布洛杰特比萨 oven – a potential user manual baking the perfect pizza every time
Blodgett pizza oven baking and cooking in the field of industry leaders. To bake pizza you choose the right business model will ensure that you get the best performance of any particular work. The following is from the 1048 model Manual Blodgett gas oven of some excerpts.
Blodgett deck oven has an excellent set computing, baking equipment, quality, performance and reliability of industry-wide standards. When the oven is properly installed and maintained, its simple design and durable construction, ensuring trouble-free operation during the year.
The main components of a furnace 布洛杰特比萨
1.Ultra Rokite deck – stone deck following products absorb heat and cook the bottom.
2.Steel Dirk – absorbing heat from below the bottom of cooking products.
3.Deck Support – held in the oven deck.
4.Deck seal – seal between the deck and the gap between the stove.
5, the control panel – has a layout and operation of the oven components.
6.Burner tank – found in the cooking chamber, surrounded by combustion burner.
7.Combustion burner – the supply of hot baking room and deck.
8.Deflector – Redirect the heat of combustion from the burner's flue number plate.
9.Flue board – found on the cooking chamber inside the wall. Them from the burner to heat the oven cavity. This heat cooks the oven before being discharged from the top of the product.
The following guidelines should be followed to ensure that the flow:
Placed in a region that is free of draft oven.
Maintain the oven area free and clear of all combustible materials such as paper, cardboard, and flammable liquids and solvents.
Do not put a base or sealed against the wall oven. This will restrict air circulation, preventing proper ventilation.
Discontinuation or yellow, the main burner flame is a floating secondary air enough.
The furnace must be installed by the manufacturer to provide the leg.
Oven Operation:
1048 Series oven simple, one, two, three – light, warm and load.
Illumination
1.Turn manual control valve is closed.
2.Push pilot valve to automatically secure the red button.
End of a lighted match or taper the pilot burner.
4.After burning pilot lights, continue to reduce about 30 seconds, release the red button.
5.Turn manual control valve to ON.
6.Set thermostat to the desired temperature.
Preheat
1.On initial startup, preheat oven to 600 degrees F (315 ℃) more than four hours at 100 ℉ (55 ℃ increments), in 300 degrees F (149 ° C start).
Oven tick on a regular basis. This will temper any ultra Rokite shelf burned oil residue and glass fibers.
Note: The 1048 Super Rokite shelf () will need an additional 20 minutes to preheat to 600 degrees F (315 ℃).
Loading
Pizza should be placed in the pan on the shelves, so that it can resume its previous baking heat loss rotation.
Do not let the pot or the oven on both sides of contact with each other.
Open the door for as little as possible.
Deck for cooking pizza and bread products, other types of food can be cooked
Pot or container.
Cook temperature
Cook temperature with different products. And the first baking experiment until you find the ideal combination of temperature and time.
For example: pizza baking
1.Run some barbecue at 500 ° F (260 ℃). Please note the time required to achieve a solid crust.
If the decomposition is too fast or too burnt cheese, lower temperature and longer baking time.
3, if you want faster production, operation increased by 25 degrees F (15 ℃ for the incremental increase in the temperature of baking).
4.Record results to determine the maximum temperature of baking, you can achieve the highest production quality of the results.
Note: The pull of the time in high critical temperature.
Cook Time
Cook times the load of different products, the type of pan and temperature. Raising the temperature, reduce the cooking time is a valid point. So, baking quality to be affected.
Your reliable partner
In your restaurant kitchen Blodgett pizza oven, is a good companion to meet customer demand. Once fully installed and configured correctly, you are free to concentrate on a new or improved old pizza recipe to your time and effort.