To Next PageTo Next PageWhat to do if bakes are too strong on the bottom in Blodgett 1060 Oven?
If your bakes are too strong on the bottom in the Blodgett Oven, it could be due to: * Too much bottom heat: Reduce the cook temperature and increase the cooking time. * High gas pressure: Shorten the cook time. Other potential causes include a faulty flue or leaving the product in the oven too long.
How to fix uneven bakes in Blodgett 1060?
Uneven bakes in the Blodgett Oven can occur due to: * Oven doors left open too long: Do not open the door unnecessarily. * Improper scaling of dough: Scale dough consistently. * Warped pans: Change the pans. Other potential causes include poor ventilation and fluctuating gas pressure.
Why does my Blodgett 1060 have strong bottoms on the bakes?
Strong bottoms on bakes in your Blodgett Oven can occur for several reasons. It might be due to too much bottom heat, in which case you should reduce the cook temperature and increase the time. It could also be caused by high gas pressure, suggesting you should shorten the cook time. Other potential factors include a faulty flue or leaving the product in the oven for too long.
Why is my product burning in the Blodgett Oven?
Product burning in the Blodgett Oven can occur due to several reasons: * The thermostat is set too high: Reduce the cook temperature. * The product is left in the oven for too long: Shorten the cook time.
Why does baking take so long in my Blodgett 1060?
Extended baking times in your Blodgett Oven can be attributed to: * Temperature setting too low: Increase the cook time. * Excessive door openings: Avoid opening the door unnecessarily. Other potential causes include low gas pressure and strong ventilation.
What to do if product is dried out in Blodgett Oven?
If your product is drying out in the Blodgett Oven, consider the following: * Oven temperature too low: Increase the cook temperature. * Not using enough water in the mix: Increase water in the product mix. Other potential causes include a thermostat out of calibration and a faulty flue.
Details the features, design, and construction standards of the Blodgett deck ovens.
Identifies and describes the various parts and components of the oven.
Guidance on receiving, inspecting, and placing the oven in its designated area.
Step-by-step instructions for assembling the oven, including legs, casters, and sections.
Information and requirements for proper oven ventilation, including hood and direct flue options.
Covers standards, codes, and qualifications for utility connections and installations.
Details on sizing gas supply systems, calculating BTU requirements, and pipe capacity tables.
Guidance on gas pressure regulation, testing, and connection requirements for natural and propane gas.
Instructions for securing the gas hose connector to prevent strain during appliance movement.
Essential safety precautions and procedures for operating the oven safely.
Explanation of oven controls, lighting, preheating, and loading procedures.
Provides cooking times, temperatures, and baking tips for optimal results.
Instructions for routine cleaning of the oven and preventative maintenance measures.
Identifies common problems, their causes, and suggested remedies for oven issues.
General