Dough Hold / Proofer Temperature Log

Daily temperature log for dough holds and proofers in pizza, bakery, and sandwich operations. Holds typically 38-40°F; proofers 80-90°F at 80%+ humidity.

Dough Hold Temperature Check

• Dough hold air temperature is between 38°F and 40°F
  Record the measured air temperature inside the dough hold unit.
• Dough hold unit is operating and holding temperature steadily
  Confirm the unit is running normally with no visible signs of temperature fluctuation, alarm, or failure.
• Dough hold door or lid closes fully and seals properly
  Check that the door, lid, or cover closes completely and the gasket/seal is intact.

Proofer Temperature and Humidity Check

• Proofer air temperature is between 80°F and 90°F
  Record the measured air temperature inside the proofer.
• Proofer humidity is at or above 80%
  Record the relative humidity inside the proofer.
• Proofer heating and humidity controls are set correctly
  Confirm the setpoints match the operation's standard for proofing conditions.