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701 S. RIDGE AVENUE

TROY, OHIO 45374-0001

937 332-3000

www.hobartcorp.com FORM 34797 Rev. A (Feb. 2003)

HP PROOFER &HPR PROOFER/RETARDER

SERIES

MODEL HP1 MODEL HP2

ML-132285 ML-132291

ML-132286 ML-132292

ML-132287 ML-132293

ML-132288 ML-132294

ML-132289 ML-132295

ML-132290 ML-132296

ML-132298 ML-132303

ML-132299 ML-132304

ML-132301 ML-132305

ML-132302 ML-132306

ML-132307

ML-132308

MODEL HPR1 MODEL HPR2

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2 HOBART CORPORATION, 2002

TABLE OF CONTENTS

GENERAL .............................................................................................................................................3

INSTALLATION ....................................................................................................................................3

OPERATION.........................................................................................................................................4Proofing ...........................................................................................................................................4

Retarding .........................................................................................................................................4

Controls - Standard Proofer ...........................................................................................................5

Controls - Retarder/Proofer ............................................................................................................7

Automatic Retard/Proof ............................................................................................................... 10

Customized Operation ................................................................................................................. 12

MAINTENANCE................................................................................................................................. 14

Light Bulbs .................................................................................................................................... 14

Shut Down .................................................................................................................................... 14

Cleaning ........................................................................................................................................ 14

Preventive Maintenance .............................................................................................................. 14

Service and Parts Information ..................................................................................................... 14

TROUBLESHOOTING ...................................................................................................................... 15

Service and Parts Information ..................................................................................................... 15

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3

OPERATION AND CARE OFMODELS HP PROOFERS &

HPR PROOFERS/RETARDERS

SAVE THESE INSTRUCTIONS

GENERAL

The HP Proofer and HPR Proofer/Retarder cabinets proof racks of dough products under controlledtemperatures and humidity prior to baking. There are two to choose from. The standard proofers areequipped to proof dough only. Proofer/Retarders gradually thaw frozen dough. The retarders operatelike a refrigerator by keeping the interior cool, which also provides an excellent environment for storingdough. The cooler temperature slows the yeast fermentation process and prevents the dough fromrising. The Automatic Retard/Proof feature adds the flexibility of programming times to retard and

automatically proof in one operation.

The HP Proofers and HPR Proofers/Retarders offer a unique modular design, allowing for a widevariety of sizes in both standard and pass-through models. They can be ordered as one-, two-, or three-section roll-in or roll-through models. All HP Proofer and HPR Proofer/Retarder cabinets have easy-to-clean stainless steel interior and exterior panels.

It is suggested that you thoroughly read this manual and carefully follow the instructions provided.

INSTALLATION

Models HP Proofers and HPR Proofers/Retarders must be installed by authorized Hobart BakerySystems trained service technicians.

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4

OPERATION

The following pages cover the operation procedures for the various control options of the HP Prooferand HPR Proofer/Retarder cabinets. The control panels come in two configurations: standard prooferand proofer/retarder.

PROOFING

Controlled temperature and humidity in the proofer promotes yeast fermentation, which generates gasand causes the dough to rise. Proofing takes from 45 to 60 minutes, depending on the product. Atemperature setting of 95F (35C) and humidity at 85% are typical but will vary slightly, depending onthe product being proofed. To dry-proof, set the humidity to the lowest setting. The chart below is onlya guide. Ask your dough supplier for technical product reports to set up your own chart.

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RETARDING

The retard feature gradually thaws frozen dough. Set the temperature between 36F and 38F (2Cto 3C) for best results. Thawing frozen dough at retarder temperatures takes approximately 6 hoursminimum. Retarding slows the yeast fermentation process, reduces gas formation and inhibits thedough from rising. This also provides an excellent environment for storing dough products up to48 hours by keeping the dough interior cool. Dough should not be refrozen after thawing.

Products removed from the retarder should be left at room temperature for 5 to 7 minutes before theyare put in the proofer. This will reduce moisture condensation when cold metal pans are placed in thewarm, humid proofer.

