Damak DM IP 176 Intermediate Proofer

• Intermediate proofers are typically used in bakeries for resting dough pieces after dividing and rounding, allowing gluten to relax before final moulding.
• They are integral to automated bread and roll production lines, ensuring consistent dough development.
• Suitable for various dough types, including those for baguettes, rolls, and loaves.
• Used in both small-scale artisan bakeries and larger industrial operations to manage dough flow.

Typical capacity

Units of this class commonly feature between 100 and 200 pockets, with this specific unit having 176 pockets.

Power supply

Intermediate proofers typically require a 3-phase electrical supply, commonly 400-415V, 50Hz, with power consumption varying based on size and features, often in the 3-7 kW range.

Dough resting time

Adjustable timings for dough resting are standard, typically ranging from 5 to 20 minutes, depending on the number of pockets and conveyor speed.

Construction materials

Frames are commonly constructed from mild steel, with dough pockets often made from food-grade plastic or fabric for hygiene and non-stick properties.

Footprint

For this class of equipment, the footprint can vary significantly, but units with 176 pockets will require a substantial floor area, typically several square metres.

Maintenance

Regular cleaning of pockets and conveyor systems is essential. Units with removable pockets, such as this one, facilitate easier maintenance and hygiene.

• What is the purpose of an intermediate proofer?

  An intermediate proofer allows dough pieces to rest after initial processing, enabling the gluten to relax and making the dough easier to mould in subsequent stages. This improves the final product's texture and volume.

• How does an intermediate proofer integrate into a production line?

• Are spare parts readily available for Damak Makina equipment?

• What does '176-pocket' mean?

• What impact does the missing front panel have?

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.

General overview for this equipment type