Bakery · Built by DDI in Envigado

Dough proofer

A proofing cabinet that controls temperature and humidity throughout proofing. Cooling holds product overnight without further proofing, and the control system records batch temperature and humidity curves.

017.5 cm insulation
02Temperature + humidity
03Batch curves to USB/PC

Quote this machine View photos

DDI dough proofer: double stainless-steel compartment with doors open

01Point-by-point inspection

What the cabinet is built from

A 7.5 cm insulation layer keeps the chamber temperature independent of the room outside.
A control panel with a Rockwell Automation screen shows all process data in real time.
A cooling system lets product be stored overnight without proofing continuing.
Steam and controlled humidity create the conditions the dough needs to rise.

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02Spec sheet

Specifications

Published characteristics first. Capacity and utilities are configured to each bakery.

Characteristics published by DDI

01Climate

Insulation: 7.5 cm layer, isolating chamber from ambient temperature
Climate control: Temperature and humidity
Humidity source: Steam
Cooling: Holds product overnight without further proofing

02Control and data

Operator interface: Rockwell Automation HMI with real-time process data
Data logging: Batch temperature and humidity curves, stored to USB or PCStorage option chosen by the customer

03Defined with your project

Values marked “Configured to order” are defined with each customer for their racks, batch size and site.

Capacity
Dimensions
Power supply

Request specs for my bakery

03Product and industry

Dough proofing

For bakeries and food plants that need proofing under controlled conditions.

DoughBakery dough, proofed under controlled temperature and humidity.

Industry

Food

04Bakery process

Where the proofer fits

Shaped dough goes into the proofer on racks. The chamber holds the set temperature and humidity while the dough rises, can cool to hold product overnight, and then the batch goes on to baking.