11
PRESSING DOUGH
PRESSING DOUGH
Your dough press is designed for easy use and operation to reliably press dough
balls. Thickness, shape, and size are directly related to your dough ball, its shape,
the temperature of the dough, the recipe of your dough, type of lubricating food oil,
as well as the settings of your machine. You should experiment with the following
for the results you want.
1. Depress the on/off button to “on”. Button should illuminate when power comes
on.
2. Set the desired temperature on the time/temperature control panel as instructed
in this manual. Both flour and corn tortillas generally start at 325°F then raise
or lower the temperature until the desired results are achieved. Pizza dough
settings typically run 110°-130°F for room temperature dough and 140°-150°F
when using refrigerated dough. A temperature indicating alarm will sound once
the set temperature has been reached.
WARNING:
Never attempt to press frozen dough. Personal injury and damage
to your machine could result!
NOTE
: This symbol represents “Hot Surfaces”
3. With the press in the open position, adjust the press to the desired thickness
by turning the thickness control knob located on the top of the machine. For
manual and electromechanical presses, thickness is reduced by turning knob
clockwise
and increased by turning it
counterclockwise.
For air driven
presses, the opposite is true, thickness is reduced by turning knob
clockwise
and increased by turning it
counterclockwise
as indicated below.
Thickness setting should be set so that the heat head will lock down firmly with
your product in place.
NOTE:
Adjustments may be required from one product to another and will
vary to achieve the desired result.
CAUTION: Excessive pressure can cause structural damage, voiding
the machine warranty!
WARNING:
Make all adjustments while press is open. Adjusting the thickness
while under pressure will result in damage to the press.
THICKER
THINNER
MANUAL &
ELECTROMECHANICAL PRESSES
AIR PRESSES
