Nu-Vu SUB-123 Owner's Manual page 19

SUB–123 OWNER'S MANUAL
As a general rule of thumb you need to:
• Properly thaw frozen products.
• Properly prepare all fresh products.
• Properly proof all yeast products.
• Properly bake the products.
Taking shortcuts in the preparation and proofing processes will not permit a successful outcome.
Follow these general guidelines for proper results:
A. Set out the desired product for thawing (if necessary). Be sure to allow sufficient time in your
production schedule for your Proofer to reach the correct operating conditions.
B. Thaw the product:
1. Air thaw the product from 45 to 90 minutes, depending on size and type of product, size of
the load, product spacing, pan spacing, room temperature and room humidity. Check often
and regularly.
2. Dough must not become dry enough to form a skin. Spray with a mist of fresh clean water
only if necessary to moisten product, but do not saturate!
3. Thaw until dough is soft and moist all the way through. Product centers should not be hard or
stiff, and should be easily penetrated by finger pressure.
4. Compare thawed product from both the outside and center of pans. Thaw must be even and
equal to ensure a good proof and bake.
TIP: Begin preheating the Oven section about midway through the proofing cycle. Set the
Oven Temperature Control to the desired baking temperature. The Oven is ready to bake
when the Temperature Control Indicator Light goes out.
C. Begin preparing the Proofer about 30 to 40 minutes before its intended use. Set the Proofer
Temperature and Humidity Controls to the desired proofing temperature and humidity levels.
NOTE: The SUB-123 is available with the AUTOMIST option in the Proofer. This option
eliminates the manually filled Water Pan in the Proofer by injecting and distributing a controlled
water mist throughout the Proofer to provide proofing humidity. If your unit is equipped with the
AUTOMIST option, please leave the Humidity Control OFF until you load the Proofer with
thawed or freshly prepared product. The AUTOMIST system injects water directly into the air in
the Proofer, and will raise the internal humidity level almost immediately after being turned ON.
IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL
WHEN OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY
D. Proof the product:
1. Load the product into the Proofer. The pans should be pushed all the way back and centered
side to side as much as possible on each Shelf to allow for proper air circulation. Note the
proofing start time.
2. Check the progress of the proof after about 20 minutes; product should be starting to rise.
Dough should not be so moist as to be sticky or so dry as to form a skin.
a. If dough is too wet, decrease the Humidity Control setting by ½ or 1. If very wet
(saturated) decrease the Humidity Control setting by 1 or 1½ and increase the
Temperature Control setting by 5 ° (see "d").
b. If dough is too dry, increase the Humidity Control setting by ½ or 1. If very dry (starting
to form a skin) spray the product with clean fresh water until just moistened, but do not
saturate!
®
NU-VU FOOD SERVICE SYSTEMS
(800) 338-9886
PRODUCT INSIDE!
Sales Fax (906) 863-5889 ♦ Service Fax (906) 863-6322
PRODUCT PREPARATION AND USE OF UNIT
MENOMINEE MICHIGAN 49858-0035
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