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18
Troubleshooting Guide
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Strong bottoms on the bakes
S Too much bottom heat
S High gas pressure
S Faulty flue (strong direct vent)
S Product left in the oven too long
S Reduce cook temperature and increase time
S *
S *
S Shorten cook time
SYMPTOM: Uneven bakes
S Poor ventilation
S Oven doors left open too long
S Improper scaling of dough
S Fluctuating gas pressure
S Warped pans
S *
S Do not open door unnecessarily
S Scale dough consistently
S *
S Change pans
SYMPTOM: Product burning
S Thermostat set too high
S Product left in the oven too long
S By-pass flame too high
S High gas pressure
S Thermostat out of calibration
S Heat deflectors worn out
S Reduce cook temperature
S Shorten cook time
S *
S *
S *
S *
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as-
sume responsibility for damage as a result of servicing done by unqualified personnel.