www.comtecltd.com For Kasco service use only.
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GENERAL NOTES
You should be familiar with the following information before setting up and operating the
equipment described in this manual.
1. NO ONE OTHER THAN THE OPERATOR SHOULD LOAD AND UNLOAD THE DIE
AREA DURING PRODUCTION. Hundreds of pounds of force is generated in the Comtec
2200 Press during its upward forming motion. Fingers, hands, or arms should never be
placed in the die area while the motor is running. The Press is equipped with a low force
retraction circuit. This limits the downward force of the Press. This downward force is high
enough to cause injury, but not of the permanent nature that would occur from the
hundreds of pounds of upward force. Also, always disconnect the plug before making any
electrical adjustment or alteration. A double lever, requiring two hands to cycle the Press is
provided. Care should be taken not to modify or allow an employee to devise any method
of circumventing this safety feature.
2. PANS AND DIES.
Be certain the upper and lower die halves match and are for the pan to be used. All
Comtec dies are marked with an identifier of the pan for which they were manufactured.
On upper die halves, the pan identifier is marked on the top surface. On lower die halves,
the pan identifier is marked on the inside horizontal surface. Comtec dies are precision
manufactured to match the pan supplied with your order. Generally speaking, pans, other
than those for which the dies were manufactured, may not be substituted. The pressed
crust may look good, but in most instances, the die halves may be damaged and/or the
crust will bake up with problems.
3. DOUGH FORMULA. The Comtec 2200 does not require a special type of dough. In
most cases, your present formula will work satisfactorily, if you bear in mind the following
points:
A. With the Comtec 2200 Press, you should not be rolling or sheeting your dough,
hence toughening it. A "flaking" additive is not necessary or recommended.
B. A pie or pastry flour should be used.
C. You will not need to dust your dough with flour as in a sheeting or rolling operation.
You will not be reworking scrap trimmings. For these two reasons, it is recommended
that you reduce the amount of water used in you formula to be no more than 25% of
the weight of the flour.
D. Comtec recommends using a cake paddle when mixing your dough. Dough hooks
and similar devices can very easily overwork the dough, resulting in pressing
problems.
In operating the Press, keep these things in mind:
1. Don't use dough that is too cold. The best temperature is about 60 degrees. If it is too
cold, it will prevent the dough from flowing.
2. Proper temperature of the upper die: On some of the richer pie crust formulas, you will
find it better to use less heat.
