Dough Rises to Perfection In Proofing Cabinets
Proofing cabinets are designed exclusively to provide the optimum environment for dough fermentation. The adjustable temperature and moisture levels encourage yeast activity, helping the dough rise. The cabinet is heated with manually or digitally controlled electric heating elements. And a water reservoir at the bottom of the heat proofer provides the moisture needed for proofing.
Key Considerations For Buying Proofing Cabinets
Proofing cabinets are available from single-section undercounter units to triple-section freestanding models. The overall dimensions and volume demands in your facility will specify your selection.
- Capacity: Proofing cabinets have slides to hold food pans of various sizes. The number of pans you can fit in the cabinet is the capacity. Manufacturers generally state how many full or half-size sheet pans their units can hold based on the standard pan sizes. If you prefer a roll-in proofer, you must check the rack capacity. Roll-in bread proofing cabinets have no floors for driving multiple proofing racks directly into the cabinet. A 2-section cabinet has space for 4 single or 2 double racks.
- Width: The width of single-section proofing cabinets may vary between 21 and 36 inches. The size will increase by the number of sections. Therefore, you will need around 90 to 100 inches of horizontal floor space for a 3-section heated proofer cabinet. Some multiple-section roll-in proofers offer an extra advantage. They can have space for proofer racks in one section and shelves in the other.
- Doors: Proofing cabinets feature solid or glass doors. Solid doors are generally more energy efficient as they provide better heat retention; however, glass doors mostly use double-glazed tempered glass to prevent heat loss and also save energy. You don't have to open the cabinet to check the proofing process.
Doors come in full-height or dutch doors. While full-height doors give you access to the entire cabinet, Dutch doors, also known as half-height or split, mean two doors per section, can minimize heat loss.
- Insulation: Non-insulated proofing cabinets are usually less expensive and can pace up low to medium-volume needs. Insulated models retain heat much better. Therefore, they can be more economical in the long run for high-volume operations. They are also better constructed for transportation applications.
Dough rising is the final crucial step in dough preparation, so that a proofing cabinet can make a difference in the taste and texture of your bagels, rolls, pizzas, pastries, or bread. Chef's Deal offers a rich selection of proofers from proven industry leaders, BevLes Company, Doyon, LBC Bakery, Metro, Piper Products, and many more. You can also check out other holding and proofing cabinets for your commercial kitchen.