Product Preparation And Use Of Unit; Know Your Operation; Know Your Product; Know Your Equipment - Nu-Vu OP-2FM 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 s teps for the
product, as well as proper procedures during proofing and baking or cooking. If you do not have
a manual from your supplier 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
problems or questions.
USING YOUR NU-VU
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.
Whether the dough is prepared from basic raw ingredients or from prepared mixes, the user should
receive the necessary training in product preparation. When using yeast products it is important that they
are prepared properly. Your equipment cannot correct improper procedures or poor dough product.
Taking shortcuts in the preparation and proofing processes will not permit a successful outcome. 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.
NU–VU® FOOD SERVICE SYSTEMS
page 10
USE OF UNIT
®
if any of the information provided here is not clear or if you have any
®
OVEN/PROOFER:
PO BOX 35
SALES FAX (906) 863-5889 • SERVICE FAX (906) 863-6322
OP–2FM OWNER'S MANUAL
MENOMINEE, MICHIGAN 49858-0035
(800) 338-9886
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