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V SERIES HOLDING, TRANSPORT & PROOFING CABINET F-41190 (09-10)
7
DOUGH PREPARATION
If Dough is Frozen:
1. Grease pan. Place frozen dough
on pan and brush tops of dough
with oil, cover dough lightly with a
film wrap, and refrigerate until
dough thaws and reaches 40⁰F
(4 to 6 hours or overnight.)
It is important during thawing that the
tops of the dough product must not
“crust” or dry out. This can be
prevented by oiling the tops and lightly
covering the dough with a film wrap.
This film wrap must not be tucked in at
the sides – it should merely lie on top of
the greased dough. Note: Always
remove this film wrap before
proofing.
2. Remove dough from refrigerator
and allow the dough to reach
room temperature.
Hint: You may want to place the dough
on a greased room temperature pan.
This helps shorten the proofing time.
Placing cold pans in the proofer brings
the temperature down inside the cabinet
and lengthens the proofing time.
PROOFING GUIDELINE
# Of
Buns
Dough
Temp.
Approx.
Proof
Time
Cabinet
Temp.
FRESH
PREPARED
DOUGH
1 to 10
Room Temp.
30 min. 90-95⁰F
10 to 20
Room Temp.
33 min. 90-95⁰F
20 to 30
Room Temp.
35 min. 90-95⁰F
30 to 40
Room Temp.
38 min. 90-95⁰F
40 to 50
Room Temp.
40 min. 90-95⁰F
REFRIGERATED
DOUGH
1 to 10
30⁰ - 45⁰F.
35 min. 90-95⁰F
10 to 20
30⁰ - 45⁰F.
39 min. 90-95⁰F
20 to 30
30⁰ - 45⁰F.
43 min. 90-95⁰F
30 to 40
30⁰ - 45⁰F.
46 min. 90-95⁰F
40 to 50
30⁰ - 45⁰F.
50 min. 90-95⁰F
PROOFING SHUTDOWN
The Cabinet and its parts
are hot. Be very careful when operating,
cleaning, or servicing the cabinet.
When the use of the proofing cycle is
completed:
1. Turn the thermostat to the Off
position.
2. Keep the fan switch in the On
position. This helps remove the
excess humidity.
3. Open the door slightly to let out
the humidity and to prevent
mold.
4. Allow cabinet to cool down
completely.
5. Unplug power cord.
6. Empty and clean both water
pans.
7. Clean cabinet according to
instructions in this manual.