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Intermediate proofer
IP
New product
Bread dough fermentation cabinets: its function is that the divided portions of dough lose the acquired tension giving it adequate resting time and facilitate the following step of the process: moulding.
DYNAMIC INTERMEDIATE PROOFER:
the dough changes hopper several times while proofing
STATIC INTERMEDIATE PROOFER:
the pieces of dough do NOT change hoppers during proofing
Bread dough fermentation cabinets:
Not only do we have a complete range of intermediate proofers, but we can also adapt each model to the client's needs: space, height, height of unloading, capacity, etc. Its function is that the divided portions of dough lose the acquired tension giving it adequate resting time and facilitate the following step of the process: moulding.
DYNAMIC INTERMEDIATE PROOFER:
MACPAN's dynamic intermediate proofer is designed so the dough changes hopper several times while proofing, from the moment it enters the machine through to its dispatch for moulding. It is also suitable for working with highly hydrated pieces. Indeed, the high-density nylon hoppers are designed to prevent sticking even with the most hydrated doughs.
STATIC INTERMEDIATE PROOFER:
MACPAN's static intermediate proofer is designed so the pieces of dough do not change hoppers during proofing. All hoppers of the same level are emptied at the same time onto the output belt. It also adapts perfectly to dough dividing and moulding systems.
