PW1S

Overview

The Baxter PW1S Single Wide Proof Box is a commercial roll-in proofer for bakeries, restaurants and other foodservice operations that proof dough before baking. Its controls let operators set temperature and humidity independently, while four countdown timers can track products with different proofing times. The cabinet’s single-wide footprint is 42 inches wide, with depth and rack capacity determined by the selected model configuration.

PW1S units use modular stainless steel panels joined with cam locks and are shipped knocked down for field assembly. The standard design has an open floor with no ramp; a stainless steel floor is an available option. The door is field reversible, and the full-height configuration is 99.5 inches overall. A low-profile 94-inch height is listed as an option.

Key Features

• Controlled proofing: Digital controls independently set cabinet temperature and humidity.
• Four timers: Four independent countdown timers help operators track products with different proofing schedules.
• Airflow and humidification: A patented airflow system distributes heat, and the internally mounted humidifier does not require flushing.
• Insulated construction: Foam insulation and gaskets help retain heat. Stainless steel interior and exterior panels are specified.
• Modular assembly: Panels connect using cam locks; the unit ships knocked down and is field assembled.
• Rack access: The full-height door is field reversible and accommodates the listed single-end, single-side-load or double-side-load rack arrangements for each depth.
• Floor arrangement: Standard open-floor construction requires no ramp. A stainless steel floor is an available option.

Specifications

• Manufacturer and model: Baxter PW1S Single Wide Proof Box.
• Equipment type: Single-wide, roll-in proof box/proofer.
• Cabinet width: 42.0 inches exterior.
• Standard overall height: 99.5 inches; 94-inch low-profile height is an option.
• Construction: Stainless steel interior and exterior; modular panels with cam-lock attachment; foam insulation and gaskets; nonmetallic interior bumpers.
• Door: Field reversible; may be hinged left or right on site.
• Floor: Open floor, no ramp required; stainless steel floor available as an option.
• Control and heating features: Eye-level digital control panel; electric heat; independently set temperature and humidity; internally mounted humidifier; patented airflow system; four independent timers.
• Proof control ranges stated in the operating manual: 65°F–115°F and 25%–95% humidity for the LCD proofer control. The manual gives 95°F and 85% humidity as typical proofing settings, varying by product.
• Interior dimensions, all depths: 32.6 inches wide × 74.5 inches high. Interior depth varies by model below.
• 40.5-inch depth configuration: Interior 37.8 inches deep; exterior 43.3 inches deep × 42.0 inches wide; capacity for one single-end, two single-side-load or one double-side-load rack.
• 60.5-inch depth configuration: Interior 57.8 inches deep; exterior 63.3 inches deep × 42.0 inches wide; capacity for two single-end, three single-side-load or one double-side-load rack.
• 80.5-inch depth configuration: Interior 77.8 inches deep; exterior 83.3 inches deep × 42.0 inches wide; capacity for three single-end, four single-side-load or two double-side-load racks.
• 100.5-inch depth configuration: Interior 97.8 inches deep; exterior 103.3 inches deep × 42.0 inches wide; capacity for four single-end, five single-side-load or two double-side-load racks.
• 120.5-inch depth configuration: Interior 117.8 inches deep; exterior 123.3 inches deep × 42.0 inches wide; capacity for five single-end, six single-side-load or three double-side-load racks.
• Door opening: Net opening is 31.0 inches wide × 74.5 inches high. Maximum rack height is 74 inches.
• Electrical supply: The spec sheet lists 208–240 V, 60 Hz, single- or three-phase, with neutral. For 40.5- and 60.5-inch depths: 18–21 A for either listed phase configuration. For 80.5-, 100.5- and 120.5-inch depths: 37–41 A single-phase or 32–36 A three-phase.
• Heat wattage: 3.3–4.4 kW for 40.5- and 60.5-inch depths; 6.6–8.8 kW for 80.5-, 100.5- and 120.5-inch depths.
• Water: 1/2-inch FNPT cold-water connection, 30–80 psi, at 85 inches AFF. Required water 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: For 40.5- and 60.5-inch depths, 0.5 GPM flow and 1.0 GPH maximum usage. For 80.5-, 100.5- and 120.5-inch depths, 1.0 GPM flow and 2.0 GPH maximum usage.
• Drain: 1/2-inch FNPT connection at 5 inches AFF; front or rear location, routed to an air-gap drain.
• Listing stated in the spec sheet: UL for safety and sanitation in the U.S. and Canada.
• Freight class: 85.

