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REPLACEMENT PARTS

# on Diagram

Part #

Description

314350

Caster, w/brake

314351

Caster, w/o brake

312559

Fan, axial

312429

Heater, humidity, 500 watts

312428

Heater, air, 1045 watts

553925

Buzzer

312074

Infinite switch

312568

Thermostat

312566

Transformer

312574

Thermometer, w/probe

312573

Probe

512289

Power switch

153203

Heat light

600304

Kit, Timer Replacement, 120V, 60Hz

153142

Knob

153211

Power Cord

00924

Door assembly

316535

Wire rack

314861

Control overlay

Содержание PFB PROOFER BASE

Страница 1: ...MODEL PFB PROOFER BASE Installation Operation Parts Service Manual 319558F ...

Страница 2: ... ON CRUST WHITE 6 STREAKING OR SPOTTING ON CRUST DARK 6 DOUGH AGE AND CHARACTERISTICS YOUNG DOUGH UNDERPROOFED 7 PROPERLY PROOFED 7 GENERAL COMMENTS 7 OLD DOUGH OVERPROOFED 7 DIAGNOSTICS 8 REPLACEMENT PARTS 9 BAKING CENTER CONTROLS 10 WIRING DIAGRAM 11 NOTICE Please supply the Model Number and the Serial Number when ordering replacement parts or requesting service We recommend service by Duke Auth...

Страница 3: ...s affected by three factors Time temperature and humidity Time and temperature are easily controlled with properly maintained equipment Correct proofer humidity control can only be maintained with a balance between temperature and humidity settings Retarder Principles Retarders provide a location for the frozen dough to thaw slowly until it reaches a state of even temperature throughout the dough ...

Страница 4: ...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 ri...

Страница 5: ...y Retard product in sealed plastic bags Increase moisture humidity setting in proof box PROBLEM Too Much Volume Too Large Possible Causes Remedy 1 Over Proofing Proof at proper temperature humidity and time 2 Oven Temperature Too Low Use oven thermometer to check accuracy of dial indicator 3 Loaves Too Large for Pans Use proper sized pan or decrease size of dough 4 Dough Has Risen Too Much During ...

Страница 6: ...o Low Use oven thermometer to insure that dial indicator is accurate PROBLEM Poor Crumb Texture Crumbly Possible Causes Remedy 1 Dough Has Aged Too Much Thaw properly in plastic bags keep refrigerated to control aging 2 Overfroofed Proof at proper temperature humidity and time 3 Proof Box Temperature Too High See Above 4 Oven Temperature Too Low Use oven thermometer to insure correct calibration o...

Страница 7: ...y proofed dough has an elliptical elongated cell structure and thin cell walls The dough is readily extensible and holds gases easily Shelf Life and Texture Correctly proofed dough will yield the best product having long shelf life uniform crumb and enhanced flavor General Comments 95 of all baking problems are caused by incorrect proofing or retarding 95 of the fermentation in frozen dough occurs...

Страница 8: ...age is present read voltage from wire 7 on element to ground if no voltage check the controller Amber light will illuminate if controller is working Humidity feature not working Humidity element energized only when controller is calling for heat to air element Turn infinite control on Verify voltage across L1 L2 of infinite switch Read voltage across H1 H2 of infinite switch if not present replace...

Страница 9: ... watts 312428 Heater air 1045 watts 6 553925 Buzzer 7 312074 Infinite switch 8 312568 Thermostat 9 312566 Transformer 10 312574 Thermometer w probe 11 312573 Probe 12 512289 Power switch 13 153203 Heat light 14 600304 Kit Timer Replacement 120V 60Hz 15 153142 Knob 153211 Power Cord 00924 Door assembly 316535 Wire rack 19 314861 Control overlay ...

Страница 10: ...10 of 11 ...

Страница 11: ...11 of 11 ...

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