Troubleshooting Guide - Blodgett 901 Base Installation And Operation Manual

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S)
SYMPTOM: Strong bottoms on the bakes
Too much bottom heat
S
High gas pressure
S
Faulty flue (strong direct vent)
S
Product left in the oven too long
S
SYMPTOM: Uneven bakes
Poor ventilation
S
Oven doors left open too long
S
Improper scaling of dough
S
Fluctuating gas pressure
S
Warped pans
S
SYMPTOM: Product burning
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
*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.
SUGGESTED REMEDY
Reduce cook temperature and increase time
S
*
S
*
S
Shorten cook time
S
*
S
Do not open door unnecessarily
S
Scale dough consistently
S
*
S
Change pans
S
Reduce cook temperature
S
Shorten cook time
S
*
S
*
S
*
S
*
S
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