Proofing cabinets

 Proofing is the process of controlled fermentation of dough pieces before baking. During the process of dough proofing carbon dioxide is evolved, it leaven dough increasing its volume in 2-2,5 times. Proofing is to be performed when air temperature is within 33-40 degrees and relative humidity is 75-80%.

 Proofing cabinets are designed for proofing of newly-formed products as well as semi-prepared food of yeast-fermented dough. The proofing cabinet is equipped with a steam humidification system and has an ability of smooth temperature adjustment.

Operating principle: water is poured into the sliding tray located in the bottom part of the proofing cabinet; tubular heating element that is located in the bottom heats water in the tray and causes its evaporation; thus humid and warm environment occurs inside the proofing cabinet, it is necessary for proofing of yeast-raised products.

- сompletely made of stainless steel
- вistance between slide-ways is 85 mm            
- electromechanical control
- operating temperature is 30…90 °С
- doors are made of heat-resistant glass
- electric power is 2.0 kW
- voltage is 220 V

Number of baking sheets that are to be contained in the proofing cabinet shall exceed the number of baking sheets in the oven in 1,5 – 2,0 times.