MODEL 2200
www.comtecltd.com For Kasco Corp use only.
14
be the correct weight of dough for the pan. If the shortening is changed, either by
percentage or brand, this procedure has to be repeated.
Best results are obtained when a die is “seasoned”. This can be done during the initial
start-up by placing shortening on a paper towel and rubbing the shortening onto the
surface of a warm die. After a number of crusts are formed, the die will retain a coating
of shortening and as with a good “seasoned” frying pan, will release formed crusts
easily. Immediately at the end of a crust forming operation, the upper punch half of the
die can be removed and submerged in water for 10 - 15 minutes. This cools the die and
prevents a build-up of baked-on crust between the ring and the body of the die; and
will help the die retain its seasoned characteristic.
Periodically, the die can be washed in a mild detergent DO NOT USE ALKALI
DETERGENT OR PROCESS THROUGH A PAN WASHER. After washing, the
die should be re-seasoned with shortening.
(4) Bring rectangular travel plate up. Press both levers to bring travel plate up. Hold to
about a count of two (2) seconds; release both levers to bring the travel plate down. If
the die is at the correct temperature and the timing is correct, the crust will release
cleanly from the die.
(5) Remove formed crust.
(6) Repeat steps three (3) through six (6) to form succeeding crusts. As the machine is
cycled, the temperature light may turn on intermittently, indicating the die is heating.
This is normal. You do not have to wait until the light turns off, once the initial heating
is completed.
To Next Page
Loading...