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steel cabinet that houses the exhaust control and
cleaning station. The length of the automatic wash cycle
is adjustable and should be adjusted for the minimum
time that will satisfactorily clean the hood. This will
conserve utilities and detergent.
The hot water shutoff valve, usually located in the
cleaning station cabinet, should always be left on unless
plumbing repairs are necessary. On some ships, where
low water pressure or the amount of hot water available
is a problem and where all galley hoods are connected
to a single automatic wash system, installing activities
have found it necessary to install individual shutoff
valves in the hot water/detergent line at each ventilator
hood. In these cases, be sure only the valve at the hood
to be cleaned is turned on. If you have an arrangement
like this, for fire protection purposes, leave the valve to
the hood serving deep-fat fryers turned on and all others
off, except when they are actually being washed.
Directions for priming the detergent pump are located
most often on the inside of the door. Motor bearings on
the detergent pump should be oiled once every 6 months.
DOUGH TROUGH
A dough trough is the container in which dough is
placed during the fermentation period. It is an oblong
boxlike trough of steel construction equipped with four
casters to permit easy movement in the bakeshop area.
Dough troughs are of various lengths and are
designed to hold approximately 90 pounds of dough to
a foot, or 50 pounds of flour to a foot. If the trough is
too long for the amount of dough to be fermented
properly, dam boards maybe inserted so that the correct
amount of space is available.
DOUGH PROOFERS
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
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