Cuppone Tiziano User manual

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Tiziano
OVEN
Use and maintenance manual
Original instructions

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Ed. 0423- 70702502 REV03 Tiziano Use and maintenance
Contents
Technical service
Your Dealer can solve any technical problem regarding use and
maintenance.
Do not hesitate to contact him in case of doubt.
Introduction
We congratulate you for choosing a product designed and
manufactured with cutting-edge technology.
The oven is checked and tested in the Manufacturer’s plant
before being delivered to the customer.
The “production process check sheet” enclosed with it
guarantees that each step in the production process, from
assembly to packaging, was carefully checked from both the
operating and safety standpoints.
Before the installation, read the content of this manual
carefully: it contains important information regarding product
assembly and safety regulations.
1SAFETY INSTRUCTIONS..............................4
Symbols used in the manual and on the labels
applied to the machine.....................................................................................4
Safety instructions................................................................................................5
2BASIC NOTIONS ...........................................6
Knowing your oven.............................................................................................6
Preparing to use the oven...............................................................................6
Some piece of advice.........................................................................................7
Unsatisfactory cooking results......................................................................7
Cooking tables........................................................................................................8
3USE ................................................................9
Knowing the control panel.............................................................................9
Use guided procedure.......................................................................................10
4MAINTENANCE AND CLEANING ................12
Oven cleaning.........................................................................................................12
Cleaning the chamber with the pyrolysis function.........................13
Replacing components.....................................................................................14
Oven downtime for prolonged periods.................................................16
Disposal at end of life.........................................................................................16
Disposing of ashes and food residues .....................................................16
5WARRANTY...................................................17
6SOMETHING IS NOT WORKING.... ..............18
The foundation
Our company was founded in 1963 by the Lorenzo, Luigi and
Paolo Cuppone brothers. It immediately specialized in the
production of ovens and equipment to prepare and cook pizza.
The constant research and experimentation of new equipment
that are even now the strength of our company, have led us
to design and patent the machinery and ovens that have
revolutionized the way pizza is made.
CUPPONE since 1963
CUPPONE S.R.L.
Via Sile, 36
31057 Silea (TV) - ITALY
T [phone]
F [phone]
[e-mail] - www.cuppone.com

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• Read this guide carefully before us-
ing and maintaining the appliance,
and keep it with care in an accessi-
ble place for any future consultation by the vari-
ous operators.
• Moreover, the manual must always accompany
the product through its life, even in case of transfer.
• Before performing any maintenance, disconnect
the electricity supply.
• Unauthorised actions, tampering or modica-
tions that do not follow the information provid-
ed in this manual can cause damages, injuries or
fatal accidents and null and void the warranty.
• Use or maintenance that fail to comply with the
instructions in this manual may cause damage,
injury or fatal accidents.
• The serial plate provides important technical
information. This is vital in case of a request for
maintenance or repair of the equipment: please
do not remove, damage or modify it.
• Some parts of the equipment can reach high
temperatures. We recommend you avoid press-
ing surfaces and do not get materials either am-
mable or sensitive to heat near the appliance.
• Do not rest objects on the oven, above all if built
in material sensitive to heat.
• These appliances are intended to be used for
commercial applications, for example in restau-
rant kitchens, canteens, hospitals and commer-
cial companies such as bakeries, butcher shops,
etc., but not for the continuous and mass pro-
duction of food. A use other than the stated one
is considered improper, potentially dangerous
for people and animals and might permanently
damage the appliance. The improper use of the
equipment shall void the warranty.
• This appliance can be used by children aged from
8 years and above and persons with reduced
physical, sensory or mental capabilities or lack of
experience and knowledge if they have been giv-
en supervision or instruction concerning the use
of the appliance in a safe way and understand the
hazard involved. Children must not play with the
appliance. Cleaning and user maintenance shall
not be made by children without supervision.
• To clean the appliance, any of its components or
accessories and the sub-structure DO NOT use:
- aggressive, abrasive, powder or corrosive
detergents (e.g. hydrochloric or sulphuric acid,
caustic soda, etc.).
- abrasive or sharp tools (e.g. abrasive sponges,
scrapers, steel brushes, etc.);
- steamed or pressurised water jets.
• The sta using the appliance must be profes-
sionally prepared and periodically trained on its
use, as well as the safety and accident preven-
tion regulations.
• Children must be supervised to make sure they
do not play with the appliance or parts of it.
• Always use tools resistant to heat (e.g. In steel).
Cooking utensils in plastic or similar material
might not withstand the oven high temperatures.
• Check regularly that fumes can be discharged
safely. Do not obstruct the duct for any reason.
• FIRE RISK: leave the area around the appliance
free and clean from fuels. Do not store amma-
ble materials near this appliance.
• WARNING: RISK OF EXPLOSION! It is forbidden to
use the oven in environments at risk of explosion.
• WARNING: always switch o the main switch when
you nish using the appliance, above all during
cleaning or in cases of prolonged downtime.
Symbols used in the manual and on
the labels applied to the machine
Indicates that caution is required when performing
an operation described in a paragraph that bears this
symbol. The symbol also indicates that maximum
operator awareness is required in order to avoid
unwanted or dangerous consequences.
Indicates that the surfaces marked with this symbol
may be hot and must therefore be touched carefully.
Dangerous voltage
Risk of explosion
Reference to another chapter where the subject is
dealt with in more detail.
Manufacturer’s tip
Manufacturer’s warning
Indicates that it is necessary to read carefully the
paragraph marked with this symbol before installing,
using and maintaining the equipment.
SAFETY INSTRUCTIONS
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Ed. 0423- 70702502 REV03 Tiziano Use and maintenance
• If you notice any anomaly (e.g. damaged power
cable, etc.), malfunction or fault, do not use the
appliance and contact a Service Centre author-
ized by the Manufacturer. Demand original spare
parts, or the Warranty will be null and void.
• Place the emergency phone numbers in a visible
location.
• WARNING: it is forbidden to place ammable sol-
ids or liquids (spirits for instance) in the cooking
chamber during the operation.
• Monitor the appliance during its entire opera-
tion, do not leave dishes in the oven unattended!
• Failure to follow these regulations may cause
damage or even fatal injury, subsequently invali-
dating the guarantee and relieving the Manufac-
turer of all liability.
• We recommend you have the appliance checked
by an Authorized Service Centre at least once a year.
• Noise levels lower than 70 dB.
• Do not disassemble, modify or disable machine
parts (functional parts, control systems and safe-
ty devices).
The company cannot be held liable for any print or transcription
errors, reserving the right to make changes where deemed
suitable without prior notice.
Partial reproduction without the Manufacturer's consent is
prohibited. Measurements are purely indicative and not binding.
The original language used to prepare this manual is English:
the Manufacturer is not responsible for any translation/
interpretation or print errors.
Safety instructions

