Skymsen AMP-400 Manual De Instrucciones página 5

The dough thickness and diameter is a result of the
dough ball size and the pressure you put on the handle
during operation.
Cold Fermented Pizza Dough is a long fermentation dough,
and its cooling tends to bring an immediate shrinking of
pizza disc right after it was opened with the hand roll, or in
the dough laminating roller. The same thing happens after
opening the pizza disc in the AMP-400 or AMP-500.
So, when such a dough is opened, you need to consider
the shrinking in its making. For example, if you want a 35
Cm pizza disc, you'll need to open a 40 Cm pizza disc, then
it will shrink to 35 Cm giving you the final result that you
want.
Cold Fermented Pizza dough must rest outside the fridge
for at least 30 minutes.
4.2.1 Dough thickness
1- In the AMP-400 and AMP-500 the thickness in obtained
using the lever, the operator will define the thickness and
the size of the disc according to the pressure applied when
pulling the lever down and according to the weight of the
dough ball (in grams) placed on the tray. It is necessary
to keep the lever pressed down a few seconds. It is more
comfortable to operate it pulling the lever down with both
hands, until the pizza disc reaches de desired thickness and
size. The trays have markings indicating different sizes.
2 - The following is an approximate dough ball weight x
diameter relation: 250gr to get a 25 Cm disc, 300 gr to get a
30 Cm disc, 400 gr to get a 40 Cm disc, 450 gr to get a 45 Cm
disc and 500 gr to get a 50 Cm disc.
4.2.2 Dough with humidity higher than 58%
This type of dough is not indicated to be opened at the
AMP-400 and AMP-500, due to its high level of humidity.
The high humidity makes the dough get wrapped around
the opening cones. There is one option that enables the
opening of this type of dough, it requires the use of
parchment paper. A parchment paper sheet must be placed
on the tray of the AMP-400 and AMP-500, and cover its
entirety, the dough ball must be positioned at the center,
be covered with flour, and then another parchment sheet
must be placed on top of it. Only after that the operator
can initiate the opening procedure.
5. CLEANING
Unplug the machine from socket before start cleaning.
Equipment must be totally cleaned:
-Before using it for the first time;
-After daily operation;
-When it will not be used for long periods of time;
To clean the Equipment follow the instructions bellow:
-Unplug the machine from socket.
-Remove the Disc #6 (Pic. 01).
Normally the place with more concentration of residues is
the Disc and the Disc Base.
The Disc can be removed and washed individually, using a
cloth or sponge with a little of water and neutral soap.
It is not possible to remove the Disc Base for cleaning. Clean
the top of the Disc Base with a wet cloth and little neutral
detergent and wipe it dry. To facilitate access under the Disc
Base for cleaning, pull the Handle down to lift it up and use
the Handle Lock #3 (Pic. 01) to lock it in place and clean
underneath it the same way as described above.
To access the Cones, leave the Disc Base completely down to
have free access to both Cones.
In case the Cones or any other parts are covered with dry
dough or flour, proceed as per below instructions:
-Get a wet soft cloth or sponge with little neutral detergent
and pass over the area covered with dry dough or flour.
-Wait for a few seconds and right after this, use a plastic
scraper to remove the dough or flour from the parts.
-Repeat these cleaning instructions with a wet cloth or
sponge and neutral detergent if necessary.
-Finalize the cleaning with a soft dry cloth to wipe dry the
entire unit.
Never spray water directly to the equipment.
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information regarding the cares needed
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