The problem we have started in December when we first noticed the uneven bread color across chamber with some side wall collapse. We tried to adjust the burner, vary baking temp and time between 25 and 26 minutes to cope with the problem. Along this try and true process, we experienced even more side wall collapse so we increased baking time to 27 minutes earlier this week. I can’t say burner adjusting is the only cause or if involves something else. There are many other factors that we changed to solve this problem such as adjusting proof time, adjusting enzyme, adjusting depanner speed, etc. The combination of these solved the problem to some extent but we ended up adding 2-3% to dough weight to compensate for longer bake time. Nevertheless, we still believe something is not right with the oven as you can see from the attached oven profiles, one from today and another from 4 months ago. Please notice that zone 2 temp swings abnormally from today data.
I would agree to reduce to the service trip to 4 days and tried to work out or at least understand the problem as much as we can prior to the trip.
Thank you,
Nirand P.