Nu-Vu SUB-123 Service Manual

NU-VU® Model:

SUB-123

Oven / Proofer

A Quality Product Made in the U.S.A.

Manufactured exclusively for:

by:

NU-VU® Food Service Systems

5600 13th STREET

MENOMINEE, MICHIGAN 49858-1029

[phone] FAX [phone]

Revised:

10 August 2007

(SUB-123.08d)

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Dear Customer:
Thank you for buying NU-VU® equipment. We think you have purchased one of the best units on

the market today.
Every piece of NU-VU® equipment is put through a full electrical test. In addition, NU-VU® ovens

are randomly selected for test baking to ensure you are receiving the best product possible. The
interior of the oven may darken slightly during this testing process. This coloration is normal and
occurs in any oven that has been operated for a few hours. It will not affect the operation,
durability or warranty of your NU-VU® equipment.

This OWNER'S MANUAL has been put together to give you a good general knowledge of your
equipment. It is not a detailed technical manual; such a book is unnecessary for the daily care and
operation of your unit. However, this Manual does contain some basic trouble-shooting and service
information. If this OWNER'S MANUAL does not answer your questions or solve your problems
please call us on our toll-free service line at [phone]. You can also fax your question or
comment to our Service Department at [phone]. You can even e-mail us at
[e-mail]. One of our service technicians will be glad to assist you. Please remember to
supply the model number, serial number and the manufacturing date code of your NU-VU®
equipment when you contact us.

Each page carries information to help you use this OWNER'S MANUAL. The header at the top of
each page contains the title of the section you are currently in. The footer at the bottom of each
page carries the page number, our toll-free telephone number, and our Sales and Service fax
numbers.

All sections begin at the top of a page and start like this:

SECTION HEADING

All sub-section headings are on the left side of each page and look like this:

SUB-SECTION HEADING:

SUB-SECTION HEADING - -

Pointing hands are located in the left margin throughout this OWNER'S MANUAL, and point
toward shaded boxes containing important warning and/or safety information:

IMPORTANT: THESE SHADED BOXES WILL CONTAIN IMPORTANT WARNING,

OPERATING AND/OR SAFETY INFORMATION!

The illustrations used throughout this OWNER'S MANUAL are titled in their lower left-hand
corners. A complete list of these illustrations, along with their respective page numbers, can be
found on page iv of this manual. A REPLACEMENT PARTS LIST can be found at the end of this
manual. Replacement parts are listed by Reference Number. The part Reference Numbers are
circled  in the illustrations and bracketed [ ] in the text. Please note that some of the parts listed
are not replaceable except as part of another assembly, but are listed for reference and
identification only.

Electrical schematics are also included at the end of this OWNER'S MANUAL for use as
reference aids only. Please contact our Service Department for specific electrical information.

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TABLE OF CONTENTS

ABOUT YOUR SUB-123 ............................................................................................... 1

SUB-123 Specifications ......................................................................................... 2

RECEIPT, INSTALLATION AND START-UP

Receipt ................................................................................................................... 3

Installation .............................................................................................................. 4

Connection of Electrical Supply ....................................................................... 4

Connection of Optional Water Supply ............................................................. 5

Start-Up

Oven ................................................................................................................ 6

Standard Manual-Fill Proofer ........................................................................... 7

Optional AUTOMIST Proofer ........................................................................... 8

OPERATING INSTRUCTIONS
Proofer

For the Standard Manual-Fill Proofer .............................................................. 9

For the Optional AUTOMIST Proofer ............................................................. 10

Oven .................................................................................................................... 12

99-Minute Digital Timer (optional) ......................................................................... 13

Timer Operational Notes ...................................................................................... 13

MAINTENANCE AND CLEANING GUIDE

Maintenance ......................................................................................................... 14

Manual Fill Proofer Dry-Out Procedure ......................................................... 14

AUTOMIST Proofer Dry-Out Procedure ........................................................ 14

Oven Dry-Out Procedure ............................................................................... 14

Cleaning ............................................................................................................... 15

SERVICE AND REPLACEMENT GUIDE .................................................................... 16

Temperature Control, How to Adjust .................................................................... 16

Door Latch, How to Adjust .................................................................................... 17

Door Test Procedure ............................................................................................ 17

Door Gasket, How to Replace .............................................................................. 18

Replacing the Oven Door Gasket ................................................................... 18

Replacing the Proofer Door Gasket .............................................................. 19

NU-VU® EQUIPMENT WARRANTY

Parts ..................................................................................................................... 20

Labor .................................................................................................................... 20

Warranty Limitations ............................................................................................ 21

Parts Return Procedure and Conditions ............................................................... 22

REPLACEMENT PARTS LIST

Electrical Components ......................................................................................... 23

Oven Control Components ................................................................................... 24

Proofer Control Components ................................................................................ 24

Door Components ................................................................................................ 24

Oven Interior Components ................................................................................... 25

Proofer Interior Components (Manual Fill) ............................................................. 25

General Exterior Components .............................................................................. 25

AUTOMIST Option Components .......................................................................... 26

ELECTRICAL SCHEMATICS ...................................................................................... 26

iii

* * * NOTICE * * *

Record the Model Number and Serial Number from the nameplate on the side of your unit on
page 20 in the WARRANTY section for future reference. Please be ready to give these
numbers to our Service Department when ordering replacement parts or requesting service.

LIST OF

ILLUSTRATIONS AND SCHEMATICS

Fig. #1 ................................................ Installation ....................................................... 3

Fig. #2 ................................... Power Supply Connections .......................................... 5

Fig. #3 .................................. Manual Fill Proofer Controls .......................................... 9

Fig. #4 .................................. AUTOMIST Proofer Controls ....................................... 10

Fig. #5 ............................................. Oven Controls .................................................. 12

Fig. #6 ...................................... 99-Minute Digital Timer ........................................... 13

Fig. #7 ....................................... Door Latch Assembly ............................................. 17

Fig. #8 .............................................. Door Gasket .................................................... 18

Electrical Schematics .................................................................................................. 26

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v

SUB-123 OWNER’S MANUAL ABOUT YOUR SUB-123

ABOUT YOUR SUB-123

The NU-VU® SUB-123 is an electrically powered and operated commercial baking/cooking appliance. It
does not require exterior venting under normal circumstances; however, hood and venting requirements
vary from country to country, state to state, and even from locality to locality. For this reason, NU-VU®
cannot give specific detailed information regarding your individual application. Your local building
inspector, licensed contractor, or installer is best qualified to determine your specific needs.

The oven section of the SUB-123 features our patented V-AIR® air movement system. A top-mounted
blower moves the air down through the side walls to be heated, then out through specially designed hole
patterns to provide even heat distribution throughout the oven. Your product is baked evenly from top to
bottom, side to side, front to back without turning pans. You can load the oven completely with pans
having the same product, bake, and remove the entire load at the same time. The bake is uniform because
each shelf now receives essentially the same air pattern.

The oven section is equipped with a single 425F solid state heat control and a 60-minute mechanical timer.
The oven compartment can hold up to three (3) full size 18"x26" sheet pans, or six (6) half-size 13"x18"
sheet pans on the included chrome-plated wire shelves.

The Proofer section is equipped with a 250F solid state heat control, a numbered (1-10) humidity control,
and a 60-minute mechanical timer. Manual fill proofers are supplied with a stainless steel water pan (½
size x 2½"). The proofer compartment can hold up to nine (9) full size 18"x26" sheet pans, or eighteen (18)
13"x18" half-size sheet pans on the included chrome-plated wire shelves. A total of twelve (12) chrome
plated wire shelves are included for use in the oven and proofer.

Measuring 78¾” high, 36½” wide and 29” deep, the entire unit takes up less than 7½ square feet of floor
space. It is constructed of stainless steel both inside and out. The front and back frames are cut from single
sheets of stainless steel. These frames then are welded to the stainless base and top headers to form a unit
with superior durability and rigidity. Components such as temperature and humidity controls, timers,
switches, motors, heating elements, and others are thoroughly tested before shipment. Ongoing research and
development projects are used to introduce the latest and most dependable components.