Units equipped with auto mode will slowly and automatically bring the proofer up to temperature withoutremoving the product from the unit.

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CONTROLS - STANDARD PROOFER

PROOF MODE

ON/OFF - Press to start/stop the proof mode.

TEMP UP or DOWN ARROW - Press to set thetemperature.

TEMP WINDOW - Displays the currenttemperature.

%HUMIDITY UP or DOWN ARROW - Press toset the humidity.

%HUMIDITY WINDOW - Displays the currenthumidity.

NOTE: When the actual humidity is less than 26%,the humidity window will show 25%. When theactual humidity is higher than 25%, the humiditywindow will show the actual humidity. To view thetemperature or humidity set point, touch the up ordown arrow once.

TIMER NUMBER

UP ARROW - Press to select a t imer(1 through 4).

START/STOP - Press to start/stop the selectedtimer.

TIMERS UP or DOWN ARROW - Press to setthe desired time on the selected timer.

TIMERS WINDOW - Displays the hours andminutes remaining on the selected timer.

PROOF MODE

TEMP

%HUMIDITY

ON

ON

ON

OFF

TIMER

TIMERS

NUMBERON

START

STOP

PL-56608

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6

Proof

The proof feature allows thawed dough to rise by gradually increasing the temperature and humidity ofthe dough.

1. Press the PROOF MODE ON/OFF key to start theproof mode. The Proof Indicator Light is lit.

2. Enter the desired temperature by pressing the UP or

DOWN arrow next to the TEMP window. The small ONdot located in the lower right corner of the TEMPwindow will light.

3. Enter the desired humidity by pressing the UP orDOWN arrow next to the %HUMIDITY window.

4. Enter the desired time. (See Entering Time below.)

NOTE: For best results, allow the proofer to reach set temperature and humidity before putting productin. Proof at lower temperatures rather than higher temperatures.

Entering Time

There are four individual timers that can be used for timed operations. Timers run independently andwill not start or stop an operation.

1. Press the UP arrow key next to the TIMER NUMBER window to select one of four timers. Thenumber will be displayed in the TIMER NUMBER window.

2. Enter the desired time by pressing the UP or DOWNarrow next to the TIMERS window.

3. Press the START/STOP key to activate the timer.The small ON dot located in the lower right corner ofthe TIMER NUMBER window indicates the timer isrunning.

4. When the timer expires, a beeper sounds and thetimer number flashes in the TIMER NUMBER window.Press START/STOP to silence the beeper.

5. If more than one timer is needed, select another timer and enter the desired time. To begin thetiming countdown on the timer you want to run, select the timer and press the START/STOP key.The START/STOP key only starts or stops the timing operation for the timer shown in the Timer#window.

6. When multiple timers are in use, the timer number will flash on the screen as each one times out.

7. Previous time settings remain in the timers until changed.

PROOF MODE

TEMP

%HUMIDITY

ON

ON

ON

OFF

TIMER

TIMERS

NUMBERON

START

STOP

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CONTROLS - RETARDER/PROOFER

Retarder/Proofers are equipped to thaw frozen dough gradually by keeping the interior cool. Theautomatic retard/proof feature adds the flexibility of programming times to retard and proof automaticallyin one operation.

MANUALPROOF MODE ON/OFF - Press to start/stop the

proof mode.HOLD MODE ON/OFF - Press to start/stop thehold mode.

RETARD MODE ON/OFF - Press to start/stop theretard mode.

TEMP UP or DOWN ARROW - Press to set thetemperature.

TEMP WINDOW - Displays the current temperature.

NOTE: The light below HEAT will light when the ovenis heating. When the oven is cooling, the light aboveCOOL will light.

%HUMIDITY UP or DOWN ARROW - Press to setthe humidity.

%HUMIDITY WINDOW - Displays the currenthumidity.

NOTE: When the actual humidity is less than 26%, thehumidity window will show 25%. When the actualhumidity is higher than 25%, the humidity window willshow the actual humidity. To view the temperature orhumidity set point, touch the UP or DOWN arrow once.

TIMER NUMBERUP ARROW - Press to select a timer (1 through 4).

