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Solid State Controller
This controller has three (3) control features:
1. T emperature – May be set from
100°-425°F (38°-163°C) Factory default is
200ºF.
2. T ime – Time may be set from 1 second to
10 minutes.
3. C ounter – Cycle counter counts the
number of applications from 1 to 9999 (see
additional Notes – Counter).
4. " 2 Lower" (Fig. A) Refers to models using
upper and lower heated surfaces.
Controller Operation
1. V iewing the Modes of Operation :
To view the set points of temperature, timer
and counter, press MODE button to view the
desired mode of operation.
2. C hanging Temperature:
Press MODE button until temperature is
displayed.
Press and hold SET button while pressing the
UP (↑) and DOWN (↓) arrow buttons to
desired temperature setting.
Fahrenheit/Celsius Conversion :
The temperature controller can be
programmed to display either ºF or ºC. Press
the MODE button until the temperature is
displayed . Then push a hold the SET button
for 10 seconds.
3. C hanging Time:
Press MODE button until time is displayed.
Press and hold SET button while pressing the
UP (↑) and DOWN (↓) arrow buttons to
desired timer setting.
4. R esetting the Counter:
Press MODE button until the
counter is displayed.
To reset the counter (# of cycles),
simultaneously push UP (↑) or DOWN (↓)
arrow buttons (approx. 5 seconds).
D O U G H P R E S S I N G
O P E R A T I O N S
Setting Crust Thickness Control:
The thickness is determined by dough
weight and temperature setting on each
platen. Setting crust thickness is as
simple as the twist of a dial The thickness
adjustment dial can be located on the top of
the machine.
Pressing Dough:
For best results, your dough should be
proofed before pressing, but it will also press
directly out of your refrigerator. Flour is not
required to press a crust and s hould not be
dusted on any part of the machine.
1. Check to see if you have the correct type
of electrical current or serious damage could
occur.
2. Press the power button, the green light
above will illuminate when powered on.
3. Set your desired temperature on the
control panel by using FIG. A and the
instructions above. We recommend a
temperature of 150ºF. Testing with your own
dough may desire a different setting.
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