Bread proofer manufacturers，Bread proofer commercial，Bread proofer suppliers

Proofer is absolutely necessary for the bakery, especially for mass production. Using a dough mixer to mix flour and water, then put the dough into a proofer for the first fermentation. After a certain time, you can use this dough to make bread. Before moving to a bread oven, pans of bread can get a second fermenting in a proofer under different temperature and humidity to finally form special-shaped. So proofer is as important as a dough mixer or bread oven in bakeries.

"Maximum capacity, minimum space." The Furnotel commercial proofer is an excellent way to maximize kitchen space and add flexibility to production scheduling for bakeries, large supermarkets or central kitchens. Some models with performance temperature range from -3℃ to 40℃, also to be a retarder proofer. The space-saving combination eliminates the need for additional equipment by combining all the features of a proofing cabinet and a retarder into one unit.