Cuppone Tiepolo PAOLO TP635L, Use And Maintenance Manual

7

Fig. 2 

Ed. 0121 - 70702512 REV02     Tiepolo Use and maintenance

Some piece of advice...

•  Before starting cooking, always preheat the oven: this is vital 

to get good food. Pre-heating the oven 

must last at least 

an hour.

•  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.

•  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 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 setting.

• 

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 BOTTOM setting.

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
•  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 temperature has been 

set too high: the refractory surfaces (without pizzas) have 
become too hot and burnt the first pizzas.

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 Ø52cm 
[Ø20.47 in.].
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