SUB–123 OWNER'S MANUAL OPERATING INSTRUCTIONS
NU-VU
®
FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
(800) 338-9886 Sales Fax (906) 863-5889 ♦ Service Fax (906) 863-6322 page
15
IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL
WHEN OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY
PRODUCT INSIDE!
C. Load the product. The pans should be pushed all the way back and centered from side to side as
much as possible on each Proofer Shelf to allow for proper air circulation over and around your
product. If you are loading a single pan, center it on the Shelf from side to side and front to back.
D. Now set the Proofer Humidity Control [81] to the required setting (refer to the
GENERAL
SETTINGS
on page 18). The Proofer Door should begin to fog over in a few minutes.
NOTE:
The Indicator Lights will turn on and off as the Temperature and Humidity Controls
regulate the conditions in the Proofer. This is normal and may happen several times during a
proofing cycle.
E. Set the Proofer Timer [36] as a reminder to check your proof. Remember to turn the Timer knob
past
, then
back to
the desired time for best accuracy. If your unit is equipped with the optional 99-
Minute Digital Timers, please refer to page 17 for instructions on how to operate the Timer.
F. Monitor the proofing process. Your Proofer is functioning properly if there is a light to moderate
fogging on the Proofer Door. No
fogging means your Proofer may be running too hot, too dry, or
both. Excessive
fogging (with water running down the glass) means your Proofer may be running
too cold, too wet, or both. Check the product and adjust the Proofer Temperature and Humidity
Controls as necessary.
TIP:
If water accumulates on the floor in front of your Proofer from drippings out of the Proofer
Door you are probably proofing with too much humidity. Decrease the Humidity Control setting.
If water on the floor is a constant problem for you please call the NU-VU
®
Service Department at
(800) 338-9886, extension #771.
G. Load the Oven when your product is fully proofed. Yeast products should be 65% to 75% of the
desired finished size at the end of the proof cycle. Generally speaking, properly proofed bread
should have a soft, silky smooth feel to it when touched. It should never be anything more than
slightly tacky. If the dough sticks to your finger and does not pull off cleanly, the dough is too wet.
Refer to items #2-a and #2-b at the bottom of page 11 for corrective actions.
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