Proofing

The AF 2002 is a static intermediate proofer for round and for premoulded oblong dough pieces in pockets or trays. Dough pieces are rested or proofed without turning during the proofing process. The AF 2002 proofer is especially suitable for soft and pre-fermented dough types with a long floor time. The ultraviolet lamps prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection of the dough pieces.

The BF 2003 is an intermediate proofer especially designed for all types of Mediterranean bread and petit pain. The dough pieces are transferred from the divider into the proofer by a step belt. At the end of the proofing cycle the pockets are tipped over and the dough pieces are put on the discharge conveyor for further processing. The ultraviolet lamps in the BF 2003 prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection of the dough pieces.

The BIP 72 is an intermediate proofer suitable to process all types of wheat and mixed rye dough. The ultraviolet lamps prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection. Thanks to the modular concept this proofer can be customized to accommodate the customer’s requirements. The BIP 72 is a robustly designed proofer with proven quality for many years. BIP 72 dough proofers are developed to obtain a fully automatic resting/proofing process between rounder and moulder.

The BIP 72-E is an intermediate proofer suitable for many common dough types, such as wheat and wheat/rye dough. Via a photocellcontrolled infeed system, the rounded dough pieces are dropped into the proofer pockets, while the proofer runs intermittent for 100% filling or continuously by a step belt infeed system. The ultraviolet lamps prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection of the dough pieces.

The BIP 72-M is an intermediate proofer suitable for many common dough types, such as wheat and wheat/rye dough. It processes dough pieces without the use of any dusting flour. Via the infeed system, the rounded dough pieces are dropped into the proofer pockets, while the proofer runs intermittent for 100% filling or continuously. The ultraviolet lamps prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection of the dough pieces.