PW2S

Overview

The Baxter PW2S Double Wide Proof Box provides a controlled environment for proofing racks of dough before baking. Operators can set temperature and humidity independently, while the patented airflow system circulates air through the cabinet. The double-wide format is 75.5 inches wide, and its available depths provide different rack capacities for bakery and foodservice production.

The cabinet uses modular panels with cam-lock attachment, foam insulation, gaskets, and stainless steel interior and exterior panels. It ships knocked down for field assembly, although the 40.5-inch-deep configuration may be shipped assembled. The open-floor design does not require a ramp; a stainless steel floor is an available option. The doors are hinged without a centre jamb, providing access across the cabinet opening.

Key Features

• Controlled proofing: Digital controls independently set temperature and humidity.
• Four independent timers: Track separate proof times for products with different requirements.
• Patented airflow system: The air system includes an internally mounted humidifier and does not require flushing.
• Modular construction: Cam-lock panel connections support field assembly.
• Insulated stainless steel cabinet: Foam insulation and gaskets form the enclosure; interior and exterior panels are stainless steel.
• Rack access: Full-height doors and a wide door opening provide access to the cabinet interior. Nonmetallic bumpers protect the interior on all sides.
• Height choices: The standard overall height is 99.5 inches; a 94-inch low-profile option is available.
• Listing: The specification sheet states UL approval for safety and sanitation in the United States and Canada.

Specifications

• Manufacturer and model: Baxter PW2S Double Wide Proof Box.
• Cabinet width: 75.5 inches.
• Overall height: 99.5 inches standard; 94 inches when the low-profile front trim is ordered.
• Maximum rack height: 74 inches.
• Door opening: 64.5 inches wide by 74.5 inches high.
• Interior height: 74.5 inches for all listed depth configurations.
• 40.5-inch depth configuration: Interior 37.8 inches deep by 66 inches wide by 74.5 inches high; exterior 43.3 inches deep by 75.5 inches wide. Capacity: three single-end racks, four side-load racks, or two double racks. May be shipped assembled.
• 60.5-inch depth configuration: Interior 57.8 inches deep by 66 inches wide by 74.5 inches high; exterior 63.3 inches deep by 75.5 inches wide. Capacity: six single-end or side-load racks, or two double racks.
• 80.5-inch depth configuration: Interior 77.8 inches deep by 66 inches wide by 74.5 inches high; exterior 83.3 inches deep by 75.5 inches wide. Capacity: eight single-end or side-load racks, or four double racks.
• 100.5-inch depth configuration: Interior 97.8 inches deep by 66 inches wide by 74.5 inches high; exterior 103.3 inches deep by 75.5 inches wide. Capacity: nine single-end racks, ten side-load racks, or four double racks.
• 120.5-inch depth configuration: Interior 117.8 inches deep by 66 inches wide by 74.5 inches high; exterior 123.3 inches deep by 75.5 inches wide. Capacity: twelve single-end or side-load racks, or six double racks.
• Electrical input with neutral: 208–240 V, 60 Hz. At 40.5 inches deep: single-phase, 18–21 A, or three-phase, 18–21 A. At 60.5, 80.5, and 100.5 inches deep: single-phase, 37–41 A, or three-phase, 32–36 A. At 120.5 inches deep: three-phase, 34–38 A.
• Heat wattage: 40.5-inch depth: 3.3–4.4 kW. 60.5-, 80.5-, and 100.5-inch depths: 6.6–8.8 kW. 120.5-inch depth: 9.9–13.2 kW.
• Water connection: 1/2-inch FNPT cold water connection, 30–80 psi, at 85 inches AFF. Flow rate is 0.5 GPM at 40.5 inches deep; 1.0 GPM at 60.5, 80.5, and 100.5 inches deep; and 1.5 GPM at 120.5 inches deep. Maximum usage is 1.0 GPH, 2.0 GPH, and 3.0 GPH for those respective depth groups.
• Drain: 1/2-inch FNPT, front or rear, at 5 inches AFF; route 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.
• Freight class: 85.

