Salva - Proofing Cabinet

Applications & Use Cases

• Used in bakeries and patisseries to create an optimal environment for dough fermentation.
• Essential for producing a consistent rise and texture in bread, rolls, and pastries.
• Utilised in commercial kitchens requiring controlled proofing processes for baked goods.
• Applicable in food production facilities where precise temperature and humidity control are critical for dough development.

Typical Specifications

Typical capacity

Units of this type commonly accommodate between 10 and 40 trays, with this specific unit offering 20-tray capacity suitable for 18x26 inch trays.

Power supply

Proofing cabinets are typically single-phase or three-phase, with this unit specified as single-phase, commonly 230V in the UK.

Temperature range

Typically offers a controlled temperature range, often from ambient up to 40-45°C, for optimal yeast activity.

Humidity control

Most units feature integrated humidity generation, crucial for preventing dough from drying out during proofing.

Construction material

Commonly constructed from stainless steel for hygiene, durability, and ease of cleaning in food environments.

Footprint

For this class of equipment, dimensions vary but are designed to integrate into standard bakery layouts, often with a depth suitable for common tray sizes.

Frequently Asked Questions

• What is the primary function of a proofing cabinet?

  A proofing cabinet provides a controlled warm and humid environment to encourage yeast fermentation in dough, leading to a consistent rise and improved texture in baked goods.

• How does humidity control benefit the proofing process?

• Can this type of proofing cabinet be used for all types of dough?

• What maintenance is typically required for a proofing cabinet?

• Are spare parts generally available for Salva proofing cabinets?