Oven Adjustments For Cooking - Maytag Blodgett MT3240E Installation Operation & Maintenance

The combination of time, temperature, and air flow
are important for achieving quality results from
your Blodgett conveyor oven. Use the following
guidelines to adjust the time, temperature and air
flow of your unit. The oven will hold these settings
and requires no further adjustment until a different
product is cooked. If you have questions regard-
ing adjustments for your product, contact your lo-
cal Blodgett sales representative for assistance.
NOTE: For pizza, oven adjustments do not need
to be changed based on the size or quanti-
ty of toppings on the pie. The settings may
need to be adjusted when switching from
one type of pizza to another. (i.e., thin crust
to pan style)
TEMPERATURE
The internal temperature of your product should
be taken as soon as the product completely exits
the cooking chamber. A multiple topping pizza,
will be cooked if the internal temperature is over
160-165_F (71-74_C). For a single topping, such
as cheese, the temperature should be greater
than 170-180_F (77-82_C).
CONVEYOR SPEED VS. TEMPERATURE
Typically as the temperature increases, the time
decreases. Conversely, as the temperature de-
creases, the time increases. To find a good bake
time and temperature, one should remain con-
stant. For example, if the temperature is 480
(248_C) and the belt speed is 7 minutes 30 sec-
onds, but the pizza is not as brown as desired,
keep the time the same and increase the tempera-
ture to 500 F (260_C).
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Oven Adjustments for Cooking

AIR FLOW ADJUSTMENTS
Since different products can be cooked in this
oven, a special setting for the air flow above and
below the conveyor must be made for your prod-
uct. Unless specified, Blodgett conveyor ovens
are shipped from the factory with partial air flow
above and full air flow below the conveyor. Most of
the upper air flow holes are blocked-off via steel
strips which stop the heated air from reaching the
product. These strips, or block-off plates, can easi-
ly be moved to regulate the air flow for your partic-
ular needs.
The following examples illustrate air flow regula-
tion. Keep in mind that the first half of the oven is
used for the initial baking of the product and the
last half is used for browning.
EXAMPLE: A good bake time and temperature
has been established, but more browning on top
of the pizza is desired. Move one of the block-off
plates above the belt to open more of the holes to-
ward the exit end of the oven.
EXAMPLE: The bottom of the pizza is golden
brown, but the top is a little too dark. Close off
some of the air flow from the top at the exit end of
the oven.
EXAMPLE: The top of the pie is too dark, but either
the bottom is not done, the center of the pie is
doughy, or the ingredients are not fully cooked.
Open some of the rows of holes above the convey-
or at the entry half of the oven and close off the
F
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holes at the exit.
WARNING!!
If the oven needs to be moved, the gas
must be turned off and disconnected from
the unit before removing the restraint. Re-
connect the restraint after the oven has
been returned to its original location.
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Operation