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3-11
SECTION 3
OPERATION
E. Bake Time vs. Bake Temperature
Along with oven temperature, the bake is dependent on
the conveyor speed (or 'bake time'); that is, the time it
takes the product to pass through the oven.
1. 'Bake time' is actually conveyor speed and is defined
as the time the pizza is actually in the oven. This is
measured by noting the time when the leading edge of
the pizza enters the oven and the time the leading edge
of the pizza leaves the oven. This is adjusted by using the
conveyor speed controller.
2. 'Bake temperature' is adjusted by changing the set
point of the temperature controller to the desired tem-
perature. (Instructions for changing the set point of the
temperature controller appear earlier in this Section of
the manual.
3. When establishing a bake time and temperature for a
given product, a general rule can be: As the bake time
increases, the bake temperature decreases. The re-
verse is also true; increase the temperature, decrease
the time. Yet, there are limits to this rule because a
golden- brown appearance is desired. Going to extremes
will result in a burnt exterior and raw interior, or it will result
in a very light-colored, but over-baked, product.
After a good bake has been established, the fine adjust-
ments should be made by holding either the bake time or
bake temperature constant.
Example: Thick pizza has good brown color on top and
bottom, but the center is not quite done. Bake time: 8
minutes, 0 seconds. Bake temperature: 248°C (480°F).
Solution: Hold the temperature constant, but increase
the bake time to 8 minutes, 30 seconds. This will give the
heat more time to penetrate to the center of the product.