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Intermediate Prover by Glimek is a used proofers listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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Glimek - Intermediate Prover
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Glimek Intermediate Prover.
Model: Intermediate Prover.
Three phase.
Capacity: 6 pocket.
Weight range: 3.5oz-5.2oz (100g-150g).
In good used condition.
Pennsylvania, United States8,794 km away
Stock Number
4393
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Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Used in bakeries to provide a resting period for dough pieces after dividing and rounding, allowing gluten to relax.
- Essential in automated bread lines to ensure consistent dough texture and improve the final product's volume and crumb structure.
- Utilised for various bread types, including tin breads, rolls, and specialty loaves, before final proofing or moulding.
- Integrated into production lines for products requiring precise fermentation control and gentle handling of delicate dough.
Typical Specifications
- Typical capacity
- Intermediate provers commonly feature 6 to 12 pockets per row, with multiple rows depending on the model, offering a range of dough piece capacities.
- Power supply
- Units of this type are typically three-phase, requiring a standard industrial electrical connection, commonly 400V, 50Hz in the UK.
- Dough weight range
- For this class of equipment, a common dough weight range is between 50g and 1000g, though specific units may vary.
- Proving time
- Adjustable proving times are standard, typically ranging from 3 to 15 minutes, depending on dough type and desired relaxation.
- Construction materials
- Commonly constructed from stainless steel and food-grade plastics for hygiene and durability in a bakery environment.
- Footprint
- The footprint varies significantly with capacity, from compact standalone units to larger, integrated systems within automated lines.
Frequently Asked Questions
- An intermediate prover allows dough pieces to rest and relax after being divided and rounded. This relaxation is crucial for improving the dough's extensibility and machinability in subsequent processing stages.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.