STAINLESS STEEL
COOKING ROLLS

WOODEN
COOKING ROLLS

Approved by NSF International.NOT approved by NSF international.Cooking area – Hollow food grade stainless steel tube.Cooking area – Solid beech wood.Handle – POM (Polyoxymethylene).Handle – Beech wood.Looks hygienic.Looks traditional.Very strong material, so will last a lifetime.Will crack, even after little use, however cracking does settle down.When new, should clean thoroughly with soapy water before use. A bottle brush can be used to clean the inside of the roll.When new, should ‘season’ with cooking oil to prevent dough from sticking before use. Seasoning the wood simply means, painting the cooking area with cooking oil several times, so that the oil soaks into the new wood.Cooking area is the same diameter at both sides making it easier to roll the dough onto.Traditionally wooden rolls are conical, which can make the dough preparation on the roll, a little more difficult for some.Tongs are required to push the baked Kurtos off the cooking roll.Kurtos should slide easily off the cooking roll after baking, with little intervention.Remains hotter for longer after baking, so needs to be cooled in water, if needed quickly.Cools quickly after baking, so can re-use fast.Requires washing between bakes to remove any dough residue.Usually no dough residue present after baking. A quick wipe with a clean damp cloth is sufficient between bakes.Can submerse in water for a thorough cleaning. Can be washed in a dishwashing machine.Must not submerse in water as wooden baking area will swell & crack. Wipe with a hot clean cloth in-between bakes. Wash with a small amount of detergent at the end of the day & dry thoroughly.