The NU-VU® SUB-123 is designed for:

• Automatic pan positioning • Dependability

• Rapid and even baking • Low energy consumption

• Easy cleaning • Low maintenance

• Simple operation • Rapid servicing
These options are also available for use on the SUB-123:

• AUTOMIST Proofer humidity system

• Digital 99-minute timers

• Digital thermometers
The AUTOMIST option eliminates the manually filled water pan in the proofer, but requires connection to a

pressurized potable water supply. An adjustable water mist is injected into the blower wheel in the bottom
of the proofer. The blower wheel then distributes this water mist evenly throughout the proofer
compartment to provide the controlled humidity necessary for proper proofing action.

Digital 99-minute timers are available can be substituted for the 60-minute mechanical timers that are
supplied as standard equipment.

Digital thermometers can be added to the front of the unit for either the oven or proofer, or for both. While
the thermometers have no control function, they can give an indication of actual internal temperatures.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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ABOUT YOUR SUB-123 SUB-123 OWNER’S MANUAL

SUB-123 SPECIFICATIONS:

Exterior Dimensions

Height = 78¾" Width = 36½" Depth = 29"

Interior Dimensions (usable space)

Oven Height = 14½" Width = 26" Depth = 18½"
Proofer Height = 32" Width = 26" Depth = 18½"

Door Swing (straight out from face of unit)

Oven = 29¼" Proofer = 29¼"

Capacities

Oven = Six 13"x18" half size sheet pans with 4¼" pan spacing
or three 18"x26" full size sheet pans with 4½" spacing
Proofer = Eighteen 13"x18" half size sheet pans with 3¼" pan spacing
or nine 18"x26" full size sheet pans with 3¼" spacing

Listings/Approvals

Service Connections

Electrical:
120/208 volt, 60 Hz 120/240 volt, 60 Hz
220/380 volt, 50 Hz 230/415 volt, 50 Hz

Single or three phase, with or without an electrical neutral, to be hard wired on site.
The oven compartment uses two 2,000-watt heating elements in 208 or 240 volts. They may be

wired in series or parallel depending on the intended power source (refer to appropriate
electrical schematic at the end of this manual).

The proofer compartment for the standard manual fill proofer uses two 255-watt elements to

heat the compartment, and one 625-watt element to produce humidity in the compartment.
Proofers equipped with the AUTOMIST option use two 600-watt heating elements only; no
humidity element is required.

Water:
Standard manual fill units do not require connection to a water supply.

Units with the AUTOMIST option require direct connection to a pressurized potable water

supply. Any unit requiring connection to a water supply comes equipped with a 1/4”
compression-type copper fitting installed on the back of the unit (refer to Fig. #1 on page 3)

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP

Fig. #1

- Installation

RECEIPT, INSTALLATION AND START-UP

RECEIPT:

It is essential to inspect the unit immediately when it arrives. NU-VU® has placed instructions on the
packaging to help avoid damage in transit. However, negligent handling can produce hidden damage.

These steps should be followed:

A. Inspect the entire perimeter of the package for damage or punctures to the packing material. This

may indicate damage to the unit inside. Call any and all packing damage to the attention of the
delivery person.

B. If any package damage is found uncrate the unit immediately in the presence of the delivery

person to determine if the unit is damaged. Pay special attention to the top of the unit. Make sure
it is not bend or otherwise damaged, which may occur if the top of the unit has struck a door
frame or the top of a trailer. If any damage is found indicate the type and amount of damage on
the shipping documents and notify NU-VU® at [phone] immediately after filing a freight
claim.

C. Uncrate the unit carefully and check the entire unit (top, front, back, and both sides) for any

visible or hidden damage.

D. Remove the unit from the shipping pallet and inspect the bottom (including the Casters) for any

damage. Check the Casters and the Proofer Motor/Cover under the unit.

E. If any damage is noted after the driver leaves immediately contact the freight company and

NU-VU® Food Service Systems.

F. Check the Oven and Proofer Doors. Make sure both Doors close completely, and that the Door

Gaskets seal firmly (refer to the DOOR TEST PROCEDURE in the SERVICE AND
REPLACEMENT GUIDE). If they do not close or seal properly please contact the NU-VU®
Service Department for instructions and assistance in any required adjustments.

G. Count the number of Shelves included. There should be a total of twelve (12) Shelves (nine for

the Proofer, three for the Oven). Contact NU-VU® immediately concerning any shortage.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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RECEIPT, INSTALLATION AND START-UP SUB-123 OWNER’S MANUAL

INSTALLATION:

Record the Model Number and complete Serial Number of your unit in the spaces provided on page 47 of
this manual. You will need these numbers if you should ever need to contact our Service Department
concerning adjustments, replacement parts or other service needs.

Roll the unit into the exact position where it is to be operated. Make sure there will be enough clearance on
each side of the unit for proper cooling during operation, and for ease of access during maintenance or
service. NU-VU® recommends a minimum clearance of 4" at the back and both sides of the unit. Mark the
locations of the electrical and optional water connections on the wall.

Check the swing of both the Oven and Proofer Doors, making sure they have enough room to open
completely without hitting anything or obstructing the work area.

Move the unit out from its operating position and proceed with the service connections.

Connection of Electrical Supply - -

Check to determine that the power source is the same voltage and phase as that indicated on the label on the
side of the unit. If the voltage or phase is not the same, please call NU-VU® service department at 800-338-

9886.

IMPORTANT: DO NOT CONNECT THIS UNIT IF YOUR POWER SOURCE DOES NOT

MATCH THE REQUIREMENTS AS LISTED ON THE UNIT LABEL!

This equipment must be installed and connected in accordance with all applicable federal, state, province,
and/or local electrical codes having jurisdiction. All electrical connections must be made with COPPER
WIRE ONLY in the correct gauge for the application. The unit may be connected either through a plug and
receptacle-type connection or direct wiring. Allow enough slack in the wiring to allow for equipment to be
moved during installation or any required maintenance and servicing.

WARNING: ALL POWER MUST BE TURNED OFF AT THE ELECTRICAL SUPPLY WHILE

THIS UNIT IS BEING CONNECTED!

The electrician should remove the Outside Top [71] to expose the power supply connections at the Power
Terminal Block [1] on top of the oven compartment. A wiring schematic is attached to the wiring near the
power terminal connections.

Proper electrical connections will vary depending on the voltage, phase and frequency requirements of the
unit and available power supply. The following instructions are for the most common 120/208 volt or
120/240 volt configurations (refer to Fig. #2 on page 5), and may be modified to fit your installation.
A. The electrician must install a cable clamping device or cord restraint in the rear access hole. This

cable clamping device must be firmly attached to the unit, and appropriately sized for the power
supply wire or cord being used.

B. Take note of the labeling on the Oven terminal connections (Line 1, Line 2, Line 3, and Neutral)

at the Power Terminal Block [1].

C. Carefully identify the power source connections and attach them to the appropriate terminals. Make sure

all connections are clean and tight.

IMPORTANT: IN A THREE PHASE SYSTEM ANY WILD LEG (MORE THAN 120 VOLTS

TO NEUTRAL) MUST ALWAYS BE CONNECTED TO L-2!

D. Be sure the unit is properly grounded BEFORE use by attaching a grounding wire to the Ground

Lug [2] next to the Power Terminal Block.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP

Fig. #2 – Power Supply Connections

E. Carefully set all switches and controls on the front of the unit to their OFF positions and engage

the main power supply.

F. Check the voltage at the terminals on the Power Terminal Block with a voltmeter and compare

the readings with the label listings on the side of the unit. If the readings match, the unit is ready
for its initial START-UP. If the readings DO NOT coincide you must call the NU-VU® Service
Department.

G. Install any required or desired drain plumbing to the drain fitting in the base of the unit directly

under the proofer compartment.
H. Replace the Outside Top. Be careful not to pull or pinch any wires while installing the Panel.
I. Install nine of the supplied Shelves [65] in the Proofer. The other Shelves are used in the Oven.
J. Push the unit back into place and set the brakes on the front Casters.
K. The Proofer compartment of the NU-VU® SUB-123 is equipped with a bottom drain centered

directly under the Proofer Door. Please install the included Drain Pan [77] in the brackets under

the Proofer if you have not already installed drain plumbing. This drain prevents the build-up of

excessive water that may damage the Proofer Motor, Heating or Humidity Element, or a Sensor.

