NUVU PROW-18 User manual

For NU–VU® Model:
PROW–18
OWNER'S
MANUAL
MENOMINEE, MICHIGAN 49858
[phone] • [phone]
NU· VU®FOOD SERVICE SYSTEMS
Revised:
27 July, 2006

PROW–18
TABLE OF CONTENTS
ABOUT YOUR NU–VU® EQUIPMENT....................1
NU–VU® EQUIPMENT WARRANTY.......................5
RECEIPT AND INSTALLATION...............................8
INITIAL START–UP.................................................11
PRODUCT PREPARATION AND USE OF UNIT..13
OPERATING INSTRUCTIONS...............................17
GENERAL PROOFER SETTINGS.........................18
MAINTENANCE AND CLEANING GUIDE.............19
TROUBLE–SHOOTING GUIDE.............................21
SERVICE AND REPLACEMENT GUIDE...............24
REPLACEMENT PARTS LIST................................36
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] [phone]

PROW–18 OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 1
ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® as a product line has been in existence for over twenty-one years. Its units are in use
throughout the United States and Canada and have been exported to other parts of the world.
NU–VU® continually modifies and updates its equipment to improve the capabilities as new
innovations become available. This enables the user to obtain better and more useful results.
NU–VU® currently manufactures an entire line of equipment in Menominee, Michigan. All of
the equipment is tested under anticipated operating conditions prior to shipment. Any
prospective customer is invited to try different food products in the newly completed test
kitchen in Menominee.
Seminars for both dealers and customers are available either on-site in Menominee, Michigan;
at the dealer's showroom; or on the customer's premises. Technical product information can be
generated by customer requested testing of various products.
NU–VU® can provide a wide range ofequipment with any of the following features:
• Bakery Ovens with either INTERNAL or EXTERNAL STEAM generating
capabilities. These Ovens may be equipped with COOK-N-HOLD capabilities for
broader use.
• COOK-N-HOLD Ovens for either high temperature or low temperature operation
with moisture and smoking capabilities.
• Low temperature Ovens with moisture and smoking capabilities.
• Steamer Ovens with high and low temperature capabilities.
• Multi-Ovens that drybake, steam, and bake with steam.
• Bakery Proofer/Warmers with moisture and heat generating units with either
MANUAL FILL or AUTOMATIC HUMIDITY systems.
• General purpose Proofer/Warmers for reconstituting, slow cooking, holding and/or
steaming.
NU–VU® Food Service Systems offers the widest range and variety of equipment through the
varied use of heat, moisture, steam and smoke options. NU–VU® has, over a period of time,
developed a series of Ovens, Proofers, Steamers, Smokers and Warmers designed to provide
maximum performance with minimum energy requirements and care by the operator. This is
embodied in the V–AIR principle.
V-AIR stands for versatile air movement equipment. NU–VU® has, in the V-Air line,
combined quality construction, long life components, superior performance, multiple use
operation and amplified operating procedures to produce the finest equipment available. This
means the end user has the best of ALL worlds.
One of the previous problems of circulating air ovens was the inability to bake dough products
evenly without turning the pans or taking the pans out of the oven at different times. In the
standard convection oven the air is blown around randomly and thus the different shelves have
different conditions.

ABOUT YOUR NU–VU® EQUIPMENT PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 2SALES FAX [phone] • SERVICE FAX [phone] [phone]
NU–VU® offers the V–AIR series of Ovens and Oven/Proofer combinations with a patented
positioned air flow system. NU–VU®'s patented system enables the user to load the Oven
completely with pans having the same product, bake, and remove the entire load at the same
time. This is possible because the air is directed in at each shelf through holes in the sidewalls.
Because each shelf receives essentiallythe same air pattern the bake is uniform.
Since the air flow is in a directional pattern the baking times are reduced over conventional
deck and tray ovens. Actual baking times depend on the recipes used, baking temperature,
proofing conditions, doughqualityand environmental conditions.
V-AIR principles can be applied to a range of equipment. For instance, it can be employed in
table-top, floor model and roll-in Oven or Oven/Proofer combinations. V-AIR is applicable for
both high and low temperature operations and results in multiple uses for a single piece of
equipment:
• Proofing, warming, holding, cooking, reconstituting, steaming, and smoking products
at lower temperatures of 250F or less.
• Cooking, baking, steaming and smoking products at temperatures up to 500F and
then automatically reducing the temperature to 160F or so for holding purposes.
• V-AIR uses either fan movement of air, natural air current, or a combination of fan
movement and naturalair currents, depending upon the application.
• V-AIR is used in conjunction with added moisture where necessary for obtaining the
best possible food quality.
• V-AIR employs separate Temperature and Humidity Controls to produce most of the
conditions required by different foods and processes.
A specific unit can be designed and produced according to the customer's needs to provide
usage for either a special product or a varietyofneeds.
The particular atmosphere employed depends upon the nature of the food products and the
desired end result. For instance, some food products may be immersed in moisture during the
cooking cycle and the addition of supplemental moisture may be unnecessary. Other food
products may lose moisture when cooked and would dry out without the addition of
supplemental moisture.
NU–VU® utilizes separate controls in conjunction with the desired air movement to supply the
desired level of heat and moisture. When using both heat and moisture the temperature of the
unit's atmosphere results froma combination ofthe heat and moisture sources.
Because of the separate controls it is possible to have a number of different conditions:
• Heat, moisture, naturalair • Heat, moisture, fan
• Heat, no moisture, natural air • Heat, no moisture, fan
• Moisture, no heat, natural air • Moisture, no heat, fan
By providing separate controls it is possible to obtain any of the above conditions. In addition
to the above conditions, based on normal heat and moisture conditions, the use of a STEAM
and/or SMOKE options offer other variations.

