5
and its cooling tends to bring an immediate shrinking of
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
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
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
2 - The following is an approximate dough ball weight x
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
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
5. CLEANING
Equipment must be totally cleaned:
-Unplug the machine from socket.
the Disc and the Disc Base.
The Disc can be removed and washed individually, using a
It is not possible to remove the Disc Base for cleaning. Clean
detergent and wipe it dry. To facilitate access under the Disc
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
sponge and neutral detergent if necessary.
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when handling stainless Steel.
