EM Bakery Equipment
BFA Proofer / Retarder

The BFA proofer / retarder is used to slow down and control proofing of dough pieces over a period of time defined by the user.

Operating principle

The dough pieces are stored in the retarder-proofer (between 2°C and 4°C) to retard proofing (72 hours maximum). Once the control panel has been programmed, the proofer manages the temperature increase on the basis of information previously entered by the user. Electronic regulation supervise stage-by-stage warming (and/or constant temperature increase degreeby-degree). The proofer stabilizes the hot cycle temperature and offers at the end of the cycle a “sleeping” function, i.e. repeating the cold cycle if the controller is not activated after 45 minutes following the programmed end of proofing (adjustable values).

The BFA intermediate proofer is used to slow down and control proofing of dough pieces over a period of time defined by the user.


Assembly

Cabinet supplied assembled, ready to connect

Cleaning

Easy to move thanks to its 3 wheels and 2 adjustable feet

Versatility

The cabinets are fitted with “Urails” for use either as a pastry or bakery unit

Doors

On site reversibility of doors

Construction
Panels injected with polyurethane foam 40 kg/m3
Enclosures: 60 mm isothermal hot electro-plated zinc panels, pre-lacquered, painted and coated with a protective food grade PVC of 120 micron thickness

Aluminum (frame and blades) and copper (tube) ceiling-fitted evaporator.
Water connection Ø 12 mm, water drain Ø 32 mm
4 vertical mixed “U-rails” designed to receive tray slides:
BFA 1C1P available with 73 levels, spacing of 21mm, with a capacity of : 18 trays with a spacing of 84mm or 24 trays with a spacing of 63mm
BFA 2C2P available with 2×31 levels, spacing of 21mm, with a capacity of : 2×7 trays with a spacing of 84mm or 2×10 trays with a spacing of 63mm

Remarks on refrigeration unit (compressor) :
Standard assembled: standard compressor on the top of the retarder-proofer.
Not assembled: standard compressor supplied separately from the retarder-proofer. The connection has to be done by a refrigeration engineer.
Remote compressor: specific high power compressor for a distance from 8 to 12 m to the retarder-proofer. The connection has to be done by a refrigerating engineer.
Tropicalized disassembled: compressor for a distance up to 4 m, specified for an ambiance below 40°C. The connection has to be done by a refrigerating engineer.
Tropicalized assembled: standard compressor on the top of the retarder-proofer, specified for an ambiance up to 40°C.
(*)Standard assembled: standard compressor on the top of the retarder-proofer. The retarder-proofer is delivered disassembled.

EM Bakery Equipment

2209 Springer Ave

Burnaby, BC V5B 3N1

admin@emequip.com

EM Bakery Equipment USA Inc.

6731 Baymeadow Dr.

Glen Burnie, MD 

21061

For Service/Support Contact:

oscar@emequip.com

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