MVP Sierra SRPO-24E, Operation Manual

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OPERATING INSTRUCTIONS
2.1
General Baking
• Preheat the oven by setting the thermostat to the desired temperature. When the thermostat
light goes out and has cycled three times, the oven is ready for use.
• These ovens have been designed to bake both fresh and frozen products. Frozen fruit pies should
be taken directly from the freezer and placed into the oven. Cooking time will vary with the size of
the pie.
• The temperature range for the pizza baking is usually between 500° F (260° C) and 575° F (300° C)
depending on the type of product.
• Allow the pizza to bake until the cheese bubbles and the bottom is evenly brown. (Rotate if
necessary)
• Do not keep the oven door open too long when loading as this will allow heat to escape, resulting
in a slower baking.
• When production requirements are low, keep the temperature low to prevent the bottom from
burning.
• As demand increases, the temperature should be raised for a faster recovery.
• Fresh dough generally requires a slightly lower baking temperature and a longer bake time than
defrosted pre-baked crusts.
2.2
General Baking Tips
• Pizza crusts should be fully defrosted before baking.
• Wet areas on the bottom of a pizza will cause them to stick to the deck.
• For fresh pizza dough, flour or corn meal on the bottom will prevent the dough from sticking and
will make it easier to place the pizza on the deck.
• Increasing the baking temperature during heavy production will help maintain the temperature.
After the rush is over, reduce the temperature to prevent burning.
• Heavily topped pizzas will require longer bake times at lower temperatures.
• Placing a screen under the pizza will allow the top to cook without overcooking the bottom.
• Clean heavily soiled pizza decks by scraping down, brushing off, removing from oven, turning them
over and putting them back in. This procedure will burn off the decks and should be repeated
every six months.
• Using shiny pans or screens will produce products with a lighter bottom color. We strongly suggest
that all pans and screens be seasoned before use.
Only Pizza or Bread should have direct contact with the
stone decks. All other food products must be placed in a
pan or container to avoid direct contact with the ceramic
decks.