NUVU QB-3/9 User manual

NU-VU®Model:
QB-3/9
Oven / Proofer
A Quality Product Made in the U.S.A.
by:
NU-VU®Food Service Systems
5600 13th STREET
MENOMINEE, MICHIGAN 49858-1029
[phone] FAX [phone]

(This page is intentionally left blank)

i
Dear Customer:
Thank you for buying NU-VU®equipment. We think you have purchased one of the best units on
the market today.
Every piece of NU-VU®equipment is put through a full electrical test. In addition, NU-VU®ovens
are randomly selected for test baking to ensure you are receiving the best product possible. The
interior of the oven may darken slightly during this testing process. This coloration is normal and
occurs in any oven that has been operated for a few hours. It will not affect the operation,
durability or warranty of your NU-VU®equipment.
This OWNER'S MANUAL has been put together to give you a good general knowledge of your
equipment. It is not a detailed technical manual; such a book is unnecessary for the daily care and
operation of your unit. However, this Manual does contain some basic trouble-shooting and service
information. If this OWNER'S MANUAL does not answer your questions or solve your problems
please call us on our toll-free service line at [phone]. You can also fax your question or
comment to our Service Department at [phone]. You can even e-mail us at
[e-mail]. One of our service technicians will be glad to assist you. Please remember to
supply the model number, serial number and the manufacturing date code of your NU-VU®
equipment when you contact us.
Each page carries information to help you use this OWNER'S MANUAL. The header at the top of
each page contains the title of the section you are currently in. The footer at the bottom of each
page carries the page number, our toll-free telephone number, and our Sales and Service fax
numbers.
All sections begin at the top of a page and start like this:
SECTION HEADING
All sub-section headings are on the left side of each page and look like this:
SUB-SECTION HEADING:
SUB-SECTION HEADING - -
Pointing hands are located in the left margin throughout this OWNER'S MANUAL, and point
toward shaded boxes containing important warning and/or safety information:
The illustrations used throughout this OWNER'S MANUAL are titled in their lower left-hand
corners. A complete list of these illustrations, along with their respective page numbers, can be
found on page iv of this manual. A REPLACEMENT PARTS LIST can be found at the end of this
manual. Replacement parts are listed by Reference Number. The part Reference Numbers are
circled in the illustrations and bracketed [ ] in the text. Please note that some of the parts listed
are not replaceable except as part of another assembly, but are listed for reference and
identification only.
Electrical schematics are also included at the end of this OWNER'S MANUAL for use as
reference aids only. Please contact our Service Department for specific electrical information.
IMPORTANT: THESE SHADED BOXES WILL CONTAIN IMPORTANT WARNING,
OPERATING AND/OR SAFETY INFORMATION!

ii
(This page is intentionally left blank)

iii
TABLE OF CONTENTS
ABOUT YOUR QB-3/9 .................................................................................................. 1
QB-3/9 Specifications ............................................................................................. 2
RECEIPT, INSTALLATION AND START-UP
Receipt ................................................................................................................... 3
Installation .............................................................................................................. 4
Connection of Electrical Supply ....................................................................... 4
Connection of Optional Water Supply ............................................................. 5
Start-Up
Oven ................................................................................................................ 6
Standard Manual-Fill Proofer ........................................................................... 7
Optional AUTOMIST Proofer ........................................................................... 8
OPERATING INSTRUCTIONS
Proofer
For the Standard Manual-Fill Proofer .............................................................. 9
For the Optional AUTOMIST Proofer ............................................................. 10
Oven .................................................................................................................... 12
99-Minute Digital Timer (optional) ......................................................................... 13
Timer Operational Notes ...................................................................................... 13
MAINTENANCE AND CLEANING GUIDE
Maintenance ......................................................................................................... 14
Manual Fill Proofer Dry-Out Procedure ......................................................... 14
AUTOMIST Proofer Dry-Out Procedure ........................................................ 14
Oven Dry-Out Procedure ............................................................................... 14
Cleaning ............................................................................................................... 15
SERVICE AND REPLACEMENT GUIDE .................................................................... 16
Temperature Control, How to Adjust .................................................................... 16
Door Latch, How to Adjust .................................................................................... 17
Door Test Procedure ............................................................................................ 17
Door Gasket, How to Replace .............................................................................. 18
Replacing the Oven Door Gasket ...................................................................18
Replacing the Proofer Door Gasket .............................................................. 19
NU-VU®EQUIPMENT WARRANTY
Parts ..................................................................................................................... 20
Labor .................................................................................................................... 20
Warranty Limitations ............................................................................................ 21
Parts Return Procedure and Conditions ............................................................... 22

