PW1E

Overview

The Baxter PW1E Single Wide Proof Box is an electric, roll-in cabinet for proofing dough under controlled temperature and humidity before baking. Its patented airflow system and internally mounted humidifier support proofing conditions throughout the cabinet. The modular cabinet uses cam-lock panel attachments, foam insulation and gaskets, with stainless steel interior and exterior panels. Nonmetallic interior bumpers protect the interior on all sides.

The PW1E has an open floor, so a rack can roll into the cabinet without a ramp. The eye-level digital control panel independently sets heat and humidity, and provides four individual countdown timers for products with different proofing times. The door is field reversible. The standard overall height is 99.5 inches; a low-profile 94-inch height is available as an option.

Key Features

• Patented airflow system.
• Internally mounted heat and humidity system; no flushing is required.
• Eye-level digital controls for setting temperature and humidity.
• Four independent product timers.
• Stainless steel interior and exterior.
• Modular panel construction with cam-lock attachment, foam insulation and gaskets.
• Nonmetallic interior bumpers on all sides.
• Open-floor design requires no ramp.
• Field-reversible door.
• Field assembled and shipped knocked down as a standard configuration; the 34-inch-deep model may be shipped assembled.
• UL listed for safety and sanitation in the United States and Canada, as stated on the manufacturer’s spec sheet.

Specifications

• Product type: Single-wide electric proof box; roll-in cabinet.
• Model family: PW1E, available in 34.0-, 60.5-, 80.5-, 100.5- and 120.5-inch-deep configurations.
• Overall width: 35.5 inches.
• Standard overall height: 99.5 inches; optional low-profile height is 94 inches.
• 34.0-inch-depth interior: 26.1 inches wide x 31.3 inches deep x 74.5 inches high.
• 34.0-inch-depth exterior: 35.5 inches wide x 36.8 inches deep; overall height is 99.5 inches per the manufacturer’s spec sheet.
• 34.0-inch-depth capacity: One single-end or side-load rack.
• 60.5-inch-depth interior: 26.1 inches wide x 57.8 inches deep x 74.5 inches high.
• 60.5-inch-depth exterior: 35.5 inches wide x 63.3 inches deep.
• 60.5-inch-depth capacity: Two single-end or two single side-load racks.
• 80.5-inch-depth interior: 26.1 inches wide x 77.8 inches deep x 74.5 inches high.
• 80.5-inch-depth exterior: 35.5 inches wide x 83.3 inches deep.
• 80.5-inch-depth capacity: Two single-end or two single side-load racks.
• 100.5-inch-depth exterior: 35.5 inches wide x 103.3 inches deep.
• 100.5-inch-depth capacity: Three single-end or three single side-load racks.
• 120.5-inch-depth interior: 26.1 inches wide x 117.8 inches deep x 74.5 inches high.
• 120.5-inch-depth exterior: 35.5 inches wide x 123.3 inches deep.
• 120.5-inch-depth capacity: Four single-end or four single side-load racks.
• Net door opening: 24.5 inches wide x 74.5 inches high.
• Maximum rack height: 74 inches.
• Proof temperature range: 65°F–115°F for the LCD control described in the manual.
• Proof humidity range: 25%–95% for the LCD control described in the manual.
• Typical proofing setting: 95°F and 85% humidity; settings vary by product.
• Typical proofing time: 45–60 minutes, depending on the product.
• Water connection: 1/2-inch FNPT cold water, 30–80 psi, at 85 inches above finished floor.
• Water quality: Required hardness is 2–4 grains per gallon; required pH is 7.0–8.0; acceptable chloride concentration is 0–30 ppm.
• Water flow and maximum usage: 34.0- and 60.5-inch depths: 0.5 GPM and 1.0 GPH. 80.5-, 100.5- and 120.5-inch depths: 1.0 GPM and 2.0 GPH.
• Drain: 1/2-inch FNPT, front or rear, at 5 inches above finished floor; route to an air-gap drain.
• Power connection location: 85 inches above finished floor.
• Power, 34.0- and 60.5-inch depths: 208–240 V, 60 Hz, single phase, 18–21 A, or 208–240 V, 60 Hz, three phase, 18–21 A; 3.3–4.4 kW heat input.
• Power, 80.5-, 100.5- and 120.5-inch depths: 208–240 V, 60 Hz, single phase, 37–41 A, or 208–240 V, 60 Hz, three phase, 32–36 A; 6.6–8.8 kW heat input.
• Control power: Neutral-wire circuitry is required to provide 110–120 V for control components. If 110–120 V is unavailable, the spec sheet calls for a separate line or a transformer.
• Options: Low-profile 94-inch height, stainless steel floor, interior light, prison package, and upper side trim on one or two sides.

