PROFESSIONAL DOUGH PROOFERS
Professional dough proofers create suitable temperature and humidity conditions for dough fermentation before baking. The chamber temperature can be regulated from 30–60 °C, while humidification through water evaporation helps keep the surface of the dough moist and reduces drying and cracking during proofing.
The range includes proofers with different capacities and tray formats – from models for GN 2/3 and 460 × 340 mm trays to versions for 600 × 400 mm trays with capacities of 8, 6+6 or 8+8 trays. The spacing between tray runners is 75 mm.
Temperature and humidity during dough proofing
Suitable temperature and humidity conditions are important during dough proofing. The proofer thermostat allows the chamber temperature to be regulated from 30–60 °C and adjusted according to the production process being used.
A humid environment helps keep the surface of the dough moist. It reduces drying and the formation of cracks that can occur when dough is proofed in excessively dry conditions.
Humidification through water evaporation
Humidification is achieved through water evaporation. A container is located at the bottom of the chamber beneath the tray runners and is manually filled with water by the operator. As the chamber heats up, the water gradually evaporates and increases the humidity inside the proofer.
The system does not require a direct water connection. The rate of evaporation depends on the selected temperature, and the water level in the container should be checked during operation and replenished when necessary.
GN 2/3 and 600 × 400 mm bakery trays
Individual models differ in capacity and supported tray formats. The smaller version provides 8 levels for GN 2/3 or 460 × 340 mm trays, while another model accommodates 8 trays measuring 600 × 400 mm. The spacing between individual tray runners is 75 mm.
Larger versions provide capacities of 6+6 or 8+8 trays measuring 600 × 400 mm. The different capacities allow the proofer to be selected according to the tray format and the quantity of dough prepared before baking.
Proofer beneath a compatible oven
With compatible configurations, the oven can be installed directly on top of the proofer. The centre holes in the oven feet engage with the corresponding support pins on the proofer to ensure a stable installation.
The proofer can therefore form the lower section of a compact configuration, allowing the dough to be proofed before being baked in the oven installed above it.