iv
* * * NOTICE * * *
Record the Model Number and Serial Number from the nameplate on the side of your unit on
page 22 in the WARRANTY section for future reference. Please be ready to give these
numbers to our Service Department when ordering replacement parts or requesting service.

v
(This page is intentionally left blank)

QB-3/9 OWNER’S MANUAL ABOUT YOUR QB-3/9
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 1
ABOUT YOUR QB-3/9
The NU-VU®QB-3/9 is an electrically powered and operated commercial baking/cooking appliance. It
does not require exterior venting under normal circumstances; however, hood and venting requirements
vary from country to country, state to state, and even from locality to locality. For this reason, NU-VU®
cannot give specific detailed information regarding your individual application. Your local building
inspector, licensed contractor, or installer is best qualified to determine your specific needs.
The oven section of the QB-3/9 features our patented V-AIR®air movement system. A top-mounted blower
moves the air down through the side walls to be heated, then out through specially designed hole patterns to
provide even heat distribution throughout the oven. Your product is baked evenly from top to bottom, side
to side, front to back without turning pans. You can load the oven completely with pans having the same
product, bake, and remove the entire load at the same time. The bake is uniform because each shelf now
receives essentially the same air pattern.
The oven section is equipped with a single 425F solid state heat control and a 60-minute mechanical timer.
The oven compartment can hold up to three (3) full size 18"x26" sheet pans, or six (6) half-size 13"x18"
sheet pans on the included chrome-plated wire shelves.
The Proofer section is equipped with a 250F solid state heat control, a numbered (1-10) humidity control,
and a 60-minute mechanical timer. Manual fill proofers are supplied with a stainless steel water pan (½
size x 2½"). The proofer compartment can hold up to nine (9) full size 18"x26" sheet pans, or eighteen (18)
13"x18" half-size sheet pans on the included chrome-plated wire shelves. A total of twelve (12) chrome
plated wire shelves are included for use in the oven and proofer.
Measuring 78¾” high, 36½” wide and 29” deep, the entire unit takes up less than 7½ square feet of floor
space. It is constructed of stainless steel both inside and out. The front and back frames are cut from single
sheets of stainless steel. These frames then are welded to the stainless base and top headers to form a unit
with superior durability and rigidity. Components such as temperature and humidity controls, timers,
switches, motors, heating elements, and others are thoroughly tested before shipment. Ongoing research and
development projects are used to introduce the latest and most dependable components.
The NU-VU®QB-3/9 is designed for:
• Automatic pan positioning • Dependability
• Rapid and even baking • Low energy consumption
• Easy cleaning • Low maintenance
• Simple operation • Rapid servicing
These options are also available for use on the QB-3/9:
• AUTOMIST Proofer humidity system
• Digital 99-minute timers
• Digital thermometers
The AUTOMIST option eliminates the manually filled water pan in the proofer, but requires connection to a
pressurized potable water supply. An adjustable water mist is injected into the blower wheel in the bottom
of the proofer. The blower wheel then distributes this water mist evenly throughout the proofer
compartment to provide the controlled humidity necessary for proper proofing action.
Digital 99-minute timers are available can be substituted for the 60-minute mechanical timers that are
supplied as standard equipment.
Digital thermometers can be added to the front of the unit for either the oven or proofer, or for both. While
the thermometers have no control function, they can give an indication of actual internal temperatures.

