Dough Proofers China

We manufacture dough proofers and export them to bakeries, bread plants, supermarket bakeries and catering operations across Africa, supplied as single units or in plant quantities.

The range covers trolley and cabinet proofers, retarder proofers with refrigeration for overnight control, single and double trolley chambers, humidity and temperature controls, programmable cycles, and the trolleys, trays and door seals they use.

Humidity is what a proofer is for, and it is the control most often neglected. Dough proved in a warm but dry cabinet forms a skin, and that skin restricts the oven spring and leaves a dense loaf with a dull crust. Temperature alone does not solve it; the chamber has to hold moisture, which means a working steam source and door seals that are intact.

Retarder proofers change how a bakery is staffed, which is usually the real reason to buy one. Dough shaped in the afternoon is held cold overnight, brought to proving temperature automatically before dawn, and is ready when the baker arrives. That removes the night shift, and in many bakeries the labour saving is the entire business case.

Chamber capacity should match the oven. A proofer that holds less than the oven bakes creates a queue at the busiest point of the morning.

Door seals are consumables, and a proofer with perished seals cannot hold humidity whatever the controls say.

Bakeries in Nigeria, Kenya, Ghana, Tanzania and Ethiopia make up most demand, supplied with trolleys, spare seals and manuals.