Intermediate proofer for soft and pre-fermented dough

Optimize your dough production with non-tumbling proofing, perfect for achieving ideal fermentation conditions for artisanal breads and delicate pastries without compromising dough integrity.

Rests and Proofs Dough Continuously

The AF 2002 Intermediate Proofer from WP Haton is engineered to meet the exacting demands of various bakery operations, from commercial to artisan settings. Specially designed for processing soft and pre-fermented doughs, it ensures a seamless integration into your production line by eliminating the need for dough tumbling. This proofer maintains optimal dough conditions with the use of ultraviolet lamps to inhibit mould growth while providing consistent environmental control through its non-tumbling method. Suitable for producing a range of bakery products, including ciabatta, focaccia, sourdough, and more, the AF 2002 supports continuous operation, enhancing workflow efficiency and product quality. With its transparent polycarbonate windows, monitoring dough condition is straightforward, reducing interruptions and ensuring high standards are met throughout the process.

Benefits

  • Enhances dough quality by preventing tumbling and allowing natural fermentation.
  • Reduces contamination risk with ultraviolet lamp mold prevention.
  • Facilitates easy monitoring with transparent viewing panels.
  • Integrates smoothly into continuous production lines for increased efficiency.
  • Improves flexibility in product offerings with capability to process a variety of dough types.

General


Applications
Bakery products,Pre-fermented doughs,Soft doughs,Bread doughs
End products
Panettone,Baguettes,Sourdough bread,Pretzels,Ciabatta,Brioche,Artisan bread,Focaccia
Steps before
Dough Dividing,Dough Rounding
Steps after
Dough Moulding,Packing
Input ingredients
soft dough,pre-fermented dough,round dough pieces,oblong dough pieces
Output ingredients
rested dough,proofed dough,dough pieces without tumbling
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.

Technical Specifications


Product Type
Intermediate Proofer
Suitable Dough Types
Soft and pre-fermented dough with long floor time
Handling
Round or pre-moulded oblong dough pieces
Tumbling
Non-tumbling
Mould Prevention
Ultraviolet lamps
Inspection Features
Transparent polycarbonate windows
Bypass
Transfer dough pieces from rounder directly to moulder
Flour Duster Control
Photocell on infeed

Operating Characteristics


Dough type compatibility
Soft and pre-fermented dough
Proofing method
Non-tumbling
Automation level
Manual / PLC-controlled
Baking process integration
Bypass from rounder to moulder
Cleaning method
UV lamps to prevent mould
Visual inspection capability
Transparent polycarbonate windows
Dough shape compatibility
Round and oblong
Floor time suitability
Long floor time

Material Compatibility


Soft Dough Compatibility
Yes
Pre-Fermented Dough
Yes
Corrosive resistance
UV lamps prevent mould
Cleanability
Transparent windows for visual inspection

Product type Characteristics


Dough type
Soft / Pre-fermented
Dough shape
Round / Oblong

Physical Characteristics


Window Type
Transparent polycarbonate
UV Lamp Inclusion
Ultraviolet for mold prevention
Shape Handling
Round and oblong dough

Custom Options


Control panel type
Touchscreen / Buttons
Integration possibilities
Moulder integration / Rounding integration
Modular options
Flour duster with photocell