Product Preparation And Use Of Unit; Know Your Operation; Know Your Product; Know Your Equipment - Nu-Vu SUB-123 Owner's Manual

PRODUCT PREPARATION AND USE OF UNIT

PRODUCT PREPARATION AND
Proper handling of food product and proper use of the equipment is essential to end product quality. For
purposes of preparation it is important to do the following:

Know Your Operation - -

A. Determine your raw material requirements and storage space.
B. Get a production planner for daily use.
C. Make out a production schedule based on manpower requirements and product delivery times.
D. Prepare a brief job description for your help and determine what employees will be trained to
handle the various production steps.

Know Your Product - -

A. If using a frozen dough supplier consult the manual which describes the initial steps for the
product, as well as proper procedures during proofing and baking or cooking. If you don't have
such a manual you may obtain a manual of general information from NU-VU
B. Study the manual and make up a list of questions.
C. Contact a representative from the food product supplier to obtain answers to your questions.
D. Sign up to attend a seminar or training session to learn specifics.
E. If possible, try to get some "hands-on" training time prior to starting up your own operation.
F. In general the same steps used for a thawed frozen product will be applicable to a scratch or mix
program. However, temperature and moisture settings may vary due to a difference in dough
composition and consistency.

Know Your Equipment - -

A. Read this manual and study the Operations and Servicing sections. Make sure that the equipment
you are using is installed correctly and is applicable to the product or products you wish to
prepare.
B. Contact NU-VU
or questions.
USING YOUR NU-VU
As indicated in your bakery manual, some products require "proofing", or a period for the yeast to act and
the dough to rise.
Many factors affect the quality of the end product. For yeast products the major factors are dough
preparation, proofing and baking. The manner in which the dough is prepared affects the proofing process. If
the dough is prepared from basic raw ingredients or from prepared mixes the user should receive the
necessary training in product preparation.
The basic yeast dough should be at room temperature when placed in the Proofer. Your baking manual gives
instructions in dough treatment, proofing and baking. NU-VU
of dough. Changes in the actual proofing conditions depend on the conditions in the area of the Proofer as
well as the proofer settings themselves.
All yeast products should be baked immediately after proofing to obtain optimum results.
When using yeast products it is important that they are prepared properly. Your equipment cannot correct
improper procedures or poor dough product.
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NU-VU FOOD SERVICE SYSTEMS
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page
USE OF UNIT
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if any of the information provided here is not clear or if you have any problems
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OVEN/PROOFER:
Sales Fax (906) 863-5889 ♦ Service Fax (906) 863-6322
SUB–123 OWNER'S MANUAL
®
®
equipment is suitable for use with all types
MENOMINEE, MICHIGAN 49858-0035
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(800) 338-9886