ELECTRICAL RATING
PROOFER OPERATING INSTRUCTIONS
1. Turn power switch
ON
.
2. Fill water pan with hot water.
3. Set thermostat at 100 degrees. Allow approximately 15 minutes to reach temperature.
4. Set the humidity control at #2 or #3 setting. At the proper setting your proofer door
will have a light haze on it. If water beads up and runs down the door, the setting is
too high. You may need to adjust according to atmospheric conditions.
Ideal proofing conditions consist of a temperature of 100 degrees and 60%-80% humidity.
Proofing times will vary depending on the handling and the type of dough products.
Sugar and yeast must be able to react properly which takes a certain amount of time.
This
cannot
be altered by adjusting the settings. Correct proofing is very important for a
successful bake.
Make sure your dough is completely thawed and at room temperature (if using frozen
dough products) before placing the products in the proofer! If not, it can take two to three
times longer to proof.
HINT:
You may want to place the dough (from the retarder) on a room temperature pan
-
NOT
the cold pan it was just sitting on. This helps shorten the proofing time. When
putting cold pans in the proofer, you bring the temperature down, taking longer for it to
get back to the desired 100 degree temperature.
WARNING
Low water level or scale build-up in the water pan will cause premature failure of
the humidity system and will void the warranty.
5
VOLTS
PHASE
WIRE*
AMPS
WATTS
HERTZ
120
1
2
13
1550
60
Installation should be made by a licensed electrician. Check local codes
for vent hood requirments.
* Number of wires does not include ground.
