Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203
Part Number: 60801-17 Phone: 425-349-2400 Fax: 425-349-2733
WWW.LANGWORLD.COM © Copyright 1999
1
Installation, Operation, Concept Training, Maintenance, &
Troubleshooting
Model: PANE BELLA PB-24-6 & PANE BELLA UNO PB-12
2
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
POST IN A PROMINENT LOCATION
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT.
Model #: Purchased From:
Serial #: Location:
Date Purchased: Date Installed:
Purchase Order #: For Service, Call:
3
TABLE OF CONTENTS
CHAPTER PAGE
1.
TABLE OF CONTENTS................................................................................3
2.
READ FIRST..................................................................................................4
3.
EQUIPMENT DESCRIPTION.......................................................................6
4.
UNPACKING.................................................................................................8
5.
INSTALLATION............................................................................................9
6.
INITIAL START-UP......................................................................................11
7.
OPERATION..................................................................................................12
8.
CONCEPT DEVELOPMENT........................................................................13
9.
CLEANING & MAINTENANCE PROCEDURES......................................27
10.
TROUBLESHOOTING..................................................................................30
11.
PARTS LISTS.................................................................................................32
12.
WIRING DIAGRAMS....................................................................................34
13.
WARRANTY..................................................................................................37
4
IMPORTANT READ FIRST IMPORTANT
CAUTION:
THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97
KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75
KILOGRAMS). FOR SAFE HANDLING, INSTALLER
SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY
APPROPRIATE MATERIALS HANDLING EQUIPMENT
(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK)
TO REMOVE THE UNIT FROM THE SKID AND MOVE
IT TO THE PLACE OF INSTALLATION.
CAUTION:
ANY STAND, COUNTER OR OTHER DEVICE ON
WHICH THE GRIDDLE WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
GRIDDLE.
CAUTION:
SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.
DANGER:
THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION
AND DEATH.
WARNING:
INSTALLATION OF THE UNIT MUST BE DONE BY
PERSONNEL QUALIFIED TO WORK WITH
ELECTRICITY. IMPROPER INSTALLATION CAN
CAUSE INJURY TO PERSONNEL AND/OR DAMAGE
TO EQUIPMENT. UNIT MUST BE INSTALLED IN
ACCORDANCE WITH ALL APPLICABLE CODES.
NOTICE:
The data plate is located on the back of each griddle.
The griddle voltage, wattage, serial number, wire
size, and clearance specifications are on the data
plate. This information should be carefully read and
understood before proceeding with the installation.
NOTICE:
The installation of any components such as a vent
hood, grease extractors, fire extinguisher systems,
must conform to their applicable National, State and
locally recognized installation standards.
NOTICE:
During the first few hours of operation you may
notice a small amount of smoke coming off the
griddle, and a faint odor from the smoke. This is
normal for a new griddle and will disappear after the
first few hours of use.
CAUTION:
ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION:
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN
AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY,
TO AVOID THE DANGER OF SLIPS OR FALLS.
5
IMPORTANT READ FIRST IMPORTANT
WARNING:
KEEP WATER AND SOLUTIONS OUT OF CONTROLS.
NEVER SPRAY OR HOSE CONTROL CONSOLE,
ELECTRICAL CONNECTIONS, ETC.
CAUTION:
MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,
MUCOUS MEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER
GLOVES, GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. CAREFULLY READ THE
WARNING AND FOLLOW THE DIRECTIONS ON THE
LABEL OF THE CLEANER TO BE USED.
WARNING:
ALWAYS HOLD THE UPPER GRILL OPEN WHILE
CLEANING TO PREVENT INJURY IN CASE OF GRILL
CLOSING.
CAUTION:
DO NOT USE ICE OR WATER TO CLEAN THE COOKING
SURFACE WHILE THE GRIDDLE IS HOT. THE GRILL IS
MADE OF CAST IRON AND MAY CRACK FROM A
RAPID TEMPERATURE CHANGE.
