18-tray refrigerated proofer that holds dough at a controlled temperature and humidity for slow, consistent fermentation.
$ 3 980$ 4 43010% discount
Shipping calculated separately
Lead time: 3–5 weeks
A refrigerated bread fermentation cabinet — a retarder-proofer — holds dough at a controlled low temperature so fermentation slows on your schedule, then proofs it when you're ready to bake. This single-door model takes 18 trays and runs a 60-95% relative-humidity range, the band that keeps dough surfaces from drying or skinning while they prove. The 1700W system reaches and holds those conditions for repeatable bakes day to day.
18-tray capacity for batch dough fermentation in bakeries and restaurant kitchens
60-95% RH control to proof dough without skinning or over-drying
Refrigerated retarding so you can prep dough ahead and bake to a timed schedule
Stainless steel body that cleans down easily and resists corrosion
CE certified
Built for bakeries, patisseries, and restaurants that proof bread, viennoiserie, or pizza dough in volume. Tell us your daily batch size and we'll confirm the 18-tray capacity fits your workflow.
