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... • 4 models and 4 configurations available for each model • Total number of usefull pockets: 168 to 376, depending on models • Dough piece weight: from 200 to 1000g • Output: from 900 to 1500 p/h The advantages • A wide range of storage (from 168 ...
Bongard
... Automatic intermediate proofers Used in automatic plants for the production of long loaves and baguettes, the proofer makes the final product more homogenous. The rounded dough is left in the chamber in a conditioned ...
... This proving room was made to control bakery products proving. It’s used to regulate time, temperature and hygrometry rate for each kind of dough. Suitable for proving on oven wire racks or racks and provided with 1 or 2 chambers. Can be provided ...
caplain machines
... Huge space, limited space—Baxter Proofers let you use exactly the space you need. Baxter’s modular design lets you custom-fit your proofer to your rack capacity requirements or into available space. You don’t have to ...
BAXTER
... Makeover for CFI’s Retarder Proofer Cabinets ! On the occasion of the SIRHA, CFI revealed the new look of its Retarder Proofer Cabinets. Between design and technology, CFI made its equipments more ergonomic for the users, ...
SEBP
... 17-SHELF PROOFING CABINET FOR DONUT PRODUCTION AND GENERAL BAKERY USE. With 6 doors and 17 shelves, this proofer is made for donut production! You can take out one proofing tray at a time if you want to, instead of an entire rack if ...
ADAMATIC
... listed DESCRIPTION Belshaw’s EP18/24 cabinet proofer is designed for quality and convenience when proofing donuts, cinnamon rolls, and similar products. The EP18/24 is a robust mobile cabinet proofer that can be ...
Belshaw
... The ER236 Series Roll-In Retarder Proofers are ideal for keeping your doughs in a refrigerated environment until they are ready to be proofed. The keep precise temperature and humidity to maintain the best conditions for retarding and ...
... Our expertise representsin40 years of experience in design, manufacture and use for products as varied as traditions are different around the world. They combine to achieve fermentation that corresponds to the expectations of the demanding professional. Using ...
... 8-tray prover with manual temperature control. Number of trays 8 trays Tray/Grill Dimensions EN 600x400 (600x400 mm) GN 1/1 (530x325 mm) External dimensions (L x D x H) 810 x 800 x 950 mm Power (kW) 2.0 kW Voltage 230V 1N~ Frequency 50/60 ...
PIRON SRL
... Cabinets for grids Our proofing cabinets for grids are designed for baker artisans who want to proof their doughs in a controlled time, temperature (cold and hot) and humidity. Available for different sizes of racks and in several configurations, so you ...
Hengel Industrie
Fermatic Q4 is a completely new generation of retarder-prover, freezer-prover and prover from Sveba-Dahlen. The cabinet has a basic design consisting of stable, well-insulated modules that deliver low energy consumption and also have several unique energy ...
SVEBA DAHLEN AB
... Performs all tasks in bakery refrigeration. Fully automatically. Energy efficiently. Fully automated proofing unit MIWE GVA e+ effortlessly masters the temperature range from –20 °C to +40 °C and actively controls a humidity range of up to 98% RH. ...
Exterior/interior AISI 304 18-10s/s.Ventil.cooling system with evaporator.Electronic control panel for a programmed or manual leavening. Automatic defrosting and evaporation of condense drain.AISI304 18-10 s/s handle and removable shelf supports. Single ...
Sagi
... For perfect baking results WIESHEU proofing cabinets as a part of a instore baking stations in 2 x 2 different sizes for a perfect final rise of dough before baking. Area of Use Instore for traditonal baking Combine with WIESHEU deck and/ or convection ...
... Tray cabinet with direct fermentation. This cabinet uses two electric heating elements to control the temperature (heat and humidity only). SIMPLICITY Low maintenance and ease-of-use (only two mechanical controls). ROBUST Simple, reliable ...
salva Industrial
Intense and constant cold to retard the action of yeast, slow and progressive heat to prove the dough, controlled humidity, smooth and balanced airflow. 3 models, 70, 80 and 100 cm deep, accommodating from 25 to 50 60×40 trays. Temperature range -6°+35°C, ...
... The proofer (or prover) provides uniform proofing with even flow system, precisely mixing heat and humidity to produce exceptional results. Proofer interior and exterior are constructed of stainless steel for years of ...
... PROVING CHAMBER Combined with Trays ovens MAIN FEATURES It can contain 12 40 x 60 cm trays It can be combined with Prismafood ovens: Trays 4-44, Trays Glass 4-44, Trays 4 Alto, Trays 4 Alto Glass Working temperature adjustable from 0 to 60° In stainless ...
PRISMAFOOD
A proofer is used to optimize the fermentation of dough in yeast baked goods by increasing the temperature and controlling the humidity. This allows the dough to rise higher and more quickly. On ArchiExpo, these items are arranged by function or type (for example, retarder-proofer or mobile proofer).
ApplicationsA proofer is normally used in professional bakeries and kitchens for optimizing the quality of bread products. Some are multi-functional, doubling as ovens or retarders, which slow the rising of the dough by refrigeration. Such units may be pre-programmed for retarding, proofing and baking cycles. A proofer may be mobile or designed for specific dough products such as bread or doughnuts.
How to chooseConsider the number and type of bread products the proofer must hold, how much space it occupies and whether a mobile or fixed unit is required. Examine how energy efficient the proofer is and whether the system can be programmed. Determine whether a multi functional proofer is required. Ease of cleaning and maintenance and compliance with professional standards and regulations are also important.
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