Page | 16 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
important that the loading of racks and the removal of racks are timed properly so
that the whole operation is efficient. Here are important things to note:
1. The production process that feeds racks of product to the proofer should
match or be slightly less than the capacity of the ovens that will be baking
the product. If there is a lot of product ready to proof, do not load it into the
proofer if it cannot be baked in a timely manner once it comes out.
2. Pass-thru units may be equipped with synchronized timers. This allows for
a timer to be started on loading side and be canceled on the un-load side.
The timer does not need to be coordinated with a specific door or lane of
racks. Rather, when a rack is put into the unit to proof, any available timer
can be started and when a timer reaches “00” and sounds, the rack that is
closest to the unload side is ready to remove.
3. When multiple lanes of product are loaded into the proofer, they should
always be loaded simultaneously so that they can be removed together.
4. Some units are equipped with sensors and controls on both ends. The
control scan be set so that the proofer is turned on and off from one end.
The temperature and humidity settings must be set on each end. The
multiple controls should always be set to the same temperature and
humidity. With a control on each end, the proofer can compensate for the
colder temperature of a rack when it is first loaded without overheating the
racks that are near completion.
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