PROW–18 OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 3
The choice of air movement is an important consideration because it affects the moisture
content of the food product. As a general rule food cooked at a lower temperature without fan
air movement will retain more moisture. The use of low temperature "still air" cooking is
utilized to minimize "shrinkage", or drying of the product. Thus, when fan air movement is
used the addition of supplemental moisture in the Oven atmosphere acts to compensate for the
tendencyof the product to lose moisture.
The use of forced air movement by fan accomplishes the following:
• Gives a broader use of the equipment
• Speeds the food treatment cycle
• Provides uniform heat and moisture throughout the unit
NU–VU® V-AIR equipment offers the widest range of options by the use of different air flow
systems in conjunction with heat, moisture, steamand smoke.
NU-VU® MODEL PROW–18:
The NU–VU® PROW–18 Proofer measures 78" in height (including Casters), 26" in width,
and 31" in depth (plus 3½" for the Door Latches), and occupies approximately 5½ square feet
of floor space.
The PROW–18 Proofer is electrically powered and is equipped with NU–VU®'s AUTO-
MIST Humidity System to provide controlled humidity levels during the proofing cycle. The
Dutch Door design comes complete with stainless steel Side Racks capable of supporting a
maximum capacity of 18 full size 18" x 26" sheet pans. All Controls are conveniently placed
across the top of the unit.
The NU–VU® PROW–18 Proofer can be used for the following products:
• Breads • Pizza Crusts
• Rolls • Croissants
• Pastries • Raised Donuts
and anyother miscellaneous products that mayrequire proofing.
The NU–VU® PROW–18 Proofer is designed with these features in mind:
• Automatic pan positioning • Dependable components
• Rapid, even proofing • Low energy consumption
• Easy cleaning • Low maintenance
• Simple operation • Rapid servicing
AVAILABILITY AND TESTING:
A prospective customer maysee a unit in operation as follows:
• At a dealer's showroom;
• At an existing installation;
• At NU–VU®'s manufacturing facility.
If contacted, NU–VU® will provide the information on the nearest location. In the event that a
customer desires to test a unit at his place of business, arrangements can be made based on a
specifically defined program. In the event that a customer wants to try a special product,
arrangements can be made to determine what conditions are necessary for proper operation so
the customer can determine the suitability for his program.

ABOUT YOUR NU–VU® EQUIPMENT PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 4SALES FAX [phone] • SERVICE FAX [phone] [phone]
COMPARISON WITH OTHER UNITS:
NU–VU® will provide test data or a test unit for the comparison of results with any other unit
on the market; however, NU–VU® reserves the right to have its designated representative or
representatives available during the test. All results of such comparison tests will be made
available to NU-VU® and may be used by NU–VU®. Based on production of consistent
quality products from the PROW–18 Proofer, as well as cycling times, NU–VU® out-
performs the competition.
CONSTRUCTION:
The NU–VU® PROW–18 Proofer is constructed of polished stainless steel both outside and
inside. All of the exterior frame members are welded to provide long life construction.
Components such as temperature and humidity controls, switches, motors, heating elements
and others are thoroughly tested before shipment. On-going research and development projects
are used to introduce the latest and most dependable parts.
SHIPMENT:
NU–VU® equipment is shipped directly from the factory or delivered from a dealer unless sold
at a show or after a test or demonstration. Unless otherwise agreed to by NU–VU® freight is
paid by the buyer F.O.B. from NU–VU®'s manufacturing plant in Menominee, Michigan.
Shipping time may vary depending upon the original shipping point, time of the year, and
shipper or shippers used.
NU–VU® employs the latest accepted packaging standards to ensure that your equipment
arrives in excellent condition. However, damage may still occur due to accident or negligent
handling. For this reason it is necessary for the receiving party to immediately do a thorough
inspection of the equipment when it arrives. NU–VU® works closely with all of its customers
in tracing shipments to speed deliveries and minimize handling.
* * * NOTICE * * *
NATIONAL SANITATION FOUNDATION GUIDELINES REQUIRE
THAT ALL INTERIOR PARTS BE REMOVABLE WITHOUT THE USE
OF TOOLS. THIS EQUIPMENT HAS BEEN FACTORY ASSEMBLED
TO SAFELY ACCOMMODATE ROUGH HANDLING THROUGH
SHIPMENT AND ORIGINAL INSTALLATION. AFTER ANY
MAINTENANCE, CLEANING OR REQUIRED SERVICE WORK THE
INTERIOR SHEET–METAL PARTS SHOULD BE RE–ASSEMBLED
AND FASTENED HAND–TIGHT ONLY, BUT STILL REMAIN TIGHT
ENOUGH TO PREVENT ANY RATTLE OR MOVEMENT OF PARTS.

