More about the product
Who Needs a Proofer?
✔ Bakeries – For bread, rolls, and pastries.
✔ Pizzerias – To achieve the perfect chewy crust.
✔ Cafés & Hotels – For fresh-baked goods on demand.
✔ Food Manufacturers – Mass production with consistency.
A proofer cabinet pays for itself by:
Improving product quality → Happier customers.
Cutting labor and waste → Higher profits.
Expanding menu options → More sales opportunities.
The dough proofer is developed by our company and has the same industry-leading ACN series proofing box. It uses aluminum alloy profile frame and plastic foam insulation double-layer SIS304 stainless steel plate. It has built-in electric steam generator and circulating air system, ensure that the temperature and humidity are consistent in every corner of the room, accurate temperature and humidity control system, removable aluminum alloy tray rack, there are two models of 64 and 32 trays for your choice.
Moisture care system
Throughout the 4 stages( freezing, defrost,low-tempfermentation,high-temfermentation),this system maintains moisture and provides optimal conditions for the dough.
Product's Features
Space Optimization
Stackable trays allow high-capacity proofing in a compact footprint.
Ideal for bakeries with limited workspace.
A proofer cabinet (or proofing cabinet) is essential in commercial baking and food production for controlled dough fermentation.
- Consistent Proofing Conditions Maintains optimal temperature (25–45°C) and humidity (60–90%) for yeast activation and dough expansion. Prevents under-proofing (dense texture) or over-proofing (collapsed dough).
- Time Efficiency Speeds up fermentation compared to room-temperature proofing. Some models support programmable timers for unattended operation.
- Improved Product Quality Ensures uniform rise, texture, and flavor in bread, pastries, and pizza dough. Reduces crust hardening by retaining moisture.
Perfect Dough Every Time
Baking reservation can beset a maximum of 4 days in advance.During this process, users can change temperature and humidity for their specific needs
Interior for Air Circulation The interior is desinged to prevent the dough inside from drying out by avoiding direct contact of cold air on the dough proofer
Product Comparison Table
| Feature | SDC-36-D1F1 (Proofer + Freezer) | SDC-36-2D (Freezer + Proofer) |
|---|---|---|
| Classification | Proofer + Freezer | Freezer + Proofer |
| Cabinet Dimensions (W×D×H mm) | 780*1120*2020 | 780 × 1120 × 2020 |
| Capacity (Trays) | 411 / 390 | 411 × 2 |
| Internal Temperature (°C) | -10~45 / -25~15 | -10 ~ 45 |
| Internal Humidity (%) | 30~90 | 30 ~ 90 |
| Refrigerant | R-134a / R-134a | R-134a |
| Insulation Type | Polyurethane / Cyclopentane + CFC Free | – |
| Current (A) | 3.6 | 3.8 |
| Voltage (V/Hz/Ph) | 240/50/1 | 240 / 50 / 1 |
| Power (W) | 835 | 848 |
| Weight (kg) | 250 | 250 |
| Number of Doors | 2 | 2 |
| Number of Shelves | 18 Trays / 16 Trays | 36 Trays (18×2) |
| Power Plug | 10A | 10A |
Applications of Proofer Cabinets
1. Bakeries & Patisseries
Bread: Baguettes, sourdough, brioche, rolls.
Pastries: Croissants, danishes, cinnamon rolls.
2. Pizza Production
Proofing pizza dough ensures elasticity and air pockets for a perfect crust.
3. Food Service (Hotels, Restaurants, Cafés)
Batch-proofing dough for fresh, on-demand baking.
Holding fermented dough for consistency during peak hours.
4. Food Manufacturing
Large-scale production of frozen dough or par-baked goods.
5. Specialty Diets
Slow fermentation for artisan, gluten-free, or sourdough products.
Example Use Case: SDC-36 Series (From Your Specs)
Combined Proofer + Freezer (SDC-36-D1F1):
Proofing: At 30–45°C for bread/pizza dough.
Freezing: At -25°C to preserve dough for later use.
Ideal for: Bakeries needing multi-stage dough prep (freeze → thaw → proof → bake).
Why Invest in a Proofer Cabinet?
A proofer cabinet is a game-changer for bakeries, pizzerias, and food manufacturers. Here’s why it’s a smart investment:
1. Perfect Dough Every Time
Eliminates guesswork – No more relying on room temperature or inconsistent environments.
Prevents under/over-proofing – Ensures dough rises just right for optimal texture (soft interior, crisp crust).
Consistent results – Batch after batch, your bread, pastries, or pizza dough will have uniform quality.
2. Saves Time & Boosts Productivity
Faster fermentation – Controlled warmth and humidity speed up yeast activity compared to ambient proofing.
Set-and-forget operation – Programmable timers let you proof dough overnight or during prep for efficiency.
High-capacity proofing – Stackable trays (e.g., 36 trays in the SDC-36-2D) handle large volumes in minimal space.
3. Reduces Waste & Costs
Fewer failed batches – No more ruined dough due to temperature fluctuations.
Longer shelf life – Properly proofed bread stays fresh longer, reducing stale inventory.
Energy-efficient – Modern proofers (like PWM-controlled models) use smart sensors to minimize power usage.
4. Versatility for Diverse Products
Works with all dough types – Artisan sourdough, baguettes, croissants, gluten-free, or pizza.
Multi-function models – Some (like the SDC-36-D1F1) combine proofing and freezing for flexible production.
5. Hygienic & Space-Saving
Closed system – Protects dough from dust, pests, and kitchen contaminants.
Easy to clean – Stainless steel interiors resist mold and bacteria buildup.
Compact design – Fits even in small bakeries or food trucks.
6. Elevates Your Brand
Professional-grade results – Superior rise and flavor impress customers.
Enables artisan techniques – Slow fermentation for premium sourdough or rustic breads.
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