BIP 72-E Intermediate Proofer

BIP 72-EIntermediate proofer

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.

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