Specifications

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 a nd

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 TEMPERA TURE

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 t rial and keep one variable

constant. For example, if the oven temperature is

480_F (249_C) an d the belt speed is 8:30, but the

pizza is not browned enough, increase the tem-

perature to 490_F (254_ 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 8:40.

In general, raise the bake temperature to increase

browning, a nd lengthen the bake 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 A DJUSTMENTS

Slide the product clearance adjustment plates to

the lowest possible setting for your menu items.

Low ering the clearance plates will reduce the

amount of hot air escaping from the chamber

openings.