Sigma SPRIZZA SPZ 40, Инструкция по эксплуатации и обслуживанию

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Instructions, use and maintenance manual Pag. 23/48
SRIZZA 40
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EDGE: there is a rubber disc under the lower plate felt which forms the edge of the pizza. The standard disc
mounted on the machine is 29 cm and is used for 32 cm pizzas: the rubber disc diameter is, therefore, smaller
by 2-3 cm compared to that of the desired pizza. Use this criteria to order a different rubber disc to standard,
bearing in mind that the discs are available in the following sizes: 25, 27, 29, 31, 32.5, 40 cm. When wanting
the maximum diameter with a smaller thickness, you must order the 40 cm disc, equal to the maximum
diameter of the machine. However, in this case, you lose the possibility of having an edge.
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13.1.4. Workable doughs
The machine can roll portions of dough with different weights, from a few tens of grams to about 1 kg (mod
SPZ40). On average, pizza portions vary from 140 to 250 g in weight, and the most used in Italy is of about 200 g;
for the latter the most used diameters range from 28 to 32 cm. With regard to mod. SPZ50, for the 45 diameter
pizza, we recommend using at least 700-750 of dough.
For minimum thicknesses achievable, we can say that the machine does not have a theoretical limit: the softer and
workable is the dough, the smaller the thicknesses obtainable. Therefore, the limit on the minimum thickness is
given by the workability of the dough. A soft and perfectly leavened dough can become very thin, while a harder or
elastic dough will give a greater final thickness.
13.1.5. The doughs
PRELIMINARY INFORMATION
As already highlighted, Sprizza only works doughs that are not particularly elastic and tough after maturation.
These characteristics of excessive elasticity-toughness are mainly due to an incorrect execution of the doughs
and/or to particularly strong flours
1. Producing pizzas with a system that does not provide the use of cold will give, depending on the amount and
quality of the yeast and the room temperature, a leavening that can vary between 6-8 hours. In this case use
flours with a low W, 190÷210, and a P/L not exceeding 0.4.
ALVEOGRAPH: It measures
the strength and balance of
the dough
(ratio between toughness and
elasticity)
P= Toughness
L= Extensibility
W= Strength
P/L= Ratio between
toughness and extensibility
DOUGH NOT PROPERLY LEAVENED, STRESSED AND TOUGH CANNOT BE PROCESSED
BY THIS MACHINE.