NUVU QB-4/8 User manual

NU-VU®Model:
QB-4/8
&
QB-5/10
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 (sales) [phone]
[phone] FAX (service) [phone]
Revised:
February 25, 2019
(QB)

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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 at [phone]. You can also fax your question
or comment to our Service Department at [phone] or Toll Free 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 and serial number of your NU-VU®equipment when you contact us. When calling for service or
parts, try to be at the equipment location so that we can better assist you with your service or parts needs.
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 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 - -
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.
IMPORTANT: THESE SHADED BOXES WILL CONTAIN IMPORTANT WARNING,
OPERATING AND/OR SAFETY INFORMATION!

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TABLE OF CONTENTS
ABOUT YOUR QB ............................................................................................................. 1
QB Specifications ........................................................................................................ 2
RECEIPT, INSTALLATION AND START-UP
Receipt ........................................................................................................................ 3
Installation ................................................................................................................... 4
Connection of Electrical Supply ............................................................................ 4
Connection of Water Supply ................................................................................ 6
Manual Fill Water Supply …………………………………………………………….. 6
START-UP
Oven / Proofer ...................................................................................................... 7
OPERATING INSTRUCTIONS
Proofer
For the Standard AUTOFILL Proofer ................................................................... 8
Oven ............................................................................................................................ 9
MAINTENANCE AND CLEANING GUIDE
Maintenance .............................................................................................................. 10
AUTOFILL Proofer Dry-Out Procedure .............................................................. 10
Oven Dry-Out Procedure ................................................................................... 10
Cleaning .................................................................................................................... 11
SERVICE AND REPLACEMENT GUIDE ......................................................................... 12
Door Test Procedure ................................................................................................. 13
Door Gasket, How to Replace…………………………………………………………….14
Replacing the Oven Door Gasket……………………………………………………14
Replacing the Proofer Door Gasket…………………………………………………14
NU-VU®EQUIPMENT WARRANTY
Parts .......................................................................................................................... 15
Labor ......................................................................................................................... 15
Warranty Limitations ................................................................................................. 16
Parts Return Procedure and Conditions .................................................................... 17
MISC.
Notes…….…………………………………………………………………………………...18
* * * NOTICE * * *
Record the model number and serial number from the nameplate on the side of your unit on page 21 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. When calling for service or parts, try
to be at the equipment location so that we can better assist you with your service or parts needs.

iv
LIST OF ILLUSTRATIONS
Fig. #1 ...................................... Power Supply Connections ............................................. 5
Fig. #2 …………………………… Manual Fill Water Chute …………………………………. 6
Fig. #3 ……………………………Humidity Controls on Panel …………………………………. 6
Fig. #4 ........................................ Oven / Proofer Controls................................................. 8

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QB OWNER’S MANUAL ABOUT YOUR QB
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [phone] Sales Fax [phone] ♦ Service Fax [phone] page 1
ABOUT YOUR QB
The NU-VU®QB 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 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.
It is constructed of stainless steel both inside and out. The front and back frames are cut from single sheets of
stainless steel. 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 is designed for:
•Automatic pan positioning •Dependability
•Rapid and even baking •Low energy consumption
•Easy cleaning •Low maintenance
•Simple operation •Rapid servicing
The AUTOFILL option eliminates the manually filled water pan in the proofer, but requires connection to a
pressurized potable water supply. The immersible element in the AUTOFILL water pan distributes humidity
evenly throughout the proofer compartment to provide the controlled humidity necessary for proper proofing
action.
IMPORTANT: This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning use of
the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.

