Intermediate proofer for mediterranean bread
In bakeries producing a variety of Mediterranean bread and petit pains, maintaining dough consistency during the fermentation stage is crucial. Handling oblong-shaped dough can be challenging, requiring precise control over the proofing environment to ensure even fermentation and dough quality.
Ensure uniform proofing of oblong dough pieces
The BF 2003 is an intermediate proofer designed specifically for oblong types of Mediterranean bread and petit pains. This proofer transfers dough pieces from the divider into the proofing environment using a step belt mechanism. At the end of the cycle, the dough pieces are tipped over from the pockets onto a discharge conveyor for further processing. The BF 2003 uses ultraviolet lamps to prevent mould formation inside the proofer, and transparent polycarbonate windows allow for easy visual inspection of dough pieces. Additionally, the stainless steel trays and active centring mechanism ensure the even handling of both soft and stiff dough types, making this proofer particularly suitable for artisan and specialty bread producers.
Benefits
- Prevents mould formation with UV lamps
- Facilitates easy visual inspection
- Handles both soft and stiff dough types effectively
- Ensures uniform proofing with active centring
- Durable construction with stainless steel trays