NOTICE:
Service on this, or any other, LANG appliance must be
performed by qualified personnel only. Consult your
authorized service station directory or call the factory at
1-800-224-LANG (5264), or WWW.LANGWORLD.COM
For the service station nearest you.
WARNING:
BOTH HIGH AND LOW VOLTAGES ARE PRESENT
INSIDE THIS APPLIANCE WHEN THE UNIT IS
PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE
REPLACING ANY PARTS, DISCONNECT THE UNIT
FROM THE ELECTRIC POWER SUPPLY.
CAUTION:
USE OF ANY REPLACEMENT PARTS OTHER THAN
THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID ALL WARRANTIES.
6
EQUIPMENT DESCRIPTION
Lang Model: Lang Model: PB-24 & PB-12
PANE BELLA GRILL &
PANE BELLA UNO
Exterior Construction
PANE BELLA, PB-24
•
The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)
for upper element swing, 14” (35.56cm) Deep, and 24” (60.96) Wide.
•
The grill surface is made of two upper and one lower gray iron casting grill surfaces.
PANE BELLA UNO, PB-12
•
The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)
for upper element swing, 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.
•
The grill surface is made of an upper and lower gray iron casting grill surface.
Operation
•
Each twelve-inch section has its own thermostat and timer.
Controls
•
Each PANE BELLA Grill comes with controls which include:
!
An independently controlled thermostat for each section.
!
A separate timer for each section.
Technical
PB-24
•
Grill operates on 208, 220, or 240 Volts. It is shipped with a Power Cord and Plug
attached.
•
Counter space required is 14” (35.56cm) Deep, and 24” (60.96) Wide.
•
The grill weighs 130 lbs. (58.97 kg).
PB-12
•
Grill operates on 120.
It is shipped with a power cord and standard plug attached.
•
Counter space required is 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.
•
The grill weighs 70 lbs. (31.75 kg).
7
EQUIPMENT DESCRIPTION CONT’D
Ventilation and Clearances
Standard minimum clearance from
combustible
construction is as follows:
1 inches from sides
4 inches from back
4
inches from floor
The installation of any components such as a vent hood, grease extractors, and/or fire
extinguisher systems, must conform to the there applicable nationally recognized
installation standards.
Electrical Specifications
ELECTRICAL SPECIFICATIONS
Model Number Volts Watts Amps Wire
208 3240 15.58 12 GA
220 3625 16.48 12 GA
PB-24
240 4314 17.98 12 GA
PB-12 120 1620 13.5 12 GA
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UNPACKING
4.1 Receiving the Griddle
Upon receipt, check for freight damage, both visible and concealed. Visible
damage should be noted on the freight bill at the time of delivery and signed by the
carrier's agent. Concealed loss or damage means loss or damage which does not
become apparent until the merchandise has been unpacked. If concealed loss or
damage is discovered upon unpacking, make a written request for inspection by the
carrier's agent within 15 days of delivery. All packing material should be kept for
inspection. Do not return damaged merchandise to Lang Manufacturing Company.
File your claim with the carrier.
4.2 Location
Prior to un-crating, move the griddle as near its intended location as practical. The
crating will help protect the unit from the physical damage normally associated
with moving it through hallways and doorways.
4.3 Un-crating
The griddle will arrive completely assembled inside a wood frame covered by
cardboard box and strapped to a skid.
Remove the cardboard cover, cut the
straps and remove the wood frame.
CAUTION:
THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97
KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75
KILOGRAMS). FOR SAFE HANDLING, INSTALLER
SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY
APPROPRIATE MATERIALS HANDLING EQUIPMENT
(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) TO
REMOVE THE UNIT FROM THE SKID AND MOVE IT TO
THE PLACE OF INSTALLATION.
CAUTION:
ANY STAND, COUNTER OR OTHER DEVICE ON WHICH
THE GRIDDLE WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
GRIDDLE.
CAUTION:
SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.
Remove griddle from skid and place in intended location.
9
INSTALLATION
DANGER:
THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION AND
DEATH.
WARNING:
INSTALLATION OF THE UNIT MUST BE DONE BY
PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY.