ABOUT YOUR QB QB OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 2Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
QB SPECIFICATIONS:
Exterior Dimensions
QB-4/8 Height = 77-7/16" (1967mm) Width = 32-1/4”" (820mm) Depth = 37" (819mm)
QB-5/10 Height = 83-7/8" (2131mm) Width = 32-1/4”" (820mm) Depth = 36-15/16" (939mm)
Interior Dimensions (usable space)
Oven:
QB-4/8 Height = 22" (558mm) Width = 18-1/4" (464mm) Depth = 28-1/2" (724mm)
QB-5/10 Height = 22-1/4" (566mm) Width = 18-1/4" (464mm) Depth = 28-1/2" (724mm)
Proofer:
QB-4/8 Height = 27-1/8" (688mm) Width = 18-3/8" (467mm) Depth = 27-1/2" (698mm)
QB-5/10 Height = 33-5/8" (855mm) Width = 18-3/8" (467mm) Depth = 28-5/8" (728mm)
Door Swing (straight out from face of unit)
QB-4/8 & QB-5/10 Oven = 33-1/2" (851mm) Proofer = 33-1/2" (851mm)
Capacities
QB-4/8
Oven = Four (4) 18" x 26" (457mm x 660mm) full size sheet pans with 5” (127mm) spacing.
Proofer = Eight (8) 18" x 26" (330mm x 457mm) full size sheet pans with 3-1/2" (88mm) spacing
QB-5/10
Oven = Five (5) 18" x 26" (457mm x 660mm) full size sheet pans with 4” (102mm) spacing.
Proofer = Ten (10) 18" x 26" (330mm x 457mm) full size sheet pans with 3-1/4" (83mm) spacing.
Listings/Approvals
Service Connections
Electrical:
208 volt, 60 Hz 240 volt, 60 Hz 230V, 50 Hz
Single or three phase, to be hard wired on site. No separate neutral is required
380 volt, 50 Hz 415 volt, 50 Hz
Three phase, to be hard wired on site. A separate neutral is required
The oven compartment uses two 3,500-watt heating elements.
The proofer compartment for the standard AUTOFILL proofer uses two 600-watt heating
elements and one 500-watt humidity element.
Water:
Standard AUTOFILL units require direct connection to a pressurized potable water supply by
means of 1/4" (6.35mm) OD plastic or copper tubing.
Minimum water pressure: 20 PSI (131 kPa) Maximum water pressure 100 PSI (689 kPa).
Any unit requiring connection to a water supply comes equipped with a 1/4” (6.35mm) push
to connect fitting installed on the back of the unit.

QB OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [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. Uncrate the unit carefully and check the entire unit (top, front, back, and both sides) for any visible or
hidden damage.
B. Remove the unit from the shipping pallet and inspect the bottom (including the casters) for any damage.
Check the casters and the drip pan holder under the unit.
C. If any damage is noted after the driver leaves immediately contact the freight company and notify
NU-VU®at [phone] immediately after filing a freight claim.
D. 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.

RECEIPT, INSTALLATION AND START-UP QB OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 4Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
INSTALLATION:
Record the model number and complete serial number of your unit in the spaces provided on page 17 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. When calling for service or parts, try to be at the equipment
location so that we can better assist you with your service or parts 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" (102mm) at the back and both sides of the unit. Do not install
this unit in a location where splashing or spaying of water onto exterior of unit is likely to occur.
Mark the locations of the electrical and water connections on the wall.
If required by code, standard or law; the appliance must be secured to the building structure when the appliance is
in service. If the appliance is supplied with an eyebolt installed in the rear of the appliance for the purpose of
securing it to the building structure with a wire rope lanyard or welded steel chain.
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 [phone].
This equipment must be installed and connected in accordance with all applicable federal, state, province, and/or
local electrical codes having jurisdiction using properly rated all pole mains protection and all pole mains
disconnect. 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 cord, plug and receptacle-type connection or direct wiring
using flexible conduit. 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 center rear panel to expose the power supply connections at the power terminal
block 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 and phase requirements of the unit and available
power supply. The following instructions are for the most common 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 2and Line 3) at the Power
Terminal Block.
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 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
GROUND) MUST ALWAYS BE CONNECTED TO L-2!

QB OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [phone] Sales Fax [phone] ♦ Service Fax [phone] page 5
E. 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. Replace the center rear panel. Be careful not to pull or pinch any wires while installing the panel.
Connection of water supply - -
IMPORTANT: THIS UNIT NEEDS TO BE INSTALLED WITH ADEQUATE BACKFLOW
PROTECTION TO COMPLY WITH APPLICABLEFEDERAL, STATE AND LOCAL CODES.
IMPORTANT: THIS UNIT REQUIRES A SCREEN OF AT LEAST 100 MESH TO BE
INSTALLED IMMEDIATELY UPSTREAM OF ALL CHECK VALVE TYPE BACKFLOW
PREVENTERS USED FOR WATER SUPPLY PROTECTION. THE SCREEN SHALL BE
ACCESSIBLE AND REMOVABLE FOR CLEANING OR REPLACEMENT.
Fig. #1 –Power Supply Connections

