When it comes to ovens, Blodgett is one of the best in the foodservice industry. They manufacture a wide variety of models that can whip up all the signature entrees, sides and appetizers that make your establishment a go-to spot.
But when your unit shows signs of breaking down, it can be rough on business. But no worries! We have Blodgett oven troubleshooting tips to help you identify common issues. The problems listed below are associated with popular convection and deck ovens.
Click the models and issues below for more:
Blodgett Convection Oven Troubleshooting
Both the Blodgett DFG-100 and DFG-200 Series Convection Oven take cooking to a whole new level. The convection technology removes the cool air surrounding your food, allowing you to cook at a lower temperature in a short amount time. Below are some standard issues you might experience from time to time.
Not Heating Up or Firing
Before scoping out any major problems, check if the oven isn’t plugged in or the gas is off. If neither is the case, there could be a few root causes:
- Control panel’s power switch is off – This can be resolved by setting the control panel to either “cook” or “oven on.”
- Control is set below ambient temperature – Setting your unit to the desired cook temperature should help.
- Open oven door(s) – See if either oven door is open. Check if there is something obstructing the door or if the gasket is dirty or cracked. A damaged door gasket or hinge also could be preventing the door from closing.
Have you waited too long for the oven to reach preheat temperature? See if the fan delay is activated. Deactivate this feature so your unit can heat up quickly. If your model doesn’t have this feature or the issue persists, there could be a problem with the main temperature control. This will need to be fixed by a certified technician. The following gas-related issues also can be a major culprit:
- Gas valve not turned on – The unit’s gas valve might be off or not completely turned on.
- Quick disconnect is disconnected – Reconnect the quick disconnect, and check all gas connections on your unit.
- Low pressure – If you notice the gas pressure to your oven is too low, call your local gas company to fix this problem.
Convection Fan Not Running
A faulty convection fan can ruin your unit’s operation. Before digging too deeply, check if the oven is unplugged or the circuit breaker is tripped. Both are common causes that can keep convection fan from running. If neither are the reason, look for the following:
- Open oven door(s) – The oven door could be cracked open either from an obstruction, broken hinge or damaged gasket.
- Activated delay feature – Select units have a convection fan delay that could be activated. Deactivating this feature will stop it from delaying the fan from turning on.
- Control panel’s power switch is off – Set the control panel to either “cook” or “oven on” to solve this problem.
Not Baking Properly
General baking issues can crop up from time to time. Make sure to conduct regular oven maintenance and cleaning to enhance ventilation and prevent any severe problems. Other complications also can affect baking. If you notice improper venting, incorrect product programming on computerized controls or a thermostat out of calibration, contact a service company or technician for assistance.
Blodgett Pizza Deck Oven Troubleshooting
Whether you own a local bakery or large chain restaurant, Blodgett 1048 and 1060 Series Deck Ovens can bake bread or cook pizza with ease. Unlike convection cooking, deck ovens use radiant, conduction heat to enter your food. If your unit isn’t performing in peak condition, check for the issues below.
Strong Bottom Baking
If the baking is too strong on the bottom of your food, you might need to have the gas pressure lowered or a defective flue fixed. Both would need to be handled by a certified technician. Strong bottom baking also can be associated with cook temperature. For instance, when there is too much bottom heat, lower cooking temperature and increase time.
Deck ovens specialize in even baking. If you notice uneven baking, either fluctuating gas pressure or poor ventilation could be the issue. Both would need to be handled by a technician. If neither appear to be the problem, look for the following:
- Leaving the oven door open too long – While your food is in the process of cooking or baking, don’t open the oven doors too long or often.
- Warped pans – Your pans might be damaged to the point where it hinders even baking. Make sure to change pans when this occurs.
- Poorly scaled dough – By scaling your dough consistently, you can avoid uneven baking while it cooks.
Similar to strong bottom baking, burned food could be associated incorrect temperature. See if your thermostat is set too high and reduce the cooking temperature accordingly. If that’s not the problem, check for the following and have it repaired by a technician.
- High bypass flame
- High gas pressure
- Worn out heat deflectors
- Thermostat out of calibration
Drying Out Food
If your food dries out when cooking or baking, there are several factors to look for. A faulty flue or thermostat that’s out of calibration can dry out food, and both issues need to be fixed by a service company. Other non-technical problems can be linked to:
- Lack of water mixed with ingredients – If you’re not using enough water in the ingredients, make sure to add water to your mixture.
- Low oven temperature – Make sure to increase your cooking temperature.
Extended Baking Time
Whenever you have to extend your baking times, it could be linked to low gas pressure or strong ventilation. Both need to be resolved by a service company or technician. Also, check for other non-technical issues like:
- Temperature setting too low – If the temperature setting is low in your unit, increase cook time accordingly.
- Opening the door excessively – Avoid opening the oven door too much, so you don’t interrupt baking.
Want specific troubleshooting tips for your model? Check out our collection of Blodgett manuals for more info.