1200-UP MARINE • INSTALLATION/OPERATION/SERVICE MANUAL • 10.
E L E C T R O N I C H O L D I N G C A B I N E T S P E C I A L F E AT U R E S
HEAT RECOVERY
The patented SureTemp™ heat recovery system in this unit will immediately compensate for any loss of
heat when the door is opened. In order to maintain a more consistent cavity temperature, the control will
automatically apply heat to the unit's interior while the door is open and for a short time after the door is
closed. If the door remains open for more than three minutes, the solid state electronic control will sound
three rapid beeps every ten seconds until the door is closed.
With the addition of a pan of water, warming cabinets can be used for proofing dough. A water reservoir
pan (#1775) and pan cover (#1774) is available as an option from Alto-Shaam.
1. Remove dough from retarder or refrigerator and allow covered product to set up at room temperature.
2. Set holding thermostat temperature to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of hot water into the optional water reservoir pan and place the
pan on the bottom surface of the compartment. The temperature of the water should be 140° to 180°F
(60° to 82°C).
4. Allow the cabinet to preheat for 45 to 60 minutes.
5. Remove covering and place dough in preheated cabinet.
6. Allow dough to remain in the cabinet until it nearly doubles in size.
7. Remove product from cabinet and bake according to product manufacturer's directions. Brush with
eggwash if desired.
NOTE
:
The above proofing procedure is a suggested guideline only. Due to variation from product to
product, including quality and product weight, close adherence the product manufacturer's
instructions is strongly recommended.
D O U G H P R O O F I N G I N S T R U C T I O N S
O P E R A T I N G I N S T R U C T I O N S
