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A
LANG
B
CONTROLS
The controls on your proofer are simple and easy to operate.
A
Indicator Lamp
B
Power Switch
C
Temperature Control Dial
D
Indicator Lamp
E
Humidity Control Dial
F
Timer
STARTUP
1.
Open the door to the left of the control panel and fill the water tray with HOT water.
2.
Set the Power Switch to the On position.
3.
Set the Temperature Dial to the desired temperature.
4.
Set the Humidity Dial to the Medium position (adjust as necessary to gain the desired humidity).
5.
Allow the proofer to preheat for 1 hour.
6.
Load product.
7
Shut door and keep closed.
8.
Set timer.
9.
Refill water pan as required during the day.
PROOFING GENERAL
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 temperature of the proofer should be set for 110 degrees. The humidity should be set
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 of 40 minutes without
becoming over-proofed.
C
D
Glows when power Switch is turned on.
Press UP to turn the unit On, press DOWN to turn the unit Off.
The six temperature ranges for proofing are 80 deg. F - 105 deg. F.
The six temperature ranges for holding are 125 deg F. - 150 deg. F.
Glows when unit is calling for heat
Turning the dial clockwise increases the humidity level.
Set for One Hour Maximum
5
OPERATION
F
E
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