Final Proofing Systems
The last proofing before the shaped dough enters the oven. Temperature, humidity and fresh air circulation are all controlled.
The same process conditions for every product, in an insulated housing designed to reduce contamination and stay easy to clean.
- Climate control is optimised
- Runs quietly
- Short product changeover times
- Fresh air circulation
- The same process conditions for every product
- Sealed insulation that stops heat and moisture escaping
- Hygienic design that lowers the risk of contamination
Models and options
The same engineering, configured around your product.
Multi-Deck proofer
Offered as single or multi-level. It gives flexibility in proofing time and capacity without taking floor space. Fitted with climate control and an insulated housing.
- Belt, canvas or chain options for carrying the product carriers
- Carriers are loaded and unloaded at the right level by an integrated lift
- Several products with different proofing times can sit in the system at once
- Maximum flexibility in production
Multi-Step proofer
Handles baking tins, oven trays and peelboards for free-standing bread. Different tin types can be used as long as they are the same size.
- Trays and tins are taken in by a step chain and never touch each other
- When a row is complete it is lifted by an L-shaped support platform
- Repeated until the first dough reaches the top level, then transferred to the lower section
- Can be configured in-line or in a U shape
- A fully insulated housing with a climate control system
Modular block system
The proofing compartment is built from modular blocks. If you run products with different proofing times on the same line, this gives the flexibility you need.
- Products can be taken out after the first section or after any following one
- The right proofing time is kept for each product
- Simple build
- Low maintenance cost
Swing tray proofer
Dough pieces are placed in proofing baskets linked by a chain and travel through the cabinet during the process. When proofing is done the machine drops the pieces onto a conveyor.
- Flour dusting, seeding or scoring can be done on that conveyor
- Different designs for products on tins, trays or peelboards
- Baton bread, rye bread and pizza
- Fast installation and commissioning
- Easy integration into existing production
- Excellent hygiene, easy cleaning, minimum downtime
Figures shift with the product, the dough and the layout of the line. Talk your line through with us for exact numbers.