Connection of Optional Water Supply - -

This equipment must be installed in accordance with all applicable federal, state, province, and/or local
plumbing codes having jurisdiction.

NU-VU® strongly recommends that SOFT WATER ONLY be used in any unit requiring a water supply.
Also, a good quality water filter must be installed in-line between the unit connection and the water supply
to guard against clogging and mineral build-up in the components. This is extremely important in areas
having hard water. The water filter may be installed at the water source, adjacent to the water inlet on the
unit, or anywhere in between, whichever is more convenient for you.
A. Run 1/4” OD tubing from the water supply line to the unit location. Allow some slack in the

tubing for final unit positioning and any future service requirements. Avoid any kinks or strains
on the tubing, and position the tubing where it will not be damaged in any way.

B. The tubing end that attaches to the back of the unit must not be damaged or deformed in any

way. The cut end should be cut straight and clean with no deforming of the tubing. All burrs and
sharp or rough edges should be removed to ensure a proper and leak-free connection.

C. Position the tubing so that it runs straight into the intake Water Fitting [76] on the rear of the

unit. Be careful not to kink the tubing if you bend it, and do not bend the tubing within two (2)
inches of the cut end.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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RECEIPT, INSTALLATION AND START-UP SUB-123 OWNER’S MANUAL

D. The two-part compression fitting (tapered collar and nut) is placed approximately 1” onto the

end of the tubing so that the collar is inside of the nut and the threaded opening of the nut is
toward the intake Water Fitting.

E. Push the end of the tubing all the way into the intake Water Fitting (approximately 1/4”) and

hold it there while you thread the compression nut onto the intake Fitting. Tighten the
compression nut with an open-end wrench, but do not over-tighten the fitting! If the joint leaks
when tested, and further gently tightening does not stop the leakage, the compression fitting must
be replaced.

Careful attention to these simple procedures will help to ensure an installation without leaks. If you have
any questions or problems, please call the NU-VU® Service Department at [phone].

IMPORTANT: Please be sure to install any desired or required drain plumbing at this time. Any
required plumbing must be installed before attempting an INITIAL START-UP.

NOTE: Your SUB-123 is equipped with a Drain in the floor of the Proofer compartment. This
Drain prevents the accumulation of excess water that may damage the Proofer Motor, Heating
and/or Humidity Elements, or a Control Sensor. Please slide the included Drain Pan [77] into the
bracket under the Proofer Door to catch any draining water, OR position the Proofer Drain directly
over a floor drain, OR attach a length of tubing or light hose to the Drain where it comes through
the base of the unit and run it to a floor drain in the immediate area.

YOUR NU-VU® SUB-123 SHOULD NOW BE

READY FOR ITS INITIAL START-UP!

IMPORTANT: IMPROPER INSTALLATION, MISUSE, OR OTHER FAILURE TO FOLLOW

THESE INSTRUCTIONS MAY CAUSE SEVERE EQUIPMENT DAMAGE OR PERSONAL

®

* * * Notice * * *
National Sanitation Foundation (NSF) guidelines require that all interior parts be
removable without the use of tools. This equipment has been factory assembled to safely
accommodate rough handling through shipment, delivery and original installation. After
any maintenance, cleaning or required service work the interior sheet metal parts should
be reassembled and fastened hand-tight only, but still be tight enough to prevent any
rattle or movement of parts.

START–UP:

Prior to starting up the SUB-123 for the first time it is advisable to set all the controls and
switches to their OFF positions.

Oven - - (refer to Fig. #5 on page 12)
A. Unscrew the glass Light Lenses [19] in the rear of the Oven. Install the included Appliance Bulbs

(if they are not already installed) and replace the Lenses. Close the Oven Door [41] securely.

B. Engage the main electrical and optional water supplies.
C. Set the Oven Power Switch [21] to ON. The interior of the Oven should illuminate and the Oven

Blower Wheel [51] should begin to rotate.

D. Open the Oven Door [41]. The Motor/Blower Wheel should come to a stop as the Door opens

and the Micro Switch [15] in the Door Jamb is released.
E. Place a reliable oven thermometer on a baking pan in the center of the Oven.
F. Close the Oven Door securely. The Motor/Blower Wheel should restart.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP

G. Set the Oven Temperature Control [22] to 350F. The Temperature Control Indicator Light [23]

should illuminate and the Oven should begin heating. You may continue with the Oven Start-Up
and even begin the Proofer Start-Up while the Oven heats.

H. Turn the knob of the Oven Timer [24] to 20 minutes, then set it back to 5 minutes (if your unit is

equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating
instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the
Timer does not run or the Buzzer fails to sound please refer to the TROUBLE-SHOOTING

GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does
not sound.

I. Check the thermometer reading against the Temperature (Bake) Control setting when the Control

Indicator Light goes out. If the readings differ by more than 10 the Temperature Control may
need a simple adjustment. Please call the NU-VU® Service Department BEFORE attempting
calibration or adjustment of the control.

NOTE: Please allow the Temperature Control to cycle two or three times to allow the Oven

temperature to stabilize BEFORE comparing the readings.

J. Return all Oven controls and switches to their OFF positions.
Standard Manual Fill Proofer - - (refer to Fig. #3 on page 9)

A. Unscrew the glass Light Lenses [19] in the rear of the Proofer. Install the included Appliance

Bulbs (if they are not already installed) and replace the Lenses. Close the Proofer Door [42]
securely.

B. Set the Proofer Power Switch [31] to the ON position. The Proofer interior should illuminate and

the Fan Blade [61] should begin to rotate.

C. Set the Proofer Temperature Control [32] to any selected proofing temperature (generally 90-

95F). The Temperature Control Indicator Light [33] should illuminate.
D. Place a reliable oven thermometer on a Proofer Shelf [65] in the center of the Proofer.
E. Check the thermometer reading against the Temperature Control setting when the Temperature

Control Indicator Light goes out. If the readings differ by more than 5 the Temperature Control

may need a simple adjustment. Please call the NU-VU® Service Department BEFORE

attempting calibration or adjustment of the control.

NOTE: Please allow the Temperature Control to cycle two or three times to allow the Proofer

temperature to stabilize BEFORE comparing the readings.

F. Remove the Water Pan [64]. Set the Proofer Humidity Control [34] to #10. The Humidity

Control Indicator Light [35] should illuminate and the round Humidity Element [13] will begin to

heat up.
G. Fill the Water Pan with approximately 1" to 1½" of warm water, place it on the Humidity

Element, and close the Proofer Door. The water should begin to heat up, and in a few minutes a

light fogging should begin to form on the Proofer Door glass.
H. Turn the knob of the Proofer Timer [36] to 20 minutes, then set it back to 5 minutes (if your unit

is equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating

instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the

Timer does not run or the Buzzer fails to sound please refer to the TROUBLE-SHOOTING

GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does

not sound.

I. Return all Proofer controls and switches to their OFF positions.

Your manual fill SUB-123 is now ready to operate!

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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RECEIPT, INSTALLATION AND START-UP SUB-123 OWNER’S MANUAL

Optional AUTOMIST Proofer - - (refer to Fig. #4 on page 10)
A. Unscrew the glass Light Lenses [19] in the rear of the Proofer. Install the included Appliance

Bulbs (if they are not already installed) and replace the Lenses. Close the Proofer Door [42]
securely.

B. Set the Proofer Power Switch [31] to the ON position. The Proofer interior should illuminate and

the Blower Wheel [86] should begin to rotate.

C. Set the AUTOMIST Humidity Control [81] to #2 or #3. The Humidity Control Indicator Light

[82] should illuminate as a light water mist is sprayed from the Injection Nozzle [85] into the
Blower Wheel. The spray should stop after less than one second and the Indicator Light should
go out. After a short pause (approximately 40-45 seconds) the Humidity Control and Injection
Nozzle will cycle again. Set the Humidity Control to OFF.

NOTE: The AUTOMIST option controls the humidity in the Proofer by using a solid-state

Repeat Cycle Timer [83]. This Timer has a fixed “OFF” time and an adjustable “ON” time.
Changing the setting of the Humidity Control varies the “ON” time and regulates the duration
of the water spray in the Proofer and the resulting amount of humidity.

