Commercial dough proofer ECP

Typically used in automatic bread lines for proofing dough portions, after the dividing and rounding processes and before the shaping and final rising stages, guaranteeing that the production cycle continues at the set working speed. The ECP proofer is usually fed by AC conic rounders and contrasting AT belts, or directly by volumetric dividers with an incorporated roller. Long loaf moulders for baguettes, moulders for loaves and sliced bread, and long loaf moulders for large loaves are usually combined at output. The image shows the proofer inserted in a line for baguettes ECP 224 Proofer with 224 pockets - 192 usable ECP/256 Proofer with 256 pockets - 224 usable ECP/320 Proofer with 320 pockets - 288 usable ECP/400 Proofer with 400 pockets - 368 usable