V SERIES HOLDING, TRANSPORT & PROOFING CABINET |
PROOFING OPERATING
INSTRUCTIONS
Always disconnect power cord prior to adding water to the water pan inside the cabinet. Do not over fill water pan with water.
1.Fill Water Pan at the bottom of cabinet with a maximum of approx. 2 liters, or
2.Plug in power cord to appropriate power source.
3.Switch Proof/Hold Switch upward to Proof position. The Proof Indicator Light should be lit.
4.Turn the Thermostat to “2” or to desired setting. See Fig. 5.
Ideal proofing conditions consist of a temperature of 100⁰ F and 80% to 90% humidity. Proofing times will vary depending on the handling and types of dough products. Sugar and yeast must be able to react properly. This process takes a certain amount of time and cannot be altered by adjusting the settings.
5.Turn Fan Switch to On position. The use of the fan is optional. Use of the fan keeps the temperature even throughout the cabinet.
6.Preheat approximately 15 to 30 minutes to reach desired temperature and humidity.
The Cabinet and its parts are hot. Be very careful when operating, cleaning, or servicing the cabinet.
At the proper setting, your proofer door will have a light haze of moisture on it. If water beads up and runs down the door, the setting or amount of water in the water pan is too high. You may need to adjust according to atmospheric conditions.
7.Place pans with prepared dough inside cabinet. It is recommended that dough is completely thawed and at room temperature before placing in the proofer. See dough preparation (page 7) for suggested guidelines.
8 . Close cabinet door and monitor until dough is ready. Proofing time is approximately 15 to 45 minutes.
Note: Proofing time will vary depending on the different dough products. Always monitor your products for desired results. The door should not be opened unnecessarily to conserve the heat and humidity inside the cabinet.
A Water Pan is located underneath the cabinet to collect excess
condensation. Make sure to periodically check and empty this pan.
6