IMPROPER INSTALLATION CAN CAUSE INJURY TO
PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT
MUST BE INSTALLED IN ACCORDANCE WITH ALL
APPLICABLE CODES.
NOTICE:
The data plate is located on the back of each griddle. The
griddle voltage, wattage, serial number, wire size, and
clearance specifications are on the data plate. This
information should be carefully read and understood
before proceeding with the installation.
NOTICE:
The installation of any components such as a vent hood,
grease extractors, fire extinguisher systems, must
conform to their applicable National, State and locally
recognized installation standards.
5.1 Electrical Connection
Follow the receptacle manufacturer’s instructions when connecting the receptacle
to the power supply.
The electrical connection must be made in accordance with local codes or in the
absence of local codes with NFPA No. 70 latest edition (in Canada use: CSA STD.
C22.1).
The electrical service entrance is provided by a cord and plug located at the rear of
the appliance.
The plug provided with the PB-24 is a L6-30P, PB-12 is standard. The receptacle
must be supplied by the installer and for a PB-24 is a L6-30R, PB-12 is standard.
Supply wire size must be large enough to carry the amperage load for the number
of appliances being installed. Wire size information can be found on the data plate
and on the chart below.
ELECTRICAL SPECIFICATIONS
Model Number Volts Watts Amps Wire
208 3240 15.58 12 GA
220 3625 16.48 12 GA
PB-24
240 4314 17.98 12 GA
PB-12 120 1620 13.5 12 GA
10
INSTALLATION CONT’D
5.2 Ventilation and Clearances
Standard minimum clearance from
combustible
construction is as follows:
1 inches from sides
4 inches from back
1 inches from floor
The installation of any components such as a vent hood, grease extractors, and/or
fire extinguisher systems, must conform to the there applicable nationally
recognized installation standards.
5.3 Hood Stop
Place the Hood Down Stop onto the two studs, with
half moon crescent in the up position, using the center
two holes.
Screw the 1/4-20 Wing nuts onto the studs until tight.
Repeat above two steps for other side.
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INITIAL START UP
6.1 Initial Start Up
Before starting the grill for the first time, clean the grill body and cooking surfaces
with a mild soap and water solution then rinse with clear water and dry.
Close the upper cooking surface and turn the temperature dial to position number 1
for 2 hours to evaporate any moisture that may be in the elements and grill castings.
After 2 hours, turn the temperature dial to position 4 for 1/2 hour.
The grill may emit a small amount of smoke as the cooking surfaces passes the 300
degree point. Do not be alarmed, as the smoke is caused by oils associated with the
manufacturing process, and will stop when the grill reaches 350 degrees.
6.2 Seasoning the Cooking Surfaces
The cooking surfaces must be "seasoned" in order to eliminate product sticking.
To season, set the dial to position 2.
Once at temperature (the indicator lamp will go Off), spray the upper and lower
cooking surfaces with a non-salted vegetable oil such as Pam
.
Allow the grill to stand at temperature until the cooking surfaces look dry then
spray them again.
Turn the temperature dial to position number 4 and wait until the indicator lamp
goes out then repeat the procedure.
NOTICE:
During the first few hours of operation you may notice a
small amount of smoke coming off the griddle, and a
faint odor from the smoke. This is normal for a new
oven and will disappear after the first few hours of use.
6.3 Product Sticking Hint
The seasoning process is intended to eliminate product sticking. Given the nature
and diversity of different products grilled on the Pane Bella some sticking may
infrequently occur. The utilization of a spatula will enable the operator to gently
release or “pop” any product that may stick to upper or lower platens.
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OPERATION
7.1 Setting the Temperature
CAUTION:
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE
FROM COMBUSTIBLE MATERIALS.
CAUTION:
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
The grill is divided into a left and right cooking section with upper and lower cooking
surfaces.
A single thermostat controls each section's upper and lower cooking surface.
The temperature range of each thermostat is approximately 100 to 650 degrees
Fahrenheit, Number 1 on the dial equals approximately 200 degrees, 7 equals
approximately 650 degrees.
