Final Provers
Operation
The final proofer is fully automated and has an integral unloader.
The dough pieces in pans or trays and are loaded from an external
conveyor onto swing trays which are connected to a continuous chain
circuit running through the proofing chamber. The proofing chamber
can be of the walk in type or more conventional access by removal
of insulating panels. The main chains are automatically lubricated.
Air Conditioning
The air conditioning system is housed externally in a position suitable
to the customer needs. The conditioned air is circulated evenly
along the length of the proofing chamber. The temperature and humidity
of the proofer are controlled automatically to achieve optimum proving
conditions. A scavenge system is fitted to enable quick exhausting
of the proofer.
Temperature Range: 40ºc to 50ºc
Humidity: 60% to 80%
Options
 Prover loading
systems.
Prover to
oven direct transfer.
Prover to
oven loop.
Prover swing
trays in single or double shelf.
Machines
can be designed to customer requirements.
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