16 Trays Fermentation Box for Bakery Pastry Shop

The fermentation box is mainly used for the fermentation process of dough in the baking field. It can provide an environment with suitable temperature and humidity for the dough so that the dough expands and forms a fluffy structure. It can also ferment yogurt or other foods.

Multi-function fermentation box

Temperature and humidity control: the temperature and humidity of fermentation box can be accurately controlled through a mechanical panel or computer panel. Producing a suitable temperature (usually between 35°C and 40°C) and relative humidity (about 65% to 80%) is the best environment for yeast to be active, helping the dough to ferment quickly and evenly.

Uniform fermentation: the hot air circulation system inside the fermentation box can ensure uniform temperature and humidity throughout the box, allowing the dough to ferment evenly from the center to the edge, avoiding local overheating or incomplete fermentation.

Automatic timing function: the time for each dough proofing is determined and can be adjusted. Generally, the fermentation time is determined according to the dough type and environmental conditions, and it is equipped with a transparent viewing glass to facilitate timely inspection of the fermentation degree.

Precautions for bread fermentation

Temperature and humidity control: too high or too low temperature, too high or too low humidity may affect the fermentation quality of the dough. Usually, the proofing temperature is controlled between 25°C and 40°C, and the humidity is maintained at 65% to 85%, but the specific values need to be adjusted according to the bread type and recipe.

Fermentation time: the fermentation time should not be too long or too short. If it is too long, the dough may be over-fermented, resulting in a sour taste, and the bread structure will be loose; if it is too short, the fermentation will be insufficient, and the bread will be small in size and have a firm texture. Generally, the fermentation time is determined according to the dough type and environmental conditions, and the degree of fermentation needs to be checked promptly.

Dough condition: the dough should be gently shaped before being put into the box to avoid over-kneading and destroying air bubbles. During the fermentation process, pay attention to observing that the dough volume expands to the ideal size, usually 1 to 1.5 times the volume is used as the standard.

After the bread has risen, it can be baked. At the same time, we provide the most professional commercial rotary ovens.

How does the commercial proofing box work?

The boiling water fermentation box needs to be connected to the water inlet pipe and can automatically replenish water. A built-in control system automatically starts heating the water in the tank. Heat the water until it boils to produce steam. This process ensures adequate sources of heat and moisture within the box.

Temperature and humidity sensors are installed inside the proofing box, which monitors the actual temperature and humidity in the box and feeds the data back to the control system. Maintain a stable fermentation environment through the amount and temperature of steam.

Specification of fermentation box