Duke TSC3-6/18 - INTRODUCTION

TABLE OF CONTENTS
INTRODUCTION ..................................................................................................................................2
IMPORTANT SAFETY INSTRUCTIONS ...........................................................................................3
SPECIFICATIONS ................................................................................................................................5
MAIN FEATURES .................................................................................................................................6
INSTALLATION ..................................................................................................................................10
OPERATING INSTRUCTIONS ..........................................................................................................15
CARE AND CLEANING .....................................................................................................................20
PROGRAMMING CONTROLS ..........................................................................................................21
TROUBLESHOOTING ......................................................................................................................24
WIRING DIAGRAM ............................................................................................................................25
INTRODUCTION
These appliances are intended to be used for commercial applications, for example in kitchens of
restaurants, canteens, hospitals and in commercial enterprises such as bakeries etc., but not for continuous
mass production of food.
The Duke TSC (Touch Screen Control) Proofer Oven was developed in response to the Customer's need
for uniform baking capabilities and to provide consistently high quality just-baked bread.The Duke
Proofer Oven utilizes Duke’s unique directional convection airow technology that provides even heat
distribution and a uniform bake without the need for turning pans during the bake cycle. This enhances the
quality and consistency of the baked products, reduces food scrap and waste while simplifying operating
process.
The low prole oven won’t block the view of menu boards and will easily roll through a standard height
door. The oven and proofer doors are eld reversible with a drip channel on the proofer door, which
prevents water from dripping on the oor.
Full-width doors on the oven and proofer help to display and merchandise fresh baked bread to the
customer.
The full-width oven and proofer cavity will accept standard half-size or full-size sheet pans.
The TSC models feature a simple color LCD touch screen control that allows users to quickly select from
pre-programmed recipes for baking and proong. Advanced features are also included for custom recipes
plus user accessible information for operating instructions and maintenance information.