baxter PW2S User Manual

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OPERATION
The following pages cover the operation procedures for the various control options of the Proofer
and Retarder/Proofer cabinets. The control panels come in two congurations: standard proofer and
retarder/proofer.
PROOFING
Controlled temperature and humidity in the proofer promotes yeast fermentation, which generates gas and
causes the dough to rise. Proong takes from 45 to 60 minutes, depending on the product. A temperature
setting of 95°F (35°C) and humidity at 85% are typical but will vary slightly, depending on the product
being proofed. To dry-proof, set the humidity to the lowest setting. The chart below is only a guide. Ask
your dough supplier for technical product reports to set up your own chart.
RETARDING
The retard feature gradually thaws frozen dough. Set the temperature between 36°F and 38°F (2°C
to 3°C) for best results. Thawing frozen dough at retarder temperatures takes approximately 6 hours
minimum. Retarding slows the yeast fermentation process, reduces gas formation and inhibits the dough
from rising. This also provides an excellent environment for storing dough products up to 48 hours by
keeping the dough interior cool. Dough should not be refrozen after thawing.
It is likely that condensation will form if product is placed directly into the proofer from the retarder. For
best results, allow the product to reach room temperature before placing into the proofer.
Units equipped with auto mode will slowly and automatically bring the proofer up to temperature without
removing the product from the unit.
Product
Proong
Temperature % Humidity Proof Time Minutes
Rolls 95°F (35°C) 85% 55 min.
French Crust Bread 14 oz. 90°F (32°C) 90% 45 min.
French Crust Bread 10 oz. 90°F (32°C) 85% 45 min.
Bagels 85°F (29°C) 85% 50 min.
Croissants 75°F (24°C) 70% 30 min.

baxter PW2S Specifications

General

Brand	baxter
Model	PW2S
Category	Measuring Instruments
Language	English

Summary

Operation Procedures

Proofing Process

Details the proofing process, including temperature, humidity, and time settings for various dough products.

Retarding Function

Advanced Controls - Standard Proofer

Proof Mode Controls

Timer Operations

Proofing with Timers

Using Timed Proofing

Advanced Controls - Retarder/Proofer

Retarder/Proofer Startup

Control Interface

Retarder/Proofer Operation

Automatic Retard/Proof Mode

Describes the automatic Retard/Proof operation, which combines both functions into a single cycle.

Automatic Program Configuration

Daily Program Management

Parameter Setup and Configuration

Operating Parameter Setup

Provides instructions on how to access and enter the operating parameter setup mode for customization.

Entering Setup Mode

Changing Setup Items

Parameter Definitions and Defaults

Default Parameter Values Table

Presents a detailed table of default values for each configurable parameter of the proofer.

Customized Operation and Model Selection

Customized Operation

Describes the unit's capability to be customized to meet personal operational needs via setup mode.

Setup Guide Details

Select Proofer Model via Bootloader

Provides instructions for selecting or changing the proofer model configuration via the bootloader.

Firmware Updates and Control Board

Update Proofer Firmware

Step-by-step guide on how to update the proofer's firmware using a FAT formatted flash drive.

Successful Firmware Update

Unsuccessful Firmware Update

Maintenance and Troubleshooting

Maintenance

Outlines general maintenance procedures, including safety precautions and periodic checks.

Troubleshooting Common Issues

Presents common problems with the unit and their corresponding corrective actions.