10
Operation
instructions of item operation, any other procedures are unsafe, and shall not be used.
•
Remove the shaper/modeling base.
•
Spread a small quantity of flour over the shaper/modeling base.
•
Then, place the quantity of pizza dough in the center of the shaper/modeling base.
•
Spread a small quantity of flour over the pizza dough.
•
Replace the shaper/modeling base with the pizza dough over the central base.
•
Then, with a soft and continuous movement, pull the handle forward the equipment, making the pizza
dough to be carried against the conic rolls.
•
Keep the handle operating until the pizza dough gets to the desired diameter.
• After getting the desired diameter, return the handle to its original position.
•
Remove the shaper/modeling base and get the pizza dough out.
•
Repeat the procedure above to continue using the equipment.
•
After the job is done, turn the equipment OFF by pushing the OFF button.
IMPORTANT
The thickness of the dough is a result of the quantity of pizza dough and the desired diameter.
Cold fermented pizza dough is a long fermentation dough, and its cooling tends to bring an immediate
shrinking of pizza disc right after it was opened with the hand roll, or in the dough laminating roller. The same
thing happens after opening the pizza disc in the. So, when such a dough is opened, you need to consider
the shrinking in its making. For example, if you want a 35cm pizza disc, you’ll need to open a 40cm pizza
disc, then it will shrink to 35cm giving you the final result that you want. Cold fermented pizza dough must rest
outside the fridge for at least 30 minutes.
DOUGH THICKNESS
1.
The thickness in obtained using the lever, the operator will define the thickness and the size of the disc
according to the pressure applied when pulling the lever down and according to the weight of the dough
ball (in grams) placed on the tray. It is necessary to keep the lever pressed down a few seconds. It is more
comfortable to operate it pulling the lever down with both hands, until the pizza disc reaches de desired
thickness and size. The trays have markings indicating different sizes.
2.
The following is an approximate dough ball weight x diameter relation: 250gr to get a 25cm disc, 300 gr to
get a 30cm disc, 400gr to get a 40cm disc, 450gr to get a 45cm disc and 500gr to get a 50cm disc.
DOUGH WITH HUMIDITY HIGHER THAN 58%
This type of dough is not indicated to be opened, due to its high level of humidity. The high humidity makes
the dough get wrapped around the opening cones. There is one option that enables the opening of this type of
dough, it requires the use of parchment paper. A parchment paper sheet must be placed on the tray, and cover
its entirety, the dough ball must be positioned at the center, be covered with flour, and then another parchment
sheet must be placed on top of it. Only after that the operator can initiate the opening procedure.
