Intermediate Proofer
Royal Kaak
Lets the rounded dough rest before shaping. Control over the process means more consistency in the product.
- Segment
- Artisanal / Semi-industrial / Industrial
- Capacity
- Up to 9,000 pieces per hour
- Dough weight
- 100 – 1,200 g
Models and options
The same engineering platform, offered with configurations to suit your product and your production needs.
FIRST PROOFER
First Proofer
Its modular parts keep the initial investment low. Doughs with different proofing times can run through the same system.
- Long service life, which puts off the next machine purchase
- Full control over the process, more consistency in the product
- Lowers the risk of a stoppage caused by dough balls piling up
- Improved hygiene standards
- Faster cleaning, so less downtime
- High flexibility: different proofing times can be handled
INDUSTRIAL
Industrial first proofing
A modular system suited to every industrial bakery. The concept is set by three factors: capacity, first proofing time and climate control.
- Capacity also decides which infeed system is chosen
- Different infeed systems depending on capacity
- A choice of discharge systems
- Climate control optimised for the quality of the finished product
- A modular system built from durable materials
- Operational flexibility, easy cleaning and maintenance
BP
First Proofer BP
A frequency-controlled system that can discharge after every cycle. Managed from an integrated PLC with a touch screen.
- Discharge after every cycle, giving flexible proofing times
- Frequency control speeds the compartment up or slows it down
- Precise control with a manually adjustable discharge funnel
- The transfer trough moves the dough ball into the next pocket
- Dough pile-ups are detected by a laser sensor unit
- A fan at the infeed stops dough sticking in the first pockets
- Interior designed for easy access when cleaning and maintaining
Figures shift with the product, the dough consistency and the layout of the line. Let us look at your line together for exact capacity.