Page | 10 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
• Temperature and Humidity Settings.
The proofer control display shows the measured temperature or humidity in the proofer
while it is operating. To adjust temperature and humidity settings:
• Press the button with the thermometer icon to select the temperature setting.
Press the up or down arrow buttons to adjust the temperature setting. Press the
button with the thermometer icon again to view the actual temperature.
• Press the button with the water drop icon to select the humidity setting. Press
the up or down arrow buttons to adjust the humidity setting. Press the button
with the water drop icon again to view the actual humidity.
Propper settings of temperature and humidity are important for good proofing, and are
important for keeping the proofer clean and operating properly. Here are setting
suggestions.
• Temperature: The optimal dough temperature is 70 to 80 degrees F. To raise
the temperature of the dough to 80 degrees, the proofer should not be set to
operate above 100F.
• Humidity: Humidity is injected into the proofer to prevent drying of the product.
The lower the proofing temperature, the less humidity is needed. Under normal
circumstances the proper setting for humidity is 70% to 85%.
• Timer settings.
There are four independent timers on the proofer control. These are intended to be used
to time individual racks of product. Here are setting suggestions:
• Press the start/stop button
once to start the timer, indicated by the
blinking decimal point.
• Adjust the timer by pressing the up-arrow button to increase time by 10 minutes.
Press the down-arrow button to decrease the time by one minute. The timer will
reset to the last set time after the alarm is stopped.
• When the timer sounds, remove the rack of product that is complete or was put
into the proofer first.
• When the timer reaches zero and sounds, it will also flash to indicate that it is
complete. Press start/stop button to stop the alarm.