PROW–18 OWNER'S MANUAL NU–VU® EQUIPMENT WARRANTY
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 5
NU–VU® EQUIPMENT WARRANTY
NU–VU® products are warranted against defects in workmanship and materials. No other
express warranty, written or oral, applies. No person is authorized to give any other warranty
or assume any other liability on behalf of NU–VU®, except by written statement from an
officer of NU–VU®.
Your NU–VU® equipment warranty is limited to the following time periods for the original
owner only:
PARTS LABOR
Inside the United States 12 Months 12 Months
All areas outside the United States 12 Months 12 Months
These time limits will apply in all cases unless prior arrangements have been made and agreed
to in writing.
The NU–VU® EQUIPMENT WARRANTY is composed ofthe following:
CONSTRUCTION - -
This warranty covers fabricated metal parts such as side walls, element covers, tops, corner
posts (where used), bases, welded frames and other parts for the lifetime of the unit. The unit is
made from welded stainless steel (or aluminum where applicable) and is warranted to retain the
integrity of its construction during its time of use in the original location of installation. NU–
VU® reserves the right to provide the method of, and person to make, anyrequired repairs.
PARTS - -
This limited warranty covers certain electrical, electronic, and mechanical parts for the time
periods described above with the exception of those items detailed under Warranty Limitations.
Customers who maintain an open account may purchase against their account. MasterCard,
Visa and American Express credit cards are also accepted.
The return of defective parts is required. The return of a defective part or component must be
made prior to the issuance of a credit on an open account. If a part that is returned tests
satisfactory in the NU–VU® factory or at an authorized NU–VU® dealer or service agency,
NU–VU® may withhold issuing credit. Replacement parts will be warranted for a period of
ninety (90) days provided theyare installed in a manner authorized by NU–VU®.
LABOR - -
We require that you call our NU–VU® Service Department at [phone] for service
authorization BEFORE you call any service agency if you wish to claim a labor expense under
the warranty. We may be able to solve your problem over the telephone, or we will schedule a
warranty service call bya reliable service agencyin your area.
This warranty covers the replacement and installation of parts and components which are
included under PARTS for the appropriate time period indicated on the previous page. This
coverage is limited to the normal mileage allowance for a maximum travel radius of up to fifty
(50) miles, and the normal labor rate times the allowable hours for performing the work as set
forth in the following listing:

NU–VU® EQUIPMENT WARRANTY PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 6SALES FAX [phone] • SERVICE FAX [phone] [phone]
NU–VU® FOOD SERVICE SYSTEMS
STANDARD TIME ALLOWANCES FOR WARRANTY REPLACEMENTS
Change performed Change time Test time Total time
Control and Sensor ¾ hr. ½ hr. 1¼ hr.
Heat Element ½ hr. ½ hr. 1 hr.
Contactor/Relay ½ hr. 5 min. ½ hr.
Motor ½ hr. 5 min. ½ hr.
Power Switch ¼ hr. 5 min. ¼ hr.
Indicator Light ¼ hr. 5 min. ¼ hr.
These times are based on servicing a unit that has been installed with allowance made for
access panels on the unit. If the unit is built into a wall that makes servicing very difficult or
impossible without removing part of the counter, wall, trim, etc., the extra time for gaining
access shallbe charged to the owner of the unit.
NU–VU® has determined that the listed times, which are based on the period of time
necessary for a trained service person to perform the work noted, are fair and reasonable. If a
problem is not diagnosed within a half hour, the service person must contact the NU–VU®
Service Department via telephone. The Service Department is available for assistance Monday
through Friday from 7:00 a.m. to 5:30 p.m. (Central Standard Time). Additional time for
problem solving will not be allowed unless this procedure is followed. An appointment for
servicing a unit should be set up since time will not be allowed for waiting to service a unit.
Unless the service person justifies extra time for performing the work noted, charges for work
performed by the service person in excess of the allowed time shalleither be billed to the owner
of the equipment or denied.
EXTENDED WARRANTY:
Available at an additionalcharge. Please ask for a quote depending upon warranty requested.
WARRANTY LIMITATIONS:
NU–VU® will pay for parts and labor under warranty if there is a defective component, but
not for:
• Parts damaged in shipment beyond the confines ofthe NU–VU® factory.
• Normal operational wear and tear on the following parts -
Light bulbs and fuses
Door handles, catches and gaskets
IMPORTANT: NU–VU® WILL NOT PAY FOR ANY SERVICE CALLS AS
WARRANTY WORK IF A NU–VU® AUTHORIZED SERVICE AGENCY
DETERMINES THAT YOUR UNIT IS SET UP AND OPERATING PROPERLY!

