Bakery Proofers
Reach-in Cabinet Proofers
Roll-in Rack Proofers
Industrial Bakery Proofers
Are you looking for industrial size proofers or need them for your production setting? Be sure to check our industrial proofers.
Bakery Proofers FAQ
A proofer is a specialized room or cabinet designed to create controlled environments for fermenting and rising dough. This fermentation process is crucial for developing a soft or flaky texture and producing unique and appetizing flavours. A proofer is an essential piece of equipment for a bakery.
With a proofer, you can set the temperature inside the unit and the humidity level you want inside the proofer. The temperature can help accelerate the fermentation process, and the humidity will ensure your product does not dry out. Please consider that a proofer can only ever raise the temperature higher than the ambient temperature in your bakery. In contrast, retarder proofer can give you temperatures even lower than the temperature in your bakery.
There are two main types of proofers: roll-in racks proofer and reach-in proofer.
Roll-in proofers are designed for more efficiency and are highly suggested to be paired with a roll-in racks oven.
With a roll-in proofer, you can effortlessly push an entire rack into the proofer and, when ready, directly into the oven, streamlining the baking process, minimizing labour, and minimizing your production facility's square foot needs.
In contrast, reach-in proofers require a bakery to insert trays one by one. They pair well with reach-in convection ovens, offering flexibility and efficiency in smaller bakery setups.
For detailed look, how reach-in proofers are loaded, take a closer look here.
No. While retarder proofers can proof, proofers cannot retard (cool down temperature). A proofer allows you to set a temperature above the ambient temperature of your bakery precisely and control humidity.
Meanwhile, a retarder proofer allows you to set temperatures usually between 0°C(32°F) and 40°C(104°F) regardless of the temperature inside your bakery. They also come with additional automation and labour-saving benefits.
To learn more about retarder proofers or browse our retarder proofer catalogue, please visit our retarder proofer page.
Regular cleaning, both on a daily basis and with a monthly deep clean, is a critical factor in maintaining the functionality and hygiene of your proofer.
First, ensure the proofer is unplugged and cooled down for safety reasons.
Next, remove all removable parts, such as trays and racks, for separate cleaning. Thoroughly rinse and clean each part, ensuring they are completely dried before reassembly.
Clean the proofer's inside, including the door, using water and a mild detergent. Pay special attention to corners, as they tend to accumulate the most residue. Avoid using abrasive pads or harsh chemicals during cleaning.
During deep cleaning sessions, inspect the gasket and seals, removing any residue or dust to maintain proper door sealing.
It's crucial not to overlook ventilation and fans during cleaning, as any dirt or residue can affect air circulation within the proofer.
Some elements in your proofer may also be sensitive to hard water deposits and require additional cleaning or descaling.
Be sure to read your manufacturer's maintenance and cleaning requirements and checklist.
It really depends on the type of proofer you are considering purchasing.
Most reach-in cabinet proofers come on wheels and can easily be rolled into place and then plugged in.
For more advanced roll-in rack proofers, a specialized assembly is required. This is akin to building a walk-in fridge, often done by a bakery installation specialist or refrigeration specialist. When considering a roll-in proofer, it's crucial to have a water-resistant, sanitary, and level floor, typically made of concrete. Additionally, a water line hookup and power installation are likely needed. Always refer to the manufacturer's specifications before making any decisions.
Some proofers suggest you install a reverse osmosis system to protect against scale build-up from the minerals in your local water.
Typically, no, as most proofers are operated “manually.” You simply set the desired temperature and humidity you want (if the proofer comes with humidity control), and then tell the unit how long to proof.
For more advanced recipe and proofing control, you would need to consider a retarder proofer with a control panel optimized for multiple stages of proofing or retarding.
Absolutely! Roll-in proofers are typically customizable, so be sure to let us or your bakery equipment dealer know what size and type of rack you want to fit in your proofer so you get one that will fit your space, racks, and production needs.