D. Set the Proofer Temperature Control [32] to any selected proofing temperature (generally 90-

95F). The Temperature Control Indicator Light [33] should illuminate.
E. Place a reliable oven thermometer on a Proofer Shelf [65] in the center of the Proofer.
F. Check the thermometer reading against the Temperature Control setting when the Temperature

Control Indicator Light goes out. If the readings differ by more than 5 the Temperature Control

may need a simple adjustment. Please call the NU-VU® Service Department BEFORE

attempting calibration or adjustment of the control.

NOTE: Please allow the Temperature Control to cycle two or three times to allow the Proofer

temperature to stabilize BEFORE comparing the readings.

G. Turn the knob of the Proofer Timer [36] to 20 minutes, then set it back to 5 minutes (if your unit

is equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating

instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the

Timer does not run or the Buzzer fails to sound please refer to the TROUBLE–SHOOTING

GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does

not sound.

H. Return all Proofer controls and switches to their OFF positions.

Your AUTOMIST SUB-123 is now ready to operate!

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE

INSIDE!

OPERATING INSTRUCTIONS

PROOFER:

Fig. #4 – Manual Fill Proofer Controls

For the Standard Manual Fill Proofer - -

Begin to pre-heat the Proofer section of the SUB-123 about 20 to 30 minutes before its scheduled use.

A. Set out the desired product for thawing. Be sure to allow sufficient time in your schedule

for both the product and your equipment to reach the correct conditions.

B. Prepare the Proofer:

1. Set the Proofer Power Switch [31] to ON.

2. Set the Proofer Temperature Control [32] to the required. Begin preheating the Proofer at
least 20 minutes prior to its scheduled use.

3. Set the Proofer Humidity Control [34] to the required. Manual fill units require time to heat
the water and raise the internal humidity level; these units must be started at least 20
minutes before use.

4. Make sure the Water Pan [64] contains no less than 1" of water. The water level should be
checked every time you load the Proofer, and at least every other hour during operations.
Use warm water whenever you refill the pan.

5. The Proofer is ready for use when the Temperature and Humidity Indicator Lights go out
and a light to moderate fogging appears on the Proofer Door [42].

IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL WHEN

OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY PRODUCT

C. Load the product. The pans should be pushed all the way back and centered from side to side as

much as possible on each Proofer Shelf to allow for proper air circulation over and around your
product. If you are loading a single pan, center it on the Shelf from side to side and front to back.

NOTE: The Indicator Lights will turn on and off as the Temperature and Humidity Controls

regulate the conditions in the Proofer. This is normal and may happen several times during a
proofing cycle.

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MAINTENANCE AND CLEANING GUIDE SUB–123 OWNER'S MANUAL

D. Set the Proofer Timer [36] as a reminder to check your proof. Remember to turn the Timer knob

past, then back to, the desired time for best accuracy. If your unit is equipped with the optional
99-Minute Digital Timers, please refer to page 13 for instructions on how to operate the Timer.

E. Monitor the proofing process. Your Proofer is functioning properly if there is a light to moderate

fogging on the Proofer Door. No fogging means your Proofer may be running too hot, too dry, or
both. Excessive fogging (with water running down the glass) means your Proofer may be running
too cold, too wet, or both. Check the product and adjust the Proofer Temperature and Humidity
Controls as necessary.

TIP: If water accumulates on the floor in front of your Proofer from drippings out of the

Proofer Door you are probably proofing with too much humidity. Decrease the Humidity
Control setting. If water on the floor is a constant problem for you please call the NU-VU®
Service Department at [phone]..

F. Load the Oven when your product is fully proofed. Yeast products should be 65% to 75% of the

desired finished size at the end of the proof cycle. Generally speaking, properly proofed bread
should have a soft, silky smooth feel to it when touched. It should never be anything more than
slightly tacky. If the dough sticks to your finger and does not pull off cleanly, the dough is too
wet.

Fig. #4 – AUTOMIST Proofer Controls

For the Optional AUTOMIST Proofer - -
Begin to pre-heat the Proofer section of the SUB-123 about 20 to 30 minutes before its scheduled use.

A. Set out the desired product for thawing. Be sure to allow sufficient time in your schedule for both

the product and your equipment to reach the correct conditions.

B. Prepare the Proofer:

1. Set the Proofer Power Switch [31] to ON.

2. Set the Proofer Temperature Control [32] to the required setting. Begin preheating the
Proofer at least 20 minutes prior to its scheduled use.

3. Make sure water is being supplied to the Proofer, but leave the Proofer Humidity Control
[81] OFF. An AUTOMIST unit injects water directly into the air in the Proofer, raising the
internal humidity level almost immediately. Running an AUTOMIST unit for an extended
time without product in the Proofer may cause an excessive build-up of water in the Proofer.

4. The Proofer is ready for use when the Temperature Indicator Light [82] goes out.

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SUB–123 OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE

IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL WHEN

OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY PRODUCT

INSIDE!

C. Load the product. The pans should be pushed all the way back and centered from side to side as

much as possible on each Proofer Shelf to allow for proper air circulation over and around your
product. If you are loading a single pan, center it on the Shelf from side to side and front to back.

D. Now set the Proofer Humidity Control [81] to the required setting. The Proofer Door should

begin to fog over in a few minutes.

NOTE: The Indicator Lights will turn on and off as the Temperature and Humidity Controls

regulate the conditions in the Proofer. This is normal and may happen several times during a
proofing cycle.

E. Set the Proofer Timer [36] as a reminder to check your proof. Remember to turn the Timer knob

past, then back to the desired time for best accuracy. If your unit is equipped with the optional
99-Minute Digital Timers, please refer to page 13 for instructions on how to operate the Timer.

F. Monitor the proofing process. Your Proofer is functioning properly if there is a light to moderate

fogging on the Proofer Door. No fogging means your Proofer may be running too hot, too dry, or
both. Excessive fogging (with water running down the glass) means your Proofer may be running
too cold, too wet, or both. Check the product and adjust the Proofer Temperature and Humidity
Controls as necessary.

TIP: If water accumulates on the floor in front of your Proofer from drippings out of the

Proofer Door you are probably proofing with too much humidity. Decrease the Humidity
Control setting. If water on the floor is a constant problem for you please call the NU-VU®
Service Department at [phone].

G. Load the Oven when your product is fully proofed. Yeast products should be 65% to 75% of the

desired finished size at the end of the proof cycle. Generally speaking, properly proofed bread
should have a soft, silky smooth feel to it when touched. It should never be anything more than
slightly tacky. If the dough sticks to your finger and does not pull off cleanly, the dough is too
wet.

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MAINTENANCE AND CLEANING GUIDE SUB–123 OWNER'S MANUAL

OVEN:

Fig. #5 – Oven Controls

At the beginning of each day you may want to preheat your Oven about 25 higher than the required baking
temperature. Since your Oven requires time to reach the proper temperature, you must plan ahead so your
Oven and product are ready at the same time. When the desired temperature is reached (about 15-20
minutes after start-up), the Oven Temperature Control Indicator Light [23] will go out. It is not necessary
to reset to preheat temperature with each load unless you are baking new items at a higher temperature or
the Oven was off for an extended period.

WARNING: WE TRY TO “BURN OFF” ANY MANUFACTURING OILS INSIDE OF YOUR
OVEN BEFORE SHIPMENT. HOWEVER, SOME OILS MAY REMAIN, CAUSING YOUR
OVEN TO SMOKE DURING INITIAL OPERATION. SIMPLY ALLOW THE OVEN TO RUN
AT 350°F FOR AN HOUR OR TWO TO COMPLETE THE BURN-OFF AND THE SMOKING
SHOULD STOP. WE APOLOGIZE FOR ANY INCONVENIENCE THIS MAY CAUSE.

To operate the Oven section:
A. Turn the Oven Power Switch [21] ON and set the Temperature Control [22] to the desired

preheat or baking temperature . When the Temperature Control Indicator Light goes out the Oven
is ready for baking.

B. Load the Oven from the top down, placing a single full size pan or two half-size pans on each

Shelf. Push the pans all the way to the rear, and center them from side to side. Single pans should
be centered from side to side and front to back. If the top shelf is too high to be reached safely
and easily, empty pans should be placed on the shelf to guide the air flow over and around your
product for the best possible results.

