7
Fig.2.
Fig.3.
Opening/closing of the
steam holes: refer to page
11
and
19
steam holes
Ed. 0219 - 70702522 REV00 Michelangelo - Use and maintenance
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 mod. CD: page
12
Programmed switch-on mod. TS: page
22
• During work, keep the refractory surfaces clean using a sti
ff
bristle brush.
• Passing from a type of pizza to another, wait for about 1 hour
for the oven to stabilize.
• Take your time when adjusting the cooking parameters
according 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 percentage (mod. TS) /
setting (mod. CD) of the TOP.
•
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 refractory
surfaces on which the products lie
this parameter is controlled by the percentage (mod. TS) /
setting (mod. CD) of the BOTTOM.
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
• in preheating, the percentage (mod. TS) / setting (mod. CD)
of the TOP has been set too high: the refractory 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 prevents
the infrared rays of the top elements from browning the
surface of the products.
What is Pizzaform?
Pizzaform is a Cuppone
patent. 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 pizzas
an hour, without using specialized
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
thickness of the dough discs easily.
RADIATION
CONDUCTION
CONVEC
TION
service@linda-lewis.co.uk
0161 696 0052
