Intermediate dough proofer is suitable for a wide variety of dough types
Variable proofing times and round dough pockets for dough balls result in an optimized proofing process in the BIP 72-E.
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- Small proofer in robust design for artisan bakeries
- Perfect processing of dough pieces
- Processing without flour dusting
- Teflon coated transfer box for easy dough transfer between pockets
Performance, maximum benefits and modular options
The BIP 72-E is an intermediate proofer suitable for many common dough types, such as wheat and wheat/rye dough. Via a photocell-controlled infeed system, the rounded dough pieces are dropped into the proofer pockets, while the proofer runs intermittent for 100% filling or continuously by a step belt infeed system. The ultraviolet lamps prevent mould forming on the inside of the proofer, and the transparent plexiglass windows allow for visual inspection of the dough pieces.
