Operation 
Oven Adjustments for Cooking
The combination of belt time, oven temperature, and air flow are important for achieving quality results from your Blodgett conveyor oven. Use the following guidelines to adjust the belt time and oven temperature of your unit. For questions regarding further oven adjustments, please contact your local Blodgett Sales Representative for assis- tance.
CONVEYOR SPEED AND OVEN TEMPERATURE
Conveyor belt speed (cook time) and oven temperature are the two variables used when fine tuning your oven for a specific product. To determine the optimum bake time and temperature, make small changes for each trial and keep one variable constant. For example, if the oven temperature is 460_F (238_C) and the belt speed is 7 minutes, but the pizza is not browned enough, increase the temperature to 475_F (246_C) and keep the belt speed the same. However, if the center of the pizza is not completely cooked, keep the oven temperature the same, and increase the bake time to 7 minutes and 30 seconds. In general, raise the bake temperature to increase browning, and lengthen the bake time to increase doneness.
FINISHED PRODUCT TEMPERATURES
Internal temperatures of the cooked products should be measured immediately after the product exits the cooking chamber to ensure a safe food temperature. Internal pizza temperatures should be over 165_F (74_C). Minimum temperature guidelines vary depending on the food items.
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