Culinary Arts and Management Workbook

Proof Cabinet

Principle Uses:

  • Proofing dough products

  • Maintaining  the temperature of  hot prepared foods

Special Characteristics:

  • Provides thermostatically controlled conditions of warmth and humidity in the proof mode

  • Provides thermostatically controlled dry heat in the the heat mode

Operating Hints:

  • Preheat cabinet for 30 minutes given a normal room temperature of 72F

  • This is a hot food holding cabinet and is not intended to rethermalize cold food.  -make sure food is a proper temperatures before placing in cabinet

  • Holds 17 full sheets or 34 half sheets at 3  inch intervals

  • Preset conditions can be retained at the end of the day by switching the power off rather than disrupting temperature or humidity settings

  • Water pan must be in place during proofer module operation - fill with hot water and check level every 2 hours

Cleaning:

  • At no time should the cabinet be steam cleaned or washed or flooded with water or liquid solution -severe damage or electrical hazard could result

  • Allow cabinet to cool before cleaning - remove water pan and slide racks

  • Do not use abrasive cleaners - mild detergent and water are recommended

  • The poly carbonate door must have special cleaners - ordinary cleaning will dull and scratch the panel - use soft flannel cloth with isopropyl alcohol to remove grease and fingerprints

Proof Cabinet