2-9. OPERATING PROCEDURE - Continued
(16) After burner has been in operation for 2 or 3 minutes set adjusting screw (13) of float valve to position 7 1/2 or8.
This valve regulates the rate at which the burner operates and it should be set so that the burner is on high flame
about 80 percent of the time with full baking load.
(17) Keep minimum or pilot flame as large as possible without building up oven temperature on low setting. Observe
(18) For initial operation, set pointer adjusting knob (17) of temperature control (18) at 560 (293.3 ), which is the flue
temperature usually required to maintain a uniform 450 (232.2 ) temperature throughout the baking chambers.
Normally flue temperature will read approximately 100 (37.8 ) higher than oven temperature.
(19) If the magnetic valve (19) fails to function, control the oven temperature by means of the emergency bypass valve
(5). When operating the oven by means of the bypass valve, keep constant watch to see that the oven temperature
does not go beyond the proper baking temperature.
(20) Run oven until temperature on thermometer (20) indicates a minimum of 450 (232.2 ). It may require
approximately 45 minutes to reach this temperature.
(21) Open bottom oven door with oven door handles (21) and engage catch to hold door open while loading bread.
(22) Place panned bread in oven, loading bottom rack (22) first and turning conveyor drive shaft cranks (23) to carry
bread into oven. Close oven door immediately and secure with locking knob (24).
(23) After baking, remove bread by reversing loading procedure, unloading top deck first.