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4.8 Proofing
Pressing this area enables selection of a proofing cycle. This function can only be enabled if an
expansion has been set (parameter E12=1).
4.8.1 Description of proofing
It provides a complete control for retarding-proofing cabinets for bread or pastry.
A proofing cycle consists of four phases with different temperatures, relative humidity and time periods, one following
on from the other, as in the sequence described below.
1 Blast chilling phase: block the leavening agents in freshly prepared dough to retard proofing.
2 Re-awakening phase: This “wakes up” the leavening agents in the dough by raising the temperature.
3 Proofing phase: This completes the dough proofing process making it oven-ready.
4 Conservation phase: it keeps the dough in a waiting state before being removed. Press
key to end the whole cycle.
4.8.2 Setting up a proofing cycle
The controller always loads the pre-set values of each phase as in the table
below. The settings can be modified before the starting under Special menu.
START Press key to run the proofing cycle.
It is not possible to modify the set points while the cycle is in progress.
BYPASS A PHASE Set a phase timer to 0.
BLAST CHILLING and HUMIDITY humidity control can be omitted using
parameter rU4.
HOLDING The conservation may be omitted by setting the time to “---“.
Blast chilling
Cabinet setting (rC3) 5°C
Humidity setting (rU5, only if rU4=1) ---
Duration setting (rH7) 120 min
Ventilation setting (F42) 5
Re-awakening
Cabinet setting (rH3) 20°C
Humidity setting (rU6) 60 %rH
Duration setting (rH8) 240 min
Ventilation setting (F43) 5
Proofing
Cabinet setting (rH4) 30°C
Humidity setting (rU7) 80 %rH
Duration setting (rH9) 180 min
Ventilation (F44) 5
Conservation
Cabinet setting (rH5) 25°C
Humidity setting (rU8) 80 %rH
Enable phase Yes (inf)
Ventilation setting (F45) 5
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