PROW–18 OWNER'S MANUAL NU–VU® EQUIPMENT WARRANTY
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 7
• Damage attributable to customer abuse, including but not limited to -
Proofer water pan allowed to run dryand burn
Proofer fan motor damaged from not following outlined Dry-Out Procedure
Lack of regular cleaning and/or maintenance
Leaks resulting from the removalofsealant in the unit
• Power supplyproblems, including -
Insufficient or incorrect voltage
Damage to electricalcomponents caused by a power surge or spike
Incorrect installation (i.e., separate neutral and ground not supplied, or incorrect
location of high-voltage power leg for 240-volt 3-phase units)
Damage to electrical components resulting from use of an incorrect power
supply cord or circuit breaker
• Operational problems resulting from customer's failure to follow established
procedures outlined in the Owner's Manual.
• A service call if nothing wrong is found (parts still work per spec when tested).
• Recalibration of temperature and humidity controls (all controls are carefully
calibrated and tested at our facility before shipment).
• Any equipment moved from the place of original installation unless NU–VU® agrees
in writing to continue the warrantyafter the relocation.
• Ongoing operational adjustments due to changing environmental conditions or
normal wear and tear.
• Any overtime charges. NU–VU® will pay straight time only for any work performed
on NU–VU® equipment.
Food service equipment and parts must be installed and maintained in accordance with NU–
VU® instructions. Users are responsible for the suitability of the units or parts to their
application. There is no warranty against damage resulting from accident, abuse, alteration,
misapplication, inadequate storage prior to installation, or improper specification or other
operating conditions beyond our control. Claims against carrier's damage in transit must be
filed by the buyer and, therefore, the buyer must inspect the product immediately upon receipt.
THIS WARRANTY DOES NOT COVER ADJUSTMENTS
DUE TO NORMAL ON-GOING USE!!!
PARTS RETURN PROCEDURES AND CONDITIONS:
The following procedure shall be followed for the return of parts to the factory for credit
consideration:
• All parts received by NU–VU® must have a completed Return Authorization Form as
supplied by NU–VU® with the part. Complete and return this Authorization Form with
the defective part(s).
• Parts MUST be packed securely so that in-transit damage cannot occur.
• Prepay shipment. Any parts returned collect will be refused by our Receiving
Department. Credit will be issued on proper returns only.
• As soon as parts are tested and confirmed as defective, credit will be issued.
• If the engineering test shows the component is not defective and in good working
condition, it may be returned to you along with your request for payment.

RECEIPT AND INSTALLATION PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 8SALES FAX [phone] • SERVICE FAX [phone] [phone]
RECEIPT AND INSTALLATION
RECEIPT:
It is essential to inspect the unit immediately when it arrives. NU–VU® has placed instructions
on the packaging to help avoid damage in transit. However, negligent handling can produce
hidden damage. These steps should be followed:
A. Inspect the entire perimeter of the package for damage or punctures to the packing
material. This may indicate damage to the unit inside. Call any and all packing
damage to the attention of the trucker.
B. If any packing damage is found uncrate the unit immediately in the presence of the
delivery person to determine if the unit is damaged. If any damage is found indicate
the type and amount of damage on the shipping documents and notify NU–VU® at
[phone] immediately after filing a freight claim.
C. Uncrate the unit carefully and check the entire unit (top, sides, front and back) for any
visible or hidden damage.
D. Remove the unit from the shipping pallet and inspect the bottom (including the
Casters) for any damage.
E. If any damage is noted after the driver leaves immediately contact the freight
company and NU–VU® Food Service Systems.
F. Check the Proofer Doors. Make sure both Doors close completelyand evenlyaround
the entire perimeter. If they do not, please contact NU–VU®'s Service Department
for instructions and assistance in any required adjustments.
INSTALLATION:
Move the unit to the area where it will be used. Adjust the unit as necessaryuntil it stands level
and solid. Use thin metal shims under the Casters if necessary.
WATER SUPPLY CONNECTION - -
IMPORTANT: NU–VU® strongly recommends that SOFT WATER ONLY be used in any
unit requiring a water supply. Also, a good quality water filter MUST be installed in-line
between the unit connection and the water supply to guard against clogging and mineral build-
up in the components. This is extremely important in areas having hard water. This water filter
may be installed at the water source or adjacent to the Water Inlet Fitting [38] on the unit,
whichever is more convenient for you.
A. Run ¼" tubing from the water source to the unit's location. Allow some slack for final
unit positioning and service. Avoid any kinks or strains on the tubing and place the
tubing where it will not be damaged in any way.
B. The tubing end that attaches to the unit must not be damaged or deformed in any
way. The cut end should be cut straight and clean with no deforming of the tubing.
All burrs and sharp edges should be removed to ensure a proper and leak-free
connection.
C. Position the tubing so that the tubing runs straight into the Water Intake Fitting [38].
Be careful not to kink the tubing if you bend it, and do not bend the tubing within two
(2) inches of the end.

