1-800-665-3626 sales@cinelli.com



In baking, proofing is the final rise of shaped dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. This is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. 

All units come equipped with individual thermostat controls for dry heat and steam to ensure constant and consistent temperature, a high limit temperature control shut-off, and automatic water control systems. Product quality control through superior design and precise Computer Control of the internal environment processes coupled with superior construction materials is what each unit affords regardless of chosen size

Types of Cinelli's Proofers

We at Cinelli help you find the best Proofer based on your needs and requirements. With years of experience in the Industry, we make sure you are satisfied by the product quality, reduced operating cost and maximum profit.

contact us

Proofer- Roll in rack

The G. Cinelli – Esperia®Corporation Proofer Retarder was designed and built to increase the quality of bread and furthermore, to reduce the amount of time required to make a high quality product. 

Simply put, one of the main contributors to high quality bread is TIME through long and controlled fermentation. Precise and measured control of this aspect is what our line of Proofer Retarders achieve with repeatable results. 

Final Steam Proofer

The effective and durable design makes this one of the leading and most versatile Final Steam Proofers on the market today. This Final Steam Proofer is perhaps the lowest maintenance product available anywhere. Our internal steam distribution system leads to consistent saturation within all areas of the Proofer regardless of size. 

Customised versions are available upon request. All units are ETL Sanitation approved according to NSF Standards.

Intermediate overhead bread Proofer

Essentially, an Intermediate Overhead Proofer is a unit which enables dough products to rest. By the time the dough product has reached theIntermediate 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 OverheadProofer for a predetermined period of time. 

Available Options

Request for quote

Still confused if this equipment would fulfill your needs? Fill out the form below and we will reach out to you within 24hrs with a quote.

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

380 Chrislea Road Woodbridge, ON

Phone Number

toll free :1-800-665-3626   
toll number: 905-856-1820



Follow Us