Intermediate proofer for soft and pre-fermented dough
Handling soft or pre-fermented dough with long floor times in baking processes requires specialized proofing technology. Without proper proofing, dough may not rise correctly, losing texture and flavor.
Ensures consistent dough proofing
The AF 2002 is a non-tumbling intermediate proofer from WP Haton, ideal for round or pre-moulded oblong dough pieces. Designed for soft and pre-fermented dough with extended floor times, the AF 2002 maintains dough consistency by proofing without tumbling. Equipped with ultraviolet lamps, it prevents mould formation inside the proofer. The transparent polycarbonate windows enable easy visual inspection, ensuring optimal proofing results. Additionally, the machine features a flour duster with a photocell on the infeed, and an option to bypass and transfer dough from the rounder directly to the moulder. This model is especially suited for applications where maintaining dough integrity and hygiene during proofing is critical.
Benefits
- Prevents mould formation with ultraviolet lamps
- Non-tumbling design preserves dough shape
- Enables visual inspection through transparent windows
- Suitable for soft and pre-fermented dough with long floor times
- Bypass option for direct dough transfer to moulder