PROW–18 OWNER'S MANUAL RECEIPT AND INSTALLATION
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 9
D. The two-part compression fitting (tapered collar and nut) is placed approximately 1"
onto the tubing so that the collar is inside of the nut and the threaded opening of the
nut is toward the intake fitting.
E. Push the tubing all the way into the Water Intake Fitting (approximately ¼") and hold
it there while you thread the compression nut onto the Water Intake Fitting. Tighten
the compression nut with a ½" open-end wrench, but do not over–tighten the fitting!
If the joint leaks when tested and further gentle tightening does not stop the leak the
two-part compression fitting must be replaced.
Careful attention to these simple procedures will help to ensure an installation without leaks. If
you have any questions or problems please call NU–VU®'s Service Department at (800) 338–
9886.
IMPORTANT: The NU–VU® PROW–18 Proofer is equipped with a bottom Floor
Drain that extends down through the Base of the unit. This Drain prevents the build-
up of excess water. Please install the included Drain Pan [40] in the bracket under
the front of the Proofer before attempting an INITIAL START-UP and operational
check, OR you can attach any locally required and/or approved drain plumbing at
this time.
ELECTRICAL CONNECTION - -
Check to determine that the power source is the same voltage and phase as that required bythe
unit. The electrical requirements for the PROW–18 are listed on a grey metallic label affixed to
the side of the unit. If your voltage and/or phase is not the same as called for on the labelplease
call NU–VU® for instructions on changing the voltage and/or phase of your equipment or
power source.
Connect your unit according to all applicable local and national codes, either with a plug-type
connection or through direct wiring. All connections should be made with COPPER WIRE
ONLY in the correct gauge for the application. Allow enough slack in the wiring to allow for
equipment to be moved about during the installation and any required servicing or
maintenance.
Please observe the following steps to correctly connect your NU–VU® PROW–18:
A. Your qualified equipment installer or electrician should remove the Outside Top [36]
of the unit to expose the wiring connections at the Power TerminalBlock [1]. A copy
of the unit's wiring schematic should be attached to the wiring near the Power
Terminal Block.
IMPORTANT: DO NOT ATTACH UNIT IF THE POWER SOURCE
DOES NOT COINCIDE WITH THE UNIT LABEL!!!
WARNING: ALL POWER SHOULD BE TURNED OFF AT THE MAIN
BREAKER WHILE THE UNIT IS BEING CONNECTED!!!

RECEIPT AND INSTALLATION PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 10 SALES FAX [phone] • SERVICE FAX [phone] [phone]
B. Take note of the connection labeling on the Power Terminal Block (Line 1, Line 2,
Line 3, and Neutral). Carefully identify the power source connections and attach
them to the appropriate terminals on the Power Terminal Block (refer to the
illustration above). Make sure all connections are clean and tight.
NOTE: The PROW–18 is engineered to accept either a 208-volt or 240-volt power
supply. All interior electrical components operate from one power leg or the other at
120-volts to neutral. If your place of business has a 240-volt THREE phase power
supply be sure you run only the two 120-volt legs to a unit requiring single phase
power. If your PROW–18 requires three phase power the wild power leg must be
connected to L-2on the Power Terminal Block.
C. Be sure the unit is properly grounded before use by attaching a grounding wire to the
Ground Lug [2] next to the Power TerminalBlock.
D. Carefully set all Controls and Switches to their OFF positions and engage the main
power supply.
E. Check the voltage at the Power Terminal Block connections with a voltmeter to
confirm compatibility with the unit requirements (120 volts to neutral from each
power leg). If all voltage readings are correct you may proceed with the INITIAL
START–UP. If the readings DO NOT coincide with the unit requirements you must
call NU–VU® for instructions on changing the voltage and/or phase of your
equipment or power source. If you do not intend to proceed immediately with the
INITIAL START–UP procedures please replace the Outside Top.
Electrical Connections

PROW–18 OWNER'S MANUAL INITIAL START–UP
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 11
INITIAL START–UP
This START–UP procedure is used to verify that your unit has been installed correctly and will
perform as intended when you put it into use. Please read completely through all the START–
UP procedures before you begin.
The installation of your NU–VU® PROW–18 should be complete and correct before you
attempt a START–UP. Please verify the following items before you begin the procedures for
the Proofer START–UP:
Outside Top [36] removed to expose the electrical connections.
Water supply line connected to the ¼" Water Inlet Fitting [37] on the back of the unit
and tested for leaks.
A good quality water filter must be installed in the water line between the unit and
water source.
Any required drain plumbing installed. If no drain plumbing is required, a pan or tray
should be placed under the Drain opening in the bottom of the Proofer.
208v or 240v electrical supply connected to the Terminal Power Block [1], and
ground wire connected to the Ground Lug [2]. All electrical connections must be
clean and tight.
Unit positioned under ventilation hood (if required) in operating area.
All Controls and Switches on the PROW–18 must be in their OFF positions.
Main water supplyturned ON.
Main electrical supply turned ON.
PROW–18 START–UP PROCEDURE:
A. Open the Proofer Doors [31].
B. Set the Proofer Power Switch [11] to the ON position. The Power Indicator Light
[12] will illuminate and the Blower Wheel [22] under the Element Cover [21] in the
top of the Proofer will begin to rotate in a counter-clockwise direction.
C. Set the HumidityControl[17] to #10. The HumidityControlIndicator Light [18] will
illuminate and a light water mist will be sprayed from the Injection Nozzles [23] into
the Proofer Blower Wheel. In a second or two the spray will stop and the Indicator
Light will go out. After a short pause the Humidity Control will cycle again. After
three or four cycles set the HumidityControlto OFF.
NOTE: The AUTOMIST Humidity System controls the humidity level in the Proofer
by using a solid-state Repeat Cycle Timer [7] with a fixed "OFF" time of 45 seconds
and an adjustable "ON" time from 0.0 to 2.0 seconds. Changing the setting of the
Humidity Control varies the "ON" time and thus regulates the duration of the water
spray.

