Air Ideal Gas At A Flow Rate Of 09 Blodgett Pizza Oven – A Potential Owner’s Guide to Baking Perfect Pizzas Every Time

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Blodgett Pizza Oven – A Potential Owner’s Guide to Baking Perfect Pizzas Every Time

Blodgett Pizza Ovens are industry leaders in baking and cooking. Choosing the right model for your pizza baking business will ensure you get the best performance for any job. Following are excerpts from the Blodgett Gas Oven 1048 Model Manual.

Blodgett Deck Ovens have set industry-wide standards for excellence in baking equipment quality, performance and reliability. When ovens are properly installed and maintained, their simplicity of design and durable construction will ensure years of trouble-free operation.

Blodgett Pizza Oven Main Parts

1.Ultra Rockite Deck – A stone deck that absorbs heat from below and cooks the bottom of the product.

2.Steel deck – also absorbs heat from below to cook the bottom of the product.

3.Deck Support – To hold the oven deck.

4.Deck Seal – Seals the gap between the deck and the front of the oven.

5.Control Panel – houses the wiring and components to operate the oven.

6.Burner Compartment – Located below the cooking chamber, encloses the combustion burner.

7. Combustion burners – supplies heat to the baking chamber and deck.

8.Deflector – Redirects some of the heat from the combustion burner to the flue plates.

9. Flue Plates – Found on the inner side walls of the cooking chamber. They conduct heat from the burner to the oven cavity. This heat cooks the top of the product before it comes out of the oven.

The following guidelines should be followed to ensure airflow:

Place the oven in a draft-free area.

Keep the oven area free and clean of all flammable materials such as paper, cardboard and flammable liquids and solvents.

Do not place the oven on a curb base or seal it to a wall. This will restrict air flow and prevent proper ventilation.

A pilot outage or a yellow, floating flame on the main burner is indicative of a secondary air deficiency.

The oven must be installed with the feet supplied by the manufacturer.

Oven Operation:

Operating the 1048 Series oven is as easy as 1, 2, 3 – lighting, preheating and loading.

Lighting

1. Close the manual control valve.

2. Press the red button on the automatic safety pilot valve.

3. Place a lighted match or taper on the pilot burner.

4. After the pilot burner lights, continue to press the red button for about 30 seconds and release.

5. Turn on the manual control valve.

6. Set the thermostat to the desired temperature.

Preheating

1.On initial startup, preheat the oven to 600°F (315°C) over a four-hour period starting at 100°F(55°C) to 300°F (149°C).

2. Check the oven periodically. It will burn off ultra rocite shelf residue and oil and fiberglass residue.

Note: 1048 (with Ultra Rocite shelf) will require an additional 20 minutes at 600°F (315°C) preheat.

loading

The pizza in the pan should be placed in rotation on the shelf so that it can compensate for the heat loss from the previous bake.

Do not let the pans touch each other or the sides of the oven.

Open doors as rarely as possible.

The deck is for cooking pizza and bread products, other types of food can be cooked

pan or container.

Cook temperature

Cooking temperature varies with different products. Experiment with initial bakes until you find the ideal combination of time and temperature.

Example: Baking pizza

Run several bakes at 1.500°F (260°C). Note the time it takes to get a strong shell.

2. If the cheese breaks or burns too quickly, lower the temperature and increase the baking time.

3. If a faster product is desired, run an additional bake and increase the temperature by 25°F(15°C).

4. Record the results to determine what temperature you can bake at and achieve quality results with maximum yield.

Note: Pull time is critical at high temperatures.

cooking time

Cooking times vary depending on the amount of product loaded, type of pan and temperature. Increasing the temperature is effective up to a point in reducing cooking time. Then the quality of the bake starts to suffer.

Your trusted colleague

A Blodgett pizza oven in your restaurant kitchen is an excellent companion to meet the demands of your customers. Once fully installed and properly configured, you can focus your time and effort on making new pizza recipes or improving your old ones.

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