Product Overview
The Commercial Industrial Intermediate Dough Proofing Chamber automatically rests divided dough pieces using a synchronized pocket indexing system. It shields dough from drafts and humidity, reducing gluten tension to prevent skin tearing and ensure volume stability in high-output bread lines.
Specification
|
Number of Pockets |
640 (customizable) |
Proofing Dough Weight |
100–1500g |
|
Proofing Time |
19–23 minutes |
Capacity |
1800–2000 pieces/hour |
|
Dough Inlet Height |
930mm |
Dough Outlet Height |
1230mm |
|
Voltage / Power |
220V / 1.1KW |
Weight |
830kg |
|
Dimensions |
W 2000 × D 2030 × H 2530 mm |
|
|
Bread Line Space Optimization & Routing
Vertical Footprint Reclamation: Utilizes an overhead vertical loop layout to achieve an 8–15 minute resting cycle, keeping the factory floor entirely clear for operator transit.
Modular Pocket Scalability: The internal track accepts expansion bays, scaling production from 2,000 to 4,000 pieces per hour without replacing the main chassis.
Mechanical Drive Fatigue & Lifecycle Engineering
Anti-Stretch Transport Chains: Employs heavy-duty, double-pitch chains with hardened rollers, preventing chain elongation and mechanical timing drift under stop-and-start indexing stress.
Automated Lubrication Matrix: A centralized lubrication block delivers micro-metered food-grade oil to primary wear rails, cutting manual maintenance and extending chain life by 300%.
Cross-Contamination & Allergen Isolation
Non-Hygroscopic Allergen Defense: Carrier pockets woven from high-density synthetic monofilaments resist moisture and protein absorption, preventing allergen cross-contact between shifts.
Active Cross-Flow Ventilation: Top-mounted variable-speed exhaust blowers continuously evacuate stagnant, warm air, eliminating high-humidity zones that breed bacteria.
Factory & Hard-Power Focused
Timeline & Footprint:
Established in 2013, expanding into a 12,000 square meters manufacturing base strategically situated in Foshan's high-tech industrial center.
Human Resources:
A robust workforce of 400+ employees, including a dedicated engineering division led by national senior baking machinery experts.
Compliance & Intellectual Property:
Operating under strict EU CE Certification standards, supported by multiple proprietary utility and design patents.
Global Reach & Client Base:
Empowering over 3,000 global customers with reliable export capabilities across Europe, Southeast Asia, Northeast Asia, and international markets.
FAQ
Q: How does the chamber prevent dough balls from sticking inside pockets?
A: Pockets use non-hygroscopic mesh that rejects moisture. For sticky formulations up to 70% hydration, optional inline germicidal UV lamps and synchronized discharge air-knives dry and sanitize empty pockets continuously.
Q: Can proofing times be adjusted for different bread types?
A: Yes. A digital frequency inverter on the primary drive motor adjusts conveyor speeds via the control panel, modifying the resting window between 5 and 20 minutes without physical adjustments.
Q: How does the machine handle different dough weights?
A: The standard pocket geometry handles dough pieces from 100g to 1000g. Customized multi-row pocket configurations are factory-fitted for small rolls under 80g or oversized toast blocks.
Q: Is it difficult to synchronize this chamber with upstream machinery?
A: No. Universal industrial I/O handshake protocols and proximity sensors allow the chamber to automatically sync its indexing rhythm with any standard commercial divider or rounder.
Q: What protective logistics measures are applied for ocean transit?
A: The chassis features structural internal bracing and anti-corrosion lubricants. The entire assembly is wrapped in heavy-gauge shrink film with desiccants, then anchored inside secure ISPM-15 certified plywood crates.