INITIAL START–UP PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 12 SALES FAX [phone] • SERVICE FAX [phone] [phone]
D. Close the Proofer Doors. Set the Proofer Temperature Control [14] to any selected
proofing temperature (generally 90to 105). The Temperature Control Indicator
Light [15] will illuminate and the Heating Elements [5] begin to get hot.
E. Place a reliable oven thermometer or other test instrument in the center of the
Proofer. Allow the Proofer to heat up and the internal temperature to stabilize.
F. While the Proofer is still heating up, use an ammeter to measure the amperage draw
on each incoming power feed line at the Power Terminal Block [1]. Please call NU–
VU®'s Service Department immediately if these readings vary by more than 1 or 2
amps fromthe nominal values listed on the side of the unit.
G. Check the reading of the thermometer or test instrument against the Temperature
Control setting when the Temperature Control Indicator Light goes out. If the
readings differ by more than 5but less than 15the Temperature Control mayneed a
simple dial adjustment (refer to TEMPERATURE CONTROL, How to Adjust in the
SERVICE AND REPLACEMENT GUIDE). Please call NU–VU®'s Service
Department BEFORE attempting to adjust or recalibrate any temperature control!
START–UP FINAL CHECKS - -
Replace the Outside Top, being careful not to pull or pinch any wires while installing
the Panel. Replace any other Access or Service Panels that may have been removed
during the INSTALLATION or START–UP procedures.
Place the PROW–18 in its final operating position and lock the front Casters [39].
Place shims under the Casters to make the unit sit leveland solidlyin place.
Make sure adequate clearance is maintained at the back and both sides of the unit to
provide for adequate cooling and ventilation.
YOUR PROW–18 SHOULD NOW BE READY FOR OPERATIONS!
IMPORTANT: FAILURE TO FOLLOW THESE INSTRUCTIONS, FAULTY
INSTALLATION, OR IMPROPER USE MAY CAUSE SEVERE EQUIPMENT
DAMAGE OR PERSONAL INJURY, AND MAY VOID ALL OR PART OF
YOUR NU–VU® EQUIPMENT WARRANTY!!!

PROW–18 OWNER'S MANUAL PRODUCT PREPARATION AND USE OF UNIT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 13
PRODUCT PREPARATION
AND USE OF UNIT
Proper handling of food product and proper use of the equipment is essential to end product
quality. For purposes of preparation it is important to do the following:
KNOW YOUR OPERATION - -
A. Determine your raw materialrequirements and storage space.
B. Get a production planner for daily use.
C. Make out a production schedule based on manpower requirements and product
delivery times.
D. Prepare a brief job description for your help and determine what employees will be
trained to handle the various production steps.
KNOW YOUR PRODUCT - -
A. If using a frozen dough supplier consult the manual which describes the initial steps
for the product, as well as proper procedures during proofing and baking or cooking.
If you do not have a manual from your supplier you may obtain a manual of general
information from NU–VU®.
B. Studythe manual and make up a list of questions.
C. Contact a representative from the food product supplier to obtain answers to your
questions.
D. Sign up to attend a seminar or training session to learn specifics.
E. Tryto get some "hands-on" training time prior to starting up your own operation.
F. In general the same steps used for a thawed frozen product will be applicable to a
scratch or mix program. However, temperature and moisture settings may vary due
to a difference in dough composition and consistency.
KNOW YOUR EQUIPMENT - -
A. Read this manualand study the Operations and Servicing sections. Make sure that the
equipment you are using is installed correctly and is applicable to the product or
products you wish to prepare.
B. Contact NU–VU® if any of the information provided here is not clear or if you have
any problems or questions.
USING YOUR NU–VU® EQUIPMENT:
As indicated in your bakery manual some products require "proofing", or a period for the yeast
to act and the dough to rise.
Many factors affect the quality of the end product. For yeast products the major factors are
dough preparation, proofing and baking. The manner in which the dough is prepared affects the
proofing process. If the dough is prepared from basic raw ingredients or from prepared mixes
the user should receive the necessarytraining in product preparation.

