Chapter 4 Usage - Moretti Forni iP 33 Bedienungsanleitung

CHAPTER 4 USAGE

Before starting work make sure that the machine is perfectly clean, in particular surfaces of pan
and spiraI that have contact with dough. If necessary clean them following indications at 6.1.
To get the best result and shape of the dough before using the machine, wipe a thin layer of oil
on the disk surfaces that are in contact with the dough.
4.1 Usage of the machine
TO TURN ON
After turned on the machine (PICT. 5) program the temperature regulator D from 1 to 10 seconds,
regulate the knobs A and B from +140° to +150° C, simultaneously the electrical resistences
will turn on inside the disks and which, with thermic effect, will start to heat them. The heat of the
disks is constant and regulated by the prefixed A and B thermostates, these at any change
of regulation of the temperature turn on and turn of fthe lights A1 and B1.
WARNING
While the machine is functioning, it is absolutely probibited to pu one's bands between
the plates; besides, the disks and the surfaces near these can get very hot, it can be
dangerous and cause burning, therefore it is necessary to pay maximum attention,
avoid contacts with the parts just mentioned, follow thoroughly the instructions.
TO START
When you have reached a thermo stabilization of the disks, (the waiting period depends on the
temperature selected), then you can start to work. With a proper palate (PICT. 7) covered with a little
flour, take a small ball of dough previously left torise (at least 4 to 6 hours) and lay it on the lowest
disk. Push the start button C to activate the up/down cycle of the lower pIate.
The lenght of time of the disks compression necessary to shape the dough is regulated by the
temperature control D previously selected . During the suspend period the light D2 turns off.
After the pressure, the lowest disk moves down to the initial waiting position. At the end of this
phase the dough has a flat and circular shape ready to be taken out with the paIate (PICT. 7).
iP 33-45 Operating manual
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