For certain bread products, development of the dough must include an extra step. The fan is used to develop a skin on the dough of split buns, italian rolls, and various other breads. Once removed from a steam proofer, the buns must be dried, then split. Once split, they are placed within the oven to open up. This extra operation is what gives buns and bread the light crispy texture, and the appearance of opening up.

The fan offered is an excellent means of circulating air around your products. with it's 24" blades and a maximum of 5,500 C.F.M., the fan can also be used to cool your work environment. The fan is available with one, two and two speed oscillating. All fans are totally enclosed, contain ball bearing continuous run fan motors, and thermal overload protection.