3,500Current price is: 3,500. 
3,800Current price is: 3,800. 
Proofer High Quality 32 Trays Dough
Original price was: 2,500.1,699Current price is: 1,699. * VAT will be applied at checkout
- 32 Trays Dough Proofer
- Machine size: 900*700*1920mm
- Power : 2.8KW
- Volt: 220V,50Hz
- Temperature: ~60℃
- Brand: FORNIX – Italian brand
1 in stock
Description
Manufactured to satisfy the rigorous demands of high-volume commercial baking operations, the RNIX Kitchen Equipment High-Quality 32-Tray Commercial Dough Proofer features a robust, full-height stainless steel cabinet engineered for unrelenting daily use. This heavy-duty, double-door fermentation station is meticulously designed to optimize the workflow of bustling bakeries, large-scale patisseries, central catering kitchens, and industrial pizza operations. By providing a strictly controlled microclimate for yeast activation, it ensures that your dough rises with absolute uniformity, delivering consistent texture and structure across massive batch volumes without occupying excessive floor space.
Delivering outstanding thermal and moisture consistency, the proofer operates on a standard 220V single-phase electrical utility line, drawing a highly efficient 2.8 kW power load. The advanced environmental control system utilizes an automatic water hydration matrix and forced-air fan circulation. This dynamic configuration continuously drives a uniform blanket of heat and moisture throughout the entire vertical chamber, effortlessly holding a highly stable temperature profile between 20°C and 60°C, alongside a strict relative humidity range of 80% to 90%. This precise regulation prevents dough from developing tough outer skins or collapsing during the critical final fermentation phase.
Measuring an optimized, high-capacity footprint of approximately 100.0 centimeters wide by 70.0 centimeters deep and 188.0 centimeters high, this freestanding appliance maximizes vertical back-of-house real estate. As part of the Cooking Line, the expansive interior framework is designed to seamlessly accommodate up to 32 standard 600 x 400 mm commercial bakery trays simultaneously. The ergonomic layout features dual heavy-duty doors outfitted with large, clear tempered glass viewing windows, giving head bakers complete operational visibility over the proofing progress without requiring them to open the doors and vent crucial heat and humidity.
Built for heavy multi-batch daily runtime, this dependable proofing platform delivers exceptional structural longevity and excellent long-term asset value, making it a reliable addition to commercial kitchen equipment. The intuitive front interface is centered around manual analog or digital dial controls, allowing staff to independently adjust temperature and moisture injection with absolute precision. With smooth, non-porous external and internal stainless steel paneling, and easily adjustable tray rails, it allows cleanup teams to execute nightly back-of-house sanitation routines with total convenience, helping foodservice operators eliminate production bottlenecks and scale high-margin bread and pastry programs with absolute confidence.
1. What primary electrical power does this 32-tray proofer require? A: This high-capacity commercial proofer operates on a standard 220–240V single-phase electrical supply at 50Hz, drawing a steady power load of 2.8 kW. It can be easily integrated into standard commercial bakery power grids without requiring heavy-duty 3-phase modifications.
2. Does this machine bake the dough, or only proof it? A: This machine strictly proofs the dough; it does not bake. It provides the ideal low-heat, high-humidity microclimate required to activate yeast and allow dough to rise properly before it is moved into a deck or convection oven for final baking.
3. What is the internal tray capacity and compatible tray size? A: The interior racking system is engineered to hold up to 32 standard commercial bakery trays simultaneously. The rails are specifically spaced to accept standard 600 x 400 mm (60 x 40 cm) flat trays, bun pans, or baguette screens.
4. How does the automated hydration system maintain accurate humidity? A: Rather than relying on staff to manually place water pans at the base of the machine, this unit features an automatic water inlet connection. It actively injects and heats water to maintain a strict internal relative humidity (RH) of 80% to 90%, which keeps the surface of the dough soft and elastic so it can stretch effortlessly as it rises.
5. Why are the large tempered glass windows beneficial for bakery workflows? A: Opening a proofer door allows massive amounts of heat and moisture to escape, disrupting the fermentation process and causing inconsistent dough rises. The dual oversized tempered glass windows allow head bakers to visually inspect the size and proofing status of the goods without ever breaking the internal atmospheric seal.
6. What are the exact physical dimensions and installation guidelines? A: The vertical cabinet features a space-saving footprint measuring exactly 100.0 cm wide, 70.0 cm deep, and 188.0 cm high. Because it utilizes an automatic moisture system, it must be installed near a standard 1/2-inch fresh water supply line and should have adequate clearance for the dual front doors to swing open fully for easy tray loading.
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