ABOUT YOUR QB-3/9 QB-3/9 OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 2Sales Fax [phone] ♦ Service Fax [phone] [phone]
QB-3/9 SPECIFICATIONS:
Exterior Dimensions
Height = 78¾" Width = 36½" Depth= 29"
Interior Dimensions (usable space)
Oven Height = 14½" Width = 26" Depth = 18½"
Proofer Height = 32" Width = 26" Depth = 18½"
Door Swing (straight out from face of unit)
Oven = 29¼" Proofer = 29¼"
Capacities
Oven = Six 13"x18" half size sheet pans with 4¼" pan spacing
or three 18"x26" full size sheet pans with 4½" spacing
Proofer = Eighteen 13"x18" half size sheet pans with 3¼" pan spacing
or nine 18"x26" full size sheet pans with 3¼" spacing
Listings/Approvals
Service Connections
Electrical:
208 volt, 60 Hz 240 volt, 60 Hz
220/380 volt, 50 Hz 230/415 volt, 50 Hz
Single or three phase, with or without an electrical neutral, to be hard wired on site.
The oven compartment uses two 2,000-watt heating elements in 208 or 240 volts. They may be
wired in series or parallel depending on the intended power source (refer to appropriate
electrical schematic at the end of this manual).
The proofer compartment for the standard manual fill proofer uses two 255-watt elements to
heat the compartment, and one 625-watt element to produce humidity in the compartment.
Proofers equipped with the AUTOMIST option use two 600-watt heating elements only; no
humidity element is required.
Water:
Standard manual fill units do not require connection to a water supply.
Units with the AUTOMIST option require direct connection to a pressurized potable water
supply. Any unit requiring connection to a water supply comes equipped with a 1/4”
compression-type copper fitting installed on the back of the unit (refer to Fig. #1 on page 3)

QB-3/9 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 3
RECEIPT, INSTALLATION AND START-UP
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
delivery person.
B. If any package damage is found uncrate the unit immediately in the presence of the delivery
person to determine if the unit is damaged. Pay special attention to the top of the unit. Make sure
it is not bend or otherwise damaged, which may occur if the top of the unit has struck a door
frame or the top of a trailer. 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, front, back, and both sides) for any
visible or hidden damage.
D. Remove the unit from the shipping pallet and inspect the bottom (including the Casters) for any
damage. Check the Casters and the Proofer Motor/Cover under the unit.
E. If any damage is noted after the driver leaves immediately contact the freight company and
NU-VU®Food Service Systems.
F. Check the Oven and Proofer Doors. Make sure both Doors close completely, and that the Door
Gaskets seal firmly (refer to the DOOR TEST PROCEDURE in the SERVICE AND
REPLACEMENT GUIDE). If they do not close or seal properly please contact the NU-VU®
Service Department for instructions and assistance in any required adjustments.
G. Count the number of Shelves included. There should be a total of twelve (12) Shelves (nine for
the Proofer, three for the Oven). Contact NU-VU®immediately concerning any shortage.
Fig. #1
-
Installation

