V SERIES HOLDING, TRANSPORT & PROOFING CABINET |
DOUGH PREPARATION
If Dough is Frozen:
1.Grease pan. Place frozen dough on pan and brush tops of dough with oil, cover dough lightly with a film wrap, and refrigerate until dough thaws and reaches 40⁰F (4 to 6 hours or overnight.)
It is important during thawing that the tops of the dough product must not “crust” or dry out. This can be prevented by oiling the tops and lightly covering the dough with a film wrap. This film wrap must not be tucked in at the sides – it should merely lie on top of the greased dough. Note: Always remove this film wrap before proofing.
2.Remove dough from refrigerator and allow the dough to reach room temperature.
Hint: You may want to place the dough on a greased room temperature pan. This helps shorten the proofing time. Placing cold pans in the proofer brings the temperature down inside the cabinet and lengthens the proofing time.
PROOFING GUIDELINE
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| Approx. |
| |
| # Of | Dough | Proof | Cabinet | |
| Buns | Temp. | Time | Temp. | |
FRESH PREPARED DOUGH | 1 to 10 | Room Temp. | 30 min. | ||
10 to 20 | Room Temp. | 33 min. | |||
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| 20 to 30 | Room Temp. | 35 min. | ||
| 30 to 40 | Room Temp. | 38 min. | ||
| 40 to 50 | Room Temp. | 40 min. | ||
REFRIGERATED DOUGH | 1 to 10 | 30⁰ - 45⁰F. | 35 min. | ||
10 to 20 | 30⁰ - 45⁰F. | 39 min. | |||
| |||||
| 20 to 30 | 30⁰ - 45⁰F. | 43 min. | ||
| 30 to 40 | 30⁰ - 45⁰F. | 46 min. | ||
| 40 to 50 | 30⁰ - 45⁰F. | 50 min. |
PROOFING SHUTDOWN
The Cabinet and its parts are hot. Be very careful when operating, cleaning, or servicing the cabinet.
When the use of the proofing cycle is completed:
1.Turn the thermostat to the Off position.
2.Keep the fan switch in the On position. This helps remove the excess humidity.
3.Open the door slightly to let out the humidity and to prevent mold.
4.Allow cabinet to cool down completely.
5.Unplug power cord.
6.Empty and clean both water pans.
7.Clean cabinet according to instructions in this manual.
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