Bakers Pride FC-616 - Manual (Page 11)

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C. AERATION and BY-PASS FLAME ADJUSTMENT:
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 Service Agency if you need help.
9. THERMOSTAT CALIBRATION:
No attempt should be made to calibrate the thermostat because it is accurately calibrated and
sealed by the manufacturer. Contact an authorized Service Agency if you need help.
10. FLAME DIVERTERS:
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. Immediately contact an authorized Service Agency or your local
Gas Supply Company.
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.
1. LIGHTING PROCEDURE:
a) Light the Main Burner following the instructions in Section 7A of the Installation Instructions.
b) Keep the Push/Pull Slides fully open.
2. BREAKING IN:
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:
o o 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.
o o 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.
3. BAKING:
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
o o 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
Should the Burners fail to light, check to see if there is a problem with the gas supply. If there are
other appliances on the same line, shut them off temporarily and see if the burners come back on,
or they fluctuate as other gas appliances are turned on and off. That would indicate an overload of
the gas supply lines or a faulty gas pressure regulator. Contact an authorized Service Agency or
your local Gas Supply Company.
II. OPERATING INSTRUCTIONS
Should the Burners fail to light, check to see if there is a problem with the gas supply. If there are
other appliances on the same line, shut them off temporarily and see if the burners come back on,
or they fluctuate as other gas appliances are turned on and off. That would indicate an overload of
the gas supply lines or a faulty gas pressure regulator. Contact an authorized Service Agency or
your local Gas Supply Company.