-4- DP20
0-1725-7/04
Dough Pressing Operations
SETTING CRUST THICKNESS
CONTROL:
*The thickness is determined by dough
weight and temperature setting on each
platen.
PRESSING DOUGH:
1.
First make sure you have the
correct type electrical current or
serious damage could occur!
2.
Press the Power Button in order
to turn the machine on. A green
light will illuminate above the
power button indicating that
power is in the machine.
3.
Both the upper and lower platens
will heat up once you have
adjusted your digital control to
your desired setting
. Note:
Different products require
different temperature settings. In
order to determine the right
temperature setting for your
product, refer to the following
table simply as a guide for
starting.
*To achieve consistent size flour
tortillas of smaller than 10” you will
need to only press 2 at a time as shown
in the pictures included with the
manual.
Note: Keep in mind that dough
formulations may differ, and that you
may have to do some trial and error
testing of different temperatures and
platen pressure to arrive at the proper
end result for your particular product.
Also note that the finished, after-
pressing diameter of the finished dough
piece is determined by the weight of the
dough and the amount of pressure
applied to the platens.
For best results, your dough should be
proofed at room temperature before
pressing, but it will also press directly
out of your refrigerator.
Flour is not
required to press a crust and should not
be dusted on any part of the machine.
Press Only
Press & Par Bake
Dough
Product
Temp
Press
Time
Temp
Press
Time
Pizza
150°F
both
platens
3
seconds
325°F
both
platens
7-15
seconds
Flour
Tortilla
N/A
350°F
both
platens
1 quick
second
Corn
Tortilla
No heat,
must
use wax
paper
3
seconds
N/A
Mushi
Skin
150°F
both
platens
3
seconds
N/A
