Duke PFB PROOFER BASE, Installation, Operation, Parts And Service Manual, Page: 2 / 11

2 of 11
CONTENTS
Page
SPECIFICATIONS 3
GENERAL PROOFING INFORMATION 3-4
FROZEN DOUGH - PROBLEMS, CAUSES & REMEDIES
LACK OF VOLUME 5
TOP MUCH VOLUME 5
CRUST COLOR TOO PALE 5
CRUST COLOR TOO DARK 6
CRUST TOO THICK 6
POOR CRUMB TEXTURE (CRUMBLY) 6
STREAKING OR SPOTTING ON CRUST (WHITE) 6
STREAKING OR SPOTTING ON CRUST (DARK) 6
DOUGH AGE AND CHARACTERISTICS
YOUNG DOUGH (UNDERPROOFED) 7
PROPERLY PROOFED 7
GENERAL COMMENTS 7
OLD DOUGH (OVERPROOFED) 7
DIAGNOSTICS 8
REPLACEMENT PARTS 9
BAKING CENTER CONTROLS 10
WIRING DIAGRAM 11
NOTICE:
Please supply the Model Number and the Serial Number when ordering rep l acement parts or
requesting service.
We recommend service by Duke Authorized Service Agencies during and after the
warranty period.