PRODUCT PREPARATION AND USE OF UNIT PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 14 SALES FAX [phone] • SERVICE FAX [phone] [phone]
The basic yeast dough should be at room temperature when placed in the Proofer. Your baking
manual gives instructions in dough treatment, proofing and baking. NU–VU® equipment is
suitable for use with all types of dough. Changes in the actual proofing conditions depend on
the conditions in the area ofthe Proofer as well as the Proofer settings themselves.
All yeast products should be baked immediately after proofing to obtain optimum results. The
quality ofthe product that you prepare in your NU–VU® Proofer depends on several factors:
• Initial product quality
• Proper mixing, panning and/or thawing
• Proper proofing
• Correct baking temperature
• Correct baking time
It is important that any product be properly prepared. Your equipment cannot correct
improper procedures or poor dough product. The manual or instructions you receive from
your product supplier should give general instructions for preparation, proofing and baking
along with specific instructions for the associated product. As a rule of thumb you need to:
• Properly thaw frozen products.
• Properly proof all yeast products.
• Properly bake the products.
Taking shortcuts in the thawing or proofing processes will not permit a successfulbake.
Follow these generalinstructions for proper results:
A. Set out the desired product for thawing (if necessary). Be sure to allow sufficient time
in your production schedule for your Proofer to reach the correct operating
conditions (refer to the table of General Proofer Settings on page 18).
TIP: Begin preheating the Proofer when product is first put out to thaw.
B. Thaw the product:
1. Air thaw the product from 45 to 90 minutes, depending on size and type of
product, size of the load, product spacing, pan spacing, room temperature and
roomhumidity. Check often and regularly.
2. Dough must not become dry enough to form a skin. Spray with a mist of fresh
clean water if necessary. Spray only to moisten product and leave a slight glaze,
but do not saturate!
IMPORTANT: DO NOT TURN THE HUMIDITY CONTROL ON UNTIL YOUR
PRODUCT IS READY FOR THE PROOFER! RUNNING THE HUMIDITY
CONTROL WITHOUT PRODUCT IN THE PROOFER MAY CAUSE
EXCESSIVE WATER BUILD-UP IN THE BOTTOM OF THE PROOFER,
LEADING TO THE PREMATURE FAILURE OF A PROOFER
COMPONENT!!!

PROW–18 OWNER'S MANUAL PRODUCT PREPARATION AND USE OF UNIT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 15
3. Thaw until dough is soft and pliable all the way through. Product centers should
not be hard or stiff, and should be easilypenetrated by finger pressure.
4. Compare thawed product from both the outside and center of pans. Thaw must
be even and equal to ensure a good proofand bake.
TIP: Begin preheating your oven at the beginning of the proof cycle.
C. Proof the product:
1. Load the product into the Proofer. Center the pans front to back and side to side
as much as possible on each shelf to allow proper air circulation. Set the
Humidity Control[17] to #3 or #4, and note the proofing start time.
2. Check the progress of the proof after about 20 minutes; product should be
starting to rise. Dough should not be so moist as to be sticky or so dry as to form
a skin.
a. If too wet decrease the Humidity Control setting by ½ or 1; if very wet
(saturated) decrease the Humidity Control setting by 1 or 1½ and increase
the Temperature Control [14] setting by5(see "d").
b. If too dry increase the Humidity Control setting by ½ or 1; if very dry
(starting to form a skin) spray the product with clean fresh water until
slightly glazed (see "d").
c. If excessive wetness or dryness continues and changes in the Humidity or
Temperature Control settings have little or no effect you must check the
Proofer's humidity function for proper operation:
i. Does the HumidityControlcycle ON and OFF?
ii. Is water being supplied to the Proofer?
iii. Is an Injection Nozzle [23] clogged or damaged?
iv. Is the product pan spacing correct? Pushing pans all the way to one
side or against the back may restrict the air flow and prevent proper
proofing.
d. Recheck the proof 5 to 10 minutes after making adjustments. Readjust as
necessary.
3. Monitor progress of the proof more closely as you approach the end of the
proofing cycle.
TIP: Do not open the Proofer Doors [31] more often than is required or keep
them open any longer than necessary.
4. Product is generally ready to bake when it is _ to ¾ of the desired finished size.
Bread dough should just stick to your finger when you touch the loaf, but still
pull off cleanly when you withdraw your finger. Dough that is not slightly tacky
or has a flat dull appearance is too dry. Dough that is too stickyor has a shinyor
glazed appearance is too wet. These conditions may be remedied as follows:
a. Too dry:
i. Spray with fresh clean water, OR:
ii. Turn the Temperature Control [14] OFF, turn the Humidity Control
[17] to maximum. Check every few minutes until dough is correct.

