Dough proofers or fermentation rooms are used for conditioning dough and cooling baked bread. The air temperature and air moisture (humidity) in a dough proofer are kept at preset levels by automatic controls. Dough proofers are thermally insulated enclosures and vary in size from a small box with shelving to a room with space for many portable bread racks. The dough proofer is heated by steam coils or electric heating elements located inside the enclosure, or by self-contained air-conditioning units connected to the proofer by air ducts. For shipboard use, steam-heated dough proofers are furnished in various sizes; the number and size of the proofers depend on the capacity of the bake ovens installed in the bakery on board ship.

Operation

The operation of all dough proofers is basically the same regardless of the size of the proofer. Air within a proofer should be kept at a preset temperature and moisture level. Dough proofers require at least 1 hour to attain the proper atmosphere; the unit should be started well in advance of anticipated use.

The time and temperature used to proof bread dough in the proofer should be as specified on the recipe card. Turn the steam valve on full and open the petcock to provide the necessary amount of steam for humidity. Adjust the steam inlet valve to obtain the desired temperature. When the temperature and humidity are correct, place the pans of dough into the proofer and close the door.

Watch the time closely and test the dough periodically by pressing the fingers into it. If the depression is filled by rising dough, fermentation is progressing properly. To reduce fermentation, cover the bread pans with cloths and reduce the proofer temperature. At no time should there be more than 35 pounds of steam pressure allowed to pass through the steam coils of the proofer. Drain the condensation from the drip pan at regular intervals by opening the petcock.

Care and Cleaning

Proofers should be maintained in a safe, sanitary, dust-free, rust-free, nonleaking, and economical operating condition.  The enclosures and accessories should be kept free of flies, ants, cockroaches, mice, and rats.

Clean the floor, walls, top, and inside of the door. Scrape sides, corners, and guide rails with a putty knife. Scrub the floor with along-handled scrub brush and hot machine-detergent solution; rinse and dry. Wipe guide rails and ledges thoroughly. Remove and clean water pan; rinse and wipe dry. Scrub exterior and underneath if space permits; flush with hot water.

BREAD SLICER

The bread slicer is a machine with small thin blades. The platform on which the bread is placed is at about a 45-degree angle so that the weight of the bread will force the loaf down on the cutting blade when the machine is turned on. The cutting blades are attached to a cam shaft that has half the blades going in one direction and the other half going in the opposite direction. The reason for this is so that it will not tear the loaf while it is being sliced. Never use your hand to push the load through the machine.

VEGETABLE PEELERS

Vegetable peelers lf,  ~ view A) have capacities of 10, 15, 30, or 50 pounds and have a cylindrical hopper with an abrasive-covered wall and an abrasive-covered rotary disk in the bottom. The disk has a wavy surface. This surface agitates the vegetables in such a manner that they continually present new surfaces for action by the abrasive material.

Operation

Before loading the machine, sort the vegetables so that those in any one load are of the same size and free of stones, sticks, and other hard objects. The machine should be started and the water turned into it before any vegetables are added. Do not overload the machine. The quantity of vegetables loaded should not exceed approximately 66 percent of the total hopper capacity. A larger quantity will not be thoroughly agitated.

If the abrasive surfaces of the machine are kept reasonably clean, a load of vegetables should be satisfactorily peeled in about 1 minute. Deep eyes or depressions in potatoes should be removed and

Figure 4-11.-Vegetable peeler (view A) and vegetable cutter (view B).

the peeling finished with a hand peeler or small knife. It is wasteful to allow vegetables to remain in the machine longer than necessary because valuable nutrients will be lost.

Cleaning

At the end of each day's use, secure the power and dismantle the machine. Lift the cover off and take out the abrasive disks; remove the peel trap and strainers; wash the removable parts, the interior, and the exterior of the machine with hot soapy water, and rinse with hot water (170F). Be sure all food particles are washed out. Allow all parts to air dry before reassembling the unit.