Troubleshooting Guide - Blodgett 901 Installation And Operation Manual

Maintenance

Troubleshooting Guide

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