C. Close the Oven Door [41] securely. It is important to keep the Oven Door closed unless loading

or removing product to maintain Oven temperature, reduce baking time, and minimize energy
usage.

NOTE: It is helpful to slowly push the Oven Door closed until the Oven Motor restarts. Hold it

about 1" from the closed position for only 1 or 2 seconds before latching it securely. This short
delay prevents the build-up of internal air pressure that may suddenly "pop" the Oven Door
open.

D. Set the Oven Timer [24] for the estimated baking time minus one or two minutes. This will

assure an early indication from the Buzzer Alarm [16] and help prevent over-baking. Remember
to turn the Timer knob past, then back to the desired time for best accuracy. If your unit is
equipped with the optional 99-Minute Digital Timers, please refer to the instructions on page 13.

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OVEN DOOR AFTER A BAKING CYCLE TO AVOID EXPOSURE TO HEAT AND STEAM!

E. As soon as the product is finished baking, open the Oven Door and remove the product quickly.

You can load more product into the Oven immediately, or close the Oven Door and allow the
Oven to recover to the set baking temperature. Allowing the Oven a few minutes of recovery time
results in a quicker and better bake.

CAUTION: STAND AWAY FROM THE FRONT OF THE OVEN WHEN OPENING THE

F. When all baking is done for the day, set both the Temperature Control and the Power Switch to

OFF and complete the daily DRY-OUT PROCEDURE outlined in the MAINTENANCE AND
CLEANING GUIDE.

99-Minute Digital Timer (optional) - -

A. The appropriate Power Switch [21 or 31] must be set

to ON for that 99-Minute Digital Timer [24 or 36] to
operate. The LEDs in the Timer Display Window
should show 000.

B. Press either the UP or DOWN Time Set key to enter

the desired time in minutes and seconds (mm:ss). The
set time will appear in the Timer Display Window.

C. Start the Timer by pressing the START/STOP key

once. The Timer will count down one second at a time,
flashing the remaining time in the Display Window.
Pressing the START/STOP key a second time will halt
the Timer; the remaining time is shown in the Display
Window. This time can now be edited by using the
Time Set keys. Pressing the START/STOP key one
more time will restart the Timer at the currently

Fig. #6 – 99-Minute Digital Timer

displayed time.

D. When the set time expires, the Display Window will flash 000 and a Buzzer Alarm [16] will sound for

30 seconds. The operator can silence the Alarm by pressing the START/STOP key. After the Alarm is
turned OFF the Timer will automatically reset itself to the last entered time. Pressing the
START/STOP key will restart the Timer.

Timer Operational Notes - -

 The entered time changes by 1 second with each “click” of a Time Set key. Holding either key down

changes the time by 1-second increments for the first 35 seconds of change, 10-second increments for
the next 8 minutes of change, and 1-minute increments for the remainder of the change. The maximum
setting is 99 minutes and 59 seconds (99:59 in the Display Window). Releasing the Time Set key
restores the 1-second increment of change.

 The time setting can only be edited when the Timer is not running.
 A Timer can be reset at any time during the run cycle by pressing the START/STOP key once and then

either Time Set key. The first “click” will return the Timer to its original set time. The time setting can
now be edited, or the Timer can be restarted from the original set point.

 This Digital Timer contains a short-term memory chip to prevent the loss of a Timer setting because of

an accidental shut-down of the unit or a temporary power outage. The Timer will recall the last entered
time setting when the unit is restarted.

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MAINTENANCE AND CLEANING GUIDE SUB–123 OWNER'S MANUAL

MAINTENANCE AND CLEANING GUIDE

MAINTENANCE:

NU-VU® equipment is designed to last for years of useful service. Careful consideration is given in
selecting components for durability, performance and ease of maintenance. For example, both the Oven
Motor and Proofer Motor have sealed bearings and never need to be lubricated.

While NU-VU® equipment is designed for minimum care and maintenance, certain steps are required by the
user for maximum equipment life and effectiveness:

 Proper installation of the equipment.
 Correct application and usage of the equipment.
 Dry-out Procedures performed daily.
 Thorough cleaning on a regular basis.

Manual-Fill Proofer Dry-Out Procedure - -

A. Remove the Water Pan [64]. Empty and clean the Water Pan and set it aside.
B. Wipe out any standing water in the bottom of the Proofer.
C. Empty, clean, and replace the Drain Pan [77] beneath the Proofer.
D. Set the Proofer Power Switch [31] to ON. Leave the Temperature Control [32] and Humidity

Control [34] at their normal settings.

E. Leave the Proofer Door [42] open by about 1 to 2 inches and allow the Proofer to run for about

20 to 30 minutes or until it is dried out.

F. Set the Proofer Power Switch to OFF. Leave the Proofer Door slightly open (about 1 to 2 inches)

while the Proofer is not in use.

AUTOMIST Proofer Dry-Out Procedure - -

A. Wipe out any standing water in the bottom of the Proofer. You may need to remove the Element

Cover [88] to do this.

B. Empty, clean, and replace the Drain Pan [77] beneath the Proofer.
C. Set the Proofer Power Switch [31] to ON. Leave the Temperature Control [32] at its normal

setting but turn the Humidity Control [81] to OFF. You may also need to turn off the water
supply if water continues to be sprayed into the Proofer Blower Wheel.

D. Leave the Proofer Door [42] open by about 1 to 2 inches and allow the Proofer to run for about

20 to 30 minutes or until it is dried out.

E. Set the Proofer Power Switch to OFF. Leave the Proofer Door slightly open (about 1 to 2 inches)

while the Proofer is not in use.

Oven Dry-Out Procedure - -

A. Set the Oven Temperature Control [22] and Oven Power Switch [21] to OFF.
B. Leave the Oven Door [41] open about 1 to 2 inches. The residual baking heat will dry out any

moisture that may be trapped in the insulation or other components of the Oven.

C. Leave the Oven Door slightly open (about 1 to 2 inches) while the Oven is not in use.

IMPORTANT: THESE DRY-OUT PROCEDURES MUST BE CARRIED OUT DAILY TO

HELP MAINTAIN YOUR EQUIPMENT IN THE BEST POSSIBLE CONDITION. THE

REMOVAL OF RESIDUAL MOISTURE HELPS PREVENT DETERIORATION OF THE

INSULATION, DAMAGE TO THE PROOFER ELEMENTS, SENSORS, MOTOR AND

OTHER ELECTRICAL COMPONENTS, AND EXTENDS THE USEFUL LIFETIME OF

YOUR NU-VU® EQUIPMENT!

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SUB–123 OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE

CLEANING:

Your SUB-123 should be cleaned daily and as soon as possible after a spill has occurred. It is essential to
maintain a clean unit, especially if the public views the unit in your place of business. The following should
be used for cleaning:
A. The stainless steel exterior may be cleaned with any good stainless steel cleaner or polish, or with

hot soapy water followed by a clear rinse if it is very soiled.

B. The Doors can be removed for ease of cleaning by opening each Door until it is perpendicular to

the face of the unit and then lifting the Door straight up. All glass should be cleaned with a glass­cleaning formula. Baked-on or excessive soiling can be removed with soap and hot water
followed by a thorough rinse with fresh clean water. Severe deposits may be loosened and
removed by soaking in a stronger soap and water solution.

C. The Oven and Proofer interiors (including the Door Jamb) should be cleaned on a regular basis

with mild soap and hot water followed by a thorough rinse with fresh clean water.

WARNING: Do not use oven cleaners in the Oven! Once in the side walls these cleaners are

very difficult to remove, and may cause your oven to smoke or emit noxious fumes until they are
rinsed out or burned away. You will need to completely disassemble the oven interior in order
to flush out any remaining oven cleaner

D. The Proofer Element Cover should be removed on a regular basis when cleaning the interior of

the Proofer. Clean the Element Cover with mild soap and hot water, rinse with clean fresh water,
and wipe dry to prevent spotting.

E. Proofers equipped with the AUTOMIST option should have the Water Injection Nozzle inspected

and cleaned at regular intervals as determined by usage and water hardness. To clean the Water
Injection Nozzle:

1. Remove the Proofer Element Cover to expose the bottom of the Proofer compartment.

2. Use a 7/16” wrench to remove the Nozzle from the fitting in front of the Blower Wheel.
Carefully unscrew the filter screen from the back of the Nozzle and shake out the small brass
diffuser plug from the inside.