START/STOP - Press to start/stop the selectedtimer.

TIMERS UP or DOWN ARROW - Press to set thedesired time on the selected timer.

TIMERS WINDOW - Displays the hours and minutesremaining on the selected timer.

CLOCK/PRODUCT READYUP or DOWN ARROW - Press to set bake time andtime of day.

DAY OF WEEK ARROW - Press to set current day

and day of bake.

AUTOMATICRETARD/PROOF START/STOP - Press to start/stop the automatic retard/proof cycle.

PROOF TIMER - Press and hold to set proof timefor the automatic retard/proof cycle.

PRODUCT READY - Press and hold to set baketime and day for the automatic retard/proof cycle.

TIMER

TIMERS

NUMBER

START

STOP

TEMP

%HUMIDITYON

ON

HEAT

COOL

CLOCK

DAY OF

PRODUCTREADY

PM

S SM T W Th

AM

WEEKF

AUTOMATIC

RETARD PROOF

PROOF

TIMER

PRODUCT

READY

PUSH

and

HOLD TO

SET

PUSH

and

HOLD TO

SET

START

STOP

PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

PL-56607

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Proof

The proof feature allows thawed dough to rise by gradually increasing the temperature and humidity ofthe dough.

1. Press the PROOF MODE ON/OFF key to start theproof mode, the Indicator light will light.

2. Enter the desired temperature by pressing the UP or

DOWN arrow next to the TEMP window. The lights tothe right of TEMP window will light depending on ifheating or cooling the unit.

3. Enter the desired humidity by pressing the UP orDOWN arrow next to the %HUMIDITY window.

4. Enter the desired time. (See Entering Time below.)

NOTE: For best results, allow the proofer to reach settemperature and humidity before placing product in theunit. Proof at lower temperatures rather than highertemperatures.

Entering Time

There are four individual timers that can be used for timing operations. Timers run independently andwill not start or stop an operation.

1. Press the UP arrow key next to the TIMER NUMBERwindow to select one of four timers. The number willbe displayed in the TIMER NUMBER window.

2. Enter the desired time by pressing the UP or DOWNarrow next to the TIMERS window.

3. Press the START/STOP key to activate the timer.

The small ON dot will flash in the TIMER NUMBERwindow indicating the timer is running.

4. When the timer expires, a beeper sounds and the timer number flashes in the TIMER NUMBERwindow. Press START/STOP to silence the beeper.

5. If more than one timer is needed, select another timer and enter the desired time. To begin thetiming countdown on the timer you want to run, select the timer and press the START key. TheSTART/STOP key only starts or stops the timing operation for the timer shown in the TIMERNUMBER window.

6. When multiple timers are in use, the timer number will flash on the screen as each one times out.

7. Previous time settings remain in the timers until changed.

TIMER

TIMERS

NUMBERON

START

STOP

TEMP

%HUMIDITYON

HEAT

COOL

PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

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Hold

The hold feature is designed to pause the proof process by gradually cooling down the interior once theproofing process has begun.

1. Press the HOLD MODE ON/OFF key to pause theproof process. The HOLD indicator light is lit.

2. Press the HOLD MODE ON/OFF key to resume the

original proof settings.

NOTE: If timers are used during the proof process, theywill continue to run until they are manually stopped. Whenthe timer expires, a beeper sounds and the timer numberflashes in the TIMER NUMBER window. Press TIMERNUMBER START/STOP key to silence the beeper.

Retard

The retard feature gradually thaws frozen dough by keepingthe interior cool. It also provides an excellent environmentfor storing dough. The cooler temperatures slow the yeast

fermentation process and prevent the dough from rising.For best results, set the temperature between 36F to 38F(2C to 3C).

1. Press the RETARD MODE ON/OFF key to start theretard mode. The RETARD indicator light is lit.

2. Enter the desired temperature by pressing the UP orDOWN arrow next to the TEMP display.

3. Enter the desired time. (See Entering Time on page 8.)

Clock/Product Ready

Displays the current time and day of the week. It is also used as a 7-day one event programmable timerfor proof and retard cycles. (See Automatic Retard/Proof on page 10.)

