| After-sales Service: | Online Support |
|---|---|
| Warranty: | 1year |
| Usage: | Biscuit, Cake, Pizza, Bread |
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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.
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.
1.box:Double-layer stainless steel box, thickened foam insulation layer, sturdy and good insulation
2:design|
Model
|
Name
|
Volt
|
Power
|
NET weight/gross weight
|
E.x Size(mm)
|
Pack.Size(mm)
|
|
LM-10F
|
10 trays Spray wake-up box
|
220V/380V
|
2.5KW
|
60/65kg
|
1200*870*810
|
1260*930*880
|
|
LM-16F
|
18 trays computer version wake-up box spray
|
220V
|
1.5KW
|
40/45kg
|
550*930*1950
|
600*990*2020
|
|
LM-32F
|
36 trays computer version wake-up box spray
|
220V
|
1.5KW
|
80/90kg
|
1100*930*1950
|
1160*990*2020
|
|
LM-18L
|
18 trays refrigerated wake-up box
|
220V
|
2KW
|
150/165kg
|
600*960*2050
|
660*1020*2120
|
|
LM-36L
|
36 refrigerated wake-up boxes
|
220V
|
2.3KW
|
220/245kg
|
800*1160*2050
|
860*1220*2120
|
|
LM-28L
|
Double-temperature four-door freezer
|
220V
|
1.3KW
|
200/225kg
|
1200*810*2000
|
1260*870*2080
|
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