ALWAYS LOAD DECK PER DECK AND DOOR AFTER DOOR

SPREAD YOUR LOAVES OR BAKING PANS EVENLY THROUGHOUT THE DECK.

In case you do not observe those rules you are AT RISK TO CREATE HOT SPOTS

Areas where no bread is placed and so is not cooled off.

Those HOT SPOTS will then radiate away the heat. It did not lend to the dough result in a dark coloration of the side of the loaves: exposed to them

Those HOT SPOTS do however not occur easily as it takes about 2 hours AT A heat OVER 220 C (430 I) for them to appear.

You will notice them only when is too late. When the first bread comes out of this oven

Then it Is important NOT TO DO ANYTHING as the next load of breads will come out just fine {since the excess of heat was absorbed by the first load.

DO NOT START PLAYING AROUND WITH THE THERMOSTAT BECAUSE you will only LOOSE control of the oven.

If you turn down THE thermostat the temperature will be too low and baking time cannot be met.

TYPICAL BREAD BAKING PROCEDURE:

1) PREHEAT OVEN TO PROPER TEMPERATURE.
2) ARRANGE LOAVES EVENLY SPACED ON CONVEYOR LOADER.
3) PRESS STEAM BUTTON FOR 1 SECOND ONLY.
4) FLOUR DUSTING IF NEEDED AND SCORING.
5) ENTER CONVEYOR LOADER INTO THE DECK.
6) PRESS STEAM BUTTON FOR 2 SECONDS ONLY.
7) ARRANGE LOAVES EVENLY SPACED ON CONVEYOR LOADER.
8) FLOUR DUSTING IF NEEDED AND SCORING.
9) ENTER CONVEYOR LOADER INTO THE SAME DECK THROUGH
CENTER DOOR (IF APPLICABLE) AND/OR LEFT DOOR.
10) PRESS STEAM BUTTON FOR 1 SECOND ONLY.
11) REPEAT ALL THE ABOVE STEPS FOR EVERY DECK.

CAUTION:

START LOADING BOTTOM DECK RIGHT DOOR FIRST
DO NOT PRESS STEAM BUTTON MORE THAN 2 SECONDS.
DO NOT KEEP DOOR OPEN EXCEPT FOR LOADING OR
UNLOADING PROCEDURE.

STEAM VENT RED HANDLES SHOULD BE PUSHED IN WHILE BAKING.

Most available deck OVENS WHEN ELECTRICALLY heated offer 2 thermostats per DECK FOR INDEPENDENT top and bottom temperature control

For most products you might use the same TOP and BOTTOM temperature

A slight difference in temperature might apply (+/ 20 C or +/ 70 F) but the bottom temperature is quite ALWAYS THE highest because it is the one most needed for the bread to develop nicely

For HIGH CROWN products the TOP temperature must be reduced as otherwise there is the risk of burning the top of the broad.

For NORMAL SIZED PRODUCTS there is no need for an important difference in temperature between TOP and BOTTOM anyway you cannot expect to have really 2 temperatures in a baking chamber, which is only 18.5cm high (or 7 1 /3").