Duke AHPO-6/18 GOLD Bedienungsanleitung

For information or technical assistance, call

011

314

231

1130

512115C

AHPO-6/18 GOLD

Proofer Oven

Instruction Manual

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 24, 2000

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

TABLE OF CONTENTS

MANUFACTURER’S INTRODUCTION .................................................................................. 2

PROOFER OPERATING INSTRUCTIONS............................................................................. 3

OVEN OPERATING INSTRUCTIONS .................................................................................... 8

OVEN AND PROOFER TEMPERATURE CHECK ............................................................... 11

CLEANING AND MAINTENANCE........................................................................................ 12

GENERAL SPECIFICATIONS.............................................................................................. 13

INSTALLATION .................................................................................................................... 14

WARNING:

A disconnection means having a contact spacing of at least 3 mm in all poles shall be

incorporated in the fixed wiring. Appliance power switches do not provide sufficient

spacing to be used as a disconnection means.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

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. This enhances the quality

and consistency of the baked products

while reducing food scrap/waste and

simplifying operating procedures.

The low profile oven won’t block the

view of menu boards and will easily roll

through a standard height door. The

oven and proofer doors are field

reversible with a drip channel on the

proofer door to prevent water from

dripping on the floor.

Full width doors on the oven and

proofer help to display and

merchandise fresh baked bread to the

customer.

The controls are simple to operate,

there are two timers for independent

timing of the proofer and oven.

The full width oven and proofer cavity

will accept standard ½ size or full size

sheet pans.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

PROOFER OPERATING INSTRUCTIONS

Refer to your Subway

Operations Manual for complete baking

instructions.

Fill the humidity pan to the indicated level with

fresh warm clean water.

Maintain water at fill level during operation

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

PROOFER OPERATING INSTRUCTIONS

Turn the proofer power switch on and set the

proofer heat to the desired temperature. A

good starting temperature is 40

C. Allow to

preheat for 20 minutes.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

PROOFER OPERATING INSTRUCTIONS

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.

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.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

PROOFER OPERATING INSTRUCTIONS

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. This will prevent over proofing

of the bread remaining in the proofer after the first load

is moved to the oven.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

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. 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.

•Refer to your Subway

operations manual for complete baking

instructions.

DUKE PROOFER OVEN

RESTAURANT

EQUIPMENT

MANUAL

REVISED:

MARCH 13, 2001

DUKE PROOFER OVEN

DUKE MANUFACTURING CO.

TOLL FREE 1-800-735-DUKE(3853)

314

231

1130

OVEN OPERATING INSTRUCTIONS

NOTE: Refer to your Subway

operations manual for complete baking instructions.

Turn the oven on and set the temperature to

175

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.

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