RECEIPT, INSTALLATION AND START-UP QB-3/9 OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 4Sales Fax [phone] ♦ Service Fax [phone] [phone]
INSTALLATION:
Record the Model Number and complete Serial Number of your unit in the spaces provided on page 47 of
this manual. You will need these numbers if you should ever need to contact our Service Department
concerning adjustments, replacement parts or other service needs.
Roll the unit into the exact position where it is to be operated. Make sure there will be enough clearance on
each side of the unit for proper cooling during operation, and for ease of access during maintenance or
service. NU-VU®recommends a minimum clearance of 4" at the back and both sides of the unit. Mark the
locations of the electrical and optional water connections on the wall.
Check the swing of both the Oven and Proofer Doors, making sure they have enough room to open
completely without hitting anything or obstructing the work area.
Move the unit out from its operating position and proceed with the service connections.
Connection of Electrical Supply - -
Check to determine that the power source is the same voltage and phase as that indicated on the label on the
side of the unit. If the voltage or phase is not the same, please call NU-VU®service department at 800-338-
9886.
This equipment must be installed and connected in accordance with all applicable federal, state, province,
and/or local electrical codes having jurisdiction. All electrical connections must be made with COPPER
WIRE ONLY in the correct gauge for the application. The unit may be connected either through a plug and
receptacle-type connection or direct wiring. Allow enough slack in the wiring to allow for equipment to be
moved during installation or any required maintenance and servicing.
The electrician should remove the Outside Top [71] to expose the power supply connections at the Power
Terminal Block [1] on top of the oven compartment. A wiring schematic is attached to the wiring near the
power terminal connections.
Proper electrical connections will vary depending on the voltage, phase and frequency requirements of the
unit and available power supply. The following instructions are for the most common 120/208 volt or
120/240 volt configurations (refer to Fig. #2 on page 5), and may be modified to fit your installation.
A. The electrician must install a cable clamping device or cord restraint in the rear access hole. This
cable clamping device must be firmly attached to the unit, and appropriately sized for the power
supply wire or cord being used.
B. Take note of the labeling on the Oven terminal connections (Line 1, Line 2, Line 3, and Neutral)
at the Power Terminal Block [1].
C. Carefully identify the power source connections and attach them to the appropriate terminals. Make sure
all connections are clean and tight.
D. Be sure the unit is properly grounded BEFORE use by attaching a grounding wire to the Ground
Lug [2] next to the Power Terminal Block.
IMPORTANT: DO NOT CONNECT THIS UNIT IF YOUR POWER SOURCE DOES NOT
MATCH THE REQUIREMENTS AS LISTED ON THE UNIT LABEL!
WARNING: ALL POWER MUST BE TURNED OFF AT THE ELECTRICAL SUPPLY WHILE
THIS UNIT IS BEING CONNECTED!
IMPORTANT: IN A THREE PHASE SYSTEM ANY WILD LEG (MORE THAN 120 VOLTS
TO NEUTRAL) MUST ALWAYS BE CONNECTED TO L-2!

QB-3/9 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 5
E. Carefully set all switches and controls on the front of the unit to their OFF positions and engage
the main power supply.
F. Check the voltage at the terminals on the Power Terminal Block with a voltmeter and compare
the readings with the label listings on the side of the unit. If the readings match, the unit is ready
for its initial START-UP. If the readings DO NOT coincide you must call the NU-VU®Service
Department.
G. Install any required or desired drain plumbing to the drain fitting in the base of the unit directly
under the proofer compartment.
H. Replace the Outside Top. Be careful not to pull or pinch any wires while installing the Panel.
I. Install nine of the supplied Shelves [65] in the Proofer. The other Shelves are used in the Oven.
J. Push the unit back into place and set the brakes on the front Casters.
K. The Proofer compartment of the NU-VU®QB-3/9 is equipped with a bottom drain centered
directly under the Proofer Door. Please install the included Drain Pan [77] in the brackets under
the Proofer if you have not already installed drain plumbing. This drain prevents the build-up of
excessive water that may damage the Proofer Motor, Heating or Humidity Element, or a Sensor.
Connection of Optional Water Supply - -
This equipment must be installed in accordance with all applicable federal, state, province, and/or local
plumbing codes having jurisdiction.
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. The water filter may be installed at the water source, adjacent to the water inlet on the
unit, or anywhere in between, whichever is more convenient for you.
A. Run 1/4” OD tubing from the water supply line to the unit location. Allow some slack in the
tubing for final unit positioning and any future service requirements. Avoid any kinks or strains
on the tubing, and position the tubing where it will not be damaged in any way.
B. The tubing end that attaches to the back of 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 or rough edges should be removed to ensure a proper and leak-free connection.
C. Position the tubing so that it runs straight into the intake Water Fitting [76] on the rear of the
unit. Be careful not to kink the tubing if you bend it, and do not bend the tubing within two (2)
inches of the cut end.
Fig. #2 – Power Supply Connections

