• Material : Stainless Steel
• Power Source : Electric
• Temperture range : 30 to 110 Degree Celsius
• Voltage : 220 V
• Capacity : 13 Trays
• Dimension(lxwxh) : 500x680x1590mm

Features

• 13 Tray Capacity : Provides ample space for bulk dough proofing
• Electric Heating System : Maintains precise temperature control for consistent fermentation
• Humidity Regulation : Keeps dough soft and prevents crust formation before baking
• Stainless Steel Construction : Rust-resistant and easy to clean for long-term durability

Applications

• Commercial bakeries for bread, buns, and pastries.
• Hotels and restaurants with in-house baking needs.
• Food production units requiring consistent dough proofing.
• Catering businesses for large-batch bakery products.

Usage

• Prepare the Dough: After kneading and shaping, place your dough in trays or on racks that fit the proofer. Make sure there is adequate space between each piece of dough to allow for expansion.
• Set the Controls: Turn on the proofer and set the desired temperature and humidity. The ideal settings depends upon your specific recipe and the type of yeast you are using, but a common range for temperature is around 80-95°F (27-35°C), and humidity is typically between 75-85%.
• Load the Proofer: Carefully slide the trays or racks with the dough into the proofer. Close the door securely to maintain the controlled environment.
• Monitor the Dough: Keep an eye on the dough's progress. The proofing time can vary widely depending on the recipe, environment, and desired outcome.
• Remove and Bake: Once the dough has reached the desired size and 'proofed' correctly, remove it from the proofer and transfer it to the oven for baking.