To set the temperature, turn the thermostat dial until the line on the knob is pointing
at the desired number.
Close the upper cooking surface during preheat and idle periods.
An indicator lamp next to the thermostat dial will glow until the cooking surfaces
reach the set temperature. Once at the set temperature, the indicator lamp will go Off.
Conservation Hint:
Close the upper cooking surfaces during preheat and idle times. The grill will require
far less energy to remain at temperature.
7.2 Setting the Timers
Each cooking section has a 15-minute timer.
To set the timer, turn the timer dial past 10 then back until the line on the knob is
pointing at the desired time.
The timer will sound a single ring when the timer has counted down to zero.
The timer does not control the cooking section.
7.3 Loading the Grill
Open the upper cooking surface by raising the handle to the full up position.
Place the product in the center of the lower cooking section.
Grasp the handle of the upper cooking surface and gently lower it onto the product.
Set the timers for the desired cooking time.
When the bell sounds, raise the upper cooking surface and remove the product.
Clean the upper and lower cooking surfaces, with the Pane Bella cleaning tool,
between each load.
7.4 Suggested Times and Temperatures
The Panini Sandwich cooks at temperature dial position number 5 for approximately
3 minutes depending on the bread. We suggest a porous Focaccia bread.
13
CONCEPT DEVELOPMENT
8.1 Introduction
Congratulations! You have purchased the finest grill, of its kind, on the market today
and the best support network available to help your business be a success.
The
PANE BELLA
Grill (“pane” for bread, “bella” for beautiful) is the most durable
and proven grill on the market, has a one year parts and labor on-site warranty and the
best knowledge in the business to help you in using it. The heart of the story is the
many applications that may be used on the Pane Bella and the Return On Investment
(ROI) that can be achieved. We hope your business may develop a distinctive
position in the marketplace with the Pane Bella and that your customers keep coming
back.
Traditional European cooking concepts may change dramatically as they adapt to the
American culture. The concept of “panini” has been transformed making the menu
option a meal instead of a snack or converting the concept to home meal replacement
(HMR) within retail grocery delis. We have developed many varied applications to
the Pane Bella concept that in many cases make the grill the only cooking equipment
you may ever need. The Pane Bella was made for the rigors of the American kitchen
or delicatessen with these applications in mind.
NEW VALUE-ADDED FEATURES, EFFECTIVE MARCH 1
ST
, 1999
•
Two (2) year part and service warranty
•
FREE Pane Bella Kleen Starter Kit offer (upon completion & our receipt of
warranty card)
•
FREE Pane Bella Point-Of-Purchase Start-Up Package
•
FREE Complete Owners/Concept Operation Manual
Please call Joel Edwards, Division Manager, Pane Bella Division, Lang
Manufacturing at
800-882-6368 extension 743 or e-mail at joele@langworld.com
should you have any questions
.
The Lang team will help you explore all these options
and even more.
8.2 Panini
Bread is basic to the way Italians eat and they have devised a variety of ways to enjoy
it. One variation is the creation of the panini sandwich. “Panini” is Italian for “little
breads”. It is synonymous with sandwiches in Italy. A distinctive sandwich familiar
throughout Italy, the pressed grilled panino (panini in plural) is has gained a
tremendous foothold in America.
In America, 42% of all meals served are sandwiches. The “panini” or grilled
sandwich concept merchandises the utilization of upscale breads and gourmet
ingredients, not the traditional 3, 4 or 5 ounces of meat normally found in most cold
sandwiches. In this design the customer receives an upscale, hearty, hot and satisfying
sandwich. The operator utilizes these features to gain a larger profit margin with an
upscale grilled gourmet item that distinguishes his business from the competition.
14
CONCEPT DEVELOPMENT CONT’D
These light, flavorful and nutritious sandwiches can be found across the country. The
Americans have used their creativity and added a twist to the art of panini sandwich
making. Panini sandwiches are filled with combinations of gourmet ingredients such
as prosciutto, roasted red peppers, pesto, fresh sweet basil, sun-dried tomatoes. The
sandwiches are made with focaccia or rustic porous breads sliced and grilled with
striped grill marks. The uniqueness is in the grilling itself. It is a gentle heat that
crisps the bread while steaming the ingredients on the inside without drying it out.
