Related Manuals for Duke AHPO-6/18
Summary of Contents for Duke AHPO-6/18
- Page 1 AHPO-6/18 GOLD Proofer Oven Instruction Manual For information or technical assistance, call 011-314-231-1130 512115C...
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Page 3: Table Of Contents
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL TABLE OF CONTENTS MANUFACTURER’S INTRODUCTION .................. 2 PROOFER OPERATING INSTRUCTIONS................3 OVEN OPERATING INSTRUCTIONS ..................8 OVEN AND PROOFER TEMPERATURE CHECK ............... 11 CLEANING AND MAINTENANCE..................12 GENERAL SPECIFICATIONS ....................13 INSTALLATION ........................14... -
Page 4: Manufacturer's Introduction
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL Manufacturer’s Introduction The Duke AHPO-6/18 Gold Proofer Oven was developed in response to Subway’s need for uniform baking capabilities to provide consistently high, “just baked” bread quality as part of Subway’s Gold Standard Program. -
Page 5: Proofer Operating Instructions
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL PROOFER OPERATING INSTRUCTIONS ® Refer to your Subway Operations Manual for complete baking instructions. Fill the humidity pan to the indicated level with fresh warm clean water. Maintain water at fill level during operation... - Page 6 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL PROOFER OPERATING INSTRUCTIONS Turn the proofer power switch on and set the proofer heat to the desired temperature. A good starting temperature is 40 C. Allow to preheat for 20 minutes. DUKE PROOFER OVEN REVISED: DUKE MANUFACTURING CO.
- Page 7 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL PROOFER OPERATING INSTRUCTIONS Turn the humidity switch to a setting of 3 or 4. You may need to adjust this setting depending on your results. When a light mist appears on the door glass the proofer is ready.
- Page 8 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL PROOFER OPERATING INSTRUCTIONS Load the proofer with bread dough and set the timer for 50 to 60 minutes. You may need to adjust the time depending on the type of dough and your results. When it rises to 75 to 80 % of it’s final size, it is ready to bake.
- Page 9 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL PROOFER OPERATING INSTRUCTIONS DO NOT… • Run the proofer humidity without a load of dough. It is OK to leave the proofer heat on to maintain the temperature, but turn the humidity off if the proofer is empty.
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Page 10: Oven Operating Instructions
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL OVEN OPERATING INSTRUCTIONS ® NOTE: Refer to your Subway operations manual for complete baking instructions. Turn the oven on and set the temperature to C for bread and for Deli rolls. NOTE: If this is done right after the proofer is loaded with the first load, the oven will be ready to bake when the first load is ready from the proofer. - Page 11 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL OVEN OPERATING INSTRUCTIONS Load the oven with 6 half-size or 3 full-size pans of bread and set the bake timer. The bake time can be adjusted to get the desired color of the baked bread.
- Page 12 RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL OVEN OPERATING INSTRUCTIONS Baking Notes ® • Refer to your Subway Operations Manual for complete baking instructions. • The oven door should be closed, except during loading and unloading. Load the oven quickly to reduce heat loss.
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Page 13: Oven And Proofer Temperature Check
It is important to follow the correct procedure to get an accurate reading. If the calibration is off it is recommended that you first call Duke Manufacturing Co. and talk to the service department before you schedule a service call. -
Page 14: Cleaning And Maintenance
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL CLEANING AND MAINTENANCE DAILY CLEANING INSTRUCTIONS 1. Wipe down the interior and exterior of the proofer oven with warm water and mild detergent using a soft cloth. 2. Clean proofer water pan using mild detergent and warm water. Ensure all soap is rinsed from from the oven and proofer surfaces and water pan to avoid flavor transfer to the bread. -
Page 15: General Specifications
RESTAURANT EQUIPMENT DUKE PROOFER OVEN MANUAL General Specifications Supplier Name: Duke Manufacturing Co. Address: 2305 North Broadway St. Louis, MO 63102 Model #: AHPO-6/18 Serial #: __________________ Date Received: __________________ Date Installed: __________________ Toll Free Telephone: 1-800-735-3853 Fax: 1-314-231-5074 Service Referral #:...
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Questions and answers
what are the 5 wires in the oven connection which is netral and which is live
The Duke AHPO-6/18 oven does not list specific functions for 5 individual wires in the provided context. However, based on standard electrical wiring for 1-phase and 3-phase ovens:
- 1-phase (208V or 240V) typically uses 3 wires: 2 live (hot) wires and 1 ground.
- 3-phase (208V or 240V) typically uses 5 wires: 3 live (hot) wires, 1 neutral, and 1 ground.
In a 3-phase connection, the wire functions are:
1. Live (Hot) 1
2. Live (Hot) 2
3. Live (Hot) 3
4. Neutral
5. Ground
- Neutral: Returns current and provides a 120V reference if needed.
- Live wires: Carry current from the power source.
- Ground: Safety connection to prevent electric shock.
The context specifies:
- 1 PHASE: Use 8 AWG copper wire
- 3 PHASE: Use 10 AWG copper wire
- No aluminum wiring allowed
Therefore, in a 3-phase setup, the neutral and ground are distinct, and the other three wires are live.
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