Multi-pass proofer has reduced footprint

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that speeds up dough development time in a reduced production footprint.

“An environmentally controlled proofer is instrumental in creating many snack foods, as the yeasts and cultures inside the dough require time to develop,” said the manufacturer of snack production systems in a press release.

The flavour, colour and texture of the final product are all affected by this proofing process and when temperature and humidity levels are precisely controlled, product consistency and quality are improved.

“With the new RBS Multi-Pass Proofer achieving snack product consistency, while improving operational efficiencies, has never been easier. We can achieve 42 Meters of proof distance in a 9.0-metre-long proofing enclosure, by controlling heat and humidity via an intuitive PLC,” said Cameron Johnston, director of engineering for RBS.

The proofer has a full enclosure around the machine for better chamber efficiency. The machine is easy to maintain with multiple enclosure doors for cleaning and inspection.

readingbakery.com