To Next PageTo Next PageWhat to do if the product is dried out in my Blodgett 901?
If your product is drying out in the Blodgett Oven, it might be because the oven temperature is too low, so increase the cook temperature. It could also be due to not using enough water in the mix, so increase the water in the product mix. A thermostat out of calibration or a faulty flue can also be the cause, so increase water in product mix.
Why is my product burning in the Blodgett Oven?
Product burning in your Blodgett Oven can occur due to several reasons. The thermostat might be set too high, so try reducing the cook temperature. The product may also be left in the oven for too long, so shorten the cook time. Other potential causes include a by-pass flame that is too high, high gas pressure, a thermostat out of calibration, or worn-out heat deflectors; in each of these cases, shorten the cook time.
What to do if the bakes have strong bottoms in my Blodgett Oven?
If your bakes have strong bottoms in your Blodgett Oven, it could be due to too much bottom heat. Reduce the cook temperature and increase the cook time. Other causes could be high gas pressure, a faulty flue, or the product being left in the oven too long, so in each of these cases, shorten the cook time.
Why are my bakes uneven in the Blodgett 901 Oven?
Uneven bakes in your Blodgett Oven can result from several factors. Poor ventilation or leaving the oven doors open too long can be a cause, so do not open the door unnecessarily. Other causes can be improper scaling of dough, so scale dough consistently. Fluctuating gas pressure or warped pans can also be the cause, so change pans.
Why are baking times extended in my Blodgett 901 Oven?
Extended baking times in your Blodgett Oven may occur if the temperature setting is too low, so increase cook time. Low gas pressure can also cause this, so increase cook time. Strong ventilation or excessive door openings can also extend baking times, so do not open the door unnecessarily.
Provides details on the 900 Series ovens, their history, performance, and construction.
Covers inspection of the oven upon delivery and guidelines for optimal placement and clearances.
Details packaging components, leg attachment, and caster attachment procedures for the oven.
Step-by-step instructions for assembling multiple oven sections, including leveling.
Instructions for installing the Ultra Rokite shelf through the door opening and into shelf supports.
Explains the optional steam injection feature, its requirements, and recommended installation diagram.
Discusses the importance of proper venting for oven performance and lists two methods: canopy hood or direct flue.
Details preferred ventilation method, hood sizing, capacity, and draft diverter installation.
Describes direct flue venting as an alternative to a hood, including flue requirements and draft hood installation.
Explains how venting issues affect baking characteristics and lists examples of forced or restricted venting.
Outlines standards and codes for qualified personnel performing installation in US, Canada, and general export.
Details gas piping requirements, including calculating BTU load and using capacity tables for natural gas and propane.
Explains inlet and manifold pressures, regulator function, and testing procedures for gas connection.
Details the importance and installation of the gas hose restraint for movable appliances.
Lists adjustments required for initial startup, emphasizing responsibility of installer/dealer and warranty coverage.
Provides safety tips for operating the oven, including actions for smelling gas and general safety practices.
Describes the control panel components (safety pilot, manual valve, thermostat) and operation steps.
Provides recommended cooking times and temperatures for various meats, poultry, and fish products.
Details daily, weekly, and 6-month cleaning procedures and preventative maintenance recommendations.
Lists common symptoms, their possible causes, and suggested remedies for oven operational issues.
General