Start Of The Working Cycle - Moretti Forni iRoll iP 33 Manual Instrucciones

PICT. 4.1
F

4.4 START OF THE WORKING CYCLE

When the plates have reached the thermostabilization, then you can start to work (the waiting
period depends on the temperature selected).
With a suitable small shovel (PICT.4.2) lightly floured, take a small ball of dough previously
leavened (at least 4 to 6 hours) and lay it on the lower disk.
Press the start button C (PICT. 3.1) to activate the up/down cycle of the lower pIate.
The duration of the compression phase necessary to shape the disk of dough is regulated by
the temperature control D previously selected.
During the contact period, the timer D (PICT.3.1) indicating how much time is left to end the
compression phase.
After the compression phase, the lower disk moves down to the initial position.
At the end of this phase the dough has a flat and circular shape ready to be taken out with the
small shovel (PICT.4.3).
PICT. 4. 2 PICT. 4.3
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