Blodgett pizza ovens are industry leaders in the field of cooking and baking. Choosing the right model for your pizza baking business will ensure you get the best performance for any job. The following are some excerpts from the manual for the Blodgett Gas Oven Model 1048.
Blodgett Deck ovens have set industry-wide standards for excellence in quality, performance, and reliability of baking equipment. When the ovens are installed and maintained correctly, their simplicity in design and durable construction will ensure years of trouble-free operation.
Main parts of a Blodgett pizza oven
1. Ultra Rokite Cover: the stone platform that absorbs heat from below and cooks the bottom of the product.
Steel cover: also absorbs heat from below to cook the bottom of the product.
3. Platform supports: to hold the oven platforms.
4. Deck Sealing – Seals the gap between the deck and the front of the oven.
5. Control panel: contains the wiring and components to operate the oven.
6. Burner compartment: located below the cooking chamber, it encloses the combustion burners.
7. Combustion Burners – Provide heat to the bake chamber and covers.
8. Deflector: redirects some heat from the combustion burners to the combustion plates.
9. Combustion plates: they are located on the inner side walls of the cooking chamber. They conduct the heat from the burners into the oven cavity. This heat cooks the top of the product before it is ejected from the oven.
The following guidelines should be followed to ensure air flow:
Place the oven in an area free from drafts.
Keep the oven area free and clear of all fuels 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 air flow and prevent proper ventilation.
Pilot cuts or floating yellow flames on the main burners are indicative of a lack of secondary air.
The oven must be installed with the feet supplied by the manufacturer.
Furnace operation:
Operating the 1048 series oven is as simple as 1, 2, 3: turn on, preheat, and load.
Turning on
1. Turn MANUAL CONTROL VALVE to OFF position.
2.Press the red button on the AUTOMATIC SAFETY PILOT VALVE.
3. Apply a lit match or type to the pilot burner.
4.After the pilot burner lights, continue to press the red button for approximately 30 seconds and release.
5. Turn on the MANUAL CONTROL VALVE.
6. Set the THERMOSTAT to the desired temperature.
Preheating
1.At initial startup, preheat oven to 600 ° F (315 ° C) over a four hour period in 100 ° F (55 ° C) increments starting at 300 ° F (149 ° C).
2. Check the oven periodically. This will temper the Ultra Rokite racks and burn off any oil and fiberglass residue.
NOTE: The 1048 (with Ultra Rokite shelves) will require an additional 20 minutes to preheat to 600 ° F (315 ° C).
Loading
Pan pizza should be rotated on the rack to allow it to recover its heat loss from the previous baking.
Do not allow the trays to touch each other or the sides of the oven.
Open the doors as little as possible.
The platform is designed for cooking pizza and bread products, other types of food can be cooked in
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: baking pizza
Run multiple bakes at 500 ° F (260 ° C). Make a note of the time required to achieve a firm crust.
2.If the cheese spoils too quickly or burns, lower the temperature and lengthen the baking time.
3. For faster production, run additional bakes by increasing the temperature in 25 ° F (15 ° C) increments.
4.Record the results to determine the highest temperature you can bake at and achieve quality results with maximum production.
NOTE: Extraction time is critical at high temperatures.
Time to cook
Cooking times vary depending on the amount of product loaded, the type of pan, and the temperature. Raising the temperature to reduce cooking time is effective up to a point. Then the quality of the baking begins to suffer.
Your reliable companion
A Blodgett pizza oven in your restaurant kitchen is an excellent companion for meeting the demands of your customers. Once it’s fully installed and properly configured, you can focus your time and effort on making new pizza recipes or improving old ones.
