PizzaMaster PM 721 Owner's Manual page 43

Top and Top Front heat zones are too high
The top of the
pizza is too dark The temperature is too high
The baking time is too long
Bottom Heat Zone is set too high
Temperature is too high
The bottom of the
The oven has been used for a long period
pizza is to dark
Temperature is too high in relation to pizza
dough recipe
Baking time is too long
Both top and bot-
tom of the pizza is Temperature is too high
too dark
Pizza recipe needs to be reviewed
Temperature is too low
Baking time is too Top and/or Top Front heat zone settings are
long before the set too low
pizza is ready
Pizza recipe needs to be reviewed
Top Front heat zone is too low or Top heat
The pizza is not
zone too high
baked enough at
the front of the
oven
The door sealing is bad or broken
Top Front heat zone is too high or Top heat
zone too low
The pizza is baked
too much at the
front of the oven
A contactor has burned out or a contactor
output is broken
The entire deck is not used or pizza is pla-
ced on a favorite spot in the oven.
The oven bakes
uneven in certain
spots
A contactor has burned out or a contactor
output is broken
The ovens ventillation is closed
The pizza crust is
too soft
Dough recipe needs to be reviewed
The pizza is too Dough recipe needs to be reviewed
wet
zones, see page 23 and 26
by water damped cloth
zones
shold be +2 in relation to Top, see page
26
shold be +2 in relation to Top, see page
26
(L1-L3 and T1-T3)
zas by working left to right and front to
back.
(L1-L3 and T1-T3)
PizzaMaster®
Throubleshooting
Decrease Top and/or Top Front heat
Decrease temperature
Decrese baking time
Decrease Bottom heat zone
Decrease temperature
Swipe the stone hearths with a lightly
See baking guidelines on page 34-35
Reduce baking time
Reduce temperature
See baking guidelines on page 34-35
Increase temperature
Increase Top and/or Top Front heat
See baking guidelines on page 34-35
Balance Top heat zones. Top Front
Replace door sealing
Balance Top heat zones. Top Front
Check contactors all in- and outputs
Always rotate the placement of the piz-
Check contactors all in- and outputs
Open the ovens ventilation
See baking guidelines on page 34-35
See baking guidelines on page 34-35
43