10
PRESSING DOUGH
PRESSING DOUGH
Your pizza press is designed for easy use and operation to reliably press
dough balls. Thickness, shape, and size are directly related to your dough
ball, its shape, the temperature of the dough, the recipe of your dough, type
of lubricating food oil, as well as the settings of your machine. You should
experiment with the following for the results you want.
1. Move on/off switch to “on”. Power light should come on.
*Up is “ON” and down is “OFF”
2. Set the desired temperature on the time/temperature control panel as
instructed in this manual. Generally 110°-130°F for room temperature
dough and 140°-150°F when using refrigerated dough. A temperature
indicating alarm will sound once the set temperature has been
reached.
WARNING:
Never attempt to press frozen dough. Personal injury and
damage to your machine could result!
NOTE
: This symbol represents “Hot Surfaces”
3. With the press in the open position, adjust the press to the desired
thickness by turning the thickness control knob located at the top/rear
of the machine. Thickness is reduced by turning knob
clockwise
and
increased by turning it
counterclockwise
as indicated below.
Thickness setting should be set so that the heat head will lock down
firmly with your product in place.
NOTE:
Adjustments may be required from one product to another and
will vary to achieve the desired result.
Thickness
knob
THINNER
THICKER
ON
OFF