3. Soak all parts for 30 to 60 minutes in a small container of Lime-Away or other mild
commercial mineral remover. Carefully brush and rinse all three parts.

4. Reassemble the Nozzle, making sure that the slotted end of the brass diffuser plug is to the
outside. Install the filter screen hand-tight only to avoid damaging the Nozzle.

5. Install the Nozzle in the Proofer fitting and carefully tighten it with the 7/16” wrench.
Replace the Element Cover.

* * * CAUTION * * *

NU-VU® DOES NOT RECOMMEND the use of any strong commercial or caustic product on this
equipment. DO NOT allow any type of caustic cleaner to come into contact with any aluminum parts (such
as Door Frames), the silicon rubber Door Gaskets, or any of the sealing compound in the Oven and Proofer
seams and joints. These compounds may cause discoloration and degradation of these parts resulting in
permanent damage. DO NOT use bleach or bleach compounds on any chromed parts; bleach will damage
chrome plating.

NOTE:

NU-VU® has had very good results with a product called JIFFY CLEANER. For standard cleaning simply
spray JIFFY on and wipe off. Heavily soiled areas may require a short period of soaking. This cleaner is
available through NU-VU® (Part #51-0002) or through your local Rochester/Midland distributor or
representative.

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NU-VU EQUIPMENT WARRANTY SUB–123 OWNER'S MANUAL

SERVICE AND REPLACEMENT GUIDE

Your SUB-123 has been designed to be serviced quickly and easily. In fact, any individual who has average
mechanical ability can do the work. Our Service Department is also available to you Monday through
Friday from 7:00 a.m. to 5:00 p.m. (Central Standard Time) should you find yourself with a situation or
problem other than what is outlined here. Call NU-VU® at [phone] and ask for our Service
Department to order replacement parts, ask questions, or offer comments.

This SERVICE AND REPLACEMENT GUIDE has been prepared to cover normal service problems. If this
"trouble-shooting" information does not provide a solution for your particular problem we ask that you call
us for direct assistance. Calling our Service Department before calling in a repair technician can usually
save you both time and unnecessary expense. We want to do everything we can to minimize your "down­time".

You may need to remove an Access Panel for servicing. DO NOT allow any Access Panels to drop. When
work on the component is finished replace the Panel with care, making sure that all wires are properly
placed and not pulled or pinched. If more than one component is being worked on try to remove only one
component at a time.

The Illustrations used throughout this OWNER'S MANUAL are numbered in their lower left-hand corners.
A complete listing of these Illustrations along with their page numbers can be found at the beginning of this
manual on page v.

A REPLACEMENT PARTS LIST can be found starting on page 23. These parts are listed by Reference
Number. The part Reference Numbers are circled  in the illustrations and bracketed [ ] in the text. Please
note that some of the parts listed are not replaceable except as part of another assembly, but are listed for
reference and identification only.

Wiring schematics are included at the end of this OWNER'S MANUAL for reference only. Please contact
our Service Department at [phone], for more detailed and current information.

* * * NOTICE * * *
NATIONAL SANITATION FOUNDATION (NSF) GUIDELINES REQUIRE THAT ALL INTERIOR
PARTS BE REMOVABLE WITHOUT THE USE OF TOOLS. THIS EQUIPMENT HAS BEEN
FACTORY ASSEMBLED TO SAFELY ACCOMMODATE ROUGH HANDLING THROUGH
SHIPMENT AND ORIGINAL INSTALLATION. AFTER ANY MAINTENANCE, CLEANING OR
REQUIRED SERVICE WORK THE INTERIOR SHEET–METAL PARTS SHOULD BE
REASSEMBLED AND FASTENED HAND–TIGHT ONLY, BUT STILL REMAIN TIGHT ENOUGH
TO PREVENT ANY RATTLE OR MOVEMENT OF PARTS.

TEMPERATURE CONTROL, How To Adjust:

PLEASE CALL THE NU-VU® SERVICE DEPARTMENT AT [phone] BEFORE

ATTEMPTING TO ADJUST THE TEMPERATURE CONTROL!

A. Place a reliable thermometer (or the thermocouple of a test instrument) on a pan in the center of

the Oven or Proofer. Turn the Oven or Proofer ON and set the Temperature Control [22 or 32] to
its normal operational setting. Allow the equipment to reach a stable operating temperature.

B. Compare the Temperature Control setting to the reading on the test instrument. If there is a

difference of more than 25 in the Oven or 15 in the Proofer you should call the NU-VU®
Service Department for advice on adjusting or replacing components.

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SUB–123 OWNER'S MANUAL NU-VU EQUIPMENT WARRANTY

C. If the difference is less than 25 in the Oven or 15 in the Proofer, a simple adjustment of the dial may

solve the problem:

1. Remove the Knob of the Temperature Control by pulling it straight out from the face of the
Control Panel.

2. Hold the black plastic Knob securely with the back of the clear plastic dial toward you. Use
a #1 Phillips screwdriver to loosen these screws from 3/4 to 1 full turn, but do not remove
them!

3. To increase the temperature inside the Oven or Proofer, carefully rotate the index line on the
clear dial clockwise. Each "click" of adjustment is equal to approximately 5 of temperature
change in the Oven and 2 of temperature change in the Proofer. To decrease the inside
temperature rotate the clear dial counter-clockwise.

4. Gently tighten the dial screws and install the Control Knob. Check the Control setting
against the test instrument and repeat this procedure if necessary.

D. If this procedure fails to bring the temperature reading within the desired specs call NU-VU® service

department at 800-338-9886.

DOOR LATCH, How To Adjust:

Determine if the Oven Door [41] or Proofer Door [42]

is fitting too loose (it will leak moisture and heated air
past the Gasket) or too tight (it will not close properly,
or will "pop" open unexpectedly). If it is too loose the
Door Latch [44] must be adjusted OUT (away from the
unit); if it is too tight the Door Latch must be adjusted
IN (towards the unit). Please proceed as follows:

A. Loosen the two acorn nuts inside the Latch Cover

[45] with a 3/8" box wrench. Pull the Latch Cover
straight out from the Door to remove it, and then
remove the acorn nuts.

B. Open the Door and take careful notice of the

adjustment plate position against the body of the
Door Latch.

C. Hold the adjustment plate against the body of the

Door Latch with one hand while you loosen the
three mounting screws with the other hand. Back
the screws out approximately three full turns.

D. CAREFULLY move the Door Latch body IN or

OUT under the adjustment plate one notch at a
time. Make sure the Door Latch stays straight up and down, and tighten the mounting screws.
Test the Door for proper closing and sealing (refer to the DOOR TEST PROCEDURE).

E. Repeat steps "C" and "D" if you are not satisfied with the Door adjustment. If the Door tests as

satisfactory make sure the three mounting screws are tightened securely.

F. Install the acorn nuts on the ends of the top and bottom Door Latch screws. Turn the nuts on all

the way until they just contact the back side of the latch bracket, then loosen them by 1½ to 2 full
turns. Install the Latch Cover and tighten the acorn nuts lightly to hold the Latch Cover in place.

Fig. #7 – Door Latch Assembly

DOOR TEST PROCEDURE:

A. Cut one or two strips of paper approximately 1" wide and 8" to 10" long.
B. Open the Door slightly, insert a strip of paper between the Gasket [46] and Door Jamb and close

the Door.

C. Slowly pull the paper strip out. You should feel some resistance as you pull the strip from

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NU-VU EQUIPMENT WARRANTY SUB–123 OWNER'S MANUAL

REPLACING THE DOOR GASKET!

SEPARATE AND PULL APAR

T!

COMPLETELY CLEAN AND DRY BEFORE APPLYING ANY SEALANT!

between the Gasket and Door Jamb of a properly adjusted Door. Test the fit at regular 2" to
3" intervals around the entire Door.

1. If you feel NO resistance at a
particular spot the Door is too loose,
you have found a weak or damaged
spot in the Door Gasket or the Door
Jamb has been bent in.

2. If you feel HEAVY resistance at a
particular spot the Door is too tight or
the Door Jamb has been bent out.

DOOR GASKET, How To Replace:

Follow these instructions to correctly and easily
replace your Door Gasket with minimal problems. If
you have any problems or questions please call the NU-VU® Service Department at [phone]

Monday through Friday from 7:00 a.m. until 5:00 p.m. for assistance.

