Controlled Proofing Chamber
Quality starts here.
Indispensable in any bakery that wants to raise the quality level of its products. In addition to optimising production due to the previous preparation of the dough, the controlled proofing chambers provide the perfect conditions both for storing the dough, as well as for the leavening process. The entire construction in stainless steel increases its strength and durability, whilst its touch screen panel, simple and intuitive, enables the programming and adaptation of proofing cycles, according to the specifications of each dough type.
Combining business with pleasure.
You don't have to get up early to have the best bread. Prepare the dough the day before and schedule the proofing cycle to start at the desired time. In the morning, the dough will be perfect for baking.
Programme today to bake tomorrow.
Place the dough in the chamber and programme the proofing cycle variables - cold, warmth and humidity - to start at night, at the time of your choosing. In the morning, the dough will be perfectly leavened and ready for baking. It’s so simple, the way you can plan your day and save time.
Combining business with pleasure.
You don't have to get up early to have the best bread. Prepare the dough the day before and schedule the proofing cycle to start at the desired time. In the morning, the dough will be perfect for baking.
Programme today to bake tomorrow.
Place the dough in the chamber and programme the proofing cycle variables - cold, warmth and humidity - to start at night, at the time of your choosing. In the morning, the dough will be perfectly leavened and ready for baking. It’s so simple, the way you can plan your day and save time.
Softness that
you feel and hear.
The magnetic locking system, in addition to softening the slamming of doors, ensures airtight insulation of the entire chamber. No maintenance or replacement of parts is required.
The best results
are achieved as a team.
Cold, warmth and humidity. This is how we ensure all dough is perfect.
British punctuality.
Place the
dough in the chamber
Proofing cycle
begins
Dough is
ready to bake
20H
-3ºC
0%HR
Ready to bake.
Discover our
Proofing Chambers.
1 door controlled
fermentation cold room
