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Related Manuals for Duke PFB PROOFER BASE
Summary of Contents for Duke PFB PROOFER BASE
- Page 1 MODEL PFB PROOFER BASE Installation, Operation, Parts & Service Manual 319558F...
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Page 2: Table Of Contents
REPLACEMENT PARTS BAKING CENTER CONTROLS WIRING DIAGRAM NOTICE: Please supply the Model Number and the Serial Number when ordering replacement parts or requesting service. We recommend service by Duke Authorized Service Agencies during and after the warranty period. 2 of 11... -
Page 3: Specifications
Specifications temperature and humidity. Time and temperature are easily controlled with properly maintained Power to the proofer base is supplied through a nine foot equipment. Correct proofer humidity control can only (9') power cord, 3-wire, 14 gauge, equipped with a be maintained with a balance between temperature NEMA 5-15 CAP grounded plug. - Page 4 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.
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Page 5: Frozen Dough - Problems, Causes & Remedies
Frozen Dough Problems, Causes & Remedies Bread & Rolls PROBLEM: lack of Volume (Too Small) Possible Causes Remedy 1. Incomplete Thawing Thaw completely or allow to proof longer. (The colder the dough, the longer the necessary proofing time.) 2. Loaves Too Small for Pan Use proper sized pans or increase size of dough. -
Page 6: Crust Color Too Dark
PROBLEM: Crust Color is Too Dark Possible Causes Remedy 1. Dough Improperly Thawed Thaw completely according to instructions. 2. Oven Temperature Too High Use thermometer to check accuracy of dial indicator. PROBLEM: Crust Blisters: Possible Causes Remedy 1. Careless Molding Mold retarded product to manufacturers specifications. -
Page 7: Dough Age And Characteristics
Dough Age and Characteristics Young Dough (Underproofed) Has the tendency to develop blisters and blemishes during handling. The loaf may often be small in volume, have a "shell-top" and a fox-red color. Always remember the relationship of heat to the formed loaf. Young dough generates its own internal heat during fermentation. -
Page 8: Diagnostics
DIAGNOSTICS Equipment Problem Remedy Proofer will not operate Make sure cord is plugged in and wall circuit breaker is turned on. Check power to master switch at black wire #1 & white wire #2. If power is present turn switch on and read voltage across wires #3 &... -
Page 9: Replacement Parts
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... -
Page 10: Baking Center Controls
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Page 11: Wiring Diagram
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