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.

LOAD THE OVEN ONLY WHEN IT HAS REACHED REQUESTED BAKING TEMPERATURE

In case, you load before having reached the temperature there might not be enough thermal stability to keep the oven at the minimum temperature necessary to bake the dough you just loaded.

The loaves might not develop enough, the temperature will drop sharply, the recovery will be too short and baking time will be increased.

2. REMEMBER NEVER LOAD AN OVEN DURING DECLINNING TEMPERATURE PHASE

(In this case the result on the dough will be worse than under 1)

Remarks:

BAKING TEMPERATURE MAY SLIGHTLY VERY FROM ONE BRAND OF DECK TO
ANOTHER (this results either from the sensibility of the THERMOSTAT or due to the different
LOCATION of the temperature PROBE

BAKING TIMES DO not very from one oven to another for a product of same SIZE AND VOLUME (as 1 KG 2.2 LBS) OF dough requests the same basic amount of energy in one oven or another).

The total energy consumption of the ovens you may compare will however be different but this Is ONLY DUE TO heating SOURCE / different EFFICIENCY OF heat / EXCHANGER / INSULATION. Etc.

Baking temperature, settings will differ depending on healing principle of oven (STEAM TUBES CYCLO THERMIC BRICK OVEN ETC.), and therefore NEED ONLY TO BE USED AS REFERENCE MARKS FOR BAKING.