Hi Tom,
Quick oven question.
Just wondering if there should be a big difference between the cook characteristics of the Lincoln Countertop Conveyor 1304 (electric) Oven and a full size Blodgett Conveyor Oven (think it’s gas) ?
I’m asking because I’ve got the Lincoln at home and am trying to develop a menu for a new shop.
Am using the same dough recipe as my work but they cook on a full size Blodgett conveyor.
Work cooks a 52% hydration thin and crispy dough through at 266c(510f) for 9mins.
When I put it though the smaller electric Lincoln at home, it burns the cheese and dough ?
Wondering if my whole idea of building the menu on the smaller electric conveyor is flawed ?
Appreciate any help or thoughts.
luke
Quick oven question.
Just wondering if there should be a big difference between the cook characteristics of the Lincoln Countertop Conveyor 1304 (electric) Oven and a full size Blodgett Conveyor Oven (think it’s gas) ?
I’m asking because I’ve got the Lincoln at home and am trying to develop a menu for a new shop.
Am using the same dough recipe as my work but they cook on a full size Blodgett conveyor.
Work cooks a 52% hydration thin and crispy dough through at 266c(510f) for 9mins.
When I put it though the smaller electric Lincoln at home, it burns the cheese and dough ?
Wondering if my whole idea of building the menu on the smaller electric conveyor is flawed ?
Appreciate any help or thoughts.
luke
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