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Hersteller: Bakers Pride Dateigröße: 297.65 kb Dateiname: Unterrichtssprache:

The oven burner flame should always have a blue appearance. That indicates a good mixture of gas and air. When using LP gas, the flame will have a blue-yellow appearance. Should the Burner 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 burner comes back on, or it fluctuates as other gas appliances are turned on and off. That would indicate overloading of the gas supply lines or a faulty gas pressure regulator. Contact an authorized Service Agency or your local Gas Supply Company. (b) AERATION AND BY-PASS FLAME ADJUSTMENT: Flame and air mixer adjustments and the By-Pass Flame adjustment for the Main Burner are 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. II. OPERATING INSTRUCTIONS NOTE: Only Pizza and Bread Products can have direct contact with Ceramic Decks. All other food products must be placed in a pan or containers to avoid direct contact with Ceramic Decks. If gas odor is detected at any time, immediately shut-off the gas supply valve for 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: It is important to break-in, to dry out the deck and the insulation, before baking in a new oven: (a) Allow the oven to warm to 300°F(150°C) for 5 hours or at least till 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. (b) Set the thermostat at least 50°F (10°C) lower than your baking temperature. (c) Pre-heat the oven for 1 to 1. hours before use. (d) After pre-heating, raise the temperature to your baking temperature. (e) 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 and keep it. Deck baking refers t...

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