Blodgett pizza ovens are industry leaders in the field of cooking and baking. Choosing the right model for your pizza baking business will ensure that you get the best performance for any given job. The following are some excerpts from the Blodgett Gas Furnace Model 1048 manual.

Blodgett Deck ovens have set industry-wide standards for excellence in baking equipment quality, performance and reliability. When ovens are installed and maintained correctly, their simple design and durable construction will ensure years of trouble-free operation.

Main Parts of a Blodgett Pizza Oven

1. Ultra Rokite Platform: The stone platform that absorbs the heat from below and cooks the bottom of the product.

2. Steel cover: it also absorbs the heat from below to cook the bottom of the product.

3. Deck Supports – To support the oven decks.

4. Deck Sealing – Seals the gap between the deck and the oven front.

5.Control Panel – Contains the wiring and components to operate the oven.

6.Burner Compartment – ​​Located below the cooking chamber and enclosing the combustion burners.

7. Combustion burners: supply heat to the baking chamber and to the decks.

8. Deflector: redirects part of the heat from the combustion burners to the smoke plates.

9. Chimney plates: they are located on the inner side walls of the cooking chamber. They conduct heat from the burners into the oven cavity. This heat cooks the top of the product before it comes out of the oven.

The following guidelines must be followed to ensure airflow:

Place the oven in an area free from drafts.

Keep oven area clear and free of all combustibles such as paper, cardboard, and flammable liquids and solvents.

Do not set the oven on a curb base or seal it to a wall. This will restrict airflow and prevent proper ventilation.

Pilot cutouts or yellow floating flames on the main burners are indicative of a lack of secondary air.

The oven must be installed with the feet supplied by the manufacturer.

Oven operation:

Operating the 1048 Series oven is as simple as 1, 2, 3: power on, preheat, and load.

Turning on

1. Turn OFF MANUAL CONTROL VALVE.

2. Press the red button on the AUTOMATIC SAFETY PILOT VALVE.

3. Apply a match or type of light to the pilot burner.

4.After the pilot burner lights, continue to hold the red button for about 30 seconds and release.

5. Turn on the MANUAL CONTROL VALVE.

6. Set THERMOSTAT to desired temperature.

Preheating

1. On initial startup, preheat oven to 600°F (315°C) for a period of four hours in 100°F (55°C) increments starting at 300°F (149°C).

2.Check the oven periodically. This will temper the Ultra Rokite shelves and burn off any oil and fiberglass residue.

NOTE: The 1048 (with Ultra Rokite shelves) will require an additional 20 minutes of preheating at 600°F (315°C).

Loading

Pizza in pans should be rotated on the rack to allow it to recover its heat loss from previous baking.

Do not allow pans to touch each other or the sides of the oven.

Open the doors as little as possible.

The platform is designed for cooking pizza and bread products, other types of food can be cooked on

pans or containers.

cooking temperatures

Cooking temperatures vary with different products. Experiment with the initial bakes until you find the ideal combination of time and temperature.

Example: bake pizza

1.Do multiple bakes at 500°F (260°C). Take note of the time required to achieve a firm crust.

2.If the cheese breaks down too quickly or burns, lower the temperature and lengthen the baking time.

3. If faster production is desired, perform additional bakes by increasing temperature in 25°F (15°C) increments.

4. Record the results to determine the highest temperature at which you can bake and achieve quality results with maximum production.

NOTE: Extraction time is critical at high temperatures.

Time to cook

Cooking times vary depending on the amount of product loaded, the type of pan and the temperature. Raising the temperature to reduce the cooking time is effective up to a point. Then the quality of the baking begins to suffer.

Your reliable companion

A Blodgett pizza oven in your restaurant kitchen is a great companion to meet the demands of your customers. Once it’s fully installed and configured correctly, you can focus your time and effort on making new pizza recipes or improving old ones.