0623S20011
4-1
OPERATING INSTRUCTIONS
NOTE
THE STAINLESS STEEL PAN MAY NEED TO BE COATED WITH A
RELEASING AGENT, (NON-STICK SPRAY, BAKING GREASE,
FLOUR, ETC.), PRIOR TO PLACING THE DOUGH IN THE PAN.
Basic Operation
•
Before dividing the dough, the dough should be scaled out to the desired weight.
Do this by choosing the size of the portions you would like to yield (refer to table
4-1). Place the dough into the stainless steel pan and push the dough firmly
along the bottom edge, flattening it by hand.
•
Once the dough has been hand flattened in the pan, place the pan under the
main plate and blade components.
•
Compress the dough completely by pulling down on the operating handle to its
furthest extent.
•
After the dough has been compressed, allow the handle to return to its resting
position and then pull the top lever towards you, (this will release the knives), and
then pull down on the operating handle to divide the dough.
•
After the dough has been cut, allow the handle to return to its resting position and
release the top lever.
•
Remove the pan from under the main plate and remove the evenly divided
pieces of dough from the pan.
You may now repeat the process to make additional divisions.
TABLE 4-1
Use the formula in the table to determine the initial weight of the dough, where:
S = Size of the portions wanted (in ounces)
A = Amount of pieces the knife can divide (36 or 16)
W = Weight of initial piece of dough
W = S x A ÷ 16 (oz. / lb.)
