Blodgett SG2136 Manual De Instrucciones página 29

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 as-
sistance.
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
238_C (460_F) and the belt speed is 7 minutes,
but the pizza is not browned enough, increase the
temperature to 246_C (475_F) 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 74_C (165_F). 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.
Oven Adjustments for Cooking
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.
See Figure 19.
1. Ensure the oven is OFF and completely
cooled.
2. Open the front access door.
3. Slide the air plates out from the interior of the
oven.
4. Remove the screws, washers and lockwash-
ers holding the Block-off Plate to the air plate.
5. Adjust the plates.
6. Replace the screws, washers and lockwash-
ers 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 plates, and close the front ac-
cess door.
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.
A good bake time and temperature have been
D
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.
The bottom of the pizza is golden brown, but the
D
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
D
toppings are not fully cooked. Open up rows at
the chamber entrance and close rows at the
chamber exit.
27
Operation