7
Fig.2.
Fig.3.
Opening/closing of the
steam holes: refer to page
16
steam holes
ED. 0919 - 70702552 REV00 Leonardo - Use and maintenance
What is Pizzaform?
Pizzaform is a Cuppone pat-
ent. It is a special press, produced in
five models, to make pizza dough
discs up to 52cm in diameter.
Its main features are:
- high hourly output, up to 400 piz-
zas an hour, without using special-
ized 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.
Basic notions
Some piece of advice...
• Before starting cooking always preheat the oven, this is es-
sential for the success of the products. 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 and ready to cook the desired food when the
place opens.
Programmed switch-on: page
22
• During work, keep the refractory surfaces clean using a stiff
bristle brush.
• Passing from a type of pizza to another, wait 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.2.
In Cuppone 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 cooking surfaces
on which the products rest
this parameter is controlled by 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
• percentages/settings 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 surfaces (without pizzas) have become too
hot and burnt the first pizzas
•
incorrect use of the steam holes in the chamber:
• in the back of the cooking chamber, there are some steam
holes that must be opened or closed according to the type
of product to cook: for instance, if they are not opened,
there may be too much humidity in the chamber that pre-
vents the infrared rays of the top elements from browning
the surface of the products.
RADIATION
CONDUCTION
CONVEC
TION
