Proofing Chambers
4 products
A proofing chamber holds shaped dough and viennoiserie at controlled temperature and humidity before baking. It is what makes production plannable: without it, everything depends on the temperature in the workshop.
Further information ↓
Dough proofing chamber – 2 trolleys (64 trays)
Foam spray system with Taisheng digital controller. Springfield heating, EBM fan, Schneider contactor.
Proofing cabinet (single door)
Single-door proofing cabinet with even heating and stable control.
Proofing cabinet (double door)
Double-door proofing cabinet with increased capacity and stable control.
Compact proofing cabinet (single door)
Compact refrigerated proofing cabinet: 20 levels of 400 × 600 mm, ventilated cooling at 2–5 °C, SECOP SC15MLX compressor and reinforced insulation.
Further information
- How to choose
- Humidity control matters as much as temperature: it is what prevents the surface of the dough from crusting, the most common fault in controlled proofing. Capacity should be read as number of trolleys or trays, the only figure comparable across manufacturers.
- Integration
- A chamber is sized from your trolleys, not the other way round: establish the format and number of trolleys you use first. Also plan access for each trolley when loaded — a full chamber cannot be reorganised.
Common question — How does it differ from a proofing cabinet?
The chamber takes trolleys and acts as a production volume; the cabinet is a smaller piece of furniture, useful to start with or for occasional proofing. The choice depends on your volume, not on floor space available.