Set the Current Time and Day

Hours

Press and hold the UP or DOWN arrow next to theTIMERS window. The minutes will begin to changefirst, then after 3 seconds, the minutes will stop andthe hours will begin to change. The light next to AMor PM will light up to indicate which is active. To usemilitary time see Customized Operations on page 12.

Minutes

After the hours are set, press the UP or DOWN arrow next to the TIMERS window for 3 secondsat a time until the desired minutes are reached. Pressing and holding the arrow keys longer willchange the hours.

Day of Week

To set the current day of the week, press the arrow key next to the DAY OF WEEK lights.

PROOF MODE

MANUAL

ON

OFF

HOLD MODE

ON

OFF

RETARD MODEON

OFF

READYCLOCK

DAY OF

PRODUCT

PM

S SM T W Th

AM

WEEKF

PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

TEMP

%HUMIDITYON

HEAT

COOL

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AUTOMATIC RETARD/PROOF

The automatic retard/proof feature slowly thaws and proofs in one operation. The operator sets thefollowing: proof temperature, humidity, retard temperature, proof time, and time and day of the weekwhen the product is due out of the proofer for baking. The computer control determines the rest.

1. Press the PROOF MODE ON/OFF key to enter theproof mode.

2. Enter the desired temperature by pressing the UP orDOWN arrow next to the TEMP window.

3. Enter the desired humidity by pressing the UP orDOWN arrow next to the %HUMIDITY window.

4. Press the RETARD MODE ON/OFF key to enter theretard mode.

5. Enter the desired retard temperature by pressing theUP or DOWN arrow next to the TEMP window.

TEMP

%HUMIDITYON

HEAT

COOL

PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

TEMP

%HUMIDITYON

HEAT

COOL

PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

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6. Set the proof time.

AUTOMATIC

RETARD PROOF

PROOF

TIMER

PRODUCT

READY

PUSH

and

HOLD TO

SET

PUSH

and

HOLD TO

SET

START

STOP

AUTOMATIC

RETARD PROOF

PROOF

TIMER

PRODUCT

READY

PUSH

and

HOLD TO

SET

PUSH

and

HOLD TO

SET

START

STOPTIMER

TIMERS

NUMBERON

START

STOP

Press and hold the AUTOMATIC RETARD/PROOF PROOF TIMER key. The number 5 willappear in the TIMER NUMBER window.

While pressing and holding the AUTOMATIC RETARD/PROOF PROOF TIMER key, pressthe UP or DOWN arrow next to the TIMERS window to enter the desired time for proofing.Release the keys when finished.

7. Set the time and day when you want to take the product out of the proofer for baking.

AUTOMATIC

RETARD PROOF

PROOF

TIMER

PRODUCT

READY

PUSH

and

HOLD TO

SET

PUSH

and

HOLD TO

SET

START

STOP

AUTOMATIC

RETARD PROOF

PROOF

TIMER

PRODUCT

READY

PUSH

and

HOLD TO

SET

PUSH

and

HOLD TO

SET

START

STOPTIMER

TIMERS

NUMBERON

START

STOP

Press and hold the PRODUCT READY key. The PRODUCT READY indicator light is lit andthe time and day will be displayed.

While pressing and holding the PRODUCT READY key, press and hold the UP or DOWN arrownext to the TIMERS window. The minutes will begin to change first, then after 3 seconds, theminutes will stop and the hours will begin to change. Set the desired hour in the AM or PM.

Continue to hold the PRODUCT READY key and press the UP or DOWN arrow next to theTIMERS window for about 3 seconds at a time until the desired minutes are reached (pressingand holding the UP or DOWN arrow keys longer will start changing the hours).

Continue to hold the PRODUCT READY key and

press the arrow key in DAY OF WEEK to select theday. Release all keys when finished.

8. Press the AUTOMATIC RETARD/PROOFSTART/STOP key to begin the cycle.

9. The beeper will sound when the cycle is completed.Press the AUTOMATIC RETARD/PROOFSTART/STOP key to silence the beeper.