RECEIPT, INSTALLATION AND START-UP QB-3/9 OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 6Sales Fax [phone] ♦ Service Fax [phone] [phone]
D. The two-part compression fitting (tapered collar and nut) is placed approximately 1” onto the
end of the tubing so that the collar is inside of the nut and the threaded opening of the nut is
toward the intake Water Fitting.
E. Push the end of the tubing all the way into the intake Water Fitting (approximately 1/4”) and
hold it there while you thread the compression nut onto the intake Fitting. Tighten the
compression nut with an open-end wrench, but do not over-tighten the fitting! If the joint leaks
when tested, and further gently tightening does not stop the leakage, the 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 the NU-VU®Service Department at [phone].
IMPORTANT: Please be sure to install any desired or required drain plumbing at this time. Any
required plumbing must be installed before attempting an INITIAL START-UP.
NOTE: Your QB-3/9 is equipped with a Drain in the floor of the Proofer compartment. This Drain
prevents the accumulation of excess water that may damage the Proofer Motor, Heating and/or
Humidity Elements, or a Control Sensor. Please slide the included Drain Pan [77] into the bracket
under the Proofer Door to catch any draining water, OR position the Proofer Drain directly over a
floor drain, OR attach a length of tubing or light hose to the Drain where it comes through the base
of the unit and run it to a floor drain in the immediate area.
YOUR NU-VU®QB-3/9 SHOULD NOW BE
READY FOR ITS INITIAL START-UP!
* * * Notice * * *
National Sanitation Foundation (NSF) 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, delivery and original installation. After
any maintenance, cleaning or required service work the interior sheet metal parts should
be reassembled and fastened hand-tight only, but still be tight enough to prevent any
rattle or movement of parts.
START–UP:
Prior to starting up the QB-3/9 for the first time it is advisable to set all the controls and
switches to their OFF positions.
Oven - - (refer to Fig. #5 on page 12)
A. Unscrew the glass Light Lenses [19] in the rear of the Oven. Install the included Appliance Bulbs
(if they are not already installed) and replace the Lenses. Close the Oven Door [41] securely.
B. Engage the main electrical and optional water supplies.
C. Set the Oven Power Switch [21] to ON. The interior of the Oven should illuminate and the Oven
Blower Wheel [51] should begin to rotate.
D. Open the Oven Door [41]. The Motor/Blower Wheel should come to a stop as the Door opens
and the Micro Switch [15] in the Door Jamb is released.
E. Place a reliable oven thermometer on a baking pan in the center of the Oven.
F. Close the Oven Door securely. The Motor/Blower Wheel should restart.
IMPORTANT: IMPROPER INSTALLATION, MISUSE, OR OTHER FAILURE TO FOLLOW
THESE INSTRUCTIONS MAY CAUSE SEVERE EQUIPMENT DAMAGE OR PERSONAL
INJURY, AND MAY ALSO VOID ALL OR PART OF YOUR NU
-
VU
®
WARRANTY!

