| Customization: | Available |
|---|---|
| After-sales Service: | Free Technical Service for All Life |
| Warranty: | 2 Years |
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A commercial proofer is a heated cabinet capable of holding dough at a precise temperature with specific humidity levels, allowing dough to rise in an optimal environment. Built to withstand constant use in busy kitchens, proofing cabinets may have aluminum or stainless steel on both the interior and exterior. In high-volume kitch ens, a unit with a stainless steel exterior may be the better option, while an aluminum interior may provide better heat conduction. An insulated proofing cabinet will likely be more expensive but will transfer less heat into the surrounding kitchen and guarantees the exterior won't become hot enough to burn chefs who accidentally bump into it.
| MODEL | DMDC-36-2D |
| Classffication | Proofer+freezer |
| Cabinet dimension (WxDxH mm) |
780*1150*2000mm |
| Capacity | 920 |
| Inner Temperature | -10~45 |
| Inner Humidity | 30~90% |
| Refrigerant | R-134a |
| Insulation Type | Polyurethane/Cyclopentane+CFC Free |
| Amps | 5 |
| Voltage | 1phase,220v,50Hz |
| Power | 736 |
| Weight | 240 |
| # of doors | 2 |
| # of Shelves | 36(18*2) |
A proofing box, also known as a fermentation cabinet or dough proofer, is an essential piece of equipment in commercial bakeries, food production facilities, and artisanal kitchens. Designed to create the ideal environment for dough fermentation, it ensures consistent quality in baked goods by precisely controlling temperature, humidity, and airflow. Below is a detailed overview of its features.
1. Precision Climate Control
- Maintains a stable temperature range (28-38°C / 82-100°F) and adjustable humidity levels (65-85%) to mimic optimal dough-rising conditions.
- Advanced models use PID controllers or touchscreen interfaces for fine-tuned adjustments.
2. Uniform Air Circulation
- Equipped with fans or vents to distribute heat and moisture evenly, preventing uneven fermentation or crust formation.
3. Hygienic Construction
- Made from stainless steel or food-grade materials with smooth, easy-to-clean surfaces to meet HACCP and ISO 22000 standards.
4. Energy-Efficient Design
- Insulated walls and energy-saving heating systems (electric or steam) reduce power consumption while maintaining performance.
5. Smart Automation
- Integrated sensors and programmable timers automate the proofing process, with alerts for completion or system errors.
- IoT-enabled models allow remote monitoring via mobile apps.
6. Scalable Capacity
- Available in multiple sizes, from compact countertop units for small bakeries to industrial-scale cabinets with modular shelving for high-volume production.
7. Safety Compliance
- Built-in safety features include overheat protection, emergency ventilation, and fire-resistant materials.
- Bakeries & Patisseries: Perfect for proofing bread, croissants, pizza dough, and pastries.
- Food Manufacturing: Streamlines large-scale production of frozen dough or pre-baked goods.
- Restaurants & Hotels: Ensures consistent quality for in-house baked items like rolls and artisan bread.
- Home Baking (Premium Models): High-end units cater to enthusiasts seeking professional results.
Here's a list of frequently asked questions (FAQs) about proofing boxes and their answers in English, tailored for potential buyers or users:
Q1. What temperature range does a proofing box cover?
A: Most commercial proofing boxes maintain a temperature range of 28-38°C (82-100°F), adjustable to suit different dough types (e.g., sourdough, pastry, or bread). Advanced models use PID controllers for precise regulation.
Q2. How is humidity controlled inside the proofing box?
A: Humidity is regulated via built-in humidifiers or steam generators, typically set between 65-85%, Sensors ensure consistent moisture levels to prevent dough from drying out.
Q3. Is the proofing box easy to clean?
A: Yes! Proofing boxes are constructed with stainless steel interiors and smooth, non-porous surfaces. Most models feature removable racks and drip trays for hassle-free cleaning. Always follow the manufacturer's sanitization guidelines.
Q4. Can it handle large batches of dough?
A: Capacity varies by model. Industrial units can hold 15-30+ dough trays with adjustable shelving. Compact units are ideal for small bakeries or kitchens. Specify your production needs to choose the right size.
Q5. What safety certifications does it have?
A: Reputable proofing boxes comply with CE, UL and RoHS certifications. These ensure electrical safety, food-grade material compliance, and environmental standards.
Q6. How energy-efficient is it?
A: Modern proofing boxes use insulated panels and energy-saving heating systems (electric or steam). Look for models with Energy Star ratings or low kWh consumption data in the specs.
Q7. What if the humidity/temperature fluctuates during use?
A: High-quality units have auto-calibration sensors and alarms to alert users of deviations. Ensure proper maintenance (e.g., cleaning sensors, checking seals) to minimize fluctuations.
Q8. Can I proof different dough types simultaneously?
A:Yes, if the unit has multi-zone controls. Some industrial models allow separate temperature/humidity settings for each shelf, ideal for bakeries producing varied products.
Q9. How long does the proofing process take?
A: Proofing time depends on dough type and settings. On average, it reduces fermentation time by 20-30% compared to ambient conditions. For example, bread dough may take 1-2 hours instead of 2-3 hours.
Q10. Does it require professional installation?
A:Most countertop units are plug-and-play. Larger industrial models may need electrical setup (e.g., 220V wiring) or ventilation integration. Always consult the manufacturer's installation guide.
Q11. What maintenance is required?
A:
- Daily: Wipe surfaces, empty drip trays.
- Monthly: Inspect seals, clean humidity nozzles, and calibrate sensors.
- Annually: Professional servicing for heating elements and electrical components.
Q12. Can I customize the shelving or dimensions?
A: Many manufacturers offer modular designs with adjustable shelves, extra trays, or custom sizes. Discuss your requirements during the ordering process.
Q13. What if the power goes out during proofing?
A: Some premium models have backup batteries or memory functions to resume settings after power restoration. For standard units, interruptions may affect consistency, so consider a UPS (Uninterruptible Power Supply).
Q14. Is it suitable for gluten-free or delicate doughs?
A: Yes! Precise humidity control prevents cracking, and gentle airflow avoids over-proofing. Look for models with "low turbulence" modes for sensitive doughs.
Q15. What's the warranty period?
A: Warranties typically range from 1-5 years, covering parts and labor. Extended warranties may be available for commercial-grade equipment.
Q16. How do I troubleshoot error codes?
A: Refer to the user manual for specific codes (e.g., E1 = sensor error, E2 = overheating). Most issues can be resolved by resetting the system, cleaning components, or contacting technical support.
Q17. Can I integrate it with other bakery equipment?
A: Yes. Industrial proofing boxes often sync with dough dividers, ovens, or IoT systems for automated workflows. Ensure compatibility with your existing setup.
Q18. Why is my dough sticking to the trays?
A: Use food-grade parchment paper or lightly oil the trays. Avoid overproofing, as excessively moist dough may adhere to surfaces.
Q19. How noisy is the proofing box?
A:Commercial units operate at <50 dB, quieter than most kitchen appliances. Noise comes mainly from fans, which are designed for minimal disturbance.
Q20. Where can I buy replacement parts?
A:Contact the manufacturer or authorized dealers for genuine parts (e.g., heating elements, sensors, seals). Avoid third-party components to maintain warranty validity.
These FAQs address the most common concerns about proofing boxes, helping users make informed decisions and troubleshoot issues efficiently. Let me know if you need further details!
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