Duke PFB PROOFER BASE Installation, Operation, Parts And Service Manual

319558F

MODEL PFB PROOFER BASE

Installation, Operation, Parts &

Service Manual

SPECIFICATIONS

3

GENERAL PROOFING INFORMATION

3-4

FROZEN DOUGH - PROBLEMS, CAUSES & REMEDIES

LACK OF VOLUME

5

TOP MUCH VOLUME

5

CRUST COLOR TOO PALE

5

CRUST COLOR TOO DARK

6

CRUST TOO THICK

6

POOR CRUMB TEXTURE (CRUMBLY)

6

STREAKING OR SPOTTING ON CRUST (WHITE)

6

STREAKING OR SPOTTING ON CRUST (DARK)

6

DOUGH AGE AND CHARACTERISTICS

YOUNG DOUGH (UNDERPROOFED)

7

PROPERLY PROOFED

7

GENERAL COMMENTS

7

OLD DOUGH (OVERPROOFED)

7

DIAGNOSTICS

8

REPLACEMENT PARTS

9

BAKING CENTER CONTROLS

10

WIRING DIAGRAM

11

CONTENTS

Page

NOTICE:

Please supply the Model Number and the Serial Number when ordering replacement parts or
requesting service.

We recommend service by Duke Authorized Service Agencies during and after the
warranty period.

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Specifications

Power to the proofer base is supplied through a nine foot
(9') power cord, 3-wire, 14 gauge, equipped with a
NEMA 5-15 CAP grounded plug.

The master on/off switch connects to the axial fan,
thermometer transformer, (120v primary/12v secondary)
and to the controller, which has a temperature range from
85" - 165°F.

The controller provides power to the air heat element
(10-<5 watts), and to the proofer ready light. A second
(500 watt) element used to regulate humidity in the
cabinet is controlled by an infinite switch. (The humidity
element will come on only when the air heat element is
on.) The humidity element heats a pan of water in the
bottom of the oven producing steam vapor.

A sixty minute timer controls the timed proof cycle, and
connects power to a buzzer indicating the end of the cycle.

There are two probes within the proofer cavity. One is
connected to the controller to sense oven temperature.
The second probe is connected to the digital thermometer
to indicate oven temperature.

The axial fan located in the bottom of the oven circulates
heated air throughout the cavity. The fan runs
continuously when the main on/off switch is turned on.
Opening or closing the door has no effect on the heat or
fan controls.

General Proofing Information

Today many bakers use frozen dough products in their
operations. Frozen doughs are ready for traying, thawing,
proofing (if required), baking and finishing. The baker
bypasses mixing, dividing, make-up and fermentation
time.

Handling Frozen Dough

Frozen dough must be kept at a temperature of -10°F with
minimal fluctuations to prevent product damage. Be sure
to rotate your inventory so that the first product stocked is
the first product to be used.

Frozen dough is affected by three factors: Time,

temperature and humidity. Time and temperature
are easily controlled with properly maintained
equipment. Correct proofer humidity control can only
be maintained with a balance between temperature
and humidity settings.

Retarder Principles

Retarders provide a location for the frozen dough to thaw
slowly, until it reaches a state of even temperature
throughout the dough piece. Retarders protect the dough
from the unequal thawing caused by excessively warm
locations. The best retarders are designed to promote a
controlled, cool, slightly moist environment. To eliminate
moisture loss and crusting it is often still appropriate to
cover the entire pan of trayed product with a heavy plastic
bag.

NOTE: Condensation can cause thin, close fitting plastic
bags (like trash bags) to stick to the dough. This often
creates damaged surfaces when the plastic is pulled free.
Baking supply houses carry zippered "elephant bags"
specifically for the retarding process.

By keeping the dough between 33° - 40°F the yeast
activity in the dough is minimal, yet limited fermentation
does occur improving product flavor and dough handling
characteristics. Doughs held in the retarder for over 48
hours often will develop strong "sour" aromas and
flavors, and if baked, will result in inferior crumb texture
and shelf life. Follow and understand the practices
outlined on the following pages when retarding your
frozen product:

1. Maintain temperature between 33" - 40°F

2. Avoid formation of crust or skin on dough pieces

3. Retard 12-16 hours (overnight)

4. Do not over-retard product (sour product)

5. Longer retards will require shorter proof times.

6. Fermentation begins

Proofer Operation

For the best results in a frozen dough operation, a relative
humidity of 70% - 75% is desirable, with a temperature
between 90° - 110°F. The humidity and temperatures
settings will vary depending on the strength and kind of
dough to be proofed.

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Larger pieces of dough should be proofed at a lower
temperature while smaller pieces are proofed at a higher
temperature.

Basic yeast dough should be at room temperature when it
is placed in the proofer. Placing retarded dough (directly
from the walk-in or refrigerator) into the proofer cabinet
will often result in excessive build up of condensation on
the surface of the dough. This may lead to crust
imperfections (spotting and streaking) and blistering. In
severe cases this may often result in total collapse of the
baked product after removal from the oven.

It is important to stage your retarded product into the
proofer to avoid "overproofing". For optimal results the
product must be baked immediately after the proofing
process.

The majority of yeast-raised products can be proofed
successfully between 90° - HOT and 70% - 75% relative
humidity. The quality of your final product will depend
on the initial product quality and handling from the
freezer to the oven.

Proofing Bagels

The proofing process allows the bagels to warm up and to
expand slightly before they are boiled. Bagels which are
not proofed sufficiently, may not rise to the surface when
they are boiled. However, overproofed bagels will tend to
collapse after boiling and before they are placed in the
oven.

Optimum temperatures and times will vary for various
bagel formulations. All bagels should be proofed at a low
relative humidity (65% - 75% R.H.).

Bagels which have been held overnight in a retarder or for
a short time in a freezer are usually allowed to proof at
lower temperatures (86° - 90°F) than bagels processed
without interruption. Continuously produced bagels are
generally proofed at 104°-110°F.

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