What is the primary benefit of a retarder proofer?

A retarder proofer provides precise control over the dough fermentation process, allowing bakers to schedule production, improve product consistency, and manage workflow more efficiently.

Can this unit be used for both retarding and proofing?

Yes, a retarder proofer is designed to perform both functions. It can slow down fermentation (retarding) and then create optimal conditions for dough to rise (proofing) within the same chamber.

What type of grids are typically used with this equipment?

This particular unit is specified for 400x800mm grids. Buyers should verify grid compatibility with their existing baking trays.

Is installation complex for a retarder proofer?

Units are typically delivered assembled. Installation primarily involves connecting to the appropriate electrical supply and potentially a water connection for humidity generation, as well as levelling the unit.

What maintenance is generally required?

Regular cleaning of the interior, checking door gaskets for seals, and ensuring the humidity system is free from blockages are typical maintenance tasks. Periodic professional servicing is also recommended.

New Hengel Retarder Proofer - Proofers, фото 1

New Hengel Retarder Proofer - Proofers, фото 2

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Проверенный продавец

Hengel Retarder Proofer

Name: Hengel Retarder Proofer
Brand: Hengel
SKU: hengel-retarder-proofer-f5e12f76
Price: 12500 USD
Availability: InStock

Цена: $ 12 500

The Hengel ARM48E is a retarder proofer with 20 grids spaced 60mm apart, using 400x800mm grids.

Interior stainless steel with exterior white PVC as standard (full stainless steel interior and exterior available as an option).

Insulated with 60mm polyurethane foam (43 kg/m3).

Single door (right as standard, left on request) with easily removable silicone gasket.

Features electronic humidity control and Bi-Tronic 4 control interface.

Automatic defrosting by electric resistance.

Legs as standard, wheels optional. Delivered assembled.

Washington, United States

12 318 км от вас

Length

123.3 cm

Width

66 cm

Height

203.2 cm

Construction

Interior stainless steel / Exterior white PVC (option: int./ext. stainless steel)

Insulation

Polyurethane foam, 43 kg/m3, thickness 60mm

Door

1 - right as standard, left on request

Door Clearance

530mm

Door Gasket

Silicone, easily removable

Legs/Wheels

Legs standard, wheels optional

Grid Capacity

20 grids, 60mm apart

Grid Size

400 x 800mm

Control Interface

Bi-Tronic 4

Pressure Regulator

Thermostatic

Defrosting

Automatic by electric resistance

Electronic Humidity

Yes

Cooling Power

0.635kW (at -10°C evap. / 32°C ext.)

Optimum Operating Temperature

32°C

Maximum Operating Temperature

43°C

Electrical Power

1600W

Voltage

230V-2Ph+T

Gross Weight

189 kg

Year of Manufacture

2026

Machinery Masters View

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Artisan bakeries for controlled dough fermentation.
Commercial kitchens for consistent bread and pastry production.
Patisseries requiring precise proofing conditions.
Hotels and restaurants with in-house baking operations.

Typical capacity: This class of retarder proofer commonly accommodates 20 grids, typically 400x800mm, with 60mm spacing.
Power supply: Units of this type commonly operate on a 3-phase electrical supply, typically 400V.
Temperature range: Retarder proofers typically offer a temperature range from approximately -10°C for retarding to +40°C for proofing.
Humidity control: Electronic humidity control is a standard feature on modern retarder proofers, allowing for precise environmental management.
Insulation: Units commonly feature robust insulation, such as 60mm polyurethane foam, to maintain stable internal conditions and energy efficiency.
Exterior finish: While full stainless steel is an option, white PVC exterior with a stainless steel interior is commonly found as a standard finish for this type of equipment.

A retarder proofer provides precise control over the dough fermentation process, allowing bakers to schedule production, improve product consistency, and manage workflow more efficiently.

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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