RECEIPT, INSTALLATION AND START-UP QB OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 6Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
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 head is installed on the rear
of the equipment, the filter cartridge is shipped inside the proofer.
A. Run 1/4” (6.35mm) 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 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.
D. Push the end of the tubing all the way into the intake water fitting approximately 1/2”(12.7mm)
E. Push the unit back into place and set the brakes on the front casters.
F. The proofer compartment of the NU-VU®QBT-5/10 is equipped with a bottom drain centered directly under the
proofer door. Please install the included drain pan in the bracket under the proofer.
Manual Fill water supply for the proofer…
The proofer may also be used to proof even in the absence of a plumbed water supply. Water may be introduced to
the proofer water pan by way of the water chute located on the right-hand proofer ladder. (Fig. 2)
Fig. #2- Manual Fill Water Chute Fig. #3- Humidity Controls on Panel
The unit will add humidity to the proofer cabinet as required. When the proofer humidity indicator light is blinking,
it is an indication that water needs to be added to the water pan. Open the proofer door and pour clean softened or
distilled water into the chute until the indicator light is on and no longer blinking. The light will remain on until the
humidity level selected has been satisfied. When it is satisfied, the light will turn off. Close the door and continue to
proof your product.
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].
NOTE: Your QB is equipped with a drain in the floor of the proofer compartment. This drain prevents the accumulation
of excess water. Please slide the included drain pan into the bracket under the proofer door to catch any draining water.

QB OWNER'S MANUAL RECEIPT, INSTALLATION AND START-UP
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [phone] Sales Fax [phone] ♦ Service Fax [phone] page 7
YOUR NU-VU®QB 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.
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!

RECEIPT, INSTALLATION AND START-UP QB OWNER’S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 8Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
START–UP:
Oven / Proofer - -
A. Engage the main electrical and water supplies. Ensure that the oven and proofer doors are closed.
B. Press the Oven rocker switch to the ON position. The interior of the oven should illuminate and the oven
blower wheel should begin to rotate.
C. Open the oven door. The motor/blower wheel should come to a stop as the door opens and the micro
switch in the front face is released.
D. Close the oven door securely. The oven blower wheel should restart. The oven will begin to heat to the
Oven temperature set point.
E. Press the Proofer rocker switch to the ON position. The interior of the proofer should illuminate and
the proofer blower wheel should begin to rotate. The proofer will begin to heat to the Proofer
temperature set point. (A fog may begin to appear on the proofer door after several minutes dependent
upon the Proofer humidity setting and the ambient temperature of the room.)
If you have any questions or problems, please call the NU-VU®Service Department at [phone].
Your AUTOFILL QB is now ready to operate!
Fig. #4–Oven / Proofer Controls

QB OWNER'S MANUAL OPERATING INSTRUCTIONS
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [phone] Sales Fax [phone] ♦ Service Fax [phone] page 9
OPERATING INSTRUCTIONS
PROOFER:
Begin to pre-heat the Proofer section of the QB 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. Press the Proofer rocker switch to the ON position.
2. Make sure water is being supplied to the proofer. An AUTOFILL unit heats water directly inside
the proofer, raising the internal humidity level almost immediately.
3. Set the Proofer heat dial and the Proofer humidity dial to your desired settings. A light to moderate
fogging will appear on the Proofer door.
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. Set your Timer dial to your desired number of minutes to begin the countdown 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.
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.
OVEN:
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.
To operate the oven section:
A. Prepare the oven:
1. Ensure the Oven rocker switch is in the ON position.
2. Set the Oven temperature dial to your desired preheat temperature.
3. Preheating the oven may take 15 to twenty minutes. (Be sure to allow for this in your proofing
process)
B. When the Oven has reached the preheat temperature (if it is different than the baking temperature), it
will be ready to bake your product. Load the oven from the top down, placing a single full size pan on
each shelf. Push the pans all the way to the rear. A single pan 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
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.

OPERATING INSTRUCTIONS QB OWNER'S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 10 Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
the shelf to guide the air flow over and around your product for the best possible results.
C. Close the oven door 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.
D. Set your Oven temperature dial to your desired baking temperature (if it is different that your preheat
temperature) and set the Oven timer dial to your desired bake time to start the count-down timer. The
alarm will sound when the timer has reached zero.
E. As soon as the product is finished baking, open the Oven door and remove the product quickly. You can
load more product into the oven immediately, or close the oven door and allow the oven to recover to
the set baking temperature. Allowing the oven a few minutes of recovery time between bakes results in
a quicker and better bake.
F. When all baking is done for the day, turn the oven side of the control off and complete the daily
DRY-OUT PROCEDURE outlined in the MAINTENANCE AND CLEANING GUIDE.
CAUTION: STAND AWAY FROM THE FRONT OF THE OVEN WHEN OPENING THE OVEN
DOOR AFTER A BAKING CYCLE TO AVOID EXPOSURE TO HEAT AND STEAM!

