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Dough proofers or fermentation rooms are used for conditioning dough and cooling baked bread. The air temperature and air moisture (humidity) in dough proofer are kept at preset levels by automatic controls.
Dough proofers are thermally insulated enclosures and vary in size from a small box with shelving to a room with space for many portable bread racks. The dough proofer is heated by steam coils or electric heating elements located inside the enclosure, or by self-contained air conditioning units connected to the proofer by air ducts.
Operation
The operation of all dough proofers is basically the same regardless of the size of the proofer. Air within a proofer should be kept at a preset temperature and moisture level. Dough proofers require at least 1 hour to attain the proper atmosphere; the unit should be started well in advance of anticipated use. The time and temperature used to proof bread dough in the proofer should be as specified on the recipe card. Turn the steam valve on full and open the petcock to provide the necessary amount of steam for humidity. Adjust the steam inlet valve to obtain the desired temperature. When the temperature and humidity are correct, place the pans of dough into the proofer and close the door.
Care and Cleaning
Proofers should be maintained in a safe, sanitary, dust-free, rust-free, non leaking, and economical operating condition.
The enclosures and accessories should be kept free of flies, ants, cockroaches, mice, and rats.
Clean the floor, walls, top, and inside of the door.
Scrape sides, corners, and guide rails with a putty knife.
Scrub the floor with along-handled scrub brush and hot machine-detergent solution; rinse and dry.
Wipe guide rails and ledges thoroughly. Remove and clean water pan; rinse and wipe dry. Scrub exterior and underneath if space permits; flush with hot water.
Titany answered the question on September 10, 2021 at 07:17
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