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°C 400
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°C 400
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CD
B
A
G
E
F
Fig.1
Knowing your oven
Fig.1
Your oven can be used only to bake pizzas or similar dishes,
such as bread or focaccia and to grill vegetables.
Its main parts are:
A Oven smoke exhaust
B Oven door
C Control panel
D Panel to access electrical components
E Oven supply input
F Equipotential
G Circuit breaker (only USA models)
The oven can manage separately the temperature:
• of the cooking chamber;
• of the bottom.
Preparing to use the oven
Clean the oven and any accessories accurately, both external-
ly and internally, following the instructions in the dedicated
chapter rigorously.
Maintenance and cleaning - page 12.
The rst time you use the oven, set the “chamber” and “bot-
tom” temperatures at 150 °C - 302 °F, for at least 8 hours,
without placing any food inside. If a hood is tted, we rec-
ommend it is kept ON. In this rst phase, because of the humid-
ity evaporating from the insulating materials, the oven will give
out unpleasant smells and fumes that will gradually disappear
during the following operating cycles.
To switch the oven on and set its parameters, refer to:
Use - page 9
The rst day of use is considered as a running-in period: during this time the refractory bricks and insulating
material keep releasing humidity until they dry out completely.
Some parts of the equipment can reach high temperatures. We advise you to avoid touching surfaces and not
to get materials either ammable or sensitive to heat near the appliance.
Do not rest objects on the oven, above all if built in material sensitive to heat.
Take care and use personal protection equipment (i.e. gloves) when putting food into the cooking chamber or
getting it out.
(only USA models)
BASIC NOTIONS
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Fig.2
Ed. 0423- 70702502 REV03 Tiziano Use and maintenance
Some piece of advice...
• Before starting cooking, always preheat the oven: this is vital
to get good food. Pre-heating the oven must last at least
an hour.
• During work, keep the refractory surfaces clean using a sti
bristle brush.
• Passing from a type of pizza to another, wait for the oven to
stabilize.
• An excess of our in the cooking chamber can create smoke,
smell and give the pizza an unpleasant taste.
• Clean the oven at the end of service.
• For the pizza either in a tray or on a paddle, alternate the MIN/
MAX selection during the pre-cooking and cooking phases
(especially on the top) to obtain an optimal result and rapid
heat recovery in the chamber.
• For bread, it is recommended to spray water on the surface
of the product and place a pan of water in the oven to obtain
steam in the chamber.
Fig.2
In the ovens, products cook thanks to the combined action of:
• radiation: the heat and infrared rays produced by the top
elements make products crunchy and golden
• convection: the hot air that circulates in the chamber cooks
the product evenly
• conduction: the bottom elements heat the refractory
surfaces on which the products rest.
UNSATISFACTORY COOKING RESULTS
If the cooking results are not as expected, try and check the
following:
• incorrect oven parameters:
• temperature in the chamber either too high or too low
• incorrect preheating:
• preheating is vital to get superb results right from the rst
pizza
• during preheating, the BOTTOM temperature has been
set too high: the refractory surfaces (without pizzas) have
become too hot and burnt the rst pizzas.
WHAT IS PIZZAFORM?
Pizzaform is a Manufacturer’s patent. It is
a special press, produced in ve models,
to make pizza dough discs up to Ø52 cm -
[Ø20.47 in.].
Its main features are:
- high hourly output, up to 400 pizzas an
hour, without using specialized labour;
- consistent shape and thickness of the disc
of dough, without giving up the traditional
edge, obtained thanks to the special shape
of the chrome plates;
- possibility of changing the thickness of the
dough discs easily.
RADIATION
CONDUCTION
CONVECTION
Basic notions

