The air-conditioned proofing chamber allows you to control the proofing progress of the raw dough with great precision. The modular overhead air-conditioning system with integrated airflow from chromium-nickel steel prevents air being blown directly onto the raw dough. The ultra-slow moving airflow ensures a consistent environment that moistens and tempers all the dough exceptionally evenly – no matter which part of the chamber it is in. Read more ...
Via the controls at the front you can easily regulate the temperature, humidity, proofing time and lighting to match your requirements. You can also separately adjust the strength and speed of the airflow. This is achieved via speed-controlled fans. Our air-conditioned proofing chamber promises highly consistent proofing of all dough – over the course of several days. It therefore carries out important prep work in the manufacture of premium baked goods.