Installation & Requirements

The operating manual states that proofers must be installed by authorized, trained service technicians. The spec sheet calls for a floor level within 1/8 inch per foot and says the slope must not exceed 3/4 inch in all directions beneath the unit. If the optional floor is not selected, install the proofer on a corrosion-resistant, cleanable surface.

Provide the cold-water connection at 85 inches above finished floor (AFF), with 30–80 psi supply pressure. The water supply must meet the stated hardness, pH and chloride ranges. The drain connection is 1/2-inch FNPT at 5 inches AFF; it may be routed from the front or rear and must go to an air-gap drain. Water flow and maximum usage vary with cabinet depth, as listed above.

Provide the electrical connection at 85 inches AFF. The spec sheet lists 208–240 V, 60 Hz power in single- or three-phase configurations, with neutral. Neutral circuitry is required to provide 110–120 V for control components; if 110–120 V is unavailable, the spec sheet says a separate line or transformer will be required. Confirm the required amperage and heat wattage for the selected depth and phase.

The spec sheet recommends a minimum 1-inch air gap between the proofer and an oven. It recommends a 10-foot ceiling height for airflow and service access. Do not route wiring, plumbing or other utilities in or under the non-combustible floor beneath the proofer.

Operation

The PW1S is a standard proofer. The manual describes proofing as controlled temperature and humidity supporting yeast fermentation and dough rise. Its sample settings are 95°F and 85% humidity, with proof times depending on the product. The manual’s examples are rolls at 95°F, 85% humidity and 55 minutes; 14-ounce French crust bread at 90°F, 90% humidity and 45 minutes; 10-ounce French crust bread at 90°F, 85% humidity and 45 minutes; bagels at 85°F, 85% humidity and 50 minutes; and croissants at 75°F, 70% humidity and 30 minutes. The manual identifies these values as a guide and advises using the dough supplier’s technical product reports to establish operating settings.

For the standard proofer control, the operator starts or stops proof mode, adjusts the temperature and humidity with the control arrows, selects one of four timers and sets the required time. The displays show current temperature, humidity and timer time remaining; touching a temperature or humidity arrow once displays the set point. The manual notes that the humidity display shows 25% when actual humidity is below 26%.

The manual also describes an LCD control option. In proofer mode, it gives a settable temperature range of 65°F–115°F and humidity range of 25%–95%. After selecting the desired settings and timer, the operator starts the timer; the display indicates that timed proofing is running. A timer completion is signalled by a pulsed beeper and flashing timer number. The manual notes that proofer fans may continue running for 20 minutes after proof operation is cancelled as the unit cools down.

Cleaning & Maintenance

For shutdown, remove remaining product, turn off the proofer and clean the proofing chamber. The manual directs operators to 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. Use care around interior probes and sensors.

Do not use gritty or abrasive cleaners, bleach, harsh chemicals, chlorinated cleaners or steel wool on stainless steel. Do not spray the proofer with water or steam and do not power wash it. The manual advises testing unfamiliar or changed cleaning formulas in an inconspicuous area before use. For maintenance, disconnect electrical power and follow lockout/tagout procedures. Every six months, authorized service personnel should check the air duct, drain, heater plate and spray nozzle.

Troubleshooting

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

The manual directs operators to an authorized service office for repairs or adjustments. It also states that repairs and installation are to be handled by authorized trained service technicians.

Applications

Use the Baxter PW1S to proof dough products on compatible roll-in racks before baking. The manual’s examples include rolls, French crust bread, bagels and croissants. Its multiple timer settings are useful when a production run includes products with different proofing times, while the selected cabinet depth determines how many of the listed rack configurations it can accommodate.