005GRP PIZZAGROUP DOUGH PRESS

3 Replies to “005GRP PIZZAGROUP DOUGH PRESS”

1. Good morning E,
    
   we have received your email and thank you for contacting us.
    
   The indicated diameter of the plate is the maximum diameter that the pressed product can handle. It is therefore completely normal for the dough to “shrink” after it is pressed even if the pressing time is lengthened. The deformation of the dough is physiological even when subjected to heat.
    
   Usually, the diameter value of the pizza is indicative, the decidedly more important value is the weight of the ball which, depending on the type of dough, the processing (manual or mechanical) and cooking, provides the final result in terms of diameter.
    
   You can try to change the type of dough and the quantity but it is physiological that, after the pressing activity, the dough will always shrink.

   Reply

2. Hello M. , yr question:
   “Our customer is interested PF45L pizza press.  He wants to make about 36cm flat pizzas without edges.  Can you ask the factory if this can be made in that size?”
   Yes, you can do it, just to make few test of practise, to see how dough react, all will be simple. Yes, PF45L is the right machine for your customer. 

   Reply

3. Sure, here’s the translation:

   —

   Using a pizza shaping machine with adjustable temperature plates generally offers better performance compared to one with cold plates for several reasons:

   1. **Consistency and Uniformity**: Heated plates help achieve a uniformly thick pizza. The heat makes the dough more elastic and malleable, allowing for more even flattening without tearing the dough.

   2. **Speed**: A press with heated plates can speed up the flattening process because the heat helps relax the gluten in the dough, reducing resistance during pressing.

   3. **Product Quality**: Using heat can help better seal the edges and maintain the structure of the dough, preventing air bubbles from forming during baking. This can result in a pizza with a crispier crust and better texture.

   4. **Versatility**: Presses with adjustable temperature plates allow adaptation to different types of dough and thicknesses, offering greater flexibility based on the specific needs of the pizzeria.

   5. **Fermentation Control**: The heat applied during pressing can help better control the dough’s fermentation, which is particularly useful when working with long-fermented doughs.

   **Considerations for Using Cold Plates**:
   – **Lower Costs**: Presses with cold plates tend to be less expensive, both in terms of initial investment and operating costs, as they do not require heating.
   – **Less Complexity**: They can be easier to maintain and require less training to use.

   **Conclusion**:
   For a pizzeria aiming for quality and consistency, a press with adjustable temperature plates is generally the best choice. It offers greater versatility, improves dough workability, and ensures a superior quality pizza. However, if budget is a primary concern and a simpler solution is preferred, a press with cold plates might be sufficient, though it may require more attention and manual skill to achieve optimal results.

   Reply