George might be able to elaborate a bit more on this, but from what I have seen, the oven appears to operate completely normal, that is until a load is put on it, then the bake quality heads south. Come to think of it, Just a little more than a year ago I was in a new store with a Marsal oven, we cranked the thing all the way up to 550F but we still couldn’t get it to bake right (pizzas under baked and unusually long bake times when the color was rught). A quick call to Marsal got me to checking to see if the plumber had instaled a gas pressure regulator in the line for the oven. Yep, there it was. The next call was to the plumber to get him over to remove the offending regulator. Nope, can’t do, the codes are VERY SPECIFIC, can’t have the oven without a pressure regulator. Finally had to put him on the phone with the friendly folksat Marsal to explain to him that the oven ALREADY had a pressure regulator factory installed in the oven. He was finally convinced and removed his creation, the oven then worked like a charm without any more problems. Like I said, I ain’t no engineer, but I’ve found through trial by fire that gas pressre and volume can be issues with our ovens (I mention volume because I onec encountered a situation where the correct diameter of pipe had been used, but the type of pipe was wrong for the diameter. Different types of pipe have different wall thickness, which makes for a different inside diameter, which affects the volume of gas capable of being delivered by the pipe, go figure. Like Gilda Radner used to say “If it ain’t one thing, then it’s another”.
Tom Lehmann/The Dough Doctor
