The intermediate proofer is manufacture for industrial plants, to ensure a continuous production at high capacity. After the physical force applied during cutting and rounding processes the dough arrives to the proving stage of recovery. During the resting period inside the proofer the yeast continuous to convert the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. This will eventually present a dough piece that will take much better shape.

To prevent dough pieces to fall on to the floor and to run a hygienic production facility, sensors are at the entrance so the dough pieces are transferred into empty bowl on time. Dough pieces are placed into baskets on automatic or manual operation. The total amount of dough pieces entered into the proofer can be observed on the digital display. Producing the proofer with double exit system is possible as well as front entry and back exit or front entry and front exit.

Options:

1. Industrial single entrance,

2. Industrial double entrance,

3. Conveyor belt exit.

4. UV anti-germ blue light, and

5. Steam, heat and moisture compact system inside machine.