the oven

Always preheat the oven before baking or roast- ing. We recommend preheating 50_F (10_C) above the cook temperature to offset the drop in temperature when the doors are opened and cold product is loaded into the oven. Set the thermostat to the cook temperature after the product is loaded.

NOTE: For frozen product, preheat the oven 100_F (38_C) above the cook tempera- ture.

Cook Temperatures

Generally, cook temperatures should be 50_F (10_C) lower than deck or range oven recipes. If the edges of the product are done but the center is raw, or if there is color variation, reduce the ther- mostat setting another 15---25_F (10---15_C). Con- tinue to reduce the cook temperature on succes- sive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will not reduce cook time, it will produce un- satisfactory baking and roasting results.

Cook Time

Check the product in about half the time recom- mended for deck or range oven recipes. Record times and temperatures which provide best re- sults for future reference.

NOTE: Cook time will vary with the amount of product loaded, the type of pan and the temperature.

OPERATING TIPS

Pans and Racks

Product or pan height determines how many racks are used. The oven holds up to 10 18” x 26” (45.7 x 66.0 cm) bun pans.

Load the oven from the bottom, centering the pans on the rack. Never place a pan or aluminum foil on the bottom of the oven. This obstructs the flow of air and results in uneven baking and roasting.

Roasting

To reduce shrinkage when roasting, place meat directly on the racks. Place a sheet pan one-half full of water in the bottom rack position. The water evaporates, increasing humidity in the oven chamber. The pan catches grease from the meat, making oven cleaning easier.

Baking

Weigh the product to ensure equal distribution in each pan. Varying amounts of product will cause uneven baking results.

Fans

The fan must be operating for the oven to heat. Use the Pulse Plus feature to allow light or liquid product to set in the pan and to avoid rippling to- wards the fan. If your oven is not equipped with this feature use the following procedure.

1.Preheat the oven 25_F (15_C) above the bak- ing temperature.

2.Load the oven with product. Close the doors.

3.Set the thermostat to the baking temperature.

4.Turn the oven off.

5.Allow the product to set for 5---7 minutes with the fan off. The residual heat in the oven sets the product.

6.Turn the oven on for the remainder of the bake.

Lights

Turn the oven lights off when not viewing the prod- uct. Leaving the lights on for extended periods of time shortens the bulb life considerably.

30

Page 33 Page 35
Page 34
Image 34
Blodgett MARK V XCEL CONVECTION OVEN manual General Guidelines for Operating Personnel, Operating Tips
Page 33 Page 35

MARK V XCEL CONVECTION OVEN specifications

The Blodgett MARK V XCEL Convection Oven is a significant innovation in the world of commercial cooking equipment, designed to meet the diverse demands of restaurants, bakeries, and foodservice operations. This oven combines robust performance with reliability and efficiency, making it a staple for culinary professionals.

One of the standout features of the MARK V XCEL is its high-speed cooking technology. It is engineered to reduce cooking times while maintaining exceptional food quality, allowing for faster service without compromising on flavor or texture. The oven's exceptional heat distribution ensures even cooking, which is essential for achieving consistent results across various dishes.

Additionally, the MARK V XCEL boasts a spacious cooking capacity, accommodating multiple trays simultaneously. This is particularly advantageous for establishments that require large volumes of food to be prepared swiftly. The oven is also equipped with adjustable racks, providing flexibility in accommodating different pan sizes and types, further enhancing its versatility.

The advanced control system of the Blodgett MARK V XCEL features intuitive digital controls that make setting temperatures and cooking times straightforward. Operators can easily monitor and adjust settings, ensuring precision in cooking. The oven also includes programmable recipes, which streamline operations and enhance productivity in busy kitchens.

Energy efficiency is another key characteristic of the MARK V XCEL. It uses less energy than traditional convection ovens, contributing to lower utility costs for operators. This energy-saving design does not compromise performance, making it an environmentally friendly choice for foodservice establishments looking to reduce their carbon footprint.

Furthermore, the Blodgett MARK V XCEL is built with durability in mind. Its stainless steel construction provides resilience against the rigors of a bustling kitchen environment. The oven is designed for easy cleaning, featuring removable parts that facilitate maintenance and ensure hygiene standards are upheld.

In summary, the Blodgett MARK V XCEL Convection Oven stands out in the market for its high-speed cooking technology, spacious capacity, advanced digital controls, energy efficiency, and robust construction. These features make it an ideal choice for any foodservice operation aiming to enhance productivity and deliver high-quality meals consistently. The combination of innovation and reliability solidifies its reputation as a top-tier convection oven among culinary professionals.
Top Page Image Contents