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10. FLAME DIVERTERS:
Flame diverters distribute the heat evenly below the baking deck. They must be in good condition and
properly placed above the burners in the burner chamber in order to be effective. Damaged or
improperly installed flame diverters adversely affect the oven performance. Make sure that the ‘V’
shaped diverters are pushed all the way to the back of the oven as far as they will go. Check them
periodically and replace them as necessary.
II. OPERATING INSTRUCTIONS
NOTE: Only Pizza and Bread Products can have direct contact with Ceramic Decks. All other
food products must be placed in a pan or containers to avoid direct contact with Ceramic Decks.
If gas odor is detected at any time, immediately shut-off the gas supply valve for the oven. Do not
permit any open flames in the area of the oven. Immediately contact an authorized Service
Agency or your local Gas Supply Company.
Initial heating of the oven must be done in a well ventilated area as it may generate smoke or
fumes. Over exposure to smoke or fumes may cause nausea or dizziness
1. LIGHTING PROCEDURE:
(a) Light the Main Burner following the instructions in Section 7A of the Installation Instructions.
(b) Keep the Push/Pull Slides fully open.
2. BREAKING IN:
It is important to break-in, to dry out the deck and the insulation, before baking in a new oven:
(a) Allow the oven to warm to 300°F(150°C) for 5 hours or at least till all the smoke and fumes have
disappeared. The smoke and fumes are from the moisture in the deck and insulation and a light coat of
oil.
(b) Set the thermostat at least 50°F (10°C) lower than your baking temperature.
(c) Pre-heat the oven for 1 to 1½ hours before use.
(d) After pre-heating, raise the temperature to your baking temperature.
(e) Experiment baking until you get the feel of the oven and the speed of the bake.
3. BAKING:
Pizza can be baked on the deck, on a screen or in a pan. When you determine the combination of
method, ingredients and temperature that gives the right bake for your crust, sauce and cheese
combination and your customer’s taste, mark and keep it.
Deck baking refers to baking Pizza directly on the deck. Generally it is a thin product that requires
temperature of at least 550°F (290°C).
Screen baking refers to baking Pizza on a screen. The screen lifts the Pizza off the deck. The screen
may be removed near the end of the bake time to give the bottom of the Pizza crispier crust and a
darker color. Bake temperatures range from 500°F (260°C) to 550°F (290°C).
Pan baking refers to baking Pizza in pans. Crusts can be thick or thin and toppings range from light to
heavy. Bake temperatures for pan baking range from 450°F (235°C) to 500°F (260°C).
4. RECOMMENDED OPERATING PROCEDURE:
It is very important that at the end of day’s operation, the gas cock dial of the Main Burner is
turned to the pilot position, leaving only the pilot burner ‘ON’ overnight. Keep the Pizza Push/Pull
slides fully open.
Preheating:
(a) Turn the gas cock dial of the main burner to the ‘ON’ position.
(b) Preheat the oven for 1 to 1 ½ hours at 50°F (10°C) lower than your baking temperature, with
Push/Pull Slides fully open.
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