Installation & Requirements

The manufacturer’s manual states that proofers must be installed by authorized, trained service technicians. The spec sheet calls for a 1/2-inch FNPT cold-water supply at 30–80 psi and a 1/2-inch FNPT front or rear drain routed to an air-gap drain. It also specifies water quality: hardness of 2–4 grains per gallon, pH of 7.0–8.0, and chloride concentration of 0–30 ppm. The water connection and power connection are located at 85 inches above finished floor; the drain is at 5 inches above finished floor.

Electrical requirements depend on cabinet depth. The 34.0- and 60.5-inch models are specified for 208–240 V, 60 Hz, 18–21 A, in either single-phase or three-phase configurations. The 80.5-, 100.5- and 120.5-inch models require 37–41 A in single phase or 32–36 A in three phase at 208–240 V, 60 Hz. Neutral-wire circuitry is required to provide 110–120 V for the control components. If that voltage is not available, the spec sheet specifies a separate line or transformer.

The installation floor should be level within 1/8 inch per foot, and slope under the unit should not exceed 3/4 inch in all directions. Without the optional floor, install the proofer on a corrosion-resistant, cleanable surface. The spec sheet recommends a minimum 1-inch air gap between the proofer and oven and a 10-foot ceiling height for airflow and service access. Do not route wiring or plumbing in or under the non-combustible floor beneath the proofer.

Operation

Controlled temperature and humidity promote yeast fermentation, which generates gas and causes dough to rise. The manual gives 95°F and 85% humidity as typical settings, while noting that the correct settings depend on the product. Proofing commonly takes 45–60 minutes. Its example chart gives these product-specific settings: rolls at 95°F and 85% humidity for 55 minutes; 14-ounce French crust bread at 90°F and 90% humidity for 45 minutes; 10-ounce French crust bread at 90°F and 85% humidity for 45 minutes; bagels at 85°F and 85% humidity for 50 minutes; and croissants at 75°F and 70% humidity for 30 minutes. The manual advises consulting the dough supplier’s technical product reports when setting up a proofing chart.

For the LCD control procedure described in the manual, press the ON/OFF button to enter operation mode, select the proofer option, set the desired temperature and humidity, then enter a timer duration and press the timer START/STOP button. The LCD shows when timed proofing is running. Press START/STOP to stop the timer operation; use CHANGE MODE or ON/OFF to stop the proof operation. The control supports temperature settings from 65°F to 115°F and humidity settings from 25% to 95%. The manual also describes a standard control panel with separate temperature and humidity displays and four selectable timers. On that panel, the displays show current readings and show the set point while it is being adjusted. When actual humidity is below 26%, the humidity window displays 25%.

For dry-proofing, the manual says to set humidity to its lowest setting. It is normal for the proofer fans in the air duct to continue running for 20 minutes after proof operation is cancelled, to cool down.

Cleaning & Maintenance

To shut down, remove remaining product, turn off the proofer, and clean the proofing chamber. For routine cleaning, wash the stainless steel interior with a clean cloth moistened in warm, soapy water, rinse with clear water, and dry with a clean cloth. Clean the exterior daily with a clean, damp cloth. Take care around sensitive interior parts, including probes and sensors.

Do not use cleaners containing grit, abrasive materials, bleach, harsh chemicals, or chlorine. Do not use steel wool on stainless steel. Do not spray the proofer with water or steam, and do not power wash it. Test new or changed cleaning formulas in an inconspicuous place before use.

Before maintenance, disconnect electrical power and follow lockout/tagout procedures. The manual calls for authorized service personnel to check the air duct, drain, heater plate, and spray nozzle every six months; refrigeration coils are also listed for applicable equipment. If the optional interior light is installed, the manual specifies a 40-watt incandescent appliance-type bulb only. For repairs or adjustments, contact an authorized service office.

Troubleshooting

• Machine will not turn on: Check that the power cord is plugged in and verify that the main power supply is on. If it still will not turn on, contact the local authorized service office.
• Machine will not heat: Verify that the temperature is set properly. If the unit still does not heat, contact the local authorized service office.

Applications

The PW1E is suited to bakery and commercial foodservice workflows that proof dough before baking. The depth options accommodate different roll-in rack loads, from one rack in the 34.0-inch configuration to four racks in the 120.5-inch configuration. Operators can set different countdown times for products such as rolls, bread, bagels, and croissants, using the temperature and humidity guidance in the manual as a starting point and consulting product-specific dough supplier information for their own recipes.