Nu-Vu QBT-4/8, Manual

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OPERATING INSTRUCTIONS QBT OWNER'S MANUAL
NU-VU
®
FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page
8
Sales Fax (906) 863-5889
♦
Service Fax (906) 863-6322 (906) 863-4401
♦
(800) 338-9886
OPERATING INSTRUCTIONS
OVEN TEMP SET POINT LOADED PROOFER RECIPE
LOADED OVEN RECIPE PROOFER TEMP SET POINT
OVEN TIMER START/STOP KEY HUMIDITY SET POINT
TOP PROOFER TIMER
OVEN STATUS DISPLAY MIDDLE PROOFER TIMER
LOWER PROOFER TIMER
OVEN RECIPE KEYS
PROOFER DRYOUT KEY
PROGRAMMING KEY PROOFER RECIPE KEYS
PROOFER:
Begin to pre-heat the proofer section of the QBT about 20 to 30 minutes before its scheduled use.
A. Set out the desired product for thawing. Be sure to allow sufficient time in your schedule for both the
product and your equipment to reach the correct conditions.
B. Prepare the proofer:
1. Ensure the rocker switch is in the ON position. The NU-VU logo will be displayed for a short
period of time, after which the stand-by screen will be displayed.
2. Press the proofer ON/OFF key then press the bread icon on the right half of the display to start the
Proofer. The controller is preprogrammed with recommended proofing time, temperature, and
humidity settings. You may need to modify these settings for your location.
3. Make sure water is being supplied to the proofer. An AUTOFILL unit heats water directly inside
the proofer, raising the internal humidity level almost immediately.
4. The proofer pre-heat screen will be displayed until the set point is reached after which an audible
alarm will sound. A light to moderate fogging will appear on the proofer door. The display will
now resemble that of figure #4 (above).
C. Load the product. The pans should be pushed all the way back and centered from side to side as much as
possible on each proofer shelf to allow for proper air circulation over and around your product. If you
are loading a single pan, center it on the Shelf from side to side and front to back.
D. Press the proofer START/STOP key to begin the countdown timer corresponding to the location of the
proofer that was loaded (Top, Middle or Lower) as a reminder to check your proof.
F. Monitor the proofing process. Your proofer is functioning properly if there is a light to moderate fogging
on the proofer door. No fogging means your proofer may be running too hot, too dry, or both. excessive
fogging (with water running down the glass) means your proofer may be running too cold, too wet, or
both. Check the product and adjust the proofer temperature and humidity controls as necessary.
G. Load the oven when your product is fully proofed. Yeast products should be 65% to 75% of the desired
finished size at the end of the proof cycle. Generally speaking, properly proofed bread should have a
soft, silky smooth feel to it when touched. It should never be anything more than slightly tacky. If the
dough sticks to your finger and does not pull off cleanly, the dough is too wet.
Fig. #4 –Oven & Proofer Controls