A proofer is a piece of equipment designed to provide a specific temperature and relative humidity conditions to boost the yeast activity of the fermenting dough pieces. Proofing equipment provides convective surface heating and conduction of heat from the dough surface to its interior.
Product Features
Best partner for deck oven
Good partner for the deck oven, speed up to wake up the dough.
Convection
Strong power fan with good convection hot air inside the chamber of proofer
Temperature and humidity control
Temperature and humidity can be adjustable, and dough wakes up more perfectly
Multiple sizes
The different sizes will be matched to different bakery shops' requests.
Double protection
Automatic water in and out prevents dry burning, easy to use.
Easy to operate
Mechanical knob, double adjustment of temperature and humidity, easy operation.
Stainless steel
The inside and outside of the machine body are all stainless steel sealing design, anti-corrosion, rust resistance, fastening, and durability.
Ultra-large capacity
Large capacity and multi-layer, improve production efficiency.
Universal caster
Easy to move the machine to every corner of the kitchen, with a lock to fix the machine.
How does it work?
Compared to ovens and other thermal processing equipment used in bakeries, the design of high-speed proofers is less complex and can be operated under much milder conditions.
They range from manual to completely automated. Heat and humidity conditions are controlled by air conditioning systems that operate either by steam injection or water spraying (atomized), or a combination of the two.
Steam injection proofers
Saturated steam at low pressure, from a remote or built-in boiler, is released into the air to bring the internal proofer atmosphere to the humidity set point (%RH) for proofing. The temperature of the moist air is controlled by heat exchangers,
usually radiators.
Water spraying proofers
Instead of using steam to increase the air moisture content, atomized water is sprayed from nozzles to maintain the dough’s moist external surface. The humid air is also heated by heat exchangers to set the required temperature.
Conditions provided by the proofer help ensure moist dough's external surface is moist. The formation of dry skin is an indication of an improperly functioning/designed proofer.
