Unique feature created in Panem for proofing and retarding frozen, raw dough. Profit from years of expertise and know-how from engineers in Panem. The main difference is in the heating and cooling power. Since the dough is frozen it needs less cooling for retarding. On the other hand, it needs more heating to defrost properly before proofing. This retarder proofer is sharing all technical features with Panem retarder proofer roll-in cabinet. Start Proofing Straight from the Freezer
Benefits from Panem’s years of expertise and know how
Thanks to extra heating and cooling power the retarder proofer is able to process the dough
Inside stainless steel construction ensures proofer wont be attacked by corrosion
Retarder proofer is delivered ready to be used right on
The humidity control is controlled by mechanical hygrostat
Type: Roll-in retarder proofer, cabinet retarder proofer, bakery retarder proofer Proofing temperature range: Humidity range: Cooling temperature range: Electrical: Capacity: Control panel: Electromechanical
Customizable features:
EM Bakery Equipment USA Inc.
6731 Baymeadow Dr.
Glen Burnie, MD
21061
For Service/Support Contact:
Website by Virtual Roots