PRODUCT PREPARATION AND USE OF UNIT PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 16 SALES FAX [phone] • SERVICE FAX [phone] [phone]
b. Too wet:
i. Open a Proofer Door [31] to vent the excess humidity. Close the Door
and monitor the product, OR:
ii. Turn the Humidity Control to OFF, turn the Temperature Control to
110. Check every few minutes untildough is correct.
D. Bake the product:
1. Make sure your ovenhas reached the correct preheat or baking temperature.
2. Open the oven door, load the product quickly, close the oven door securely.
3. Set the proper baking temperature (if different from your preheat temperature)
and the desired bake time minus two minutes.
4. Check your product at the end of the baking time.
5. Remove product when it is finished and reload with fresh product. Repeat steps
"2" through "5".
6. When baking is finished for the day complete the DAILY DRY–OUT PROCE-
DURES for the Proofer (refer to the MAINTENANCE AND CLEANING
GUIDE).
E. If you have a problem with the end results it can usually be attributed to one of the
following:
1. Problems with the dough itself. If you have humidity in the Proofer and the
correct temperature set but the dough does not rise, you have a dough problem
and not an equipment problem!
2. Proofer temperature is too low. Proper proofing occurs from 95to 105.
3. Proofer temperature set too high. Yeast will begin to deteriorate and die at
temperatures over 110F.
4. Lack of sufficient moisture or too much moisture will both affect your finished
product in terms of color and appearance.
5. Products not proofed long enough will appear smalland heavy.
6. Products that are over-proofed will tend to collapse and shrink after baking and
may have dark streaks across them. The size of your product when removed
from the Proofer prior to baking should only be _ to ¾ the size of the desired
finished product.
7. Baking temperatures too high or time too long. Product will have dark spots
and/or ends and edges.
8. Baking temperature too low or time too short. Product will be uneven or too
light in color and will be unbaked on the inside.

PROW–18 OWNER'S MANUAL OPERATING INSTRUCTIONS
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 17
OPERATING INSTRUCTIONS
The NU–VU® PROW–18 Proofer is an 18-pan Dutch Door Proofer designed to meet the
needs of most operations. It is simple to install, requiring only a ¼" exterior water hook-up and
a 208-volt or 240-volt single phase electrical connection, and is just as easy to operate. These
simple basic procedures should guide you through the proofing process. If you have any
questions, problems or comments please call NU–VU® at [phone] and ask for the
Service Department. Someone there will be glad to assist you.
TO OPERATE THE NU–VU® PROW–18 PROOFER:
A. Set out the desired product for thawing. Be sure to allow sufficient time in your
production schedule for both the product and your equipment to reach the correct
conditions.
B. Prepare the Proofer:
1. Set the Proofer Power Switch [11] to the ON position.
2. Set the Proofer Temperature Control [14] to the required setting (refer to the
table of General Proofer Settings at the end of this section) at least 20 minutes
prior to use. Leave the HumidityControl[17] set to the OFF position.
3. When your product is ready and JUST PRIOR TO LOADING PRODUCT
INTO THE PROOFER set the HumidityControlto the required setting (refer to
the table of GeneralProofer Settings at the end of this section).
4. The Proofer is ready for use when the Indicator Lights go out.
C. Load the product. Center the pans front to back as much as possible in the Proofer to
allow proper air circulation over and around your product. Close the Proofer Doors
[31] completely.
NOTE: The Indicator Lights will come on again as the Temperature and Humidity
Controls regulate the conditions in the Proofer. This is normal and may happen
several times during a proofing cycle.
D. Set the 60–Minute Timer [13]. This Timer can be used as a reminder to check your
product periodically, or to tell you when your product should be readyto bake.
E. Monitor the proofing process. Your Proofer is functioning properly if there is a slight
fogging on the Doors. No fogging means your Proofer may be running too hot, too
dry, or both. Excessive fogging (with water running down the glass) means your
Proofer may be running too cold, too wet, or both. Check the product and adjust the
Proofer controls as necessary.
IMPORTANT: DO NOT TURN THE HUMIDITY CONTROL ON UNTIL YOUR
PRODUCT IS READY FOR THE PROOFER! RUNNING THE HUMIDITY
CONTROL WITHOUT PRODUCT IN THE PROOFER MAY CAUSE
EXCESSIVE WATER BUILD-UP IN THE BOTTOM OF THE PROOFER,
LEADING TO THE PREMATURE FAILURE OF A PROOFER
COMPONENT!!!

OPERATING INSTRUCTIONS PROW–18 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 18 SALES FAX [phone] • SERVICE FAX [phone] [phone]
TIP: If water accumulates on the floor in front of your Proofer from drippings out of
the Door you are probably proofing with too much humidity. Decrease the Humidity
Control setting. If water on the floor is a constant problem for you please call NU–
VU®'s Service Department at [phone].
F. Your product can be baked when it is fully proofed. Yeast products should be _ to ¾
of the desired finished size at the end of the proof cycle. Generally speaking yeast
products should also be slightly tackyto the touch as theyare loaded into the oven.
GENERAL PROOFER SETTINGS
PRODUCT TEMPERATURE HUMIDITY
Croissants 85– 902 – 3
Bread 100– 1053 – 4
Rolls 100– 1053 – 4
Danish 952 – 3
IMPORTANT: ALWAYS REDUCE THE HUMIDITY CONTROL SETTING TO
A MINIMAL LEVEL WHEN YOU ARE RUNNING THE PROOFER WITHOUT
PRODUCT INSIDE!!!