20
A
C
E
H G
F
1
1
2
3
4
1
1
Fig. 18
Fig. 17
Use
Hot-forming the disks
After carrying out the preliminary operations described in the previous chapter, it is possible to proceed with processing the
dough.
If necessary, reset the usage parameters:
• the temperature of the upper plate;
• the temperature of the lower plate;
• the distance between the plates
• the contact time of the plates
see chapter
How to set the parameters
on page
10
Fig. 17
Before starting to form the dough disks, both plates must reach the set temperature.
The
displays (A)
and
(C)
show the
actual temperature
of the upper (display A) and lower (display C) plates (in the example
70°C/158°F), on the other hand, to know the
set temperature
(that is the temperature to be reached), press the
“+” (E)
or
“-”
(F)
(upper plate temp.) keys or the
“+” (G)
or
“-” (H)
keys (lower plate temp.) (in the example the set temperature is 150°C/302°F).
The LEDs next to the temperature supply some useful information:
LED ON
the set temperature has not been reached yet and the elements of the plate are heating up to
reach it (ex. 150°C/302°F); it is not yet possible to form the disks
LED OFF
the set temperature has been reached; it is possible to form the disks
Fig. 18
1
Place a lightly floured dough ball exactly in the centre of the lower plate
without flattening it while handling
.
Take care not to get burned on the very hot surfaces of the plates
(use personal protection equipment such as
heat-insulating gloves).
Find below some tips on the characteristics of the dough to use:
Weight of the dough
Dough temperature
The correct
weight
of the dough to process is
important for a good end result.
Correct ripeness and temperature of the dough to be processed determine an easy achievement of the diameter of the disk and a better result
during cooking; for this reason always use well ripened and not cold dough (remove it from the fridge at least two hours before starting to work).
Model
From ...
To ...
recommended temperature:
10° - 12°C (50°F - 54°F)
minimum
PZF30
160 g [0.35 lb]
300 g [0.66 lb]
PZF35
200 g [0.44 lb]
350 g [0.77 lb]
PZF40
250 g [0.55 lb]
450 g [1 lb]
PZF45
400 g [0.88 lb]
600 g [1.32 lb]
PZF50
600 g [1.32 lb]
800 g [1.76 lb]
actual temperature
set temperature
Summary of Contents for PZF/30
Page 1: ...PZF 30 PZF 35 PZF 40 PZF 45 PZF 50 Pizzaform HOT FORMER Use and maintenance manual ...
Page 7: ...7 Notes Ed 0121 70702572 REV03 Pizzaform Use and maintenance ...
Page 17: ...17 Fig 13 4 7 8 6 5 5 sec 9 10 Use Ed 0121 70702572 REV03 Pizzaform Use and maintenance ...
Page 19: ...19 Fig 16 5 8 7 9 6 Use Ed 0121 70702572 REV03 Pizzaform Use and maintenance ...
Page 29: ...29 Ed 0121 70702572 REV03 Pizzaform Use and maintenance ...
