Specification Sheet

2
UNPACKING / INSTALLATION
Please read this manual in its entirety before
operating your pizza press.
UNPACKING
Remember to save all packing materials - including any crating, boxes,
liners and boards. You may need these for shipping your machine or should
a repair be necessary in the future.
INSPECTION
Inspect your machine for hidden shipping damage. Contact the delivery
company immediately, should you nd damage.
INSTALLATION
This machine is designed in accordance with the NSF-8 sanitation standard
to be sealed to the countertop to prevent the harborage of vermin and the
accumulation of dirt and debris. To comply with this standard the end cus-
tomer must seal around the perimeter of the base of the machine to the
countertop with a food grade RTV silicone sealant that is certied to the
NSF/ANSI 51 standard such as Dow Corning #732 Multipurpose Sealant.
PRESSING DOUGH
Your DM-18NH pizza press is designed for easy use and operation to reliably
press dough balls. Thickness, shape, and size are directly related to your
dough ball, its shape, the position on the lower platen, the temperature of the
dough, type of lubricating food oil, as well as the settings of your machine.
You should experiment with the following for the results you want.
Dough balls at room temperature gives you the best results.
WARNING: Never attempt to press frozen dough. Personal injury and
damage to your machine could result!
• Set the dough thickness, turn the dial on the top of the machine as
indicated below; turn right for thinner crust or left for thicker crust until
you have the thickness you desire.
• Lightly lubricate the lower platen with olive oil, food/cooking oil or other
food release lubricant.
WARNING: Make all adjustments while press is open. Adjusting the
thickness while under pressure will result in damage to
the press.