IMPORTANT: DO NOT DISASSEMBLE THE DOOR FRAME WHEN REPAIRING OR

Replacing the Oven Door Gasket - -

A. Remove all pieces of the old Gasket. Thoroughly clean the Door frame in the area of the new

gasket installation. Remove any old sealant and any baked-on deposits.

B. Replacement Gasket for the Oven Door is supplied to you as a single length of high-temperature

material. This Gasket must be cut to lengths that slightly overlap the sides of the Door frame.

C. Put a small amount of soap water into and around the slot that the new Gasket will fit into (a

small trigger spray bottle works well). This step is optional but will help in the installation.

D. Position the new Gasket over the slot, allowing the ends to extend past the end of the slot. Press

the mounting flange down into the slot on the Door frame. Use a roller tool to force the mounting
flange into the slot by working the tool back and forth along the Gasket. Make sure the Gasket
mounting flange is completely fitted into the slot and that the Gasket is free to slide back and
forth in the slot.

Fig. #8 – Door Gasket

IMPORTANT: DO NOT STRETCH OR PULL ON THE GASKET DURING THE

INSTALLATION PROCESS. THIS WILL LATER CAUSE THE TRIMMED CORNERS TO

E. Use a sharp knife or a single-edged razor blade to cut the ends of the Gasket at a 45 angle (you

can use the mitered corner joint on the Door as an angle guide). Cut the Gasket about 1/4" longer
than the required length and work the excess back into the slot. This extra Gasket will help to
create a nice tight corner joint, and allows for any follow-up trimming that may be necessary.

F. Work your way around the entire Door (or the section of the Door having the Gasket replaced).

Make sure the Gasket is just tight into the corners. A bulging joint or pucker along the Gasket
indicates a Gasket section that is cut too long. Joints that pull apart indicate that one or more
gasket sections are cut too short.

IMPORTANT: MAKE SURE THAT THE GASKET AND DOOR FRAME ARE BOTH

G. Seal the corner joints after the entire Gasket is properly fitted. Pull the joints apart only enough to

put sealant on all of the cut edges only. Allow the Gasket joint to come together. Smooth out any

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SUB–123 OWNER'S MANUAL NU-VU EQUIPMENT WARRANTY

TO SET UP AND CURE!

excess sealant to form a smooth surface on the face of the Gasket. Add more sealant to any spots
as necessary and smooth them down.

H. A quality sealant will be dry to the touch and tack-free in one to two hours after application.

However, it will not be completely cured until six to eight hours later. We recommend that you
wait until after your sealant is completely cured before using your Oven.

WARNING: SOME SEALANTS GIVE OFF ACIDIC FUMES AS THEY CURE. THESE

FUMES MAY CAUSE IRRITATION TO THE EYES AND/OR NASAL PASSAGES. USE

CAUTION WHEN OPENING YOUR UNIT AFTER WAITING FOR ANY FRESH SEALANT

Replacing the Proofer Door Gasket - -
A. Remove all pieces of the old Gasket. Thoroughly clean the Door frame in preparation for the new

installation. Remove any old sealant, bits of Gasket and baked-on deposits.

B. The replacement Proofer Door Gasket is supplied as a single formed piece of low-temperature

material. This material is not suited for use in a high-temperature application, and should never
be used on an Oven Door.

C. Place the formed Gasket over the slot in the face of the Door frame and press it firmly into place.

A small roller tool will aid in fully seating the Gasket in the mounting slot.

D. The replacement Gasket requires nothing further. You may begin using your Proofer as soon as

the Gasket has been installed.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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NU-VU EQUIPMENT WARRANTY SUB–123 OWNER'S MANUAL

NU-VU® EQUIPMENT WARRANTY

NU-VU® products are warranted against defects in workmanship and materials from the original date of
shipment only. NU-VU® does not warrant against any damage that may occur during shipment or storage
of the equipment. Any claim for such damage must be filed against the carrier or storage company. No
other express warranty, written or oral, applies. No person is authorized to give any other warranty or
assume any other liability on behalf of NU-VU®, except by written statement from an officer of NU-VU®.

Your NU-VU® equipment warranty is limited to the following time periods for the original owner only:
PARTS LABOR

Inside the United States 24 Months 12 Months
All areas outside the United States 12 Months 12 Months

These time limits will apply in all cases unless prior arrangements have been made and agreed to in writing.
The NU-VU® equipment warranty is composed of the following:

PARTS:

This limited warranty covers certain electrical, electronic and mechanical parts for the time periods shown
above with the exception of those items detailed under Warranty Limitations. Customers who maintain an
open account may purchase against their account. MasterCard, Visa and American Express credit cards
are also accepted.

The return of defective parts is required. The return of a defective part or component must be made prior to
the issuance of a credit on an open account. If a part that is returned tests satisfactory in the NU-VU®
factory or at an authorized NU-VU® dealer or service agency, NU-VU® may withhold issuing credit.
Replacement parts will be warranted for a period of six (6) months provided they are installed and used in a
manner authorized by NU-VU®.

LABOR:

We require that you call our NU-VU® Service Department at [phone] for service authorization
BEFORE you call any service agency if you wish to claim a labor expense under this warranty. We may be
able to solve your problem over the telephone, or we will schedule a warranty service call by a reliable
service agency in your area.

This warranty covers the replacement and installation of parts and components which are included under
PARTS for the time period listed above. This coverage is limited to the normal mileage allowance for a
maximum travel radius of up to fifty (50) miles, and the normal labor rate times the allowable hours for
performing the work as set forth in the following listing:

STANDARD TIME ALLOWANCES FOR WARRANTY REPLACEMENTS

Change performed Change time Test time Total time
Oven Heating Element 1 hr. ½ hr. 1½ hr.
Oven Motor/Rebalance Fan 1 hr. ½ hr. 1½ hr.
Solid State Control ½ hr. ½ hr. 1 hr.
Control Sensor ½ hr. ½ hr. 1 hr.
Proofer Heating Element ½ hr. ½ hr. 1 hr.
Contactor ½ hr. 5 min. ½ hr.
Proofer Motor ½ hr. 5 min. ½ hr.
Power Switch ¼ hr. 5 min. ¼ hr.
Indicator Light ¼ hr. 5 min. ¼ hr.

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL NU-VU EQUIPMENT WARRANTY

IS SET UP AND OPERATING PROPERLY!

These times are based on servicing a unit that has been installed with allowance made for Access Panels on
the unit. If the unit is built into a wall that makes servicing very difficult or impossible without removing
part of the counter, wall, trim, etc., the extra time for gaining access shall be charged to the owner of the
unit. NU-VU® has determined that the listed times, which are based on the period necessary for a trained
service person to perform the work noted, are fair and reasonable. If a problem is not diagnosed within a
half-hour, the service person must contact the NU-VU® Service Department via telephone. Additional time
for problem solving will not be allowed unless this procedure is followed. An appointment for servicing a
unit should be set up since time will not be allowed for waiting to service a unit. Unless the service person
justifies extra time for performing the work noted, charges for work performed by the service person in
excess of the allowed time shall either be billed to the owner of the equipment or denied.

IMPORTANT: NU-VU WILL NOT PAY FOR ANY SERVICE CALLS AS WARRANTY WORK

IF A NU-VU® AUTHORIZED SERVICE AGENCY DETERMINES THAT YOUR EQUIPMENT

WARRANTY LIMITATIONS:

NU-VU® will pay for parts and labor under warranty if there is a defective component, but not for:

 Normal operational wear and tear on the following parts -

 Light bulbs
 Door gaskets
 Door handles and catches
 Fuses

 Damage attributable to customer abuse, including -

 Proofer water pan allowed to run dry and burn.
 Proofer fan motor damaged from not following outlined Dry-Out Procedure.
 Lack of regular cleaning or maintenance.

 Power supply problems, including -

 Insufficient or incorrect voltage.
 Damage to electrical components caused by a power surge or spike.
 Incorrect installation (i.e., equipment not supplied with separate neutral or ground as required,

or incorrect location of high-voltage power leg for 240-volt 3-phase units).