QB-3/9 OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 7
G. Set the Oven Temperature Control [22] to 350F. The Temperature Control Indicator Light [23]
should illuminate and the Oven should begin heating. You may continue with the Oven Start-Up
and even begin the Proofer Start-Up while the Oven heats.
H. Turn the knob of the Oven Timer [24] to 20 minutes, then set it back to 5 minutes (if your unit is
equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating
instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the
Timer does not run or the Buzzer fails to sound please refer to the TROUBLE-SHOOTING
GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does
not sound.
I. Check the thermometer reading against the Temperature (Bake) Control setting when the Control
Indicator Light goes out. If the readings differ by more than 10the Temperature Control may
need a simple adjustment. Please call the NU-VU®Service Department BEFORE attempting
calibration or adjustment of the control.
NOTE: Please allow the Temperature Control to cycle two or three times to allow the Oven
temperature to stabilize BEFORE comparing the readings.
J. Return all Oven controls and switches to their OFF positions.
Standard Manual Fill Proofer - - (refer to Fig. #3 on page 9)
A. Unscrew the glass Light Lenses [19] in the rear of the Proofer. Install the included Appliance
Bulbs (if they are not already installed) and replace the Lenses. Close the Proofer Door [42]
securely.
B. Set the Proofer Power Switch [31] to the ON position. The Proofer interior should illuminate and
the Fan Blade [61] should begin to rotate.
C. Set the Proofer Temperature Control [32] to any selected proofing temperature (generally 90-
95F). The Temperature Control Indicator Light [33] should illuminate.
D. Place a reliable oven thermometer on a Proofer Shelf [65] in the center of the Proofer.
E. Check the thermometer reading against the Temperature Control setting when the Temperature
Control Indicator Light goes out. If the readings differ by more than 5the Temperature Control
may need a simple adjustment. Please call the NU-VU®Service Department BEFORE
attempting calibration or adjustment of the control.
NOTE: Please allow the Temperature Control to cycle two or three times to allow the Proofer
temperature to stabilize BEFORE comparing the readings.
F. Remove the Water Pan [64]. Set the Proofer Humidity Control [34] to #10. The Humidity
Control Indicator Light [35] should illuminate and the round Humidity Element [13] will begin to
heat up.
G. Fill the Water Pan with approximately 1" to 1½" of warm water, place it on the Humidity
Element, and close the Proofer Door. The water should begin to heat up, and in a few minutes a
light fogging should begin to form on the Proofer Door glass.
H. Turn the knob of the Proofer Timer [36] to 20 minutes, then set it back to 5 minutes (if your unit
is equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating
instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the
Timer does not run or the Buzzer fails to sound please refer to the TROUBLE-SHOOTING
GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does
not sound.
I. Return all Proofer controls and switches to their OFF positions.
Your manual fill QB-3/9 is now ready to operate!

RECEIPT, INSTALLATION AND START-UP QB-3/9 OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 8Sales Fax [phone] ♦ Service Fax [phone] [phone]
Optional AUTOMIST Proofer - - (refer to Fig. #4 on page 10)
A. Unscrew the glass Light Lenses [19] in the rear of the Proofer. Install the included Appliance
Bulbs (if they are not already installed) and replace the Lenses. Close the Proofer Door [42]
securely.
B. Set the Proofer Power Switch [31] to the ON position. The Proofer interior should illuminate and
the Blower Wheel [86] should begin to rotate.
C. Set the AUTOMIST Humidity Control [81] to #2 or #3. The Humidity Control Indicator Light
[82] should illuminate as a light water mist is sprayed from the Injection Nozzle [85] into the
Blower Wheel. The spray should stop after less than one second and the Indicator Light should
go out. After a short pause (approximately 40-45 seconds) the Humidity Control and Injection
Nozzle will cycle again. Set the Humidity Control to OFF.
NOTE: The AUTOMIST option controls the humidity in the Proofer by using a solid-state
Repeat Cycle Timer [83]. This Timer has a fixed “OFF” time and an adjustable “ON” time.
Changing the setting of the Humidity Control varies the “ON” time and regulates the duration
of the water spray in the Proofer and the resulting amount of humidity.
D. Set the Proofer Temperature Control [32] to any selected proofing temperature (generally 90-
95F). The Temperature Control Indicator Light [33] should illuminate.
E. Place a reliable oven thermometer on a Proofer Shelf [65] in the center of the Proofer.
F. Check the thermometer reading against the Temperature Control setting when the Temperature
Control Indicator Light goes out. If the readings differ by more than 5the Temperature Control
may need a simple adjustment. Please call the NU-VU®Service Department BEFORE
attempting calibration or adjustment of the control.
NOTE: Please allow the Temperature Control to cycle two or three times to allow the Proofer
temperature to stabilize BEFORE comparing the readings.
G. Turn the knob of the Proofer Timer [36] to 20 minutes, then set it back to 5 minutes (if your unit
is equipped with the optional 99-Minute Digital Timers please refer to the appropriate operating
instructions on page 13). Allow the Timer to count down and its Buzzer Alarm to sound. If the
Timer does not run or the Buzzer fails to sound please refer to the TROUBLE–SHOOTING
GUIDE under VII - The Oven or Proofer Timer does not run or VIII -The Buzzer Alarm does
not sound.
H. Return all Proofer controls and switches to their OFF positions.
Your AUTOMIST QB-3/9 is now ready to operate!

