Working Phase - ChefLine CHFORM33B Manuel D'instructions, D'installation, D'utilisation Et D'entretien

REGULATIONS
Regulating the machine can only be recommended as there are different characteristics of: the dough, the
weight, the thickness, the size and the shape of the disk. Therefore the correct regulating of the machine must
be made by experimenting.
How to regulate the thickness
The machine is provided with a medium (about 1 mm) size regulation for the shapes of pizza. With this machine
you can have different thicknesses of dough to suit all requirements by just turning the regulating knob F as
showed on the lower label:
- (-) turning anticlockwise for minimum thickness
- (+) turning clockwise for maximum thickness.

WORKING PHASE

Prior to starting each work cycle, make sure that the machine is perfectly clean, especially the surface of the
plates, the protections and any surface in contact with food products.
After turning on the machine, programme the timer D from 0 to 1.5 seconds and set the thermostats B and C to
values between +150°C and +160°C.
The electric heating elements, located inside the discs, are turned on simultaneously which, due to the heat
effect, start the disc heating phase and the temperature is maintained constant at the values set with the
thermostats.
DANGER
It is absolutely forbidden to put your hands inside the discs while the machine is
running. In addition, the discs and the adjacent surfaces get extremely hot and can
become a hazard for burning. Hence it is essential to pay maximum attention, avoid
contact with the parts mentioned, follow the instructions for use.
Once the discs have become thermally stable (the waiting time for this varies according to the temperature set)
the working phase can be started.
Using a suitable spatula which you have floured slightly, take a ball of dough (that has already been left to rise
for at least 4 - 6 hours) and place it in the middle of the bottom disc.
Push the green buttons (E-E) to start the raise and lower cycle of the lower disk.
The length of time for which the discs are compressed, necessary to form the dough, is set on timer D according
to the value set previously.
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