Bakers Pride FC-816 Manual - Manual (Page 11)

C. AERATION and BY-PASS FLAMEADJUSTMENT:
9. THERMOSTAT CALIBRATION:
10. FLAME DIVERTERS:
Immediately contact an authorized Service Agency or your local
Gas Supply Company.
1. LIGHTING PROCEDURE:
2. BREAKING IN:
3. BAKING:
.
Flame and air mixer adjustments for the Main Burner and the Booster Burner, and the By-Pass Flame
adjustment for the Main Burner are all done at the factory. These adjustments are sealed before the oven
leaves the factory. Contact an authorized ServiceAgency if you need help.
No attempt should be made to calibrate the thermostat because it is accurately calibrated and sealed by the
manufacturer. Contact an authorized ServiceAgency if you need help.
Flame diverters distribute the heat evenly below the baking deck. They must be in good condition and
properly placed above the burners in the burner chamber in order to be effective. Damaged or improperly
installed flame diverters adversely affect the oven performance. Make sure that the "V-shaped” diverters
are pushed all the way to the back of the oven as far as they will go. Check them periodically and replace
them as necessary.
If gas odor is detected at any time, immediately shut off the gas supply valve to the oven. Do not permit any
open flames in the area of the oven.
Initial heating of the oven must be done in a well-ventilated area as it may generate smoke or fumes. Over-
exposure to smoke or fumes may cause nausea or dizziness.
a) Light the Main Burner following the instructions in Section 7Aof the Installation Instructions.
b) Keep the Push/Pull Slides fully open.
A break-in period, after installing a new oven, is important to allow the deck and the insulation to dry out.
Baking in the oven before a break-in period will result in poor performance. For breaking in:
a) Allow the oven to warm to 300 F (150 C) for 5 hours or at least until all the smoke and fumes have
disappeared. The smoke and fumes are from the moisture in the deck and insulation and a light coat of oil
on all of the sheet metal.
b) Set the thermostat at least 50 F (30 C) lower than your baking temperature.
c) Pre-heat the oven for 1 to 1 ½” hours before use.
d) After this pre-heating, raise the temperature to your baking temperature.
e) Light the Booster Burner following the instructions in Section 7B of the Installation Instructions.
f) Experiment baking until you get the feel of the oven and the speed of the bake.
Pizza can be baked on the deck, on a screen or in a pan. When you determine the combination of method,
ingredients and temperature that gives the right bake for your crust, sauce and cheese combination and
your customer's taste, mark it down and keep it. Consistency is the key to repeat business
Deck baking refers to placing the pizza directly on the deck to bake. Generally, it is a thin product that
requires a high baking temperature of at least 550 F (290 C).
Screen baking refers to placing the pizza on a screen to bake. The screen keeps the pizza off the deck. The
screen may be removed near the end of the bake time to give the bottom of the pizza crust a darker color.
Bake temperatures range from 500 F (260 C) to 550 F (290 C).
Pan baking refers to pizza when baked in pans. Crust can be thick or thin and toppings range from light to
heavy. Bake temperatures for pan baking range from 450 F (235 C) to 500 F (260 C).
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II. OPERATING INSTRUCTIONS