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PIZZAS OF EIGHT PIZZA SYSTEMS
OPERATOR'S MANUAL
MODEL PC18
OPERATION
A. Switch master on/off switch to the
ON
position and turn top and bottom heat controls to number 10,
turn conveyor speed control to fastest time setting.
B. Allow 10 to 15 minutes for unit(s) to warm up.
C. Baking in these units is a combination of heat and belt speed. Some foods may require more top heat
or vice versa; other foods may require low top and bottom heat and slow belt speeds. Every product
should, therefore, be tested using the separate top and bottom heat controls and the variable speed
Control to arrive at the correct balance of heat and belt speed. When changing heat and/or belt speed
settings allow approx. 5 minutes for the oven to stabilize itself at the new settings.
COOKING PROCEDURES
THE FOLLOWING SUGGESTED SETTINGS FOR THE VARIOUS PRODUCTS LISTED ARE
INTENDED TO ASSIST THE USER OF THESE OVENS WITH ARRIVING AT THE CORRECT
BALANCE OF HEAT AND SPEED. SOME ADJUSTMENTS MAY STILL HAVE TO BE MADE TO BOTH
HEAT AND SPEED DEPENDING ON THE PRODUCTS FRESHNESS AND/OR THICKNESS AND
DENSITY.
PRODUCT TOP
HEAT BOTTOM
HEAT BELT
SPEED
PIZZA
12"
FRESH 350°F 450°F 8
MINUTES
16"
FRESH 300°F 450°F 12
MINUTES
12"
BLANCHED
300°F 400°F 6
MINUTES
16"
BLANCHED
300°F 400°F 8
MINUTES
12"
FROZEN 300°F 300°F 8
MINUTES
16"
FROZEN 350°F 350°F 12
MINUTES
SANDWICHES
MEAT/CHEESE
450°F 300°F 4
MINUTES
MEATBALL 500°F 350°F 2
MINUTES
BAGEL
(OPEN)
500°F 400°F 2
MINUTES
COOKIES
1 TO 1 1/2 Oz
200°F
250°F
12 MINUTES
GARLIC BREAD
LIGHTLY SEASONED
500°F
500°F
2 MINUTES
FISH
SIZZLE
PLATTER
400°F 500°F 6
MINUTES
