Commercial Intermediate Bowl Proofer Machine

Commercial Intermediate Bowl Proofer Machine

Technicial Specifications

 

Model	Unit/Unit	MADM 154	MADM 238
Number of bowls	pieces	154	238
Dough Proofing Range	gr	100-1500	100-1500
Dough Proofing Time	dk	4,5	4,5
Capacity	pieces/hour	1800-2000	1800-2000
Width (W)	mm	1600	1600
Length (L)	mm	1350	1950
Height (H)	mm	2150	2000
Height of Dough Entrance (H1)	mm	900	900
Height of Dough Exit (H2)	mm	1170	1170
Electrical power	kW	0,37	0,37
Weight of the machine	kg	500	650

 

By means of excellent synchronization in this machine, it is possible to get dough pieces from right or left outlets and therefore, a more comfortable vvorking place is achieved. İn the proofer, hygienic plastic bovvls which allows easy cleaning, are used. Some parts of the machine are covered by transparent material in order to observe the dough. The control panel is protected against electrical errors such as missing phases or vvrong connections

 

Enhancing Bakery Production: The Commercial Intermediate Bowl Proofer and Resting Machine

Introduction: In the realm of commercial baking, the proofing process plays a crucial role in developing flavor, texture, and structure in baked goods. The commercial intermediate bowl proofer machine stands as a cornerstone in modern bakery operations, offering precise control over proofing conditions and streamlining the production workflow. This detailed article explores the intricacies of the commercial intermediate bowl proofer machine, examining its design, functionality, advantages, and diverse applications in bakery settings.

Understanding Commercial Intermediate Bowl Proofer Machines:

1. Design and Components:

• Commercial intermediate bowl proofer machines are specialized equipment designed to provide controlled proofing conditions for dough, allowing it to rise and develop before baking.
• They typically consist of a chamber with adjustable racks or shelves for holding proofing trays or bowls, along with temperature and humidity control systems to create optimal proofing conditions.

2. Operating Principles:

• Dough is placed in proofing trays or bowls and then loaded onto the racks or shelves inside the proofer machine.
• The machine’s temperature and humidity controls are adjusted to create the ideal environment for proofing, typically with temperatures ranging from 75°F to 95°F and humidity levels around 75% to 85%.

3. Key Features:

• Temperature and Humidity Control:
  • Commercial intermediate bowl proofer machines offer precise temperature and humidity control, ensuring consistent proofing conditions for optimal dough development.
• Adjustable Racks/Shelves:
  • The racks or shelves inside the proofer machine are adjustable, allowing for flexibility in accommodating different proofing trays or bowls and optimizing space utilization.
• Programmable Settings:
  • Some models feature programmable settings that allow operators to store and recall specific proofing profiles, streamlining the proofing process and ensuring consistency across batches.
• Easy-to-Use Interface:
  • Many commercial intermediate bowl proofer machines are equipped with user-friendly interfaces and digital controls, making them easy to operate and monitor.

Advantages of Commercial Intermediate Bowl Proofer Machines:

1. Consistent Proofing:

• These machines provide consistent proofing conditions, resulting in uniform dough development and improved product quality.

2. Time Savings:

• By providing controlled proofing conditions, commercial intermediate bowl proofer machines reduce proofing times compared to traditional proofing methods, thereby increasing production efficiency.

3. Space Optimization:

• The adjustable racks or shelves in these machines allow for efficient use of space, maximizing the capacity for proofing trays or bowls in commercial bakery operations.

4. Customization and Flexibility:

• With programmable settings and adjustable parameters, these machines offer customization and flexibility to meet the specific proofing requirements of different types of dough and bakery products.

5. Enhanced Product Quality:

• The controlled proofing environment created by these machines promotes optimal dough fermentation, resulting in improved flavor, texture, and structure in baked goods.

Conclusion: The commercial intermediate bowl proofer machine is an essential asset in modern bakery operations, offering precise control over proofing conditions and enhancing production efficiency and product quality. With features such as temperature and humidity control, adjustable racks/shelves, programmable settings, and user-friendly interfaces, these machines streamline the proofing process and ensure consistency in dough development. As the baking industry continues to evolve, the commercial intermediate bowl proofer machine remains a vital tool for bakeries seeking to optimize efficiency and deliver high-quality baked goods to their customers.