Operating instructions

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DUKE PROOFER OVEN
RESTAURANT
EQUIPMENT
MANUAL
REVISED:
January 18, 2006
DUKE PROOFER OVEN
DUKE MANUFACTURING CO.
TOLL FREE 1-800-735-DUKE(3853)
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1130
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. Make
sure to adjust the proofing time to prevent over-proofing.
• Under-proof the dough
If the bread is under-proofed it will not bake to the proper finished size and will
have a dense cell structure.
• Proof frozen dough
Make sure the dough is thawed properly before loading it into the proofer. The
dough should be soft and moist with the center thawed.
DO…
• Watch the proofing process carefully and make adjustments if necessary.