Відео

Hi! Unfortunately not. There is not enough structure in gluten free dough to keep it together when it’s pressed. So we end up with a product with jagged and ripped edges! We’ve tried it so many ways, but have never been happy enough with the end product to claim that it would work.

Oh that’s a shame! We are doing about 60 on a busy day now as we only sell gluten free, but it’s very time consuming. Are there any other machines/tools you can recommend to speed up the process? Thank you :)

Ciao Manuele, puoi parlare con Cuppone, to aiuteranno 😊

@@LLKPizzaPros grazie quelli della cuppo sono stati molto disponibili

If you drop our service team an email, they will help you out. service@llkpizzapros.co.uk 😊

A reset?

What do you mean?

A beautiful soul who makes beautiful pszza! We want to be Harry when we grow up 🫶🏻😂

Well done bro 👏👏👏

Thanks so much for taking the time to watch it pal xx

Cheers Cobb lad! 💋

@@harsh22061981 👊

Nothing better 🙌🏻🍕

Thank you Kundan aunty! ❤️❤️

Воно має вибухнути, ось і вся суть. Він вивільняє крохмаль із тіста та покриває тарілку, щоб припинити прилипання. Довіртеся процесу ✌🏻

Thanks 😄

Hey! The idea of the heated plate is to stop the doughcess from continuing. BUT, it all depends on the content of your dough! We would always recommend coming testing it out for yourself in one of our demo kitchens. www.llkpizzapros.co.uk/book-a-demo if you want to talk it through first, give the office a call and Kyle will help 01616335797 🙂

I just re-read your comment and wanted to add, that the bevelled edge allows the crust to rise as normal... this is explained in our video ua-cam.com/video/4v6B9h8uXos/v-deo.htmlfeature=shared

thanks for the reply. I was hoping to do 7 and 12 inch pizza on the same machine but i guess i cant@@LLKPizzaPros

@@chesterthepugalier7938 Technically you can, but the 7" would have a different finish to the 12" 🙂

thankyou@@LLKPizzaPros

Hmmmm, that is an odd one, I can confirm they do not use our exceptional products... but maybe they should! 😉

Hi Vito, I am not sure what you mean?

When you turn off the oven and close dhe restaurant the display remains on all night long its not turning off.

@@vitocorleone4157 It's just the standby mode for the screen, displaying the Cuppone logo. If you want to turn the standby screen off completely, I would suggest switching it off at the wall 😃

Hey, Our American counterparts are called pizza equipment pros! www.pizzaequipmentpros.com/

Thank you for your great feedback, we are glad you like it 🙌🏻🙌🏻

Hi Tim, Sounds like the hub may have become congealed with oil from the plates. You may need a service! Where about are you based and we can recommend an engineer 😊😊

Hi Manolo, It does not pre-cook but creates a thin layer of gelatinized starch on the outside of the disc which retains the cooking gases inside, facilitating the development airy crusts ■ It removes part of the humidity from the disc, thus decreasing cooking times and increasing crunchiness ■ The characteristics of the disc created combined with the starching process of the bench: ̵ make it easy, even for the less experienced, to collect the pizza; ̵ reduce the use of flour on the counter to almost zero and consequently less possibility of introducing flour into the oven. ■ Suitable for doughs with 50% to 70% hydration

Oh, that's not very nice is it?... we are trying our best over here! It is a video of us changing a bulb, it does what it says on the tin 😂 We do apologise if it's not helpful, and would take suggestions on how else we can show how to change a bulb? www.llkpizzaovens.co.uk/product/c01-2332-halogen-bulb

Cuppone have a distributor in India, you should contact them directly.

@@LLKPizzaPros Can I have contact details ?

@@devendra1956 contact Ludovica from Cuppone info@cuppone.com, she will be able to help you.

​@@devendra1956 Are you looking to use it with chapatis, please? As I am curious for the same reason.

​@@LLKPizzaPros Can it be used to make chapati pls?

Hi Chris, call the office tomorrow and speak to Kyle, he will help you out.

Hi Lienite, If your dough has been sufficiently proved 150 on both plates will work perfectly. If you email your process to kitchens@linda-lewis.co.uk we will be able to identify the issue. Thanks