Cuppone Giotto GT110, Use And Maintenance Manual

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8
Fig.5
Fig.6
Basic notions
Some piece of advice...
• Before starting cooking, always preheat the oven: this is vital
to get good food. Preheating the oven
must last at least an
hour,
it is therefore always preferable to use the programmed
switch-on function so that the oven is already hot when the
place opens and ready to cook the desired food.
Programmed switch-on: page
28
• During work, keep the refractory surfaces clean using a stiff
bristle brush.
• Passing from a type of pizza to another, wait the time required
for the oven to stabilize.
• Take your time when adjusting the cooking parameters ac-
cording to the increase and/or decrease in the workload.
• An excess of flour in the cooking chamber can create smoke,
smell and give the pizza an unpleasant taste.
• Clean the oven at the end of service.
Fig.5
In the ovens, products cook thanks to the combined action of:
•
radiation
: the heat and infrared rays produced by the top
elements make products crunchy and golden
this parameter is controlled by the TOP percentage.
•
convection
: the hot air that circulates in the chamber cooks
the product evenly
his parameter is controlled by the temperature setting in
the chamber
•
conduction
: the bottom elements heat the refractory
surfaces on which the products lie
this parameter is controlled by the temperature and the
BOTTOM percentage.
UNSATISFACTORY COOKING RESULTS
If the cooking results are not as expected, try and check the
following:
•
incorrect oven parameters
:
• temperature in the chamber either too high or too low
• power (percentage) of the BOTTOM or TOP either too
high or too low
•
incorrect preheating
:
• preheating is vital to get superb results right from the
first pizza
• during preheating, the BOTTOM percentage has been
set too high: the refractory surfaces (without pizzas) have
become too hot and burnt the first pizzas.
•
incorrect use of the venting chimney:
• in the upper part of the cooking chamber there is a venting
chimney that must be opened or closed depending on
the type of product to be cooked: for example, if it is not
opened, there may be too much humidity in the chamber
that prevents the infrared rays of the top elements from
browning the surface of the products.
WHAT IS PIZZAFORM?
Pizzaform is a Manufacturer’s patent.
It is a special press, produced in five
models, to make pizza dough discs up
to 52 cm in diameter [Ø 2.05 in.].
Its main features are:
- high hourly output, up to 400
pizzas an hour, without using
specialized labour;
- consistent shape and thickness of
the disc of dough, without giving
up the traditional edge, obtained
thanks to the special shape of the
chrome plates;
- possibility of changing the thick-
ness of the dough discs easily.
RADIATION
top heaters (TOP)
bottom heaters (BOTTOM)
CONDUCTION
CONVEC
TION
In this position, the flue vent
valve is
CLOSED
In this position, the flue vent
valve is
OPEN