Cuppone PZF/30, Руководство по эксплуатации и обслуживанию

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22
Problems during use
During use, some problems may occur that can be easily solved following the instructions detailed below.
PROBLEM ENCOUNTERED PROBABLE CAUSES SOLUTIONS FOR THE USER
The flattened disk sticks to the plates
The plate preparation procedure has not been
carried out (cleaning, oiling and starch release)
Clean, oil and carry out the starch releasing procedure on the plates (see page
14
)
This operation must be carried out after each thorough cleaning of the plates.
During this operation, wear kitchen gloves and be very careful not to burn yourself as
the plates are very hot
the temperature of the plates is too low Check the set temperature (in case raise it up to 150°/160°C)
The disk is not the desired size The thickness of the press is incorrect Change the pressing thickness acting on the
flattening adjustment lever
The disk shrinks after flattening
The dough has not completely ripened Increase the ripening time
The dough is too cold Use the dough with a minimum temperature of 10° - 12°C (50°F - 54°F).
The contact time between the plates is incorrect Increase the plate contact time slightly (recommended 0.6-0.8 seconds)
The shape of the dough disk is not perfectly
circular
The ball was not positioned exactly in the centre
of the plate
Position the ball exactly at the centre of the lower plate
The shape of the ball before flattening was not
perfectly spherical
Roll it until you get a spherical shape
The temperature of the plates is too low Check the set temperature (in case raise it up to 150°/160°C)
The plate preparation procedure has not been
carried out (cleaning, oiling and starch release)
Clean, oil and carry out the starch releasing procedure on the plates (see page
14
)
This operation must be carried out after each thorough cleaning of the plates.
During this operation, wear kitchen gloves and be very careful not to burn yourself as
the plates are very hot
The just formed disk sticks to the pizza
counter
Once formed, the disk normally release moisture It is necessary to prepare the pizzeria counter, carry out the procedure detailed on page
16
When cooking the pizza develops some
bubbles
The dough has not completely ripened Increase the ripening time
The dough is too cold Use the dough with a minimum temperature of 10° - 12°C (50°F - 54°F).
The contact time setting is too high Decrease the contact time of the plates
Releasing the protective grille during the
ascent of the lower plate, the movement
stops and is immediately reversed
Normal machine operation due to safety reasons
The plate stops while flattening
The appliance has been stopped pressing the
emergency button during the ascent
To reset the normal operating conditions, unlock the emergency button rotating it clockwise
and restart the machine with the ON/OFF button; start a new cycle lowering the protective
grille again
While cooking, the pizzas do not develop a
nice edge
See
Fig. 9
page
11
Use