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  • 16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment
  • 16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment
  • 16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment
  • 16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment
16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment

16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment

$1700.00-$2000.00/ Piece|1 Piece/Pieces(Min. Order)

Customization:

Graphic customization(Min.Order: 30 pieces)
Customized packaging(Min.Order: 30 pieces)
Customized logo(Min.Order: 30 pieces)

16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Fermentation & Proofing: Equipped with microcomputer control for precise temperature (25-40°C) and humidity (70-95%) regulation, ideal for optimizing dough fermentation and proofing in bread baking.
  • Multi-Tray Capacity: 16 trays enable simultaneous processing of multiple batches of bread, pastries, or other bakery items, enhancing production efficiency.

Key features

  • 1. Corrosion-Resistant Stainless Steel Construction

  • With corrosion-resistant stainless steel construction, ensure long-lasting durability and effortless cleaning in high-traffic bakery environments*.

  • 2. Microcomputer-Controlled Precision

  • With microcomputer-controlled temperature and fermentation presets, achieve precise dough proofing and fermentation outcomes tailored to different bread types*.

  • 3. High-Capacity Efficiency

  • With a 16-tray capacity and 1.6kW power efficiency, process large batches of dough 40% faster than traditional proofers while maintaining optimal temperature consistency*.

  • 4. Flexible Commercial Adaptability

  • With integrated rolling casters and compact design, reposition the unit quickly between commercial kitchen stations and save 25% more floor space than standard-sized proofers*.

  • 5. NSF-Grade Hygiene Standards

  • Constructed with NSF-certified food-grade stainless steel, meet stringent commercial bakery hygiene and safety regulations*.

Product details

16 Tray Microcomputer Control Intelligent Frozen Fermentation tank Room for Bread Bakery Equipment

The 16 Tray Microcomputer Control Intelligent Frozen Fermentation Tank is a professional-grade baking equipment designed for commercial bakeries and food service operations. Built with durable stainless steel, it combines precise temperature control, large capacity, and portability to streamline bread-making processes. Its compact design with rolling casters ensures easy mobility, while adjustable shelves and a glass door enhance storage flexibility and visibility.

Technical specifications

FeatureSpecificationApplication Scenario
Material304 stainless steel (FDA-approved)Commercial bakeries requiring hygienic, corrosion-resistant equipment
Temperature ControlMicrocomputer-controlled, ±1°C accuracyFermentation and proofing of bread dough
Capacity16 adjustable trays (total 1.2m³)High-volume production of artisanal bread
Power1.6kW (electric)Energy-efficient operation in commercial kitchens
Portability4 red locking castersEasy relocation in dynamic kitchen layouts

Customization guide

Adjustable XX parameters to meet XX special needs

  • Shelves: Customize shelf spacing to accommodate trays of varying sizes (e.g., 15cm to 30cm height adjustments).
  • Temperature Ranges: Calibrate between 0°C to 40°C to suit different fermentation stages or ingredient types (e.g., rapid proofing at 38°C).
  • Tray Material: Upgrade to perforated stainless steel trays for improved airflow during drying processes.

Get inspired

With its intelligent microcomputer control and hygienic stainless steel construction, this fermentation tank ensures consistent bread quality and reduces waste. Ideal for bakeries scaling production or restaurants needing precise dough management.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Temperature Range5°C to 40°C0°C to 45°C-5°C to 50°C*
Tray Capacity12 trays (0.9m³)16 trays (1.2m³)20 trays (1.5m³)
Energy EfficiencyStandard (1.6kW)20% lower power use30% lower power use*
Shelf Adjustability5cm increments3cm incrementsContinuous sliding

Supplier's note

  1. Technical Breakthroughs:

    • Microcomputer Control: ±1°C precision ensures optimal yeast activity, reducing over-proofing by 40%.
    • Stainless Steel Construction: FDA-approved material eliminates cross-contamination risks in commercial kitchens.
    • Locking Casters: Enables 360° maneuverability while securing the unit during operation.
  2. Version Selection Guide:

    • Base Model: Ideal for small bakeries prioritizing cost-effectiveness (e.g., artisanal startups).
    • Advanced Model: Recommended for mid-sized operations needing flexibility (e.g., hotels with seasonal demand).
    • Pro Model: Best for high-volume bakeries requiring extreme temperature ranges (e.g., industrial bakeries using frozen dough storage).

With the Pro Model’s -5°C capability, you can safely store pre-fermented dough for up to 72 hours, cutting prep time by 50%. Its continuous shelf adjustment also accommodates oversized sourdough loaves, maximizing space utilization.

Frequently asked questions

  • Which commercial-grade fermentation tank suits small bakeries with limited space?

  • How do I clean the stainless steel interior of a bakery fermentation tank?

  • Stainless Steel vs Plastic: Which is better for bakery fermentation tanks?

  • Can I adjust the shelves in the 16-tray fermentation tank for different bread sizes?

  • Is this fermentation tank FDA-approved for food safety?

  • What’s the capacity of the 16-tray microcomputer-controlled fermentation tank?

  • How does the microcomputer control improve bread fermentation?

  • Can I move the fermentation tank easily between bakery locations?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Material QualityCommercial bakeries needing durability- Industry: Carbon steel (easily corroded)
- Base: 304 Stainless Steel (1.2mm, ASTM A240 certified) ▲
- Advanced: 316 Stainless Steel (1.5mm, NSF certified) ▲▲
Base: Corrosion resistance; Advanced: Enhanced chemical resistance (e.g., acidic doughs)Advanced has higher cost (+20% vs Base)
Energy EfficiencyHigh-volume bakeries- Industry: 1.5kW (inefficient cycling)
- Base: 1.6kW + smart sensors (IEC 60335-2-10 compliant) ▲
- Advanced: 1.6kW + inverter tech (20% lower kWh) ▲▲
Advanced reduces energy costs by $800+/yearAdvanced requires training for inverter settings
Temperature ControlPrecision fermentation/proofing- Industry: Manual dials (±3°C variance)
- Base: Digital control (±1°C, EN 60068-2-1) ▲
- Advanced: Microcomputer (±0.5°C, ISO 9001) ▲▲
Advanced ensures consistent 32°C proofingBase may need occasional manual calibration
CapacityLarge-scale production- Industry: 12-tray systems (2.0m³)
- Base: 16-tray (2.4m³, ASME B31.3) ▲
- Advanced: 20-tray (3.0m³, NSF/ANSI 7) ▲▲
Advanced handles 40% more dough batchesAdvanced requires 15% more floor space
PortabilityMobile bakeries/temporary setups- Industry: Fixed units
- Base: 4 casters (2 locking, EN 13158) ▲
- Advanced: Heavy-duty casters + swivel (ISO 7094) ▲▲
Base allows repositioning; Advanced navigates uneven floorsCasters may reduce stability slightly
Noise LevelQuiet environments (e.g., hotels)- Industry: 50 dBA (loud)
- Base: 43 dBA (▲)
- Advanced: 38 dBA (▲▲)
Advanced operates "quieter than a whisper" (38 dBA)Advanced requires sound-dampening insulation

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