Oliver 695, User'S Operating And Instruction Manual, Page: 9 / 38

695 PROOFER
0695S20004 3-3
Water Connection
All water connections must comply with the basic plumbing code of the Building Officials
and Code Service Sanitation Manual of the Food and Drug Administration (FDA)
CAUTION
WATER PRESSURES GREATER THEN RECOMMENDED CAN CAUSE EXCESS
WATER TO ENTER THE PROOFER CAUSING WATER TO LEAK AT THE DOOR AND
ALSO CAUSE THE HUMIDITY TO DROP SEVERELY AFFECTING THE PROOF. USE
A PRESSURE REGULATOR TO REGULATE THE PRESSURE.
The proofer must be connected to a water supply to enable the proofer to produce
humidity for baking. As shipped from the factory the proofer will have a water connection
point at the back of the proofer, (See figure 3.0 page 2-2). This connection has an internal
1/4” NPT thread. Water pressure should be a maximum of 60 to 70 PSI and the water
must clean. Use a pressure regulator and a water strainer/filter to meet these guidelines.
Before making the water connection flush all lines and install the regulator and filter.
Remember solenoid failure and related problems caused by dirt may not be covered by
your warranty.
NOTE
HARD WATER LEAVES MINERAL DEPOSITS ON GLASS AND OTHER SURFACES
WHICH DETRACT FROM PROOFERS APPEARANCE.
Test Cycle
After completing the Set Up, Electrical and Water connections, you may wish to run the
proofer through a test cycle to verify that everything is ready. Use the following sequence
to run the proofer through a test cycle.
•
Turn the power switch on – internal fan should run.
•
Set temperature control to highest setting – proofer should begin to heat. (allow
several minutes).
•
Set temperature control to off, humidity control to highest setting – water tray
should begin to fill and shut-off when proper level has been reached. water should
also begin to heat. (allow several minutes).
Revised 8-12-03