8
Basic notions
COOKING TABLES
The parameters in the tables are just indicative, since they can vary according to the temperature of the room where the oven is installed and the type of dough to bake (e.g. type of our, hydration, etc.).
Manual stretching
TYPE
COOKING
TIME CHAMBER TEMPERATURE BOTTOM TEMPERATURE
CLASSIC 3 min 310 °C - 330 °C / 590 °F - 626 °F 150 °C - 320 °C / 302 °F - 608 °F
CLASSIC MAXI 4 min 310 °C - 330 °C / 590 °F - 626 °F 150 °C - 320 °C / 302 °F - 608 °F
PAN 4 min 330 °C / 626 °F 400 °C / 752 °F
BAKING-TIN 5 - 7 min 330 °C / 626 °F 380 °C/ 716 °F
PADDLE
PRECOOKING 5 min 270 °C / 518 °F 260 °C / 500 °F
FINISHING 3 min 290 °C / 554 °F 270 °C / 518 °F
Stretching with Pizzaform
TYPE
COOKING
TIME CHAMBER TEMPERATURE BOTTOM TEMPERATURE
CLASSIC 3 min 310 °C / 590 °F 150 °C - 300 °C / 302 °F - 572 °F
CLASSIC MAXI 4 min 310 °C / 590 °F 150 °C - 300 °C / 302 °F - 572 °F
Preheating
time: 1 hour (it may vary according to the percentages set and
according to the temperature of the room where the oven is installed)
temperature or percentage:
• Classic pizza: preheating to 320-330 °C, MAX top OFF bottom, increas-
ing according to the amount of work (e.g. switch immediately to MIN
when starting to work continuously)
• Neapolitan pizza: preheating to 360/370 °C, MAX top, OFF bottom, in-
creasing according to the amount of work (e.g. switch immediately to
MIN when starting to work continuously)
• Roman paddle pizza: preheating to 280 °C, MAX top, MIN bottom, in-
creasing according to the amount of work (e.g. switch immediately to
MAX when starting to work continuously).
• Pizzas in trays: preheating to 280 °C, MAX top, MIN bottom, reversing
the factors 5/10 minutes before starting to put the trays in the oven;
carried out)
• Bread: preheating to 230 °C, MAX top, MIN bottom, immediately low-
ering to MIN as soon as the set temperature is reached, decreasing in
the cooking phase (cooking with decreasing temperature).

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300
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500
600
100
200
0
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6
3
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Fig.3
Ed. 0423- 70702502 REV03 Tiziano Use and maintenance
Knowing the control panel Fig.3
1 White warning light
If ON, it shows the top elements are heating
2 Thermostat
Powers the top elements and controls the temperature of
the cooking chamber.
3 White warning light
If ON, it shows the bottom elements are heating.
4 Thermostat
Powers of the bottom elements and controls the tempera-
ture of the bottom.
5 Pyrometer
Displays the temperature in the cooking chamber.
6 Light switch
Switches the light in the cooking chamber on and o.
7 ON/OFF switch
Switches the oven on and o.
Contents
Knowing the control panel ...........................................................9
Use guided procedure .....................................................................10
A - Turning the oven on...................................................................10
B - Setting the preheating..............................................................10
C - Starting cooking............................................................................11
D - Switching the light on (optional).......................................11
E - Switching the oven o..............................................................11
USE
3

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°C
300
400
500
600
100
200
0
A
B
°C
300
400
500
600
100
200
0
D
C
Fig.6
Fig.4
Fig.5
Use guided procedure
ATURNING THE OVEN ON
Fig.4
Pressing the ON/OFF key supplies the oven.
BSETTING THE PREHEATING
Fig.5
R otate the
A
“chamber” temperature knob and the
B
“bottom”
temperature knob clockwise to set the same cooking temperatures
as the recipe you wish to use (see table on page 8).
After setting the temperature, the oven immediately begins
to heat, however, it is necessary to wait about an hour before
putting the products in the oven, so that the oven reaches an
optimal temperature and is ready for cooking.
Fig.6
The white lights Cand Dwill remain on until the set tem-
perature is reached; their going o means that pre-heating is
complete and the oven is ready for cooking.
The thermostats controlling the elements will keep the set
temperatures constant, switching the elements on and o as
required.
Use
chamber
bottom
elements on
elements o