PW2E

Overview

The Baxter PW2E Double Wide Proof Box is a commercial roll-in proofer for bringing dough to its required rise before baking. Controlled temperature and humidity promote yeast fermentation, which generates gas and causes dough to rise. The PW2E is a standard proofer; the source manual distinguishes standard proofers, which proof dough, from retarder/proofers, which also chill or thaw dough. The PW2E has a double-wide cabinet footprint and is available in several depths, with capacity varying by depth.

Its stainless steel interior and exterior are built into a modular panel enclosure that uses cam-lock attachments. Foam insulation and gaskets form the enclosure, and nonmetallic interior bumpers protect the interior on all sides. The cabinet ships knocked down for field assembly, although the 40.5-inch-deep configuration may ship assembled. Its open-floor construction requires no ramp; a stainless steel floor is an available option.

Key Features

• Proofing controls: Eye-level digital controls independently set temperature and humidity.
• Air and humidity delivery: A patented airflow system works with an internally mounted humidifier to distribute proofing conditions. The humidifier does not require flushing.
• Four timers: Four individual countdown timers can track products with different proofing times.
• Rack access: The door is hinged without a centre jamb to provide access across the proofer interior. The door is field reversible.
• Insulated construction: Foam insulation and gaskets form an energy-efficient enclosure.
• Modular assembly: Panels connect using cam locks; the unit is field assembled when shipped knocked down.
• Listings: The spec sheet states UL for safety and sanitation in the U.S. and Canada.

Specifications

• Model: PW2E.
• Type: Double-wide roll-in proof box; standard proofer.
• Construction: Stainless steel interior and exterior; foam insulation; gaskets; nonmetallic interior bumpers; modular cam-lock panels.
• Overall width: 62.0 inches.
• Overall height: 99.5 inches standard; 94 inches with the low-profile option.
• Interior height: 74.5 inches for all listed depths.
• Maximum rack height: 74 inches.
• Net door opening: 51.0 inches wide by 74.5 inches high.
• 40.5-inch-deep configuration: Interior 52.6 inches wide by 37.8 inches deep by 74.5 inches high; exterior 62.0 inches wide by 43.3 inches deep. Holds two single-end racks, three side-load racks or one double rack. Heat input is 3.3–4.4 kW. Water flow is 0.5 GPM; maximum water use is 1.0 GPH.
• 60.5-inch-deep configuration: Interior 52.6 inches wide by 57.8 inches deep by 74.5 inches high; exterior 62.0 inches wide by 63.3 inches deep. Holds four single-end or side-load racks, or two double racks. Heat input is 6.6–8.8 kW. Water flow is 1.0 GPM; maximum water use is 2.0 GPH.
• 80.5-inch-deep configuration: Interior 52.6 inches wide by 77.8 inches deep by 74.5 inches high; exterior 62.0 inches wide by 83.3 inches deep. Holds five single-end racks, six side-load racks or two double racks. Heat input is 6.6–8.8 kW. Water flow is 1.0 GPM; maximum water use is 2.0 GPH.
• 100.5-inch-deep configuration: Interior 52.6 inches wide by 97.8 inches deep by 74.5 inches high; exterior 62.0 inches wide by 103.3 inches deep. Holds six single-end racks, eight side-load racks or three double racks. Heat input is 6.6–8.8 kW. Water flow is 1.0 GPM; maximum water use is 2.0 GPH.
• 120.5-inch-deep configuration: Interior 52.6 inches wide by 117.8 inches deep by 74.5 inches high; exterior 62.0 inches wide by 123.3 inches deep. Holds eight single-end racks, ten side-load racks or three double racks. Heat input is 6.6–8.8 kW. Water flow is 1.0 GPM; maximum water use is 2.0 GPH.
• Electrical input, 40.5-inch depth: 208–240 V, 60 Hz, single phase at 18–21 A, or three phase at 18–21 A.
• Electrical input, 60.5-, 80.5-, 100.5- and 120.5-inch depths: 208–240 V, 60 Hz, single phase at 37–41 A, or three phase at 32–36 A.
• Controls power: Neutral-wire circuitry is needed to provide 110–120 V for control components.
• Water connection: 1/2-inch FNPT cold-water supply, 30–80 psi, at 85 inches AFF.
• Drain: 1/2-inch FNPT connection at 5 inches AFF; front or rear routing to an air-gap drain.
• Water quality: Required hardness is 2–4 grains per gallon; required pH is 7.0–8.0; acceptable chloride concentration is 0–30 ppm.
• Floor option: Stainless steel floor available; open-floor standard construction requires no ramp.
• Shipping: Field assembled and shipped knocked down; the 40.5-inch-deep configuration may ship assembled.

