Hoto Wire New 4 Wire Oven To Old 3 Wire 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 the field of baking and cooking. Choosing the right model for your pizza baking business will ensure that you get the best performance for any job. The following are some excerpts from the Blodgett gas stove 1048 model manual.

Blodgett Deck ovens have set industry-wide standards in terms of excellence for bakery equipment quality, efficiency and reliability. When the furnaces are properly installed and maintained, its simplicity in design and durable construction will ensure years of trouble-free operation.

Main Parts of a Blodgett Pizza Oven

1.Ultra Rokite Deck – the 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 Supports – for holding the furnace decks.

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

5.Control Panel – holds wiring and components to operate the furnace.

6.Burner Compartment – found under the kitchen, encloses the burners.

7.Burner Burners – provide heat to the baking room and the decks.

8.Deflector – redirects some heat from the burners to the smoke plates.

9.Flue Plates – found on the inner side walls of the kitchen. They conduct heat from the burners to the oven cavity. This heat cooks the top of the product before being taken out of the oven.

The following guidelines must be followed to ensure airflow:

Place the oven in an area that is free from drafts.

Keep the oven clear and free of all combustibles such as paper, cardboard and flammable liquids and solvents.

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

Pilot failures or yellow, floating flames on the main burners are indicative of a lack of secondary air.

The stove must be installed with the legs supplied by the manufacturer.

Oven Operation:

Operating the 1048 Series Oven is as simple as 1, 2, 3 – Lighting, Preheating and Charging.

Illumination

1. Turn the MANUAL CONTROL VALVE to OFF.

2.Press the red button on the AUTOMATIC SAFETY PILOT VALVE.

3.Apply a lighted match or narrow match to pilot burner.

4.After the pilot of the burner, keep pressing the red button for about 30 seconds and release.

5.Turn the MANUAL CONTROL VALVE to ON.

6.Set THERMOSTAT to desired temperature.

Preheating

1.On initial startup, preheat oven to 600°F (315°C) for four hours in 100°F (55°C) increments starting at 300°F (149°C).

2.Check the oven periodically. This will temper the Ultra Rokite shelves and burn off any oil and glass residue.

NOTE: The 1048 (with Ultra Rokite shelves) will require an additional 20 minutes by preheating to 600°F (315°C).

loading

Pizza in pans should be placed in rotation on the shelf to allow it to recover its heat loss from the previous bake.

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

Open doors as rarely as possible.

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

pans or containers.

Cooking Temperatures

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

Example: Pizza Baking

1.Race several baking trays at 500°F (260°C). Note the time required to achieve a firm crust.

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

3.If faster production is desired, make additional bakes increasing the temperature in 25°F (15°C) increments.

4.Record the results to determine the highest temperature at which you can bake and achieve quality results with maximum production.

NOTE: Draw time is critical at high temperatures.

Cooking time

Cooking times vary according to the amount of product loaded, the type of pan and the temperature. Raising the temperature to lower the cooking time is effective up to a point. Then the quality of the baking starts to suffer.

Your Trusted Companion

A Blodgett pizza oven in your restaurant kitchen is a great companion to meet the demands of your customers. Once completely installed and properly configured, you are free to focus your time and effort on making new pizza recipes or improving your old ones.

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