November 1, 2011 - 8:37am
Oven/proofer
I have a super systems combination oven proofer that i just got up & running. My question is that when I have the proofer set at 80 & my infrared thermometer is confirming the temp. then start the 3 deck oven to preheating it radiates heat to the proofer & i start getting higher & higher temp at the top, 140 & climbing. Anyway to compensate for this ?
Charlie
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First of all, an infrared sensor thermometer works fine for surface temperatures but it is useless for air temperatures. Whatever reading you're getting for your "confirming temperature" has no value for proofing purposes.
Frankly, you'd be better off if you simply put your dough into the oven along with an incandesent lamp.
the proofer comes to equilibrium after a little bit and an IR thermometer gives a good measurement
To be honest, I've never even heard of a "combination oven proofer" before, and suspect such a thing is out of the realm of the home bakers here on TFL (a 3 deck oven? in my apartment?) ...but hopefully a picture would show differently.
The proofer is below and the oven is above. They're sold as a unit-like what you see them using at a Subway.
Can't think of what it would be, Charlie. Obviously the heat shouldn't be radiating downward like that. Maybe a mouse ate the insulation separating the two units?
-Mark
I have to agree that there should be some insulation between the oven and the proofer. I would call the manufacturer and see if there is supposed to be something there. Even an air gap would help though without some air flow radiation would cross the gap in no time at all.
I'll open it up & look for insulation between the units. This morning I used the lower racks & did ok, I may just put a couple of sheet pans together at the top for an air gap. This is really fun to have this fired up in the garage & interesting to work out the logistics of a 12 loaf bake.
Thanks for the input
Charlie