Intermediate dough proofer for soft and pre-fermented dough
Optimize your proofing process with a solution that gently handles soft, pre-fermented dough without tumbling, ensuring consistent texture and preventing mold growth through ultraviolet protection.
Proves and Rests Dough Without Tumbling
The AF 2002 Intermediate Proofer from WP Haton is a specialized solution catering to the needs of artisanal and commercial bakeries. This unique equipment excels in maintaining dough integrity by providing a non-tumbling resting environment, particularly for soft and pre-fermented doughs like ciabatta and croissants. Utilizing ultraviolet lamps to prevent mold formation and transparent polycarbonate windows for easy dough inspection, the proofer ensures both hygiene and process transparency. It integrates seamlessly into your bakery line, handling intermediate proofing with efficient bypassing options for direct transfer between rounding and molding stages. With customer-focused customization and reliable support, the AF 2002 streamlines the production of high-quality bakery products while ensuring operational ease and dough quality.
Benefits
- Enhances dough quality by preventing structural disruption during proofing.
- Increases production efficiency with seamless integration between rounding and molding.
- Maintains hygiene standards using UV lamps to combat mold growth.
- Facilitates easy monitoring with transparent polycarbonate windows.
- Supports diverse product ranges, including artisan breads and pastries, without altering core setup.
- Applications
- Bakery products,Pizza dough,Bread dough,Pastry dough
- End products
- Pizza bases,Croissants,Ciabatta,Danish pastries,Artisan bread,Focaccia
- Steps before
- Dividing,Rounding
- Steps after
- Moulding
- Input ingredients
- soft dough,pre-fermented dough,round dough pieces,oblong dough pieces
- Output ingredients
- rested dough,proofed dough
- Market info
- WP Haton is known for producing high-quality, industrial dough processing equipment. They specialize in designing and manufacturing custom engineered-to-order solutions for the baking industry, with a strong reputation for innovation, reliability, and customer service.
- Handling Capacity
- All types of common dough
- Suitable Dough Type
- Soft and pre-fermented dough
- Automation
- Non-tumbling
- Proofing Type
- Intermediate proofer
- Dough Pieces
- Round or pre-moulded oblong
- Inspection Features
- Transparent polycarbonate windows
- Hygiene
- Ultraviolet lamps
- Working mechanism
- Non-tumbling
- Handling type
- Round or oblong dough pieces
- Proofing without tumbling
- Yes
- Suitable for dough type
- Soft and pre-fermented
- Floor time
- Long
- Visual inspection
- Transparent windows
- Mould prevention
- Ultraviolet lamps
- Bypass option
- Transfer dough from rounder to moulder
- Biological compatibility
- Suitable for soft and pre-fermented dough
- Cleanability
- Ultraviolet lamps for mould prevention
- Corrosive resistance
- Polycarbonate windows
- Discharge method
- Bypass to transfer dough pieces from rounder directly to moulder
- Window material
- Transparent polycarbonate
- Control panel type
- Standard control panel
- Visual inspection
- Transparent polycarbonate windows
- Integration with other equipment
- Bypass to transfer dough pieces from rounder directly to moulder
- Mould prevention system
- Ultraviolet lamps