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The following examples illustrate air flow regula-
tion.
NOTE: The first half of the oven chamber greatly
affects the initial baking of the product,
while the last half largely affects the brown-
ing.
A good bake time and temperature have been
D
established, but more top browning is desired.
Slide one of the Block-off Plates to uncover a
row of holes toward the exit end of the oven.
The bottom of the pizza is golden brown, but the
D
top is too dark. Close rows at the exit end of the
oven to reduce final browning.
The center of the pizza is still doughy and the
D
toppings are not fully cooked. Open up rows at
the chamber entrance and close rows at the
chamber exit.
Oven Adjustments for Cooking
15
Operation
Figure 20
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