| This equipment is designed to hold food at a constant temperature, and supply humidity for proofing | |
| when the application applies, this is NOT a cooking appliance. This unit is sold for commercial use only | |
CAUTION | by personnel trained and experienced in its operation and is not sold for consumer use in and around the | |
home nor for use directly by the general public in food service locations. | ||
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Before using your new equipment, read and understand all the instructions & labels associated with the unit prior to putting it into operation. Make sure all people associated with its use understand the units operation & safety before they use the unit.
All shipping containers should be checked for freight damage both visible and concealed. This unit has been tested and carefully packaged to insure delivery of your unit in perfect condition. If equipment is received in damaged condition, either apparent or concealed, a claim must be made with the delivering carrier.
Concealed damage or loss - if damage or loss is not apparent until after equipment is unpacked, a request for inspection of concealed damage must be made with carrier within 15 days. Be certain to retain all contents plus external and internal packaging materials for inspection. The carrier will make an inspection and will supply necessary claim forms.
INSTALLATION
This unit is equipped for the voltage indicated on the nameplate mounted the side of the unit. They will operate on alternating current (AC) only.
The electrical connection must be made in accordance with local codes or in the absence of local codes with NFPA No.70 latest edition (in Canada use: CAS STD. C22.1). The electrical service is provided by a cord and plug. Each appliance requires a 120 volt grounded supply. Supply wires must be 14 gauge or larger to carry the load for one proofer.
DO NOT CONNECT TO DIRECT CURRENT (DC).
WARNING THIS APPLIANCE IS EQUIPPED WITH A
GENERAL OPERATING PROCEDURES
Proofing
Proofing is one of the most important and delicate stages in baking. About 50% of the product volume is created in the proofer. Proofing accelerates the fermentation of yeast in a warm moist environment causing the dough to rise. The proofer humidity should be between medium high and high. For optimum results, rolls should be removed from the hot proofer and transferred to the cold proofer at minimum proof. This will ensure that they can be held for 40 minutes without becoming