Blodgett MT3855G-G Oven Adjustments for Cooking, Operation, Conveyor Speed And Oven Temperature

Operation

Oven Adjustments for Cooking

The combination of belt time, oven temperature, and air flow are important for achieving quality re- sults from your Blodgett conveyor oven. Use the following guidelines to adjust the belt time and oven temperature of your unit. For questions re- garding 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 tem- perature are the two variables used when fine tun- ing 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 tempera- ture 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 belt time to increase doneness.

FINISHED PRODUCT TEMPERATURES

Internal temperatures of the cooked products should be measured immediately after the prod- uct exits the cooking chamber to ensure a safe food temperature. Internal pizza temperatures should be over 165_F (74_C). Minimum tempera- ture guidelines vary depending on the food items.

AIR FLOW ADJUSTMENTS

Slide the product clearance adjustment plates to the lowest possible setting for your menu items. Lowering the clearance plates will reduce the amount of hot air escaping from the chamber openings.

Most often, the ideal oven settings can be dialed in without making any changes to the airplate. The oven configuration should not be modified unless the oven time and temperature adjustments have proven unsuccessful.

Air flow adjustments may be necessary to fine tune the oven for your particular product. The air plate, located at the top of the baking chamber, contains holes that can be covered using Block-off Plates. The plates can easily be adjusted to regu- late the air flow for your particular needs. Use the following guidelines to adjust the Block-off Plates.

1.Ensure the oven is Off and completely cooled.

2.Remove both upper end plugs. Loosen the wing nuts on the bottom of each end plug.

3.Loosen the wing screws holding the air plate retainers in place. Remove the four wing screws from the control box end of the oven. Slide the air plates straight out from both ends of the oven.

4.Remove the wing nuts, screws, and washers holding the Block-off Plates.

5.Adjust the plates.

6.Replace the wing nuts, screws, and washers to tightly secure the Block-off plates in their new locations. Make a sketch of the final air- plate setup for future reference.

NOTE: One or two block-off plates may be left off entirely if appropriate to obtain the desired results.

7.Replace the air plate and upper end plugs.

The following examples illustrate air flow regula- tion.

NOTE: The first half of the oven chamber greatly affects the initial baking of the product, while the last half largely affects the brown- ing.

DA good bake time and temperature have been established, but more top browning is desired. Slide one of the Block-off Plates to uncover a row of holes toward the exit end of the oven.

DThe bottom of the pizza is golden brown, but the top is too dark. Close rows at the exit end of the oven to reduce final browning.

DThe center of the pizza is still doughy and the toppings are not fully cooked. Open up rows at the chamber entrance and close rows at the chamber exit.

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