— 6 —
Maximum product size is 18" wide. Moving product through the 24" long baking chamber requires
about 6 - 8 minutes, depending on the belt speed. Belt Speed 1 is slowest (for more doneness); Belt
Speed 10 is fastest and results in lighter toasting or less doneness.
CAUTION: DO NOT turn speed to 0 during warm-up or baking. This could damage the conveyor.
Products will require some experimentation to achieve the appropriate balance of heat control and
conveyor speed. Each time the controls are changed, allow about 5 minutes for the temperature to
stabilize.
COOKING GUIDELINES
The suggested settings, pages 6 and 7, are guidelines only. They are based on Vulcan-Hart lab testing
and may differ from your products. Prove your products and recipes by testing them in the oven to
determine repeatable settings before full operation.
For consistent results, allow the temperature to stabilize in the oven before sending products through.
Baking temperatures and belt speed settings depend primarily on whether the pizza dough is par-
baked or raw.
Par-Baked Dough pizza products are generally prebaked from 50 - 90% done and come in different
thicknesses. These pizzas require less bottom heat, while the belt speed can vary depending on
variety and number of toppings. High-moisture toppings can require more top heat to evaporate excess
moisture before completing the browning/melting process in baking. Sauce should be spread evenly
to the outer edge of the pizza crusts.
Par-Baked Regular/Thin Crust Pepperoni Pizza.
Prep: Thawed Crust + thin layer sauce + half the layer pep other half cheese.
TOP HEAT - IN
BOTTOM HEAT
TOP HEAT - OUT
BELT SPEED
5
8.5
8
6
Par-Baked Regular/Thin Crust Deluxe Pizza (extra cheese).
Prep: Thawed Crust + thin layer sauce + half the four to other half cheese.
TOP HEAT - IN
BOTTOM HEAT
TOP HEAT - OUT
BELT SPEED
5
8
9.5
5
Par-Baked Thick Crust Pan Pizza.
Prep: Thawed Crust + thin layer sauce + half the all to other half cheese.
TOP HEAT - IN
BOTTOM HEAT
TOP HEAT - OUT
BELT SPEED
6
8
8
5.5
