Operating Instructions - Nu-Vu XO-1 Owner's Manual

MAINTENANCE AND CLEANING GUIDE

OPERATING INSTRUCTIONS

The quality of the product you take from your NU-VU
factors:
• Initial product quality
• Proper storage and handling
• Proper preparation and proofing
• Correct baking time
• Correct baking temperature
Non-yeast products are part of many baking programs. Some of these products are in frozen
form when received, such as cookies and puff pastry. Baking times and final appearance are
affected by the condition of the product when placed in the Oven. For instance, formed cookies
placed on pans and baked without thawing tend to spread less and bake smaller but thicker
than the same cookies allowed to thaw before baking.
When using yeast products it is important that they be properly prepared. Your equipment
cannot correct improper procedures and poor dough product. The manual or instruction book
you receive from your frozen dough supplier should give general instructions for baking times
and temperatures. Or, the following chart may be used as a general guide:
Product
Croissants
Hot Dog Buns
Hamburger Buns
1 lb. White Bread
French Bread
Submarine Rolls
Cookies
Pizza — Deep Dish
— Regular
It will be necessary for your to do some testing to determine your final conditions since your
recipes may vary and your desired product appearance is one of choice.
Your XO–1 is equipped with a Fan Reversing Switch. There are two (2) positions for the Fan
Reversing Switch:
1. HI (Motor rotation is counter-clockwise; air velocity and volume are highest)
2. LO (Motor rotation is clock-wise; air velocity and volume are lower)
The Blower Wheel is designed to give different air velocities as the rotation direction is
changed. Reversing the rotation of the Blower Wheel does not reverse the direction of the air
flow inside the oven. The HI setting will give the highest velocity of heated air while the LO
setting will deliver less air at a lower velocity. Different air speeds may be employed for
different products. Generally speaking the HI setting will be used for dough products such as
breads, rolls, croissants, Danish, etc., while the LO setting may be used for cookies or delicate
cakes. Only you can determine the optimum motor speed selection for your desired end results.
NU–VU FOOD SERVICE SYSTEMS
page 6
Time (in minutes)
11
8 – 10
10 – 11
22 – 25
22 – 25
14 – 15
9 – 10
9
5 – 6
SALES FAX (906) 863-5889 • SERVICE FAX (906) 863-6322
X0–1 OWNER'S MANUAL
®
XO–1 Oven depends on several
Temperature (F)
335
345
345
350– 360
350– 360
350– 360
290– 300
500
500
MENOMINEE, MICHIGAN 49858
(906) 863-4401