10. To perform another automatic retard/proof cycle, repeat steps 1 through 8 above.

READYCLOCK

DAY OF

PRODUCT

PM

S SM T W Th

AM

WEEKF

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CUSTOMIZED OPERATION

The HP Proofer and the HPR Proofer/Retarder controls have the capability of being customized to fityour own personal needs using the setup mode.

NOTE: Before entering the setup mode, read all the instructions to make sure you are completely clearon what to do. If you need assistance, please call your authorized Hobart Bakery Systems Serviceoffice.

Entering Setup Mode

TIMER

TIMERS

NUMBERON

START

STOP PROOF MODE

MANUAL

ON

OFF

HOLD MODEON

OFF

RETARD MODEON

OFF

1. Press and hold the TIMER NUMBER arrow key. While pressing the TIMER NUMBER arrow key,press the PROOF MODE ON/OFF key.

2. A zero will appear in the TIMER NUMBER display.

3. Release both keys.

4. You are now in setup mode.

Changing Items in Setup Mode

1. The number in the TIMER NUMBER display is the setup number. The other display windows willlight up, depending on what item is being changed.

2. To change the setup item being displayed, go to that display and use the arrow keys to the left

of the display to adjust the setting.

3. To change the setup number, press the UP or DOWN arrow to the left of the TIMERS display.

4. To exit the setup mode, press the PROOF MODE ON/OFF key once to get back to normaloperation.

NOTE: There may be setup numbers in the setup mode that do not pertain to your particular proofer.Do not attempt to set these. Skip them and go to the next appropriate number.

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Setup Guide

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Setup Hints During Rest Period, the unit does not heat, cool or circulate air; this allows the dough to "rest."

During Recovery Time, the unit slowly heats up and adds humidity, bringing the unit to the presettemperature and humidity and into the proof stage of the automatic retard/proof process.

When selecting military time, both AM and PM indicator lights will be lit.

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MAINTENANCE

WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOWLOCKOUT / TAGOUT PROCEDURES.

Every 6 months have authorized service personnel check refrigeration coils (clean if required), air duct

drain, heater plate and spray nozzle. Oil the fan motor (if required).

LIGHT BULBS

Replace light bulb(s) with 40-watt incandescent appliance-type bulb(s) ONLY.

SHUT DOWN

1. Remove all remaining product.

2. Turn off proofer.

3. Clean the proofing chamber. (See Cleaning below.)

CLEANING

1. Using a clean cloth moistened in warm, soapy water, wash the stainless steel interior of thecabinet. Rinse with clear water and dry with a clean cloth.

2. Clean the outside daily with a clean, damp cloth.

3. Use care when cleaning around sensitive interior parts such as probes and sensors.

4. Do not use cleaners containing grit, abrasive materials, bleach, harsh chemicals or chlorinatedcleaners. Do not use steel wool on stainless steel surfaces. Never spray down the proofer withwater, steam or power wash.

5. Be cautious with new or improved cleaning formulas; use only after being well tested in an

inconspicious place.

SERVICE AND PARTS INFORMATION

Contact your authorized Hobart Bakery Systems Service office for any repairs or adjustments neededon this equipment.

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TROUBLESHOOTING

PROBLEM CORRECTIVE ACTION

Machine will not turn on. 1. Make sure that the power cord is plugged in.2. Verify that the main power supply is on.

3. Contact your local Hobart Bakery System Service office.

Machine will not heat up. 1. Verify that the temperature is set properly.2. Contact your local Hobart Bakery System Service office.

Machine will not humidify air . 1. Verify that the humidity is set properly.

2. Verify that the water supply is turned on to the equipment.3. Contact your local Hobart Bakery System Service office.

Machine will not cool. 1. Verify that the temperature is set properly.2. Contact your local Hobart Bakery System Service office.

SERVICE AND PARTS INFORMATION

Contact your authorized Hobart Bakery Systems service office for any repairs or adjustments neededon this equipment.

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NOTES

16 FORM 34797 Rev. A (Feb. 2003) PRINTED IN U.S.A.