ECP 120

Essentially, an intermediate Overhead Proofer is a unit which enables dough products to rest. By the time the dough product has reached the intermediate Overhead Proofer, it has been subjected to considerable physical abuse through processing. This results in a marked loss of fermentation gasses, a reduction in pliability, as well as yeast integrity. In order to repair the processing abuse, the dough product is transferred into the intermediate Overhead Proofer for a predetermined period of time. The time spent within the proofer is governed by variables such as weight of the dough product, amount of water contained within the product, type of flour within the dough, and finally, the type and amount of processes the product has undergone.

Indispensable equipment specially made for a wide variety of automated bread and bun production. All models can be configured and coupled with our existing products to suit your desired production needs. Features include automatic indexing, photocell indexing, manual indexing, strategically placed safety microswitches, as well as individually removable cups. All trays are made from corrosion resistant sanitary zinc coated material.

Should you be seeking automated bread or bun production lines, our rugged Intermediate Overhead Proof lines have the flexibility to be configured to suit your present and futures requirements. Our Bread Proofers range from 120, 256, 400 Pocket configurations. Our Bun Proofers range from 400, 800, to 1,000 Pocket configurations. Larger capacity Bread and Bun Proofers are available upon request.