Duke PFB PROOFER BASE, Инструкция по установке, эксплуатации, запасным частям и обслуживанию

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Larger pieces of dough should be proofed at a lower
temperature while smaller pieces are proofed at a higher
temperature.
Basic yeast dough should be at room temperature when it
is placed in the proofer. Placing retarded dough (directly
from the walk-in or refrigerator) into the proofer cabinet
will often result in excessive build up of condensation on
the surface of the dough. This may lead to crust
imperfections (spotting and streaking) and blistering. In
severe cases this may often result in total collapse of the
baked product after removal from the oven.
It is important to stage your retarded product into the
proofer to avoid "overproofing". For optimal results the
product must be baked immediately after the proofing
process.
The majority of yeast-raised products can be proofed
successfully between 90° - HOT and 70% - 75% relative
humidity. The quality of your final product will depend
on the initial product quality and handling from the
freezer to the oven.
Proofing Bagels
The proofing process allows the bagels to warm up and to
expand slightly before they are boiled. Bagels which are
not proofed sufficiently, may not rise to the surface when
they are boiled. However, overproofed bagels will tend to
collapse after boiling and before they are placed in the
oven.
Optimum temperatures and times will vary for various
bagel formulations. All bagels should be proofed at a low
relative humidity (65% - 75% R.H.).
Bagels which have been held overnight in a retarder or for
a short time in a freezer are usually allowed to proof at
lower temperatures (86° - 90°F) than bagels processed
without interruption. Continuously produced bagels are
generally proofed at 104°-110°F.