Damak 176-Pocket Intermediate Proofer

• Used in bakeries for the intermediate proofing of dough pieces after dividing and rounding.
• Essential for artisan bread production lines requiring precise dough relaxation before moulding.
• Integrated into automated bread lines to ensure consistent product quality and throughput.
• Suitable for operations producing a variety of bread rolls, baguettes, and loaves.

Typical capacity

This 176-pocket unit offers a substantial capacity, commonly handling dough pieces in batches suitable for medium to large-scale bakeries. Exact throughput depends on proofing time and dough weight.

Power supply

Intermediate proofers of this class typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a modest power consumption for the conveyor motor and any integrated fans.

Dough piece weight range

Units of this type are generally designed to accommodate a wide range of dough piece weights, typically from 50g to 1000g, depending on pocket size and design.

Proofing time

Intermediate proofing times are adjustable, commonly ranging from 5 to 20 minutes, allowing for flexibility based on dough type and desired product characteristics.

Construction material

The frame is typically constructed from painted steel, with dough contact parts and pockets often made from food-grade plastic or synthetic materials for hygiene and durability.

Footprint

Intermediate proofers can vary in footprint based on their configuration (e.g., straight line, U-shaped). A 176-pocket unit will require significant floor space, typically several metres in length and width.

• What is the primary function of an intermediate proofer?

  An intermediate proofer allows dough pieces to relax after dividing and rounding, making them easier to mould and preventing tearing. This step is crucial for achieving optimal bread structure and texture.

• How does an intermediate proofer differ from a final proofer?

• What maintenance is typically required for this type of equipment?

• Can this proofer be integrated into an existing bakery line?

• Are spare parts readily available for Damak equipment?

Bakery proofers are valued for their reliability and consistent temperature control, essential for dough fermentation. Buyers typically appreciate models offering uniform humidity and temperature settings across chambers. When purchasing used equipment, inspecting heating elements, seals and temperature consistency is important, as wear affects performance. Industry experience suggests solid construction models from established manufacturers tend to hold up well. Common strengths include space efficiency, energy performance on newer units, and straightforward maintenance requirements. Buyers should verify calibration accuracy before purchase.

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