When you couple these product features with the art of performing the grilling right
in front of the customer, your restaurant becomes a theater.
8.3 Menu Applications
Panini, Focaccia, or European Gourmet Sandwiches
Utilizing any flavor profile of focaccia bread imaginable, smoked or plain meats,
fresh vegetables, herb or herb pastes, gourmet sandwiches can be grilled within two
(2) to four (4) minutes depending upon thickness. Recipes give limitless variations
with focaccia bread, firm sour dough bread, baguettes, par baked pizza dough, rolls,
English muffins, and bagels. Egg dipped breads can be grilled to create wonderful
Monte Cristo sandwich profiles.
Breakfast Menu Options
English muffins and bagels designed with Canadian bacon, ham, cheeses, and
appropriate spices can be combined for quick, easy breakfast menus. The grilling of
eggs on the grill, precooked eggs, or even scrambled eggs done with an espresso
steaming wand can be added if desired. Egg dipped French toast or on day old
cinnamon rolls is a breeze on the Pane Bella in less than two (2) minutes.
Toasted Bagels and Breads
The Pane Bella can toast bagel halves in as little as 15-45 seconds. This feature
provides quick service, multiple use and eliminates the need for bagel conveyor
toaster purchases. This method may be applied to many different varieties of nut and
berry breads.
Quesadillas
Every flavor profile imaginable can be grilled in two (2) minutes. Melting the cheese
and heating the inner ingredients to desired temperature and freeing up space and
time on other cooking grills.
Grilled Vegetables
Roasted red peppers and grilled eggplant are just for starters. The Pane Bella can grill
onions, shitake or portabella mushrooms, zucchini, asparagus or virtually any
vegetable in minutes to whatever doneness desired. They can be served alone on
shish kabobs skewers or can be added to a sandwich.
Grilled Fajitas, Shish Kabobs and Grilled Meats
Grilled chicken, beef, shrimp, or any other meats can be prepared in less than half the
cooking time whether in the form of fajitas or skewered for shish kabob. A 5 oz.
chicken breast can be grilled at setting “7” in three and one half (3.5) minutes to 160
degrees internal temperature. A 10 oz. New York strip steak can be grilled at setting
“7” in eight (8) minutes to well done. Venting or hood requirements may apply for
raw meats, we recommend that you consult your local health department for
regulations.
15
CONCEPT DEVELOPMENT CONT’D
Desserts
To satisfy those late night customers focaccia desserts can be grilled to perfection in
minutes with melted white or dark chocolate, sweetened ricotta cheese, and fresh
fruits. All can be finished with ice cream or whipped cream.
Pane Bella Menu Merchandising Low-Fat & Ingredient Healthy
Recipe design can be created to offer low fat applications with low saturated fats and
cholesterol. The grill is designed to be non-stick and grease-free, utilizing only an
occasional application of non-stick vegetable aerosol throughout the day’s grilling.
With the quick searing action of double-sided grilling, healthy ingredients such as
low-fat meats and garden fresh vegetables can be utilized.
Children’s Menu Options
Merchandising inexpensive sandwiches and marketing for children will draw an
expanded adult crowd as more families are dining or lunching with their children.
Simple menu options, such as, grilled peanut butter and jelly on plain focaccia or
bagels are a hit.
8.4 Return on Investment (ROI)
The Pane Bella Grill concept provides much more than the equipment. It offers the
ability to create a unique new profit center within your business with one of the
highest Return On Investment (ROI) opportunities on the market. Please review the
following returns using the program support Lang Manufacturing can offer to help
you win with this concept.
