Nu-Vu SUB-123 Owner's Manual page 20

PRODUCT PREPARATION AND USE OF UNIT
c. If excessive wetness or dryness continues and changes in the Temperature and Humidity
Control settings have little or no effect:
i.
ii.
iii. Does the Humidity Element operate correctly?
iv. With the AUTOMIST option, is water being supplied to the Proofer?
v.
d. Recheck the proof in 5 to 10 minutes after making adjustments. Readjust as necessary.
3. Monitor progress of the proof more closely as you approach the end of the proofing cycle.
NOTE: Do not open the Proofer Door more often than is required or keep it open any longer
than necessary.
4. Product is generally ready to bake when it is 65% to 75% of the desired finished size.
Properly proofed bread dough should be soft and silky smooth. At worst, it should just stick
to your finger when you touch the loaf, but still pull off cleanly when you withdraw your
finger. Dough that has a flat dull appearance or is scaled and cracked is too dry. Dough that is
too sticky or has a shiny or glazed appearance is too wet. These conditions may be remedied
as follows:
a. If dough is too dry:
i.
ii.
b. If dough is too wet:
i.
ii.
D. Bake the product:
1. Make sure the Oven has reached the correct preheat or baking temperature.
2. Open the Oven Door and load the product quickly. Push the pans all the way to the back
(until they rest against the Pan Stops). Close the Oven Door securely.
3. Set the proper baking temperature (if different from your preheat temperature) and the desired
bake time minus two minutes. The bake will proceed as selected.
4. Check your product when the Timer expires and the Buzzer sounds.
5. Remove the finished product and reload with fresh product. Repeat steps "2" through "5".
6. When baking is finished for the day, complete the daily DRY–OUT PROCEDURE for the
Oven and Proofer (refer to the MAINTENANCE AND CLEANING GUIDE).
E. If you have problems with the end results it is usually attributable to one of the following:
1. If you have humidity in the Proofer and the correct temperature set but the dough does not
rise, you most likely have a dough problem and not an equipment problem.
2. Proofer temperature set too low. Proper proofing action occurs between 95 ° and 105 ° .
3. Proofer temperature set too high. Yeast does not activate well at temperatures below 85 ° , and
will begin to deteriorate and die at temperatures over 115 ° F.
4. Lack of sufficient moisture as well as too much moisture will affect your finished product in
terms of color and appearance.
5. Products not proofed long enough will appear small and heavy.
6. Products that are over-proofed will tend to collapse after baking and may have dark streaks
across them. The size of your product when removed from the Proofer prior to baking should
only be 65% to 75% of the desired finished size.
7. Baking temperatures too high or time too long. Product will have dark spots and/or ends.
8. Baking temperature too low or time too short. Product will be uneven or too light in color.
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NU-VU FOOD SERVICE SYSTEMS
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page
Does the Humidity Control cycle ON and OFF?
Does the Water Pan in the Proofer contain water?
With the AUTOMIST option, is the Injection Nozzle clogged or damaged?
Lightly spray with fresh clean water, OR:
Turn the Temperature Control OFF, turn the Humidity Control to maximum.
Check every few minutes until dough is correct. Be careful not to over-proof.
Open the Proofer Door for one minute to vent the excess humidity. Close the Door
and monitor the product, OR:
Turn the Humidity Control to OFF, turn the Temperature Control to 110 ° . Check
every few minutes until dough is correct. Be careful not to over-proof.
Sales Fax (906) 863-5889 ♦ Service Fax (906) 863-6322
SUB–123 OWNER'S MANUAL
MENOMINEE, MICHIGAN 49858-0035
(800) 338-9886