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Installation,
Operation, Maintenance and
Service Instructions
Hinged Proofer
Model: PFL 120
Lang Manufacturing 10 Sunnen Drive St. Louis, MO.63143-3800
Part Number: 2M-W742 Ph: 314-678-6314 Fax: 314-781-2714
Rev A
www.langworld.com May 21, 2007
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TABLE OF CONTENTS
Table Of Contents.....................................................................................................2
Installation.................................................................................................................3
RECEIVING THE APPLIANCE..........................................................................................3
DATA PLATE INFORMATION...........................................................................................3
ELECTRICAL CONNECTION............................................................................................4
Operation..................................................................................................................5
CONTROLS..................................................................................................................5
STARTUP....................................................................................................................5
PROOFING GENERAL ...................................................................................................5
PROOFING SPECIFICS..................................................................................................6
HOLDING CABINET.......................................................................................................6
Maintenance .............................................................................................................7
CLEANING...................................................................................................................7
Parts List...................................................................................................................8
Wiring Diagram.......................................................................................................10
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Installation
RECEIVING THE APPLIANCE
Upon receipt of the appliance, check for freight damage both visible and concealed. Visible damage
should be noted on the freight bill at the time of delivery and signed by the carrier's agent.
Concealed loss or damage means loss or damage, which does not become apparent until the
merchandise has been unpacked. If concealed loss or damage is discovered, make a written
request for inspection by the carrier's agent within 15 days of delivery. All packing material should
be kept for inspection. Do not return damaged merchandise to Lang Manufacturing Company. File
your claim with the carrier.
Uncrate the appliance as near its intended location as practical. The crating will help protect the unit
from the physical damage normally associated with moving it through hallways and doorways.
DATA PLATE INFORMATION
A data plate is located on the right side, lower front corner.
The voltages, wattage, serial number, wire size and clearance specifications are on the data plate.
This information should be carefully read and understood before proceeding with the installation.
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Electrical Connection
WARNING
ELECTRICAL GROUNDING INSTRUCTIONS
THIS APPLIANCE IS EQUIPPED WITH A 3-PRONG (GROUNDING)
PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND
MUST BE PLUGGED DIRECTLY INTO A PROPERLY GROUNDED 3PRONG RECEPTACLE.
DO NOT CUT OR REMOVE THIS GROUNDING PRONG FROM THE
PLUG.
120 Volt Models:
The electrical connection must be made in accordance with local codes or in the absence of local
codes with NFPA No. 70 latest edition (in Canada use: CAS STD. C22.1).
The electrical service entrance is provided by a cord and plug.
Each appliance requires a 120 volt grounded supply and 16.7 amps.
Supply wire size must be 14 gauge or larger to carry the load for one proofer.
The plug type is NEMA S-20P; match the plug to the corresponding NEMA S-20R for the receptacle
(receptacle not supplied).
240 Volt Models:
The electrical connection must be made in accordance with local codes or in the absence of local
codes with NFPA No. 70 latest edition (in Canada use: CAS STD. C22.1).
The electrical service entrance is provided by a cord and plug.
Each appliance requires a 240/208 volt grounded supply and 16.7 amps.
Supply wire size must be 14 gauge or larger to carry the load for one proofer.
The plug type is NEMA #6-15P, match the plug to the corresponding NEMA #6-15R for the
receptacle (receptacle not supplied).
VOLTAGE AMPERAGE WATTAGE
120 13.0 1550
240 6.5 1550
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Operation
C
A
E
F
LANG
B
Dial
The six temperature ranges for proofing are 80°F 105°F The
six temperature ranges for holding are 125°F-150°F.
Controls
The controls on your proofer are simple and easy to operate.
A Indicator Lamp Glows when power Switch is turned on.
B Power Switch Press UP to turn the unit On, press DOWN to turn the unit Off.
C Temperature Control
D Indicator Lamp Glows when unit is calling for heat
E Humidity Control Dial Turning the dial clockwise increases the humidity level.
F Timer Set for One Hour Maximum
D
Startup
1. Open the door to the left of the control panel and fill the water tray with HOT water.
2. Set the Power Switch to the on position.
3. Set the Temperature Dial to the desired temperature.
4. Set the Humidity Dial to the Medium position (adjust as necessary to gain the desired humidity).
5. Allow the proofer to preheat for 1 hour.
6. Load product.
7 Shut door and keep closed.
8. Set timer.
9. Refill water pan as required during the day.
Proofing General
Proofing is one of the most important and delicate stages in baking. About 50% of the product
volume is created in the proofer. Proofing accelerates the fermentation of yeast in a warm moist
environment causing the dough to rise. The temperature of the proofer should be set for 110
degrees. The humidity should be set between medium high and high. For optimum results, rolls
should be removed from the hot proofer and transferred to the cold proofer at minimum proof. This
will ensure that they can be held of 40 minutes without becoming over-proofed.
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Proofing Specifics
There are many variables involved in the baking process. It is difficult to assign proofing times,
temperatures, and humidity levels. Here are some general guidelines that may be helpful.
1. Temperature, age and volume of dough should be the same to obtain similar results (keep
accurate records).
