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Use of electric ovens for pizza parlours
The first time the ovens are used, set thermostats to 150° C with doors closed and leave the oven on for
about one hour; after this first hour, turn the oven off by rotating the thermostats to the initial 0° C position
and open the doors for 15 minutes to dispel any odours or steam creating during the first hour of use.
Repeat the aforesaid procedure but this time set temperature to about 400 ° C.
At the end of the two previous procedures, the oven is ready for all the cooking purposes for which it was
designed.
Pizza may be cooked directly on the refractory surfaces; in this case, setting the ceiling resistances to a
higher temperature than the resistances under the refractory surfaces is recommended. If pizza is cooked in
a pie pan, ceiling resistance temperature must be lower than the temperature of resistances under the
refractory surfaces.
End of the day cleaning
•
Remove the plug from the electrical socket at the end of the day.
•
Accurately clean using neutral products.
•
Clean external machine parts with a damp sponge when the machine is fully cooled.
•
Do not use metallic pads and abrasive detergents.
•
To avoid hazards caused by contact with high temperature parts, only access heating parts after
maintenance operations have been completed.
•
Only clean the internal cooking chamber windows when the oven is off since abrupt temperature
changes could break them.
•
Refractory surfaces must be cleaned when the oven is hot making sure to wear suitable protective
gloves and clothing; once the oven reaches 350°, disconnect it from the power supplì and clean it using
vegetable fible brushes with long handles to make this procedure less risky.
Extended periods of disuse
For extended periods of disuse, turn off the main wall switch, clean the machine and cover it with a cloth to
protect if from dust.
USE AND CLEANING
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