4
2M-Z15782, T
oastmaster Heater Proofer 9451-HP
Series
This equipment is designed to hold food at a constant temperature, and supply humidity for proofing
when the application applies, this is NOT a cooking appliance. This unit is sold for commercial use only
by personnel trained and experienced in its operation and is not sold for consumer use in and around the
home nor for use directly by the general public in food service locations.
Before using your new equipment, read and understand all the instructions & labels associated with the
unit prior to putting it into operation. Make sure all people associated with its use understand the units
operation & safety before they use the unit.
All shipping containers should be checked for freight damage both visible and concealed. This unit has
been tested and carefully packaged to insure delivery of your unit in perfect condition. If equipment is
received in damaged condition, either apparent or concealed, a claim must be made with the delivering
carrier.
Concealed damage or loss - if damage or loss is not apparent until after equipment is unpacked, a
request for inspection of concealed damage must be made with carrier within 15 days. Be certain to
retain all contents plus external and internal packaging materials for inspection. The carrier will make an
inspection and will supply necessary claim forms.
INSTALLATION
This unit is equipped for the voltage indicated on the nameplate mounted the side of the unit. They will
operate on alternating current (AC) only.
The electrical connection must be made in accordance with local codes or in the absence of local codes
with NFPA No.70 latest edition (in Canada use: CAS STD. C22.1). The electrical service is provided by a
cord and plug. Each appliance requires a 120 volt grounded supply. Supply wires must be 14 gauge or
larger to carry the load for one proofer.
DO NOT CONNECT TO DIRECT CURRENT (DC).
THIS APPLIANCE IS EQUIPPED WITH A 3-PRONG (GROUNDED) PLUG FOR YOUR
PROTECTION AGAINST SHOCK HAZARD AND MUST BE PLUGGED DIRECTLY INTO A
PROPERLY GROUNDED 3-PRONG RECEPTACLE.
GENERAL OPERATING PROCEDURES
Proofing
Proofing is one of the most important and delicate stages in baking. About 50% of the product volume
is created in the proofer. Proofing accelerates the fermentation of yeast in a warm moist environment
causing the dough to rise. The proofer humidity should be between medium high and high. For optimum
results, rolls should be removed from the hot proofer and transferred to the cold proofer at minimum
proof. This will ensure that they can be held for 40 minutes without becoming over-proofed.
CAUTION
WARNING
