Commercial Dough Proofer Oven

The dough proofer oven is also known as the proofing box. The dough proofer oven is mostly made of stainless steel, and is composed of a sealed outer frame, a movable door, a stainless steel bracket, a power control switch, a water tank, and a temperature and humidity regulator. The working principle of the dough proofer oven is to heat and evaporate the water in the water tank by means of an electric heating tube to fully ferment and expand the dough under a certain temperature and humidity. For example, when fermenting bread dough, it is generally possible to adjust the fermentation tank to a set temperature before fermentation. Fermentation tanks come in many models and vary in size.
Dough proofer oven product features
Easy-to-understand temperature and humidity settings provide the most suitable fermentation environment for bread.
The computer control panel can set up a 24-hour cycle program, and the automatic intelligent work can be done easily without manual guarding.
The dough is made of stainless steel inside and outside, and it is durable and clean.
The heating rate is fast, and the high-quality yeast dough can be obtained in the shortest time.
Set a reasonable hot air and humidity circulation system so that the temperature and humidity above and below the entire proofing box are very uniform.
The purpose of proofing is to re-produce the fluff and fluffy to obtain the volume required for the finished product, and to make the finished bread have better eating quality. After the dough has been plasticized, especially after being pressed, rolled, and flattened, most of the gas in the dough is ejected, and the gluten loses its original softness and appears hard and brittle, so if it is immediately entered In the oven baking, the volume of the bread must be small, the internal structure is rough, the particles are tight, and a shell is formed at the top. Therefore, to make a large, well-organized bread, the shaped bread must be proofed, and a new gas is generated to make the gluten soft and get a proper size.
The temperature range of proofing is generally controlled at 35-38 degrees Celsius (except for Danish). The temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the dough wake up unevenly, resulting in inconsistent internal organization of the finished bread, and some local particles. Ok, some places are very thick. At the same time, the excessive temperature causes the moisture of the dough of the dough to evaporate excessively, too fast, and the surface is crusted, while the temperature is too low, and the proofing time is too long, which causes the internal particles to be coarse.