QB OWNER'S MANUAL MAINTENANCE AND CLEANING GUIDE
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE MICHIGAN 49858-1029
[phone] ♦ [phone] Sales Fax [phone] ♦ Service Fax [phone] page 11
MAINTENANCE AND CLEANING GUIDE
MAINTENANCE:
NU-VU®equipment is designed to last for years of useful service. Careful consideration is given in selecting
components for durability, performance and ease of maintenance. For example, both the oven motor and proofer
motor have sealed bearings and never need to be lubricated.
While NU-VU®equipment is designed for minimum care and maintenance; certain steps are required by the user
for maximum equipment life and effectiveness:
Proper installation of the equipment.
Correct application and usage of the equipment.
Dry-out Procedures performed daily.
Thorough cleaning on a regular basis.
AUTOFILL Proofer Dry-Out Procedure - -
It is recommended that the dry-out procedure be performed any time the proofer will be off for more than a few
hours.
A. Wipe out any standing water in the bottom of the Proofer.
B. Empty, clean, and replace the Drain Pan beneath the Proofer.
C. Set the Proofer Power Switch to ON. Leave the Temperature Control at its normal setting. Turn the
Humidity dial to the OFF setting.
D. Leave the Proofer Door open by about 1 to 2 inches and allow the Proofer to run for about 20 to 30
minutes or until it is dried out.
E. Set the Proofer Power Switch to OFF. Leave the Proofer Door slightly open (about 1 to 2 inches) while
the Proofer is not in use.
Oven Dry-Out Procedure - -
A. Set the Oven Power Switch to OFF.
B. Leave the oven door open about 1 to 2 inches. The residual baking heat will dry out any moisture that
may be trapped in the insulation or other components of the oven.
C. Leave the oven door slightly open (about 1 to 2 inches) while the oven is not in use.
IMPORTANT: THESE DRY-OUT PROCEDURES MUST BE CARRIED OUT DAILY TO
HELP MAINTAIN YOUR EQUIPMENT IN THE BEST POSSIBLE CONDITION. THE
REMOVAL OF RESIDUAL MOISTURE HELPS PREVENT DETERIORATION OF THE
INSULATION, DAMAGE TO THE PROOFER ELEMENTS, SENSORS, MOTOR AND
OTHER ELECTRICAL COMPONENTS, AND EXTENDS THE USEFUL LIFETIME OF
YOUR NU-VU®EQUIPMENT!

MAINTENANCE AND CLEANING GUIDE QB OWNER'S MANUAL
NU-VU®FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858-1029
Page 12 Sales Fax [phone] ♦ Service Fax [phone] [phone] ♦ [phone]
CLEANING:
Your QB should be cleaned daily and as soon as possible after a spill has occurred. It is essential to maintain a
clean unit, especially if the public views the unit in your place of business. The following should be used for
cleaning:
A. The stainless steel exterior may be cleaned with any good stainless steel cleaner or polish, or with hot
soapy water followed by a clear rinse if it is very soiled.
B. All glass should be cleaned with a glass-cleaning formula. Baked-on or excessive soiling can be
removed with soap and hot water followed by a thorough rinse with fresh clean water.
C. The oven and proofer interiors should be cleaned on a regular basis with mild soap and hot water
followed by a thorough rinse with fresh clean water.
D. Proofers equipped with AUTOFILL option should have the water pan inspected and cleaned at regular
intervals as determined by usage and water hardness. To clean the water pan:
1. Ensure that the Proofer is OFF prior to cleaning the water pan.
2. Open proofer door, lift the right sidewall approximately 1/2" and swing towards the center of
cavity to access the element cover and water pan.
3. Clean scale build up from water pan and element with approved cleaner and rinse.
4. Swing right ladder back, lift approximately 1/2" and hook on studs.
To prevent problems caused by accumulation of lime and mineral, clean the water pan every week.
* * * CAUTION * * *
NU-VU®DOES NOT RECOMMEND the use of any strong commercial or caustic product on this equipment. DO
NOT allow any type of caustic cleaner to come into contact with any aluminum parts (such as door frames), the
silicon rubber door gaskets, or any of the sealing compound in the oven and proofer seams and joints. These
compounds may cause discoloration and degradation of these parts resulting in permanent damage. DO NOT use
bleach or bleach compounds on any chromed parts; bleach will damage chrome plating. DO NOT CLEAN THIS
APPLIANCE WITH A WATER JET OR PRESSURE WASHER.
NOTE:
NU-VU®has had very good results with a product called JIFFY CLEANER. For standard cleaning simply spray
JIFFY on and wipe off. Heavily soiled areas may require a short period of soaking. This cleaner is available
through NU-VU®(Part #51-0002) or through your local Rochester/Midland distributor or representative.
WARNING: Do not use oven cleaners in the oven!
Once in the side walls these cleaners are very difficult to remove, and may cause your oven to smoke or emit
noxious fumes until they are rinsed out or burned away. You will need to completely disassemble the oven
interior in order to flush out any remaining oven cleaner.