QB-3/9 OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 9
OPERATING INSTRUCTIONS
PROOFER:
For the Standard Manual Fill Proofer - -
Begin to pre-heat the Proofer section of the QB-3/9 about 20 to 30 minutes before its scheduled use.
A. Set out the desired product for thawing. Be sure to allow sufficient time in your schedule
for both the product and your equipment to reach the correct conditions.
B. Prepare the Proofer:
1. Set the Proofer Power Switch [31] to ON.
2. Set the Proofer Temperature Control [32] to the required. Begin preheating the Proofer at
least 20 minutes prior to its scheduled use.
3. Set the Proofer Humidity Control [34] to the required. Manual fill units require time to heat
the water and raise the internal humidity level; these units must be started at least 20
minutes before use.
4. Make sure the Water Pan [64] contains no less than 1" of water. The water level should be
checked every time you load the Proofer, and at least every other hour during operations.
Use warm water whenever you refill the pan.
5. The Proofer is ready for use when the Temperature and Humidity Indicator Lights go out
and a light to moderate fogging appears on the Proofer Door [42].
C. Load the product. The pans should be pushed all the way back and centered from side to side as
much as possible on each Proofer Shelf to allow for proper air circulation over and around your
product. If you are loading a single pan, center it on the Shelf from side to side and front to back.
NOTE: The Indicator Lights will turn on and off as the Temperature and Humidity Controls
regulate the conditions in the Proofer. This is normal and may happen several times during a
proofing cycle.
IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL WHEN
OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY PRODUCT
INSIDE!
Fig. #4 – Manual Fill Proofer Controls

MAINTENANCE AND CLEANING GUIDE QB-3/9 OWNER'S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 10 Sales Fax [phone] ♦ Service Fax [phone] [phone]
D. Set the Proofer Timer [36] as a reminder to check your proof. Remember to turn the Timer knob
past, then back to, the desired time for best accuracy. If your unit is equipped with the optional
99-Minute Digital Timers, please refer to page 13 for instructions on how to operate the Timer.
E. Monitor the proofing process. Your Proofer is functioning properly if there is a light to moderate
fogging on the Proofer Door. 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 Temperature and Humidity
Controls as necessary.
TIP: If water accumulates on the floor in front of your Proofer from drippings out of the
Proofer 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 the NU-VU®
Service Department at [phone]..
F. Load the Oven when your product is fully proofed. Yeast products should be 65% to 75% of the
desired finished size at the end of the proof cycle. Generally speaking, properly proofed bread
should have a soft, silky smooth feel to it when touched. It should never be anything more than
slightly tacky. If the dough sticks to your finger and does not pull off cleanly, the dough is too
wet.
For the Optional AUTOMIST Proofer - -
Begin to pre-heat the Proofer section of the QB-3/9 about 20 to 30 minutes before its scheduled use.
A. Set out the desired product for thawing. Be sure to allow sufficient time in your schedule for both
the product and your equipment to reach the correct conditions.
B. Prepare the Proofer:
1. Set the Proofer Power Switch [31] to ON.
2. Set the Proofer Temperature Control [32] to the required setting. Begin preheating the
Proofer at least 20 minutes prior to its scheduled use.
3. Make sure water is being supplied to the Proofer, but leave the Proofer Humidity Control
[81] OFF. An AUTOMIST unit injects water directly into the air in the Proofer, raising the
internal humidity level almost immediately. Running an AUTOMIST unit for an extended
time without product in the Proofer may cause an excessive build-up of water in the Proofer.
4. The Proofer is ready for use when the Temperature Indicator Light [82] goes out.
Fig. #4 – AUTOMIST Proofer Controls

