More about the product
The proofer is conveived and designed to control the proving process of bakery and pastry products.Equipped with a see through window allowing a perfect view of the product duringthe proving process. They consist of high insulation polyurethane foam panels, coated by stainless steel sheets,heating plant with safety thermostat, circulation fan, ball valve to check water level, precision hygrometer to check humidity. The modular design and wide range of configurations, from single trolley units to more trolley units and larger, make the provers the ultimate in flexibility.As the prover is completely independent , it can be placed everywhere.
Moisture care system
Throughout the 4 stages( freezing, defrost,low-tempfermentation,high-temfermentation),this system maintains moisture and provides optimal conditions for the dough.
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'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.
- (1)Easy to set the temperature and humidity.
- (2)Micro computer control panel can provide 24 hours cycle intelligent function help to accomplish the fermentation process easily with one key.
- (3)The inside material of proofer are made of 304 stainless steel to help keep clean, strong and durable.
- (4)The rate of temperature increase fast which can accomplish the fermentation process within a little time to get high quality sponge dough.
1. Specialized Production Lines
– Dedicated assembly lines for sheet metal fabrication, insulation installation, heating/humidity system integration, and control panel assembly.
2. Material Handling
– Use of stainless steel, food-grade plastics, and thermal insulation materials (e.g., polyurethane foam) for constructing durable, hygienic proofing boxes.
3. Precision Engineering
– CNC machining and laser cutting tools for accurate fabrication of components like doors, racks, and ventilation panels.
4. Electrical and HVAC Integration
– Assembly of heating elements (electric or steam), humidifiers, and ventilation systems tailored to commercial baking needs.
5. Quality Testing Stations
– Rigorous testing of temperature/humidity accuracy, door seals, and safety features (e.g., overheating protection) before shipment.
6. Compliance with Industry Standards
– Adherence to food safety certifications and electrical safety regulations (e.g., UL, RoHS).
7. Customization Capabilities
– Workshops often offer tailored designs (size, capacity, automation) for bakeries, restaurants, or industrial food production.
8. Welding and Sealing Processes
– Seamless welding of stainless steel joints and airtight sealing to ensure hygiene and thermal efficiency.
9. Automation and Control Systems
– Installation of programmable logic controllers (PLCs), touchscreens, and IoT-enabled sensors for smart functionality.
10. Dust and Contamination Control
– Cleanroom-like practices during assembly to prevent debris or particles from entering sensitive components.
11. Energy Efficiency Focus
– Integration of energy-saving technologies (e.g., insulated panels, low-power heating elements) during manufacturing.
12. Packaging and Logistics
– Shock-resistant packaging and crating for safe transportation of large or fragile proofing boxes.
13. Skilled Workforce
– Technicians trained in HVAC, electrical engineering, and food-grade equipment assembly.
14. Waste Management
– Recycling of metal scraps, plastics, and insulation materials to minimize environmental impact.
15. Documentation and Traceability
– Detailed records of materials, production batches, and quality checks for accountability and recalls.
1. Precision Climate Control
– Maintains a stable temperature range (28-38°C / 82-100°F) and adjustable humidity levels (65-85%) to mimic optimal dough-rising conditions.
– Advanced models use PID controllers or touchscreen interfaces for fine-tuned adjustments.
2. Uniform Air Circulation
– Equipped with fans or vents to distribute heat and moisture evenly, preventing uneven fermentation or crust formation.
3. Hygienic Construction
– Made from stainless steel or food-grade materials with smooth, easy-to-clean surfaces to meet HACCP and ISO 22000 standards.
4. Energy-Efficient Design
– Insulated walls and energy-saving heating systems (electric or steam) reduce power consumption while maintaining performance.
5. Smart Automation
– Integrated sensors and programmable timers automate the proofing process, with alerts for completion or system errors.
– IoT-enabled models allow remote monitoring via mobile apps.
6. Scalable Capacity
– Available in multiple sizes, from compact countertop units for small bakeries to industrial-scale cabinets with modular shelving for high-volume production.
7. Safety Compliance
– Built-in safety features include overheat protection, emergency ventilation, and fire-resistant materials.
| 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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