Repair manual

MT2136
3-35
OVEN ADJUSTMENTS FOR COOKING
The combination of belt time, oven temperature,
and air flow are important for achieving quality reĆ
sults from your Blodgett conveyor oven. Use the
following guidelines to adjust the belt time and
oven temperature of your unit. For questions reĆ
garding further oven adjustments, please contact
your local Blodgett Sales Representative for assisĆ
tance.
CONVEYOR SPEED AND OVEN TEMPERATURE
Conveyor belt speed (cook time) and oven temperĆ
ature 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 temĆ
perature 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 temperĆ
ature 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 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.
Air flow adjustments may be necessary to fine tune
the oven for your particular product. The air plates,
located at the top of the baking chamber, contain
holes that can be covered using BlockĆoff Plates.
The plates can easily be adjusted to regulate the
air flow for your particular needs. Use the following
guidelines to adjust the BlockĆoff Plates.
1. Ensure the oven is Off and completely cooled.
2. Open the front access door.
3. Using the supplied air plate hook, pull the air
plates out of the oven.
4. Remove the wing nuts, screws, and washers
holding the BlockĆoff Plates.
5. Adjust the plates.
6. Replace the wing nuts, screws, and washers
to tightly secure the BlockĆoff plates in their
new locations. Make a sketch of the final airĆ
plate setup for future reference.
NOTE: One or two blockĆoff plates may be left
off entirely if appropriate to obtain the
desired results.
7. Replace the air plates, and close the front acĆ
cess door.
The following examples illustrate air flow regulaĆ
tion.
NOTE: The first half of the oven chamber greatly afĆ
fects the initial baking of the product, while
the last half largely affects the browning.
 A good bake time and temperature have been
established, but more top browning is desired.
Slide one of the BlockĆoff Plates to uncover a
row of holes toward the exit end of the oven.
 The 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.
 The 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.