Bakery Proofer | Restaurant Bread Proofer

描述

This Bakery Proofer | Restaurant Bread Proofer | Hotel Dough Proofer,16 Trays,Microcomputer Control,2.8Kw,Luxury is widely used in commercial bakeries, pastry shops, and food production facilities.

Feature:

1.Microcomputer control panel,include temperaure/humidity indicator light,fan switch,temperaure and atomization adjustment
2.Automatic water inlet and outlet
3.Stainless steel body
4.Large area glass window
5.Silicone sealinnng door
6.Temperature, humidity and timer can be controlled separately
7.With spray function

Specification

Luxury 16 Trays Bakery Proofer

1.Model:AWFF-16AI
2.Power:2.6Kw
3.Voltage:220V/50Hz
4.Temperature:Room~60℃
5.Humidity Range:Room~95 RH
6.Capaity:16 trays
7.Tray Size:400*600mm
8.Size:W485*D685*H1985mm
9.Control:Micrcomputer
10.Certificate:CE
11.Packing:Wooden case
12.Deliver time:7~15 days
13.Payment:T/T,L/C,Paypal,Western Union etc.
14.Special voltage:Can custom-made
15.MOQ:1 pcs
16.Warranty:1 year
17.Original:Guangdong,China
18.Port:Guangzhou
19.Price Term:EXW,FOB,CFR,CIF

Advantage

1.Capacity:

With 16 trays, it provides ample space for proofing multiple batches of dough simultaneously, increasing production efficiency.

2.Microcomputer Control:

The microcomputer control system ensures precise temperature and humidity regulation, leading to consistent proofing results. This level of control is essential for achieving optimal dough fermentation and rising.

3.Luxury Features:

Luxury features typically include user-friendly interfaces, touch controls, and possibly additional functionalities such as programmable settings or preset modes. These features enhance ease of use and efficiency in a professional bakery setting.

4.Spray Function:

The spray function helps maintain optimal humidity levels within the bakery proofer, preventing the dough from drying out during proofing. It also contributes to the development of a desirable crust and crumb texture in the finished baked goods.

5.Quality and Consistency:

The combination of precise control, ample capacity, and luxury features ensures that the proofing process is carried out with high quality and consistency, resulting in uniform, well-risen dough across all trays.

6.Time and Labor Savings:

A larger capacity and automated controls reduce the need for manual intervention and monitoring during the proofing process, saving time and labor for bakery staff.

7.Versatility:

The bakery proofer ‘s capabilities can be extended with the spray function, allowing for a wider range of baked goods to be produced, including those that require specific humidity levels for optimal proofing.

Application:

1.Large-Scale Bakery Production:

In large-scale bakeries, such a bakery proofer can be used to proof multiple batches of dough simultaneously, increasing production efficiency and output.

2.Artisan Bread Production:

For bakeries specializing in artisan bread, precise temperature and humidity control are crucial for achieving the desired texture, crust, and flavor. The microcomputer control ensures consistency in proofing, while the spray function helps maintain the ideal environment for fermentation.

3.Pastry and Danish Production:

Pastry dough, laminated dough, and Danish pastry require controlled proofing conditions to achieve the desired flakiness and rise. The 16-tray bakery proofer can accommodate trays of various shapes and sizes, allowing for efficient proofing of pastry dough.

4.Croissant Production:

Croissant dough undergoes multiple proofing stages to develop its characteristic flaky texture. The proofer’s precise control over temperature and humidity, coupled with its large capacity, facilitates the production of large batches of croissants with consistent quality.

5.Specialty Bread and Gluten-Free Products:

Bakeries producing specialty bread or gluten-free products often require customized proofing conditions. The microcomputer control allows for programmable settings tailored to the specific needs of different dough types.

6.Pre-fermentation and Sourdough Production:

For bakeries that use pre-fermentation or sourdough starters, maintaining optimal proofing conditions is essential for fermentation and flavor development. The proofer’s luxury features and precise control ensure that the starter cultures are activated effectively.

7.Continuous Production:

In facilities with high demand or continuous production schedules, the 16-tray bakery proofer can operate efficiently for extended periods, thanks to its automated controls and large capacity. This allows for seamless integration into production lines.

8.Experimental Baking and Recipe Development:

The proofer’s versatility and control capabilities make it ideal for experimental baking and recipe development. Bakers can easily adjust proofing parameters to test new recipes or refine existing ones.

Maintenance Tips:

1.Regular Cleaning:

Clean the interior and exterior of the proofer regularly to remove any buildup of dough residues, flour dust, or other debris. Use a mild detergent or sanitizer approved for food equipment and follow the manufacturer’s instructions for cleaning.

2.Sanitizing:

Periodically sanitize the interior surfaces of the proofer, especially areas that come into direct contact with dough or baked goods. Use a food-safe sanitizer and ensure thorough rinsing after sanitizing.

3.Inspect Seals and Gaskets:

Check the seals and gaskets around the door regularly for signs of wear, damage, or deterioration. Replace any damaged seals promptly to maintain proper insulation and prevent heat or moisture loss.

4.Calibration:

Verify the accuracy of the temperature and humidity sensors periodically by using calibrated thermometers and hygrometers. If calibration is necessary, follow the manufacturer’s instructions or consult a qualified technician.

6.Check Ventilation:

Ensure that the ventilation system is functioning properly to prevent overheating and promote airflow within the proofer. Clean or replace air filters as needed to maintain optimal airflow and air quality.

7.Inspect Heating Elements:

Inspect the heating elements for signs of damage or corrosion. Clean them regularly to remove any buildup of food residues or contaminants that could affect their performance.

8.Monitor Water Supply:

If the bakery proofer has a spray function, check the water supply system regularly to ensure proper operation. Clean or replace water filters and remove any mineral deposits or sediment that may accumulate in the water lines.

9.Handle with Care:

Avoid slamming the door or mishandling trays to prevent damage to the proofer and its components. Train staff on proper usage and handling procedures to minimize wear and tear.

10.Schedule Professional Maintenance:

Consider scheduling periodic maintenance inspections by a qualified technician to identify and address any potential issues before they escalate. Follow the manufacturer’s recommended maintenance schedule for routine servicing and lubrication of moving parts.