Commerical Industrial Intermediate Proofer for Bread Central Bakery Factory Bakery Line

• Customization: Available
• After-sales Service: Oversea Service Provided
• Warranty: 2 Years
• Model NO.: OBX-12K
• Usage: Biscuit, Pizza, Bread, Buns
• Power Source: Electric
• Timing Device: With Timing Device
• Type: Proofing Machine
• Voltage: 220V
• Customized: Customized
• Certificate: CE/ISO
• Heating Devices: Imported Components
• Material: Food Grade
• Controller: Accurated Touching
• Transport Package: Wooden Box
• Specification: 18 pans/36pans/128pans
• Trademark: OBAKING/OBESINE
• Origin: China
• HS Code: 8438800000
• Production Capacity: 800 Pieces Per Year

Product Description

OBAKING PROOFING EQUIPMENTS WITH HIGH SMART CONTROL TECHNOLOGY 

Product Description

 

1)Temperature
For the proofing temperature range, it is generally controlled at 34-36 °C. If the temperature is too high, the temperature difference between the inside and outside of the dough is large, which makes the dough proofing unevenly, resulting in inconsistent internal organization of the finished steamed bread, rough external organization, and insufficient internal fermentation. If the temperature is too low, the proofing will be too slow and the time will be too long, which will affect the production cycle. This equipment uses an environmentally friendly and energy-saving steam generator and an innovative proofer for heating and humidification. Through the control circuit, the proofing room can generate an environment suitable for steamed bread fermentation with a relative humidity of 80-85% and a temperature of 36°C-38°C. The post-fermentation process of the shaped steamed buns is completed. The temperature in the room is uniform, and the hot air circulates

Humidity

The proofing humidity has little effect on the volume, organization and granule of the steamed bread, but has a great influence on the shape, appearance and skin of the steamed bread. If the humidity is too low, the moisture on the surface of the dough evaporates too quickly, which is prone to dry cracking and cracks in the finished product; if the humidity is too high, air bubbles appear on the surface, and the air bubbles shrink after steaming, leaving "fish eyes". The proofing humidity of steamed bread is generally controlled at about 75%.

Time

Proofing time is the third important factor to control during the proving phase. Its length is determined according to the temperature, humidity and other related factors (such as product type, product ingredients, etc.) of the proofing room. The wake-up room will automatically alarm when the time is up, which is very user-friendly.



The bakery dough proofer machine 
The bread proofing box is an electric heating product designed according to the principle and requirements of bread fermentation. It uses an electric heating tube to heat the water in the water tray in the box through a temperature control circuit, so that the relative humidity is 80~85% and the temperature is 35ºC~ The temperature of 40ºC is suitable for fermentation environment, which is convenient for modeling and reliable in use. It is a supporting equipment for the quality of bread production.



 Advantages of our proofers Machine
1.box:Double-layer stainless steel box, thickened foam insulation layer, sturdy and good insulation
2:design
Water and steam humidification can realize forced humidification without being affected by climate, and humidification is fast.
Electronic water level gauge controls the water level.
ƒ Staged heating
3uniformity
Built-in wide circulation air duct is conducive to uniform circulation of temperature and humidity

4 Controller Electronic light touch digital display controller, independent display of temperature, humidity and time, intuitive and clear, easy to operate, temperature and humidity control, less faults
5. Effect of use The product that has been proofed is large, the skin is soft but not warm, and the color is bright after baking
 

Product Parameters

 

 

Model	OBX-18D	OBX-36
Voltage	220V	220V
	50Hz	50Hz
Power	1.5Kw	2.6Kw
Freezer temperature	2-5ºC	2-5ºC
Proofing temperature	15-38ºC	15-38ºC
Capacity	18	36
pan size	400*600mm	400*600mm
Demision	960*600*2100mm	800*1155*2100mm

 

1) Double doors frozen  Proofer   36/32 pans
The 36 /32trays or pans Double doors frozen  Proofer  is conveived and designed to control the proving process of bakery and pastry products
.Available versions:2  door, equipped with a see through window allowing a perfect view of the product duringthe proving process. They consist of high insulation polyurethane foam panels, coated by stainless steel sheets,heating plant with safety thermostat, circulation fan, ball valve to check water level, precision hygrometer to check humidity. The modular design and wide range of configurations, from single trolley units to more trolley units and larger, make the provers the ultimate in flexibility.As the prover is completely independent , it can be placed everywhere.
Features 
1) Easy to set the temperature and humidity.
2) Micro computer control panel can provide 24 hours cycle intelligent function help to accomplish the fermentation process easily with one key.
3) The inside and outside of proofer are made of a whole stainless steel to help keep clean, strong and durable.
4) The rate of temperature increase fast which can accomplish the fermentation process within a little time to get high quality sponge dough.
5) High quality imported compressor with excellent refrigeration and accurate control of temperature and humidity.
6) Rational design of refrigeration, temperature and humidity circulation system to make sure the temperature and humidity's uniform of inside.
 

Our Advantages

 

Fermenting Rooms for large capacity bakery production .
Proofing Room Controller Product Description
The proofing room controller is used to build a proofing room by itself. It has an independent heating system and can be independently adjusted and controlled to ensure the temperature and humidity inside the proofing room. The controller of the proofing room is made of stainless steel, and it is equipped with an electric heating steam generator series to ensure long-term stable operation; a high temperature and moisture resistant circulating fan is used to generate circulating air flow to ensure a more suitable and balanced fermentation environment in the entire proofing box.
According to the volume of the proofing room and proofing box, two or more desktop proofers can be selected, and multiple proofers can be controlled in parallel.

Parameter

Features
Stainless Steel  304 double rack, 64trays,temperature and humdity are adjustable

1.Heavy duty stainless steel construction. 

2.glass doors, allows adjustments without stopping proofing process. 

3.Heavy-duty pull handles. 

4.Powerful, efficient even airflow heating system maintains the right combination of heat and humidity   to properly proof products. 

5.Simple to operate: temperature control and humidity control 

6.Power assembly on top 

7. Automatic water entry
8.Smart Sytem panels

Fermention rooms -Models and parameters

Model	OBX-2T
power supply	220V,50Hz
power	6kw
capacity	2 Trolleys  64 pans
temperature range	30~50ºC
humidity range	room humidity ~100%
machine size	1800*960*2150mm

Name	Model	Power(Kw)	Outer Dim(mm)	Weight(Kg)	Capacity	Note
Fermention Room	OBX-4T	4.8	1860*2000*2200	240	4 Racks(32Trays/rack)	Stainless Steel 304
Fermention Room	OBX-6T	5.5	2000*2400*2200	280	6 Racks(32Trays/racl)	Stainless Steel 304
Fermention Room	OBX-8T	8.6	2400*2800*200	320	8 Racks(32Trays /rack)	Stainless Steel304

Industrial grade breads/burger/pizza/donut prover ,proofer .fermenting rooms machine Heavy type and large capacity 

Packaging & Shipping