QB-3/9 OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-0035
[phone] Sales Fax[phone] ♦ Service Fax [phone] page 11
IMPORTANT: ALWAYS REDUCE THE HUMIDITY SETTING TO A MINIMAL LEVEL WHEN
OPERATING THE PROOFER FOR EXTENDED PERIODS WITHOUT ANY PRODUCT
INSIDE!
C. Load the product. The pans should be pushed all the way back and centered from side to side as
much as possible on each Proofer Shelf to allow for proper air circulation over and around your
product. If you are loading a single pan, center it on the Shelf from side to side and front to back.
D. Now set the Proofer Humidity Control [81] to the required setting. The Proofer Door should
begin to fog over in a few minutes.
NOTE: The Indicator Lights will turn on and off as the Temperature and Humidity Controls
regulate the conditions in the Proofer. This is normal and may happen several times during a
proofing cycle.
E. Set the Proofer Timer [36] as a reminder to check your proof. Remember to turn the Timer knob
past, then back to the desired time for best accuracy. If your unit is equipped with the optional
99-Minute Digital Timers, please refer to page 13 for instructions on how to operate the Timer.
F. Monitor the proofing process. Your Proofer is functioning properly if there is a light to moderate
fogging on the Proofer Door. 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 Temperature and Humidity
Controls as necessary.
TIP: If water accumulates on the floor in front of your Proofer from drippings out of the
Proofer 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 the NU-VU®
Service Department at [phone].
G. Load the Oven when your product is fully proofed. Yeast products should be 65% to 75% of the
desired finished size at the end of the proof cycle. Generally speaking, properly proofed bread
should have a soft, silky smooth feel to it when touched. It should never be anything more than
slightly tacky. If the dough sticks to your finger and does not pull off cleanly, the dough is too
wet.

MAINTENANCE AND CLEANING GUIDE QB-3/9 OWNER'S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-0035
page 12 Sales Fax [phone] ♦ Service Fax [phone] [phone]
OVEN:
At the beginning of each day you may want to preheat your Oven about 25higher than the required baking
temperature. Since your Oven requires time to reach the proper temperature, you must plan ahead so your
Oven and product are ready at the same time. When the desired temperature is reached (about 15-20
minutes after start-up), the Oven Temperature Control Indicator Light [23] will go out. It is not necessary
to reset to preheat temperature with each load unless you are baking new items at a higher temperature or
the Oven was off for an extended period.
To operate the Oven section:
A. Turn the Oven Power Switch [21] ON and set the Temperature Control [22] to the desired
preheat or baking temperature . When the Temperature Control Indicator Light goes out the Oven
is ready for baking.
B. Load the Oven from the top down, placing a single full size pan or two half-size pans on each
Shelf. Push the pans all the way to the rear, and center them from side to side. Single pans should
be centered from side to side and front to back. If the top shelf is too high to be reached safely
and easily, empty pans should be placed on the shelf to guide the air flow over and around your
product for the best possible results.
C. Close the Oven Door [41] securely. It is important to keep the Oven Door closed unless loading
or removing product to maintain Oven temperature, reduce baking time, and minimize energy
usage.
NOTE: It is helpful to slowly push the Oven Door closed until the Oven Motor restarts. Hold it
about 1" from the closed position for only 1 or 2 seconds before latching it securely. This short
delay prevents the build-up of internal air pressure that may suddenly "pop" the Oven Door
open.
D. Set the Oven Timer [24] for the estimated baking time minus one or two minutes. This will
assure an early indication from the Buzzer Alarm [16] and help prevent over-baking. Remember
to turn the Timer knob past, then back to the desired time for best accuracy. If your unit is
equipped with the optional 99-Minute Digital Timers, please refer to the instructions on page 13.
Fig. #5 – Oven Controls
WARNING: WE TRY TO “BURN OFF” ANY MANUFACTURING OILS INSIDE OF YOUR
OVEN BEFORE SHIPMENT. HOWEVER, SOME OILS MAY REMAIN, CAUSING YOUR
OVEN TO SMOKE DURING INITIAL OPERATION. SIMPLY ALLOW THE OVEN TO RUN
AT 350°F FOR AN HOUR OR TWO TO COMPLETE THE BURN-OFF AND THE SMOKING
SHOULD STOP. WE APOLOGIZE FOR ANY INCONVENIENCE THIS MAY CAUSE.