Transcript
Duke Manufacturing Co. Oven Baking Improvement Kit In our continuing efforts to improve our products and make them easier to operate, Duke has developed two new products designed to enhance the performance of the Duke Bread Baking Center. Both of these advancements will improve the appearance of the finished product produced by the oven. The modifications are simple and can be made in just a few minutes without the need of a service call. The first upgrade is a new smaller vent cap for the top oven. The smaller vent will help to retain more moisture in the oven cavity, allowing the bread to brown more evenly. The second improvement is the addition of cam levers to improve the air seal around the fan on the interior of the oven. If the screws that support the fan cover come loose, the air pressure in the oven is altered, which may impact the browning patterns of the bread. The new cam locks will not allow the fan cover to shift out of adjustment.
Before starting with any modifications it is imperative that you inspect your oven for the following; Check the front face of the oven where it meets with the interior oven cavity (figure #1). There should be seven (7) rivets along the bottom joint. If there are less than seven (7) rivets the changes should not be made. Contact the Duke service department at 800-735-3853 for instructions.
( 7 ) RIVETS
FIGURE 1 155993B 1 of 8
Duke Manufacturing Co. Oven Baking Improvement Kit If your oven meets the criteria above, proceed with the following steps;
Turn the oven power supply off at the circuit breaker and let the oven cool down to room temperature before making any changes. This is important to prevent burns or injury while working on the oven. Vent Cap Replacement: 1. Locate the oven vent cap (figure #2). It is on the top of the oven behind the motor. Use the Allen wrench supplied in the kit to loosen the setscrew on the vent cap. 2. Remove the old vent cap. 3. Place the new vent cap on the exposed pipe. 4. Tighten the setscrew.
VENT CAP
SET SCREW
FIGURE 2
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Duke Manufacturing Co. Oven Baking Improvement Kit Cam Lock Installation: 1. Locate the thumbscrews that hold up the rear of the fan cover in the oven cavity on the left and right sides. (Figure #3). 2. Remove the thumb screws. 3. Thread the thumb screws through the hole in the cam lever. The cam levers are marked for the right or left side of the oven. (Figure #3)
THUMB SCREW HOLE
CAM LOCK
THUMB SCREW
FIGURE 3 4. Re-thread the thumb screws with the cam locks back into the holes in the oven and finger tighten them. (Figure #4) 5. Rotate the cam levers up into the horizontal position. (figure #5) This will lift the fan cover and lock it in place. 6. Tighten the thumb screw with pliers.
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Duke Manufacturing Co. Oven Baking Improvement Kit
CAM LOCK
FAN COVER
FIGURE 4
FIGURE 5
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Duke Manufacturing Co. Oven Baking Improvement Kit
With the modifications completed, now would be a good time to check the oven door seal for leaks. Using a dollar bill, open the oven door and then close it on the dollar bill leaving a portion of it outside the oven. (Figure #6) The dollar bill should be held snugly in position by the gasket. Check at several locations around the door top, bottom, and sides. If the door is loose or out of adjustment it can be tightened by adjusting the hinge screws. (Figure #7). The gap between the door and oven front can be adjusted by loosening the screws on the door and pushing it against the oven while tightening the screws. This should be done with the door in the closed position. If the gasket is damaged or compressed, it should be replaced. Call the Duke service department 800-735-3853 for replacement costs and information. The gasket part numbers are; 512914 Gasket, Proofer Door 512913 Gasket, Oven Door
FIGURE 6
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Duke Manufacturing Co. Oven Baking Improvement Kit
FIGURE 7 The oven should now be ready to bake. Turn the power supply on and bake using approved Subway procedures.
PROOFER / OVEN OPERATING INSTRUCTIONS Proofer Operation •
Make sure the humidity pan has fresh clean water in it. Fill it with warm water to get the best performance. A regular check of the water level is recommended during operation. Add water as required.
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Turn the proofer power switch on and set the proofer heat to the desired temperature. A good starting temperature is 105 0 F. The light above the heat thermostat will be on until the proofer has heated to the set temperature. You may need to adjust this temperature depending on your results. Do not turn on the proofer humidity at this time. 6 of 8
Duke Manufacturing Co. Oven Baking Improvement Kit •
After the proofer has been heating for 20 minutes, 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 fog appears on the door glass the proofer is ready to load with dough. The humidity setting is too high if water is running down the door glass. If the door glass does not fog then the humidity setting is too low.
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Load the proofer with bread dough and set the timer for 50 - 60 minutes. You may need to adjust the time depending on the type of dough and your results. When it rises to 75 - 80 % of it’s final size, it is ready to bake. 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.
If there is excessive humidity on the door glass it is probably caused by a humidity setting that is too high or by having the humidity on when there is no dough loaded in the proofer. 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. 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 not let the dough dry out while it is thawing. Excessive proofing will cause the bread to collapse after it has been baked. Make sure to adjust the proofing time to prevent overproofing. If the bread is underproofed it will not bake to the proper finished size and will have a dense cell structure. Watch the proofing process carefully and make adjustments if necessary.
Oven Operation • Turn the oven on and set the temperature to 350 0 F for bread and for Deli rolls. 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 preheat time should be from 20 to 30 minutes. The oven door should be closed, except during loading and unloading. Load the oven quickly to reduce heat loss. •
Load the oven with 6 pans of bread and set the bake timer for 18 minutes. 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. The bake time for Deli rolls is from 12 to 14 minutes.
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Duke Manufacturing Co. Oven Baking Improvement Kit If the bread is too dark, reduce the bake time. If the bake time is reduced to 17 minutes and the bread is still too dark, then reduce the temperature 15 0 F and try baking at 19 minutes. The same procedure can be used to bake Deli rolls. If the rolls are too dark after reducing the bake time to 12 minutes then reduce the temperature 15 0 F and bake again at 14 minutes.
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