Installation & Requirements

Installation must be performed by authorized, trained service technicians. The floor must be level within 1/8 inch per foot; the slope beneath the unit must not exceed 3/4 inch in any direction. A model ordered without the optional floor must sit on a corrosion-resistant, cleanable surface. Do not route wiring, plumbing, or other utilities in or under the non-combustible floor beneath the proofer.

The specification sheet recommends at least a 1-inch air gap between the proofer and an oven and a 10-foot ceiling height for airflow and service access. Provide power connections at 85 inches AFF. Neutral-wire circuitry is required to provide 110–120 V for control components; if 110–120 V is not available, a separate line or transformer is required. Confirm the electrical phase and amperage for the selected depth configuration.

Connect the 1/2-inch FNPT cold-water supply at 30–80 psi and the 1/2-inch FNPT drain at the locations stated in the specifications. Route the drain to an air-gap drain. Check the incoming water against the stated hardness, pH, and chloride ranges. The sheet states that maximum water flow and usage vary with cabinet depth. Do not place utilities beneath the non-combustible floor under the unit.

Operation

The PW2S is a standard proofer. Its purpose is to create controlled temperature and humidity conditions that promote yeast fermentation and dough rise. The manual gives 95°F and 85% humidity as typical proofing settings, while noting that settings vary by product. It states that proofing commonly takes 45–60 minutes, depending on the product. For dry proofing, set humidity to the lowest setting.

The manual’s product examples are a guide: 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 dough supplier’s technical product information can help determine settings for a particular dough.

Using the standard proofer controls

• Press the proof-mode ON/OFF control to start proofing; the indicator light comes on.
• Use the temperature arrows to enter the desired temperature and the humidity arrows to enter the desired humidity. The control windows display current readings and show the set point while it is being adjusted.
• Select one of the four timers, set its time with the timer arrows, and press START/STOP to begin or stop that timer. The timer display shows the remaining hours and minutes.
• Temperature and humidity set points can be viewed by pressing the corresponding up or down arrow once.

The manual describes two control-panel configurations across the proofer and retarder/proofer family. On the LCD-panel configuration, select the PROOFER option, set the temperature and humidity, enter a timer duration, and press the timer START/STOP button. The manual gives proof settings of 65°F–115°F and 25%–95% humidity for this control configuration. To end a timed proof, press START/STOP; to end proof mode, choose CHANGE MODE or press ON/OFF. After proof mode is cancelled, the manual says the proofer fans may continue running for 20 minutes to cool the unit.

The manual’s retard and automatic retard/proof instructions apply to retarder/proofer models, not the PW2S standard proofer. The PW2S product specification describes proofing controls and does not identify a retard cycle.

Cleaning & Maintenance

For cleaning, disconnect electrical power and follow lockout/tagout procedures. 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 gritty or abrasive cleaners, bleach, harsh chemicals, chlorinated cleaners, or steel wool on stainless steel. Do not spray the proofer with water or steam, or power wash it. Test new or improved cleaning formulas in an inconspicuous place before use. To shut down, remove remaining product, turn off the proofer, and clean the proofing chamber.

The manual calls for authorized service personnel to check the air duct, drain, heater plate, and spray nozzle every six months. Refrigeration coils are included in that check only if applicable. The PW2S proof box is a proofer; refrigeration-coil servicing is not presented as a standard PW2S feature.

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 an authorized service office.
• Machine will not heat: Verify that the temperature is set properly. If the unit still does not heat, contact an authorized service office.

The manual directs operators to an authorized service office for repairs or adjustments. It also advises contacting an authorized service office if the listed basic checks do not resolve the problem.

Applications

The PW2S suits commercial bakeries and foodservice operations proofing rolls, French crust bread, bagels, croissants, and other yeast dough products. Select the cabinet depth according to the rack format and batch volume: the specification sheet lists capacities for single-end, side-load, and double racks at each depth.