Bread Proofer Machine

By precisely controlling temperature (35-40℃) and humidity (75-95%), it provides the optimal fermentation environment for dough, promoting yeast activity, reducing swelling, and improving the texture and appearance of bread, steamed buns, and other pasta products.

Conventional fermentation relies on room temperature or simple tools (such as an oven or a warm water basin), resulting in large fluctuations in temperature and humidity, which can easily lead to under- or over-fermentation. A proofer machine, through intelligent adjustment, ensures stable and efficient fermentation, producing a more uniform and professional finished product.

You can adjust the temperature and humidity settings required for your product through the control panel. Eg:

– Bread/Steamed Buns: Temperature 38℃, Humidity 80%-85% (to prevent surface crust formation).
– Kesong/Danish Pastries: Temperature 30-32℃, Humidity below 75% (to prevent butter from melting).
– Laboratory Testing: Based on standard settings (default 35℃ ± 1℃, humidity 75%).

Yes. It is recommended to preheat the empty chamber for 10-15 minutes after turning on the machine, and then put the dough in after the temperature and humidity have stabilized.

It is recommended to empty the water tank after each use to avoid limescale buildup; when used frequently for commercial purposes, you can change and add purified water daily to reduce limescale buildup.