Industrial dough proofing systems

Optimize your bakery’s efficiency with customizable proofing systems designed to fit any space, ensuring consistent dough quality for a variety of bread and pastry products.

Industrial dough proofing systems
Great for making:
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Proofs and Conveys Dough Products

NewCap offers customized proofing solutions including the Step Proofer, Racetrack Proofer, and Step Proofer Multi Deck, designed to enhance bakery production lines. Featuring a compact design, these systems efficiently utilize vertical space while minimizing floor footprint. The Step Proofer uses a paternoster principle with up-going and down-going sections, ideal for varying capacities and baking forms. The Racetrack Proofer offers a flexible configuration adaptable to room constraints for lower capacity needs. The Step Proofer Multi Deck utilizes stacked conveyors and an elevator system to handle long-sized baking forms or large peel boards, following a FIFO unloading principle. These systems suit a wide range of dough products, including bread loaves and pastries, with options for continuous and flexible operation. Customizable for specific production environments, NewCap proofing systems promise reliable performance and seamless integration.

Benefits

  • Optimizes space by utilizing vertical capacity, freeing up valuable floor area.
  • Enhances product quality through consistent and controlled proofing times.
  • Adapts to various production scales, from small artisanal setups to large-scale industrial operations.
  • Minimizes manual intervention with automated conveyor loading and unloading.
  • Supports a wide range of dough products, expanding production versatility.

General


Applications
Dough products,Bakery products,Peel boards,Baking forms
End products
Baguettes,Sourdough bread,Pizza bases,Bread loaves,Rolls,Pastries,Ciabatta,Brioche,Artisan bread,Focaccia
Steps before
Mixing,Dough Preparation,Kneading,Pre-shaping
Steps after
Baking,Cooling,Decorating,Packing
Input ingredients
dough,baking forms,peel boards
Output ingredients
proofed dough,proofed products
Market info

Technical Specifications


Design
Solid and compact
Footprint
Minimal floor space
Capacity
High to low production capacity
Operation principle
Paternoster principle
Suitable product types
Baking forms or peel boards
System flexibility
Flexible alterations to fit room
Proofing time management
FIFO principle
Deck layout
Multi Deck with conveyors
Product type
Dough products on large peel boards

Operating Characteristics


Working mechanism
Paternoster principle
Integrated steps
Proofing process
Batch vs. continuous operation
Batch / Inline Continuous
Automation level
Manual / PLC

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Product type Characteristics


Type of baking forms
Varied sizes
Product types
Dough products

Physical Characteristics


Machine footprint
Compact
Proofer type
Step / Racetrack
Shape and design
Paternoster principle
Capacity
High / Low
Footprint efficiency
Utilizes building height,minimal floor space
Configuration
Multi Deck

Custom Options


Proofer design
Step,Racetrack,Multi Deck
Capacity options
High and low capacity
Shape configuration
Adjustable to fit room
Footprint design
Compact design
Integration possibilities
Suit production lines
Equipment Groups
Conveyor belts Industrial ovens Pneumatic conveyors
Product Groups
Bakery Sauce
Processes
Conveying Fermentation Forming Handling Loading Proofing Storage Unloading