Duke AHPO-6 Instruction manual

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 ............................................................... 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.
REVISED:
MARCH 24, 2000
1
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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. 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.
REVISED:
MARCH 13, 2001
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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
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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.
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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
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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. This will prevent over proofing
of the bread remaining in the proofer after the first load
is moved to the oven.
REVISED:
MARCH 13, 2001
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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.
REVISED:
MARCH 13, 2001
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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.
REVISED:
MARCH 13, 2001
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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.
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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.
•
If the baking results are uneven or too dark, reduce the temperature and extend the
bake time.
•
If the bread is too dark, reduce the bake time. If the bake time is reduced and the
bread is still too dark then reduce the temperature 10° C and try baking for a longer
period of time. The same procedure can be used to bake Deli rolls.
•
If you are baking partial loads try to center the pans in the oven and start loading
the oven starting at the bottom shelf and working up to the top.
•
Cookies are baked at 163°° C and are loaded in the oven the same way as bread and
deli rolls.
•
Keep in mind that opening the oven door allows heat to escape. If the door is left
open too long it could affect the performance of the oven. Under normal conditions
of loading the oven this will not be a problem.
REVISED:
MARCH 13, 2001
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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. Calling Duke first can save you time and money by eliminating other problems
before a service call is made.
The most important concern with temperature measurement is the accuracy of the
thermometer and the location in the oven cavity. Duke recommends an electronic
temperature meter with a wire thermocouple.
1. Place the thermocouple in the exact
center of the oven cavity. It can be
fastened to the center of the middle
wire shelf.
2. Start the oven and set the
temperature control for 177°° C follow
the oven to pre-heat for at least 45
minutes.
3. While watching the heat light on the
control panel, note the maximum
and minimum temperatures through
several cycles.
4. The average temperature of several
cycles is the calibration temperature.
It is normal for this temperature to
have a variance of +/- 8°° C.
5. The same steps can be used to
check the proofer temperature. The
temperature control should be set
for 40°° C and the normal variance is
+/- 2°° C.
Thermocouple
Placement
REVISED:
MARCH 13, 2001
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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. Turn the proofer off, wait 10 minutes, and remove the bottom fan cover panel.
Wipe up any excess water that has accumulated in the bottom of the proofer.
!Caution!
Do not use caustic cleaners, acids, ammonia products or abrasive cleaners or cloths.
These can damage the stainless steel and door gaskets.
Do not soak or water jet clean. Use damp cloth only
WEEKLY
NONE
MONTHLY
1. Check door handle screws for tightness.
THREE MONTHS
1. Check the door gasket seal on the oven and proofer for leaks. Notify service
agency if any discrepancies are noted.
SIX MONTHS
None.
REVISED:
MARCH 13, 2001
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DUKE PROOFER OVEN
General Specifications
Supplier Name:
Address:
Duke Manufacturing Co.
2305 North Broadway
St. Louis, MO 63102
Model #:
AHPO-6/18
Serial #:
__________________
Date Received: __________________
Date Installed: __________________
Toll Free Telephone: 1-800-735-3853
Fax:
1-314-231-5074
Service Referral #:
__________________
Local Service Name: __________________
_____________________________________
Local Service #:
__________________
General Specifications
Model #:
AHPO-6/18
Overall Dimensions
Height: 77 3/4 in./197.5cm
Width: 37 1/4 in./94.6cm
Depth: 27 1/4 in./69.2cm
ELECTRICAL SPECIFICATIONS
Phase
1
3N
Volts
230
230/400
Shipping Weight:
AMPS
26.5
16.0
WATTS
6100
6100
550lbs / 250kg
Installation Requirements
Power Connection: Unit is to be permanently
attached to fixed wiring using conduit or
cable only. To be installed by qualified
service personnel only.
NO ALUMINUM WIRING ALLOWED
WARNING:
Risk of Injury.
Unit must be permanently attached to
wall using wall-mounting brackets. See
Figure 1.1 on page 4
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
REVISED:
MARCH 13, 2001
13
DUKE PROOFER OVEN
DUKE MANUFACTURING CO.
TOLL FREE 1-800-735-DUKE(3853)
1-314-231-1130