AHPO-6/18 GOLD Proofer Oven Instruction Manual For information or technical assistance, call 011-314-231-1130 512115C
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN TABLE OF CONTENTS MANUFACTURER’S INTRODUCTION .................................................................................. 2 PROOFER OPERATING INSTRUCTIONS............................................................................. 3 OVEN OPERATING INSTRUCTIONS .................................................................................... 8 OVEN AND PROOFER TEMPERATURE CHECK ...............................................................
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN Manufacturer’s Introduction The Duke AHPO-6/18 Gold Proofer Oven was developed in response to Subway’s need for uniform baking capabilities to provide consistently high, “just baked” bread quality as part of Subway’s Gold Standard Program. The Duke Proofer Oven utilizes Duke’s unique directional convection airflow technology that provides even heat distribution and a uniform bake without the need for turning pans during the bake cycle.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN PROOFER OPERATING INSTRUCTIONS Refer to your Subway® Operations Manual for complete baking instructions. 1 REVISED: MARCH 13, 2001 Fill the humidity pan to the indicated level with fresh warm clean water. Maintain water at fill level during operation 3 DUKE PROOFER OVEN DUKE MANUFACTURING CO.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN PROOFER OPERATING INSTRUCTIONS 2 REVISED: MARCH 13, 2001 Turn the proofer power switch on and set the proofer heat to the desired temperature. A good starting temperature is 40 0 C. Allow to preheat for 20 minutes. 4 DUKE PROOFER OVEN DUKE MANUFACTURING CO.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN PROOFER OPERATING INSTRUCTIONS 3 Turn the humidity switch to a setting of 3 or 4. You may need to adjust this setting depending on your results. When a light mist appears on the door glass the proofer is ready. NOTE: The humidity setting is too high if water is running down the door glass. If the door glass does not form mist then the humidity setting is too low. REVISED: MARCH 13, 2001 5 DUKE PROOFER OVEN DUKE MANUFACTURING CO.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN PROOFER OPERATING INSTRUCTIONS 4 Load the proofer with bread dough and set the timer for 50 to 60 minutes. You may need to adjust the time depending on the type of dough and your results. When it rises to 75 to 80 % of it’s final size, it is ready to bake. NOTE: Since the proofer can hold more pans of bread than the oven can bake, stagger the loading in increments of the oven bake time.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN PROOFER OPERATING INSTRUCTIONS DO NOT… • Run the proofer humidity without a load of dough. It is OK to leave the proofer heat on to maintain the temperature, but turn the humidity off if the proofer is empty. • Let the dough dry out while it is thawing. Dough that is too dry will not fully rise in the proofer and may crack. • Over-proof the dough Excessive proofing will cause the bread to collapse after it has been baked.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN OVEN OPERATING INSTRUCTIONS NOTE: Refer to your Subway® operations manual for complete baking instructions. 1 Turn the oven on and set the temperature to 175 0 C for bread and for Deli rolls. NOTE: If this is done right after the proofer is loaded with the first load, the oven will be ready to bake when the first load is ready from the proofer. The oven preheat time should be from 20 to 30 minutes.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN OVEN OPERATING INSTRUCTIONS 2 REVISED: MARCH 13, 2001 Load the oven with 6 half-size or 3 full-size pans of bread and set the bake timer. The bake time can be adjusted to get the desired color of the baked bread. 9 DUKE PROOFER OVEN DUKE MANUFACTURING CO.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN OVEN OPERATING INSTRUCTIONS Baking Notes • Refer to your Subway® Operations Manual for complete baking instructions. • The oven door should be closed, except during loading and unloading. Load the oven quickly to reduce heat loss. • Load the oven with 6 half-size or 3 full-size pans of bread and set the bake timer. The bake time can be adjusted to get the desired color of the baked bread.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN Oven and Proofer Temperature Check If the oven or proofer temperature calibration seems to be wrong, it can be checked before a service call is made. It is important to follow the correct procedure to get an accurate reading. If the calibration is off it is recommended that you first call Duke Manufacturing Co. and talk to the service department before you schedule a service call.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN CLEANING AND MAINTENANCE DAILY CLEANING INSTRUCTIONS 1. Wipe down the interior and exterior of the proofer oven with warm water and mild detergent using a soft cloth. 2. Clean proofer water pan using mild detergent and warm water. Ensure all soap is rinsed from from the oven and proofer surfaces and water pan to avoid flavor transfer to the bread. 3. Open the proofer door and run the proofer with the heat on for at least 30 minutes to dry it out. 4.
RESTAURANT EQUIPMENT MANUAL DUKE PROOFER OVEN General Specifications Supplier Name: Address: Duke Manufacturing Co. 2305 North Broadway St.
