Author Topic: question over my "new" oven  (Read 425 times)

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Offline QwertyJuan

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question over my "new" oven
« on: February 07, 2016, 09:50:51 AM »
Was running a Vulcan 7000 series oven with two stones in it. Was having decent results even though it would only go to 500 degrees. Just bought a "new" to me MKE 552 double deck oven.

Looks like this - http://www.kijiji.ca/v-business-industrial/ottawa/gas-2-deck-pizza-oven-mke-model-552-great-condition/1126079886

We've been running it for a week now at 500 degrees so we wouldn't have to change my dough recipe. I've now dropped my sugar level to the place that the oven cooks really nice at 650.

Problem?? The semolina will catch on fire at times at the back of the oven after I brush it. It only burns for a few seconds (until the semolina is completely burnt). Is this "normal"?? It didn't do this at 500 but it is at 650.

Anyone else see this before??

Thanks.

Offline QwertyJuan

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Re: question over my "new" oven
« Reply #1 on: October 04, 2016, 06:17:35 PM »
FWIW, we switched to a wooden peel with just white flour a few months after I posted this and no issues since. No more semolina bursting into flames. :)