CTX DZ33I - Cooking Procedures

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C. Cooking in a CTX oven
1. Cooking Trials
The purpose of conducting cooking trials is to determine the exact temperature settings and cooking time(s) needed to
produce best results with your specific product(s). The fastest and easiest way to conduct these trials is to start with
settings already established for product(s) similar to yours. We recommend they be used as beginning set points for your
tests.
Testing can be completed easier and faster and with less confusion if you keep accurate records of each test.
Choose your first product for test and look it up in the table Section 3-7 of this manual. Now program the oven with the
temperatures and cook times shown. (Refer to section 3-7 Time and Temperature Guide)
NOTE: If you are starting the oven from “cold” please allow 30 minutes heat up time. The elements cycle after
approximately 15 minutes, however, additional time for the oven chamber to become stabilized and evenly saturated with
heat.
Begin your first trial run. Examine the finished product and evaluate it based on the following guidelines.
RESULTS
SOLUTION
Outside too dark or burned
Reduce Temperatures
Outside too light or not cooked
Increase Temperatures
Inside Overdone or dried out
Shorten Cooking Time
Inside Underdone or raw
Lengthen Cooking Time
NOTE: Sometimes an increase in temperature may require a corresponding decrease in cooking time. Conversely a
decrease in temperature may require a corresponding increase in cooking time.
After evaluating the results, make the indicated time/temperature setting adjustments and allow about 15 minutes for the
oven to stabilize at the new temperature settings. It may be necessary to run several tests before you obtain the exact
results you want.
2. Loading the Conveyor
Achieving maximum production is dependent on proper utilization of the conveyor belt. Depending on size, pans can be
placed on the conveyor belt in a variety of configuration to best utilize the space available.
The following illustrations show placement of various size round and square pans to achieve maximum production rates.
Pans in other sizes or shapes will require different placement. You will have to determine the best placement configuration
for your pans. Do not place pans off the edge of the belt or allow them to overhang.
6”
152 mm
8”
203 mm
10”
254 mm
12”
305 mm
14”
356 mm
16”
406 mm
18”
457 mm