Installation & Requirements

The manufacturer’s installation information states that proofers must be installed by authorized, trained service technicians. The floor must be level within 1/8 inch per foot; slope must not exceed 3/4 inch in all directions beneath the unit. A proofer without the floor option must sit on a corrosion-resistant, cleanable surface.

Provide the specified cold-water connection and drain, and route the drain to an air gap. The water supply must meet the listed hardness, pH and chloride ranges; the spec sheet recommends consulting the local water company or a water-conditioner dealer about water suitability. Electrical service is 208–240 V, 60 Hz, with the phase and amperage dependent on cabinet depth. Neutral-wire circuitry is required to provide 110–120 V to control components; if that voltage is not available, the spec sheet says a separate line or transformer will be required. Provide power and water connections at the stated 85-inch AFF location.

The spec sheet recommends a minimum 1-inch air gap between the proofer and oven for proper operation and recommends a 10-foot ceiling for airflow and service access. It also cautions against routing wiring, plumbing or other utilities in or beneath the non-combustible floor under the proofer.

Operation

Use the eye-level digital controls to select proofing temperature and humidity. The manual gives an adjustable proofing range of 65°F to 115°F and a humidity range of 25% to 95% for the LCD control operation. Set the timer for the product being proofed; four independent countdown timers allow operators to track separate batches or products. The manual describes proofing as a gradual increase in dough temperature and humidity, and notes that proofing commonly takes 45 to 60 minutes depending on the product.

As a starting reference, the manual lists 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. These are guide values, not fixed recipes; the manual advises consulting the dough supplier’s technical product reports when setting proofing conditions. For dry-proofing, it says to set humidity to the lowest setting.

On the manual’s standard proofer control panel, press the proof on/off control to start or stop proof mode, use the temperature and humidity arrows to set the desired values, and select a timer and set its duration. The temperature and humidity windows display current readings and show the set point while it is being adjusted. For this control configuration, the manual notes that humidity below 26% displays as 25%. On the LCD control configuration, select the proofer operation, enter the desired temperature, humidity and timer duration, then start the selected timer. When a timer expires, the beeper pulses and the timer number flashes. After proof operation is cancelled, the manual says the proofer fans in the air duct may continue running for 20 minutes to cool down.

Cleaning & Maintenance

Before maintenance, disconnect electrical power and follow lockout/tagout procedures. The manual directs authorized service personnel to check the air duct, drain, heater plate, spray nozzle and refrigeration coils, if applicable, every six months.

For routine cleaning, wash the stainless steel interior with a clean cloth moistened with 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 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. Test new or changed cleaning formulas in an inconspicuous area before use. For shutdown, remove remaining product, turn off the proofer and clean the proofing chamber.

Troubleshooting

• Machine will not turn on: Check that the power cord is plugged in and the main power supply is on. If it still will not start, 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 PW2E suits commercial bakeries and other foodservice operations proofing dough in rack loads. The depth options range from capacity for two single-end racks, three side-load racks or one double rack to capacity for eight single-end racks, ten side-load racks or three double racks. That range supports different batch sizes and production setups, including bakeries preparing rolls, French crust bread, bagels and croissants. Check the intended rack style and cabinet depth against the stated capacity before specifying the unit.