Cuppone Leonardo, Руководство по эксплуатации и обслуживанию

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7
Fig.2
Fig.3
Opening/closing of the
steam holes: refer to
page 16
steam holes
Ed. 0722 - 70702552 REV05 Leonardo - Use and maintenance
WHAT IS PIZZAFORM?
Pizzaform is a Manufacturer’s patent.
It is a special press, produced in five
models, to make pizza dough discs
up to Ø52 mm - [Ø20.47 in.].
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 vital
to get good food. 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 when the
place opens and ready to cook the desired food.
Programmed switch-on: page
24
• 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 the 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 surfac-
es 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