Sandwiches Per Day 15
25
50 100 150
Sales per Month $2,228
$3,713
$7,42 $14,850 $22,275
Goods Sold * $562
$938
$1,875 $3,750 $5,625
Profit per Month $1,666
$2,775
$5,550 $11,100 $16,650
Profit per Year $19,992 $33,300 $66,600 $133,200 $199,800
All figures are based upon:
Average Retail Price Per Sandwich $4.95
Average Cost Of Goods $1.25
30 Days Per Month
Excludes Labor
US$$$
16
CONCEPT DEVELOPMENT CONT’D
Integrating the
Pane Bella
grill into your establishment will offer many benefits.
Above all, being profitable is a significant and key component. Introducing Panini
sandwiches presents a simple avenue to increase your bottom line. Because of its
design, the food cost of panini sandwiches is in the 25% range. A typical cafe
averages 25 sandwiches per day. Higher traffic locations average twice that. Based
on the chart above, the typical cafe (averaging 25 sandwiches per day) will have your
Pane Bella
grill paid for within the first month.
The concept of “panini” is to merchandise the bread, not 3-4-5 ounces of meat. The
bread provides great appeal and lends to a hearty sandwich. We recommend the
following national companies for bread ideas or source bread from a local baker.
Please call the following companies for local distributor information:
8.5 Ingredients and Recipes
Breads: plain or flavored focaccia, hard crusted Italian breads, bruschetta, panchetta,
firm sour dough, rye or grain breads, tortillas, baguettes, rolls, bagels, English
muffins, par-baked pizza dough, and pita breads
Cheeses: provolone, mozzarella, gorgonzola, smoked cheddar, brie, buffalo
mozzarella, cream cheese, Swiss, havarti, cambozola, taleggio, and fontina, to name
just a few
Meats: smoked or plain turkey, ham or black forest ham, prosciutto, salami, ahi or
regular tuna, pastrami, chicken, pepperoni, smoked salmon or trout, crab,
roast/corned beef
Vegetables: sun dried or regular tomatoes, red or Walla Walla sweet onions, red or
green or yellow peppers, eggplant, spinach, artichokes, shitake or regular mushrooms,
asparagus, and pepperoncini
Herb and Pastes: fresh sweet basil, capers, parsley, cilantro, arugula, red pepper
flakes, garlic, pesto, sun dried tomato paste, slivered almonds, curry, and black olive
paste
RECIPES
The Roma:
provolone, mozzarella, gorgonzola, artichokes, sweet basil, roasted red
peppers
The Cosenza:
provolone, prosciutto, sun-dried tomatoes, sweet basil, roasted red
peppers
The Siciliano:
smoked turkey, smoked cheddar, gorgonzola, sliced pepperoncini, red
onion
Black forest ham, sun-dried tomatoes, mozzarella, green pepper rings, red onion
slices
Provolone, cambozola, sun-dried tomatoes, marinated artichokes, red onion,
mushrooms, basil
Fontina, grilled eggplant, sun-dried tomatoes, sweet basil
Grilled asparagus, brie, slivered almonds, lime-garlic aioli
Grilled eggplant, roasted red peppers, fresh buffalo mozzarella, sun-dried tomato
paste, basil
17
CONCEPT DEVELOPMENT CONT’D
Grilled chicken breast, mango-mayonnaise, roasted asparagus, red peppers, spinach
leaves
Smoked turkey, provolone, chopped fresh sweet basil, artichoke hearts, sliced
tomatoes, red onion
Smoked salmon or lox, non-fat cream cheese, capers, sliced red onion
Crab or tuna salad (low-fat if yogurt is used) Swiss cheese, fresh basil, red pepper
chili flakes
Grilled ahi tuna-flaked, anchovies, raw chopped garlic, red chili flakes, provolone
cheese
Grilled fish (catfish, trout, salmon) papaya slices curry mayonnaise or yogurt, fresh
mint or basil
Fresh spinach, provolone, fresh mozzarella, red onions, chopped fresh sweet basil
Grilled chicken breast (julienne), yogurt, mint leaves, sliced jalapenos, grilled
eggplant slices
Prosciutto, creamy havarti, sliced tomatoes, sliced red onions, chopped fresh sweet