 Damage to electrical components resulting from use of an incorrect power supply cord or

circuit breaker.

 Operational problems resulting from customer’s failure to follow established procedures outlined in

the Owner’s Manual.

 A service call if nothing is found to be wrong (any returned parts work as per spec when tested).
 Recalibration of temperature and humidity controls (all controls are carefully calibrated and tested

at our facility before shipment).

 Any equipment moved from the place of original installation unless NU-VU

continue the warranty after the relocation.

 Ongoing operational adjustments due to changing environmental conditions or normal wear and

tear.

 Any overtime charges. NU-VU

equipment.

®

will pay straight time only for any work performed on NU-VU

®

agrees in writing to

®

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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NU-VU EQUIPMENT WARRANTY SUB–123 OWNER'S MANUAL

Products must be installed and maintained in accordance with NU-VU® instructions. Users are responsible
for the suitability of the products to their application. There is no warranty against damage resulting from
accident, abuse, alteration, misapplication, inadequate storage prior to installation, or improper
specification or other operating conditions beyond our immediate control. Claims against carrier damage in
transit must be filed by the buyer; therefore, the buyer must inspect the product immediately upon receipt.

THIS WARRANTY DOES NOT COVER ADJUSTMENTS
DUE TO NORMAL ON-GOING USE OF THE UNIT!!!

PARTS RETURN PROCEDURE AND CONDITIONS:

The following procedure shall be followed for the return of parts to the factory for credit consideration:

 All parts received by NU-VU

®

must have a completed RETURN AUTHORIZATION FORM as

supplied by NU-VU® with the replacement part.

 Package all return parts securely so that in-transit damage cannot occur.
 Prepay shipment. Any parts returned collect will be refused by our receiving department. Credit

will be considered on proper returns only.

 As soon as parts are tested and confirmed to be defective credit will be issued against them.
 If the engineering test shows the component is not defective and is in good working condition it

may be returned to you along with your request for payment.

Please use this space to record the Model Number and complete 12-digit Serial Number from the
nameplate on the side of your NU-VU® equipment. You will need both of these numbers if you ever
need to contact our Service Department concerning adjustments, replacement parts or other service.

Model Number: S U B - 1 2 3

Serial Number: ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL REPLACEMENT PARTS LIST

REPLACEMENT PARTS LIST

(SUB-123)

Reference # Description Replacement Part #

ELECTRICAL COMPONENTS - -

1 Power Terminal Block ....................................................................................................... 50-0237

2 Ground Lug ....................................................................................................................... 50-0062

3 Contactor:

120-volt coil, 40-amp (US) ........................................................................................... 66-2013

4 Oven Temperature Control Circuit Board 425 degree F ..................................................... 252-5008

5 Oven Temperature Control Sensor ................................................................................... 252-3001

6 Oven Heating Element:

208-volt, 2000-watt ................................................................................................... 251-1005

240-volt, 2000-watt ................................................................................................... 251-1002

7 Oven Motor Assy. 120 V ................................................................................................. 250-1002

8 Proofer Temperature Control Circuit Board ...................................................................... 252-4001

9 Proofer Temperature Control Sensor ................................................................................ 252-3001

10 Proofer Humidity Control Circuit Board .......................................................................... 252-4001

11 Proofer Humidity Control Sensor ..................................................................................... 252-3001

12 Proofer Heat Element, 120-volt, 255-watt(Manual Fill) .................................................. 60-0002-1

13 Proofer Humidity Element Assembly(Manual Fill):

120-volt, 650-watt (US) ............................................................................................. 251-2001

14 Proofer Motor and Fan Assembly:

120v 60 Hz (US)(Manual Fill) ................................................................................... 250-2004

15 Door Micro Switch ......................................................................................................... 252-2004

16 Buzzer Alarm:

60 Hz (US) ................................................................................................................ 252-1003

17 Thermal Overload Safety (425°F) ..................................................................................... 252-1021

18 Cooling Fan:

120v (US) .................................................................................................................. 250-3001

19 Light Fixture:

Socket ......................................................................................................................... 50-1020

Bulb 130v 40w Brass Based Appliance Bulb ................................................................. 50-0695

Light fixture kit Oven (Socket, Globe, and Gasket) ..................................................... 252-7004

Light Cover Globe only............................................................................................50-1021

Oven Light Cover Gasket only ............................................................................. 70-0354-A

Light fixture kit Proofer (Socket, Globe, and Gasket) .................................................. 252-7006

Light Cover Globe only............................................................................................50-1021

Proofer Light Cover Gasket only .......................................................................... 70-0361-A

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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REPLACEMENT PARTS LIST SUB–123 OWNER'S MANUAL

OVEN CONTROL COMPONENTS - -

21 Oven Power Switch (Lighted rocker style) .......................................................................... 50-1355

Oven Power Switch (Black breaker style) ......................................................................... 252-6001

22 Temperature Control, 425°F ............................................................................................ 252-5008

Control Knob ............................................................................................................ 253-2003

23 Temperature Control Indicator Light:

120-volt (US) .......................................................................................................... 50-0029-A

24 Oven Timer:

60-Minute Mechanical ................................................................................................ 252-1004

Timer Knob ...................................................................................................... 253-2002

99-Minute Digital (optional) ........................................................................................ 66-8133

25 Thermometer, 450° (optional) ............................................................................................ 50-1309

PROOFER CONTROL COMPONENTS - -

31 Proofer Power Switch (Lighted rocker style) ....................................................................... 50-1355

Power Switch (Black breaker style) .................................................................................. 252-6001

32 Temperature Control ....................................................................................................... 252-4001

Control Knob ............................................................................................................ 253-2003

33 Temperature Control Indicator Light:

120-volt (US) .......................................................................................................... 50-0029-A

34 Humidity Control ............................................................................................................ 252-4001

Control Knob ............................................................................................................ 253-2003

35 Humidity Control Indicator Light:

120-volt (US) .......................................................................................................... 50-0029-A

36 Proofer Timer:

60-Minute Mechanical ............................................................................................... 252-1004

Timer Knob ........................................................................................................ 253-2002

99-Minute Digital (optional) ......................................................................................... 66-8133

DOOR COMPONENTS - -

41 Oven Door (without hardware):

Hinged Left ............................................................................................................... 112-9033

Hinged Right ............................................................................................................. 112-9032

42 Proofer Door (without hardware):

Hinged Left ................................................................................................................. 21-1950

Hinged Right ............................................................................................................... 21-1950

43 Door Hinge:

Left side .................................................................................................................... 254-3011

Right side .................................................................................................................. 254-3012

PTFE Door Lift .............................................................................................................. 21-1028-A

44 Latch/Catch Assembly .................................................................................................... 254-2007

46 Gasket:

Oven Door ................................................................................................................. 254-1012

Proofer Door ........................................................................................................... 70-0358-A

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL REPLACEMENT PARTS LIST

PROOFER INTERIOR COMPONENTS - - (Manual fill proofer only)

64 Water Pan ......................................................................................................................... 50-0074

65 Shelf ........................................................................................................................ 112-0059-B

GENERAL EXTERIOR COMPONENTS - -

75 Caster ............................................................................................................................. 50-0058

77 Drain Pan .......................................................................................................................... 50-0547

AUTOMIST COMPONENTS - -

81 Humidity Control ............................................................................................................. 252-3003

Control Knob ............................................................................................................. 253-2003

82 Humidity Control Indicator Light:

120-volt (US) ........................................................................................................... 50-0029-A

240-volt (non-US) ........................................................................................................ 50-0030

83 Repeat Cycle Timer:

120-volt (US) ............................................................................................................... 66-8012

240-volt (non-US) ........................................................................................................ 66-8065

84 Water Solenoid Valve:

120-volt (US) ........................................................................................................... 50-0308-1

240-volt (non-US) .................................................................................................... 50-0307-1

85 Humidity Injection Nozzle ................................................................................................. 31-0033

86 Automist Proofer Motor and Fan Assy. ............................................................................ 250-2010

87 Heat Element, 120-volt 600-watt ................................................................................. 60-0001-1-B

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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ELECTRICAL SCHEMATICS SUB–123 OWNER'S MANUAL

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
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SUB–123 OWNER'S MANUAL ELECTRICAL SCHEMATICS

NU-VU® FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
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