PW3S

Overview

The Baxter PW3S is a triple-wide commercial proof box for holding racks of dough products in a controlled temperature and humidity environment before baking. The operator manual explains that proofing conditions promote yeast fermentation, which generates gas and allows dough to rise. Baxter’s product literature gives rack capacities for five PW3S cabinet depths and three rack-loading styles.

The PW3S has stainless steel interior and exterior panels. The operator manual describes the proofer and retarder/proofer family as modular, with one-, two-, or three-section roll-in models. The PW3S is listed in Baxter’s parts manual as a proofer model.

Key Features

• Triple-wide rack capacity: The rack chart lists single end-load, single side-load, and double side-load arrangements.
• Controlled proofing: The manual describes temperature and humidity settings for proofing dough.
• Stainless steel panels: The interior and exterior panels are identified as stainless steel and easy to clean.
• Timed operation: The standard proofer control description includes four selectable timers.
• Multiple cabinet depths: The PW3S parts manual lists models from 40.5 to 120.5 inches.

Specifications

• Model: Baxter PW3S.
• Equipment type: Triple-wide proofer cabinet.
• Construction: Stainless steel interior and exterior panels.
• PW3S cabinet depth and dimensions:
  • 40.5-inch model: interior 37.8 inches deep x 95 inches wide; exterior 43.3 inches deep x 109 inches wide.
  • 60.5-inch model: interior 57.8 inches deep x 95 inches wide; exterior 63.3 inches deep x 109 inches wide.
  • 80.5-inch model: interior 77.8 inches deep x 95 inches wide; exterior 83.3 inches deep x 109 inches wide.
  • 100.5-inch model: interior 97.8 inches deep x 95 inches wide; exterior 103.3 inches deep x 109 inches wide.
  • 120.5-inch model: interior 117.8 inches deep x 95 inches wide; exterior 123.3 inches deep x 109 inches wide.
• Typical rack dimensions and capacities:
  • Single end-load rack: 20.38 inches wide x 26 inches deep. Capacities by cabinet depth: 4 racks at 40.5 inches; 8 at 60.5 inches; 11 at 80.5 inches; 12 at 100.5 inches; 16 at 120.5 inches.
  • Single side-load rack: 28.38 inches wide x 18 inches deep. Capacities by cabinet depth: 6 racks at 40.5 inches; 8 at 60.5 inches; 12 at 80.5 inches; 15 at 100.5 inches; 18 at 120.5 inches.
  • Double side-load rack: 28.38 inches wide x 36 inches deep. Capacities by cabinet depth: 3 racks at 40.5 inches; 3 at 60.5 inches; 6 at 80.5 inches; 6 at 100.5 inches; 9 at 120.5 inches.
• Standard proofer control temperature range: The LCD control instructions give a proofing setting range of 65°F to 115°F.
• Standard proofer control humidity range: The LCD control instructions give a proofing setting range of 25% to 95%.
• Typical proof setting in the manual: 95°F and 85% humidity; settings vary with the product.
• Typical proof time in the manual: 45 to 60 minutes, depending on product.

Installation & Requirements

Baxter’s operator manual states that proofers and retarder/proofers must be installed by authorized trained service technicians. The sources provided do not specify PW3S electrical connection requirements, gas requirements, or a clearance requirement, so confirm the requirements for the exact unit before installation.

Operation

Setting proof conditions

The manual describes proofing as a process in which controlled temperature and humidity encourage yeast fermentation and dough rise. For the LCD standard-proofer controls, select the proofer mode, set the desired temperature from 65°F to 115°F, set humidity from 25% to 95%, and set a timer if required. Start the selected timer with its start/stop button. The LCD displays that proof timing is running; use the start/stop button to stop the timer. To stop proof operation, select “Change Mode” or press the on/off button.

For the advanced standard-proofer controls, the on/off button starts or stops proof mode. Use the temperature and humidity arrows to enter settings. The displays show the current temperature and humidity, and show the set point while it is being adjusted. Select a timer from 1 through 4, set its time, and use start/stop to run or stop it. The manual notes that when actual humidity is below 26%, the humidity window displays 25%; above that point, it displays actual humidity. Touch a temperature or humidity arrow once to view its set point.

Product-specific settings

The manual offers example settings, not a universal recipe: 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 asking the dough supplier for technical product reports when establishing settings.

The manual says proofer fans in the air duct may continue running for 20 minutes after proof operation is cancelled to cool down. It also notes that the control panel may have different configurations across the proofer and retarder/proofer family; retarder functions described for retarder/proofer models are not proofer functions of the PW3S.

Cleaning & Maintenance

Routine cleaning

For the stainless steel interior, the manual instructs operators to use a clean cloth moistened with warm, soapy water, rinse with clear water, and dry with a clean cloth. Clean the outside daily with a clean, damp cloth. Use care around sensitive interior components such as probes and sensors.

Do not use cleaners containing grit, abrasive materials, bleach, harsh chemicals, or chlorinated cleaners. Do not use steel wool on stainless steel. Do not spray the proofer with water, steam, or a power washer. Test unfamiliar or improved cleaning formulas in an inconspicuous place before use.

Service and shutdown

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, spray nozzle, and refrigeration coils if applicable every six months. Replace light bulbs only with 40-watt incandescent appliance-type bulbs. 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 that the main power supply is on. If the problem remains, contact a local authorized service office.
• Machine will not heat up: Verify that the temperature is set properly. If the problem remains, contact a local authorized service office.

Applications

The PW3S is intended for proofing racks of dough products before baking. Its capacity chart supports planning for different rack-loading arrangements and cabinet depths in bakery production. The manual’s example products include rolls, French crust bread, bagels, and croissants; actual proof settings depend on the product.