Safe Oven Operating Procedure
Warning
The operator should never tamper with or make repairs to this appliance. All maintenance other than providing approved cleaning operations are to be carried out by trained technicians only.
The oven comes in a range of chamber configurations. The procedure for operating is as follows:
Before You Start
1.Always work in an organized and tidy manner on the oven.
2.Never ignore safety instructions. I.e. always were oven mitts when removing trays and tins from the oven. Never block or bypass safety devices.
3.Always replace the lift-out segment of oven turntable before starting oven.
4.Tray stops should be fully operational.
5.Check that all turntables are free to turn.
Operating the Oven
1.Do not fill any oven with steam prior to loading in of product.
2.Load oven correctly to avoid possible damage to oven drive devices. (Damage to the oven).
3.Do not over-steam oven as this will prolong oven heat recovery which will have a detrimental effect on the products.
4.Do not exceed 30 degrees temp. between different decks of oven.
5.Never slam oven doors open or closed as may cause damage to oven or injury to personnel.
6.Always keep turntable rotating, stop only when necessary and resume as soon as possible.
7.Do not leave flue dampers open during entire baking cycle as it can cause excessive heat loss (use flue dampers at specific times for specific times for specific product results).
Oven is either on or off.
To shut down at night set all temps. Controls to zero and power and lights off.
For example,
When loading block loaves, have deck of block loaves tinned up and lidded up on a clean oven bench, open the oven door carefully and quickly insert the tins into the oven and shut the door in order to keep heat within the oven, set times and temp. for a block loaf 220 degrees for 28 mins. (If a product was to be steamed as soon as the door is shut steaming can pressed) When unloading the oven ensure to have a cleared oven bench, and use oven mitts. Unload blocks in a careful manner in order not to damage the product and stack the blocks into an allocated rack or onto an allocated bench.
Explain why the baking parameters recommended in your Bakers Delight manual are used as a guide only.
Baking is the final key process of the process of creating block loaves. Baking for a time less than specified will result in bread which is not baked sufficiently within the centre of the loaf, or bread baked for an extended period of time than needed will result in burnt unsatisfactory product.
The baking parameters recommended in the bakers delight recipe book are only set and used as a guideline. The baking process varies from oven to oven, as each oven is not the same. The guidelines are set in order to give the baker an approximation in a close proximity of the times and temperatures to bake certain product at. As which was stated all ovens are different and so require a some what “trial and error” practical test to get the desired times and temps suited the oven within your bakery.
Product must be baked at a required amount of time to produce a saleable product. This is why the bakers delight manual allocates parameters as a guide line to enforce productivity consistency.
Warning
The operator should never tamper with or make repairs to this appliance. All maintenance other than providing approved cleaning operations are to be carried out by trained technicians only.
The oven comes in a range of chamber configurations. The procedure for operating is as follows:
Before You Start
1.Always work in an organized and tidy manner on the oven.
2.Never ignore safety instructions. I.e. always were oven mitts when removing trays and tins from the oven. Never block or bypass safety devices.
3.Always replace the lift-out segment of oven turntable before starting oven.
4.Tray stops should be fully operational.
5.Check that all turntables are free to turn.
Operating the Oven
1.Do not fill any oven with steam prior to loading in of product.
2.Load oven correctly to avoid possible damage to oven drive devices. (Damage to the oven).
3.Do not over-steam oven as this will prolong oven heat recovery which will have a detrimental effect on the products.
4.Do not exceed 30 degrees temp. between different decks of oven.
5.Never slam oven doors open or closed as may cause damage to oven or injury to personnel.
6.Always keep turntable rotating, stop only when necessary and resume as soon as possible.
7.Do not leave flue dampers open during entire baking cycle as it can cause excessive heat loss (use flue dampers at specific times for specific times for specific product results).
Oven is either on or off.
To shut down at night set all temps. Controls to zero and power and lights off.
For example,
When loading block loaves, have deck of block loaves tinned up and lidded up on a clean oven bench, open the oven door carefully and quickly insert the tins into the oven and shut the door in order to keep heat within the oven, set times and temp. for a block loaf 220 degrees for 28 mins. (If a product was to be steamed as soon as the door is shut steaming can pressed) When unloading the oven ensure to have a cleared oven bench, and use oven mitts. Unload blocks in a careful manner in order not to damage the product and stack the blocks into an allocated rack or onto an allocated bench.
Explain why the baking parameters recommended in your Bakers Delight manual are used as a guide only.
Baking is the final key process of the process of creating block loaves. Baking for a time less than specified will result in bread which is not baked sufficiently within the centre of the loaf, or bread baked for an extended period of time than needed will result in burnt unsatisfactory product.
The baking parameters recommended in the bakers delight recipe book are only set and used as a guideline. The baking process varies from oven to oven, as each oven is not the same. The guidelines are set in order to give the baker an approximation in a close proximity of the times and temperatures to bake certain product at. As which was stated all ovens are different and so require a some what “trial and error” practical test to get the desired times and temps suited the oven within your bakery.
Product must be baked at a required amount of time to produce a saleable product. This is why the bakers delight manual allocates parameters as a guide line to enforce productivity consistency.
Below are pictures of the oven used in my bakery.
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