basil
Grilled chicken breast (julienne cut), fontia cheese, sliced tomatoes, sliced
mushrooms
Smoked trout, black olive paste (marscapone), fresh spinach leaves, red bell peppers,
onions
Pepperoni, salami, green pepper rings, red onion slices, mozzarella
Tomato chili bread, jack cheese, anaheim chilis (canned/uncut), cilantro, black olives,
gr. onion
BLT - well done grilled bacon, sliced tomatoes, spinach leaves
French Dip - thin sliced roast beef, mozzarella, served with side of au jus
Quesadillas
- cheddar cheese, taco meat, chopped onions, peppers between tortillas
Tortillas, low-fat cheese, roasted anaheim chilis, fresh cilantro, sliced tomatoes,
papaya salsa
1 flour/1 corn tortilla, sharp cheddar, jalepenos, carnitas (pork or chicken), tomatoes,
onions
Breakfast- tortillas, scrambled eggs diced green onions or chives, crisp bacon,
cheddar or jack cheese
Grilled onions, mixture red/green/yellow peppers, anaheims, cilantro,
chicken/pork/beef
Greek
- vinaigrette spread, feta cheese, black olives, tomatoes, cucumbers
English -
Stilton cheese, cream cheese, chutney, sliced radishes, sliced cucumbers,
watercress
Irish -
Corned beef, Dijon mustard, sliced boiled red potatoes, sliced red onions, jack
cheese
Thai -
Sliced grilled chicken breast, spicy peanut sauce, cucumber slices, chopped
fresh sweet basil
French -
Liver pate’, cornichons, Dijon mustard, brie cheese
18
CONCEPT DEVELOPMENT CONT’D
Lo-cal -
Sliced tomatoes/cucumbers/red onions, fresh herbs, low-fat ricotta cheese,
non-fat sour cream
All American Dessert Panini - plain focaccia, apple slices, sugar, cinnamon, cheddar
cheese
Dessert Panini - powered sugar sweetened ricotta cheese, chocolate chips, any fresh
fruit
Cannoli-Cream Panini - Chopped almonds, ricotta cheese orange zest, shaved
bittersweet chocolate
Panini Spread - green onions, fresh basil, fresh parsley, chopped green olives, honey
Dijon mustard
Pesto spread, sun-dried tomato paste, flavored olive oils, freshly chopped sweet basil
8.6 Grilling on the Pane Bella
•
Once grill is pre-heated and set temperature is reached, raise the lid (upper
cooking surface) by lifting the handle to the full upright position.
•
Place the menu item in the center of the lower cooking surface.
•
Lower the upper cooking surface gently onto the item.
•
Set the timer for the desired cooking time. To set the timer, turn the timer dial
past 10, then back until the line on the knob is pointing to the desired time.
•
When the bell sounds, raise the upper cooking surface. If the menu item is
grilled to your satisfaction, remove the item. Grilling is complete.
•
Clean the upper and lower cooking surfaces with the scraping tool provided with
the grill.
Always clean surfaces after each item is grilled.
•
A typical panini sandwich cooks for 3 minutes at approximately 400-450º
Fahrenheit (5½ on the temperature dial). For favorable results, porous focaccia
bread is recommended, although any bread may be used.
Please keep in mind that grilling times for any product on the Pane Bella are a matter
of simple physics principles, given the nature of the product being grilled: how thick
the product is; how dense the product is; what is the temperature of product to be
grilled (i.e. frozen, refrigerated, room temperature), etc…
19
CONCEPT DEVELOPMENT CONT’D
8.7 Sandwich Preparation Guidelines
Sandwich layering, (top to bottom)
BREAD (TOP)
SPREAD (step 4)
CHEESE (step 8)
VEGETABLES (step 7)
MEAT (step 6)
CHEESE (step 5)
SPREAD (step 4)
BREAD (BOTTOM)
PREPARARTION STEPS
1)
Prepare, cut or slice all ingredients
2)
Prepare all bread to be utilized. With focaccia bread, sheet pan size or round
focaccia should be cut horizontally with serrated knife to make two even horizontal
halves.
