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13
Oven Adjustments for Cooking
The combination of belt time, oven temperature,
and air flow are important for achieving quality re-
sults from your Blodgett conveyor oven. Use the
following guidelines to adjust the belt time a nd
oven temperature of your unit. For questions re-
garding further oven adjustments, please contact
your local Blodgett Sales Representative for assis -
tance.
CONVEYOR SPEED AND OVEN TEMPERATURE
Conveyor belt speed (cook time) and oven tem-
perature are the two variables used when fine tun-
ing your oven for a s pecific product. To determine
the optimum bake time and temperature, make
small changes for each trial and keep one variable
constant. For example, if the oven temperature is
460_F (238_C) and the belt speed is 7 minutes,
but the pizza is not browned enough, increase the
temperature to 475_F (246_C) and keep the belt
speed the same. However, if the center of the pizza
is not completely cooked, keep the oven tempera-
ture the same, and increase t he bake time to 7
minutes and 30 seconds. In general, raise the
bake temperature to increase browning, and
lengthenthebaketimetoincreasedoneness.
FINISHED PRODUCT TEMPERATURES
Internal temperatures of the cooked products
should be measured immediately after the prod-
uct exits the cooking chamber to ensure a safe
food temperature. Internal pizza temperatures
should be over 1 65_F(74_C). Minimum tempera-
ture guidelines vary depending on the food items.