The initial process of proofing is the most important and delicate phase of bakery products: proper calibration of temperature, humidity and the time the product spends inside the prover are essential parameters.

Our systems are equipped with different devices for optimal microclimate control to obtain the best proofing process:

• Warm air generated by special air-water exchangers;
• Humidity propagation with special air-water nebulizers;
• Proofing control by fine regulation of humidity and temperature through heat extraction systems and cold air dispensers – advanced climate management through ATU systems (air treatment unit);
• Environment guaranteed by insulated cells in compliance with the European Directive 2002/91/EC;
• Continuous product movement (2.TWIST line) or by stop-and-go (2.STEP line).