Yes. Your doughball weight in ounces will dictate the size of the diameter along with the total time pressed.
The dough, depending on the temp and time used, produces the same and if not better than hand tossed by activating the yeast and giving a better airier product.
When your dough snaps back, it is typically caused by several factors. Your dough maybe too cold prior to pressing. Allowing the dough to reach room temp will resolve this problem. It might also be due to the hydration level in your dough. We recommend a minimum 50% hydration in your dough.
By emailing Support@proluxe.com, please provide your serial number in the email and one of our service representatives will be able to assist you.
If you are a distributor looking for a quote, please email email@example.com. If you are the end user, please reach out to your local dealer for a quote or contact Proluxe to help you find a dealer in your area.
|Power Cord Length||72"|
|Power Cord||NEMA 5-20P / NEMA 6-15P|
|Power Cord Length||72"||72"||72"|
|Power Cord||NEMA 5-20P / NEMA 6-15P||-||-|
|Power Plug||-||NEMA 6-15P||NEMA 6-15P|