2. Never proof frozen dough before thawing. Thaw in a retarder set between 38°F and 42°F for
12-16 hours. (A retarder is simply a high humidity level refrigerator).
3. If dough had been retarded or refrigerated, allow some “Floor” time. (“Floor” time is simply
allowing the product to sit at room temperature). Thirty minutes is usually sufficient. This
allows the dough temperature to rise throughout gradually.
4. Set humidity control just high enough so an undesirable crust is not
process.
5. Different products are proofed at different temperatures ranging between 80°F and 105°F.
The lower temperatures are used for croissants or butter layered pastries. Butter melts at
87°F. The higher proofing temperatures are used for products such as breads and rolls.
Never exceed 105°F; temperatures over 107°F will kill the fermentation process of the yeast.
6. A product has fully proofed when it doubles in size, appears loose, and feels light and fluffy.
7. A product is under proofed if it has not doubled in size. An under proofed product does not
have an appealing appearance and will not expand to its full size during baking.
8. A product is over proofed because of too much time in the proofing stage. It will spread too
much in the pan and fall when handled or baked.
formed during the proofing
Holding Cabinet
The HOLDING CABINET is designed to hold at temperatures from 125°F to 150°F. There is an
infinite variety of humidity levels. Low
foods.
Suggested settings for different food groups:
FOOD GROUP TEMPERATURE HUMIDITY
Soft high moisture foods
(Casseroles, Rice, Vegetables)
humidity settings are recommended to maintain flavorful fresh
150°F
MEDIUM
Tender Moist foods
(Breads, Rolls, Eggs, potatoes, breaded vegetables)
Firm moist foods
(Beef, chicken, ribs, fish, hot desserts)
Crisp textured foods
(Fried chicken, pizza, tacos)
125°F
150°F
150°F
MEDIUM
MED LOW
LOW
NOTE: Refer to local Board of Health for their requirements relative to food temperature.
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Maintenance
Cleaning
WARNING
UNPLUG THE PROOFER BEFORE CLEANING
To provide the proper atmosphere for proofing or holding Lang has designed a sealed cabinet. A
characteristic of the unit is an accumulation of water on the bottom of the cabinet. This
accumulation should be removed daily. This is easily accomplished. Simply remove the pan slides
from each side and lift out the floor. Sponge out any excess accumulation of water.
Many water supplies are laden with minerals. Over time, the minerals build up on the pan. Use
soap and water to clean the pan. To remove any heavy mineral built up, soak the pan in a vinegar
and water solution.
The body of your Lang Proofer/Holding cabinet is constructed entirely of stainless steel. Very little
maintenance is required. Periodically clean the unit with a hot soap and water solution or
commercial stainless steel cleaner. Wipe the interior of the proofer with a mild soap and water
solution and rinse with clear water
The doorframe is anodized aluminum. When cleaning make certain the solution is not caustic and
states “safe on Aluminum.” A hot soap and water solution is all that is necessary to clean the door
and window. Do not use a window cleaner which contains ammonia. Very small amounts of
ammonia will damage the magnetic door seal and require it be replaced.
Calibration
Calibration of your Lang Proofer/Holding Cabinet will never be necessary. Unlike conventional
thermostats, that change over time, your Lang Proofer/Holding cabinet never needs calibration
because it is solid state controlled.
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Parts List May 21, 2007, Rev A
Hinged Proofer PFL 120
Part No. Description Qty Application
2B-50200-69 PAN SLIDE 1/2 PROOFER
2D-73800-01 WATER PAN 1/3 HOTEL
2E-30303-06
2E-30304-26 SLECTRSW 80-105o&125-170o
2E-30305-04 SWTINF120V15AMPINF120-252
2E-30503-01 TRM BLOCK 24 POS QK CON
2E-30701-04 CONTC 2POLE 30A 24VAC
2E-31107-02
2E-31400-07 XFORMR120-208-240/24V40VA
2E-40101-19
2E-41100-19 SENSOR PROOFER450o(CONN
2J-30801-01 TIMER MECHANICAL LONG
2J-31601-09 PILOT LAMP 120V BLACK
2N-11162-03
2N-11162-04
2P-51001-25 SPRING - LH PROOFER DOOR
2P-51001-26 SPRING - RH PROOFER DOOR
2P-72900-01 CSTER RIGID 5
2P-72901-01 CSTER SWVL 5W/BRAKE
2R-70701-45 BK KNB BLUE RNG&ARR 1/4SH
2R-70701-50 BK KNOB WH RNG & T 3/16SH
2U-30200-28 MOTOR PROOFER 120V W/FAN
Q9-50800-72 MACHINE BRNZ BRG PROOFER
SWT TOG ON-ON DPDT BLK
CORD SET 14/3 X 8' 15A
CIRBD SI TEMP CNTRL NO
ELEMENT AIR, PROOFER 120V
ELEMENT H2O PROOFER 120V
2 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
2 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
2 PFL-120V
2 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
1 PFL-120V
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Wiring Diagram
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STAR INTERNATIONAL HOLDINGS INC. COMPANY
Star - Holman - Lang - Wells - Bloomeld - Toastmaster
10 Sunnen Drive, St. Louis, MO 63143 U.S.A.
(314) 678-6303
www.star-mfg.com
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