Repair manual

MT3855
5
OVEN ADJUSTMENTS FOR COOKING
TEMPERATURE
The internal temperature of your product is very imĆ
portant; and should be taken as soon as the prodĆ
uct completely exits the cooking chamber. This
reading will give a general indication of whether or
not the product is fully cooked. A multiple topping
pizza, for example, will be cooked if the internal
temperature is over 160Ć165F (64Ć67C). For a
single topping, such as cheese, the temperature
should be greater than 170Ć180F (69Ć74C).
CONVEYOR SPEED TIME VS.
TEMPERATURE
Typically, as the temperature increases, the time
decreases. Conversely, as the temperature deĆ
creases, the time increases. To find a good bake
time and temperature, one or the other should reĆ
main constant. For example, if the temperature is
set at 480F (224C) and the belt speed is set at 7
minutes 30 seconds, but the pizza is not as brown
as desired, keep the time setting the same and inĆ
crease the temperature to 500F (234C).
AIR FLOW ADJUSTMENTS
Since a variety of products can be cooked in this
oven, special settings for air flow must be made for
your product. Unless otherwise specified, Blodgett
Mastertherm

conveyor ovens are shipped from
the factory with only partial air flow above the conĆ
veyor. This means that most of the air flow holes are
blockedĆoff" via steel strips which stop the heated
air from reaching the item being cooked. These
strips or blockĆoff plates" can be easily relocated
to regulate the amount of air for your particular
needs. The area below the belt has all air flow holes
open.
Here are some suggestions for setting up the air
flow. Keep in mind that the first half of the oven is
used for the initial baking of the product and the
last half is used for browning. We will use pizza as
an example.
EXAMPLE:
A good bake time and temperature have been esĆ
tablished, but more browning on top of the pie is
desired. Relocate one of the blockĆoff plates"
above the belt to open a few rows of holes toward
the exit end of the oven. This will allow more of the
superheated air to brown the top just prior to exitĆ
ing the oven.
EXAMPLE:
The bottom of the pie is golden brown, but the top
is a little too dark. Closing off some of the air flow
from the top at the exit end of the oven will cure this
problem. Leave the time and temperature at the
same settings.
EXAMPLE:
The top of the pie is too dark, but either the bottom
is not done enough, the center of the pie is doughy,
or the ingredients are not fully cooked. Open some
of the rows of holes above the conveyor at the entry
half of the oven and close off the holes at the exit.
This will allow the superheated air to penetrate the
pie from the top and bottom (at the beginning of the
cooking cycle) quicker. As a result the center of the
crust and/or ingredients will be cooked before the
pie starts the browning stage. Leave the time and
temperature at the same settings.
WARNING!!
In the event of a power failure, all
switches should be turned off, and no atĆ
tempt should be made to operate the
appliance until power is restored.
In the event of a shut-down of any kind,
allow a five (5) minute shut off period beĆ
fore attempting to restart the oven.