21
This is defined as a h
ot oven having a floor temperature of 650
-
750 F and a live
flame reaching the middle of the oven or further. Naturally, your product will
determine the temperature you can bake at but you can think of the floor
temperature and the flame size as a ratio. Th
en you can adjust your dough and
toppings to work for either a bake time or a floor temperature. Expect to adjust the
flame manually or use the automatic system as service changes throughout the day.
The door is removed for pizza service.
High heat roasti
ng of meats and vegetables is achieved with a floor temperature of
550
-
600 F and a maintenance flame that reaches just up the side of the oven but
not across the top. The door may be placed at a slight angle on the shelf in front of
the arch. If black soo
t accumulates on the oven dome then either turn down the
flame or open the door to allow more air into the oven
You can still cook in your oven using only the retained heat stored deep in the oven walls and floor.
Bread can be ba
ked the next morning or meats roasted between and after service with no flame. The
door is placed in the fully closed position: an upright position fully inserted behind the arch to close off
the bake chamber.
COOKING ENVIRONMENT
Commercial Oven Series
Installation, Operation & Maintenance
Forno Classico LLC
Phone:
(805) 895
-
2626
53
Aero Camino [email protected]
Goleta, CA 93117 USA www.fornoclassico.com
