Cuppone Pizzaform - Recommendations for Use; Optimal Settings and Dough Preparation; Handling Plate Movement Issues

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RECOMMENDATIONS GOVERNING USE
We recommend setting the thermostats to a temperature of 150-160°C and the timer at a contact time equal
to 0.8 seconds (these values may be modified based upon the type of dough used by the operator, the rising
level and the temperature).
It is recommended that during the first operating cycle, a thin layer of olive oil is placed on the hot plates
using paper; this operation serves to create a protective layer over the plates which facilitates movement of
the pasta during flattening and this must be repeated every time that thorough cleaning of the plates is
carried out.
It is also essential to use well risen and not cold dough (remove the dough from the fridge at least two hours
before begin work) and place the lightly floured ball, exactly at the center of the bottom plate.
ATTENTION When raising the protective grill during resurgence of the bottom plate, movement is blocked
and is immediately diverted. In the instance where the bottom plate does not complete the flattening action,
owing to the dough which has not risen or owing to a foreign body in between the plates, immediately raise
the protection to enable the diversion of the movement. In the case where the plate stops, switch the
machine o and then on again. Do not force it.
Problem
Cause
Solution
The dough sticks to the plates
The plate temperature is too Low
Check the set temperature on the thermostat and
where necessary, raise it to 150 ° - 160° C
The shape of the Dough Disc is
not perfectly circular.
The ball has not been placed at
the centre of the plate. The shape
of the ball is not spherical. The
plate temperature is too low
Place the ball at the centre of the bottom plate. Do
not alter the spherical shape of the ball when
handling. Check the set temperature on the
thermostats and where necessary, raise it to 150°-
160°C.
The dough disk withdraws after
flattening
The dough ball has not adequately
risen. The dough ball temperature
is too low
Allow the dough to rise more by placing it in a hot
place
The dough disk is not the correct
size
The plate depth adjustment is not
correct. The timer adjustment is
not correct.
Decrease or increase the distance between plates.
Decrease or increase the plate contact time.
Bubbles form on the surface of
the pizza during cooking
The dough does not rise perfectly.
Pierce the dough with a dough docker before
topping.