Commercial Bakery Bread Dough Proofer Machine Bread Proofer Cabinet with Trolley

Technical specifications

Customization guide

Adjustable parameters:

• Temperature Range: Customize between 25–45°C to suit sourdough, artisan, or fast-ferment dough.
• Humidity Levels: Optimize 70–85% RH for gluten development in different flour types.
• Tray Configuration: Rearrange tiers for batch size or dough type (e.g., baguettes vs. brioche).

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With precise temperature and humidity control, you can achieve uniform dough expansion for consistent bakery products. The roller base allows seamless integration into any workflow, while the stainless steel design ensures compliance with commercial hygiene standards.

Choose your model

Supplier's note

1. Technical Breakthroughs:

   • 304-grade stainless steel: With corrosion resistance, you can maintain a hygienic environment for 24/7 commercial use.
   • ±1°C temperature precision: Enables bakeries to replicate artisanal proofing conditions for consistent bread volume and texture.
   • 30% energy efficiency in Pro Model: Reduces operational costs compared to traditional proofers.

2. Version Selection Guidance:

   • Base Model: Ideal for small bakeries needing basic proofing with minimal customization (e.g., family-owned shops).
   • Advanced Model: Suitable for medium-scale operations requiring humidity control and expanded temperature range (e.g., cafes with varied bread menus).
   • Pro Model: Best for high-volume bakeries demanding extreme precision and safety (e.g., industrial bakeries handling gluten-free or sourdough).

With the Pro Model’s 15–50°C range, you can proof delicate croissants at 28°C or accelerate bulk fermentation at 38°C. Pair its dual safety sensors with stainless steel durability to ensure zero downtime in peak production cycles.