(It may be easier to first cut sheet pan size bread vertically in half, offering two half-
sheet pans of bread to work with)
3)
Lay bread halves, side by side, open face.
4)
Cover the spread
lightly
on the inside of both horizontally cut bread halves, just
enough to coat.
5)
Cover bottom first half of bread with one layer of cheese slices. (Cheese provides
protection from inner water based ingredients, such as the vegetable and meats from
moistening bread)
6) C
over cheese with thin layer of meat.
7)
Layer vegetables (thin sliced red onions, tomatoes, etc....).
8)
Add another layer of cheese to the top of sandwich.
9)
Finally place uncovered half of bread over the covered half and you have a
sandwich.
10)
Cut sandwich into portions (i.e. 4’X 4’ for the sheet pan focaccia “pizza size
slices” for the round focaccia)
GRILLING
1)
Preheat grill to setting #5, recommended for sandwiches
2)
Place sandwich portion on grill and set top grill plate on sandwich, pressing
slightly.
3)
Set timer for approximately 3 minutes. Sandwich grilling depends on three (3)
variables that may be adjusted for desired cooking.
(a) Bread density, (b) grill
temperature, and (c) time duration of cook.
Grill testing should be done to obtain
desired results.
4)
Remove sandwich from grill and place in either a sandwich wrap or put on plate
depending upon desired presentation.
20
CONCEPT DEVELOPMENT CONT’D
DESIRED SANDWICH CHARACTERISTICS
1) Bread should be hot and crisp on the outside, inner ingredients warm and moist on the inside.
2) Cheese should have melted thoroughly over the inner ingredients from top and bottom.
3) Inner sandwich temperature should be very warm but not hot enough to burn palate.
8.8 Pane Bella Sandwich Preparation
(Copy this page out of the manual, fill in all ingredients you have designed for your sandwich menu, laminate
the page so it does not get soiled and place near preparation table so employees will have permanent
instructions for sandwich preparation on a daily basis)
MEAT CHEESE VEGGIES SEASONING
Sandwich 1 ______________
________________ _____________ _____________
(1 layer) (2 layers, top/bottom) _____________ _____________
Sandwich 2 ______________
________________ _____________ _____________
(1 layer) (2 layers, top/bottom) _____________ ______________
Sandwich 3 ______________
_________________ _____________ ______________
(1 layer) (2 layers, top/bottom) _____________ _____________
Sandwich 4
_________________ ______________ _____________ _____________
(Vegetarian)
(generally 2 cheeses, 1 layer each, top and bottom)
STEP 1 -
Slice all meats, medium thickness
STEP 2 -
Slice all cheeses, thin thickness
STEP 3 -
Slice vegetables on slicer, thin to medium thickness, chop artichokes and chop fresh basil
STEP 4 -
Organize all ingredients according to category, i.e. meats, cheeses, veggies, seasonings
STEP 5 -
Prepare one flavor of sandwich at a time, first all “Sandwich 1’s, then 2’s, etc…
STEP 6 - BREAD -
Slice all bread horizontally with serrated knife. Lay out all bread halves
STEP 7 -
On one half of the bread, layer the ingredients in the following order below, steps 1-5
BREAD (TOP, step 5, put other bread half on top)
CHEESE (step 4)
VEGETABLES (step 3)
MEAT (step 2)
CHEESE (step 1)
BREAD (BOTTOM)
STEP 8 -
After putting other half of bread on top to complete sandwich, large sandwich is ready to portion
STEP 9 -
Slice into portions
STEP 10 - Saran Wrap
portions,
DATE
, and
LABEL
, i.e.
T
for turkey,
B
for beef,
H
for ham,
V
for veggie
STEP 11 -
Put in front cooler under sandwich counter,
repeat steps 1-11 for other sandwiches to be made
STEP 12 -
When customer orders,
Grill for 3-4 minutes or until cheese melts thoroughly
STEP 13 -
After grilling, place in
To-Go
container or
Plastic Bag
and give to customer
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