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Bongard Roll-in Proofer BFE

Created in France, Comes All the Way to Help You

Bongard’s roll-in proofer was created for final proofing. For a wide variety of products, danish pastry, bread and more.

This proofer was designed to reach the temperature very fast. The temperature range is 30°C (86°F)- +38°C (100.4°F)


A precious operating unit ensures thorough proofing and optimal humidity. The operating unit contains ventilation, heat and humidity production. Electromechanical hygrostat control regulates the humidity. Humidity varies between 30% to 90%

The construction of this unit is very sturdy. The walls are 60 mm thick and made from isothermal panels, stuffed with dense foam. The floor and inner walls of the proofer are made from PVC for easy maintenance and cleaning. Inside is equipped with a light. Outside, the unit is coated with a protective covering.

Bongard rollin BFE proofer

All the bells and whistles in one unit

In the Blink of an Eye

This is how long it take to reach the wanted temperature

Neverending Humidity

Humidity thorught the proofing process ensusre no dough hardening

Thick walls

600 mm thick isothermal walls guarantees great proofing enviroment

Easy to Clean

Just use a scraper to clean the bottom floor in the unit

Type: Roll-in proofer, cabinet proofer, bakery proofer

Proofing temperature range: 30°C (86°F)- +38°C (100.4°F)

Humidity range: 30%- 90%

Electrical: 3-phase+ Neutral and ground, 230 V


Control panel: Electromechanical

Shipping weight:

Maintenance: Low maintenance, easy to clean

Customizable features:

  • Electronic pin-type sensor (with specific electronic regulation Opticom)
  • Insulated floor with stainless steel ramp
  • Can come as a single or double chamber
  • Stainless steel interior and isothermal zinc exterior panels
  • 5mm or 100mm thick stainless steel interior and exterior



EM Bakery Equipment logo

EM Bakery Equipment

2209 Springer Ave

Burnaby, BC V5B 3N1


EM Bakery Equipment USA Inc.

6731 Baymeadow Dr.

Glen Burnie, MD 


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