You can load your dough 24-36 hours before baking and gain better control over your workday. Simply use the on-screen calendar and mark when you want to bake. This allows you to avoid early starts, and your dough will not dry out or form a crust.
The proofer can operate at high temperatures and is perfectly suited for use in a production room.
- 8 programs (+direct cooling and direct proofing)
- Settings: temperature, humidity, and time.
- Left-hinged
- Tray spacing: 6.6 cm
- Capacity: 24 trays 60 x 40 cm (removable supports)
- Touchscreen
- -7°C to +45°C
- 2 feet and 3 wheels
- W: 67.3 x D: 98 x H: 229 cm (Allow min 10 cm clearance to rear wall)
- Water: 3/4" 3-5 mbar 200 cm hose and drain (REMEMBER WATER FILTER!)
- 230 V, 50/60 hz, 3.5 kw (16 amp)
Direct proofing:
- Bread/yeast dough: 3 hours at 18-20°C and 75%-80% humidity.
- Danish pastry/laminated (croissants): 2 to 2 ½ hours at 18-20°C and 75% humidity.
For 24-hour delayed start/calendar use (we do not recommend loading dough earlier than 24 to 36 hours to maintain dough quality)
Bread/Yeast dough step-by-step:
- Pre-blocking* -5°C for frozen dough or 2°C for fresh dough, 2 hours
- Blocking: 2-4°C
- Proofing: 3 hours at 18°C - 20°C
- Holding temperature until baking: 14 - 16°C
*Wait to load the dough until the cabinet has reached its set point of -5°C or 0°C.
Danish pastry/laminated (croissants):
- Pre-blocking* 2°C for 2 hours
- Blocking: 2-4°C
- Proofing: 3 hours at 18°C - 20°C
- Holding temperature until baking: 14-16°C
If you want to experiment yourself: Start with a pre-block of 2°C - slow proofing up to 18°C. Humidity between 75% and 85%.
Rule of thumb: Stiffer dough requires higher humidity and softer dough lower humidity. Start with 75% and adjust upwards as needed.
Also available in double size for 48 trays (2 trays per row) or split into two sections with 12 trays each if you need two separate controls.
