Commercial Proofing Ovens
The proofer oven is a critical part of most bakeries and we carry models that can proof and bake dozens of racks of dough simultaneously for high-volume operations. They're also great in restaurants looking to provide well-baked loaves of bread or rolls to enhance customer meals.
Proofer Oven Combos: What You Need to Know
The proofer oven essentially combines a proofing cabinet with a convection oven in one compact footprint. This not only saves space in the kitchen – it means the operator can move dough quickly from the proofer to the oven. For that convenience, this type of unit is sometimes known as a baking center.
After dough has been mixed, allowed to rise, and shaped, it must rest once more before baking. Proofing, or final fermentation, is the term for giving the dough time to rise once it's been shaped but before it's placed in the oven. This process needs to take place at a temperature between 75 and 85 degrees Fahrenheit and a relative humidity of 85 percent. Typically, the dough doubles in size during this process, though failure to proof your dough properly can adversely impact the crumb, crust, and overall appearance of the finished product. That's why this process is so important to professional bakers.
Common Questions About Proofer Ovens
How does a proofing oven work?
Commercial proofer ovens work by creating an ideal environment for bread dough to rest before a final bake. Usually proofer ovens keep a slightly warm temperature, but not warm enough to bake the dough. Moisture can be nearly as important to baking as it is to proofing; that's why many proofing ovens include a steam injection feature that slows crust formation so bread can rise to its full potential. Steam also provides the loaves with an even, golden crust by caramelizing the natural sugars on the bread's surface.
Another hallmark of a proofer oven is convection heating, which is the transfer of heat via hot air. Because the air circulates throughout the unit, you can bake multiple pans of bread at once while ensuring each loaf bakes evenly. The circulating can take some of the burden off the operator as items don't have to be removed and rotated during the baking cycle.
Which proofer oven doors should I get?
Glass doors offer great visibility for merchandising while enabling cooks to see into the cabinet without opening it. When coupled with a lighted cabinet, this aids in inventory and product quality control. You might consider purchasing a unit with field-reversible doors, which can be converted easily for left- or right-handed operation. This functionality enables you to reposition your proofer oven combo easier.
What proofing oven features should I choose?
- Automatic water fill and drain: Models that maintain humidity often must be emptied or refilled by hand, but those with automatic water fills do not.
- Digital reminder timers and programmable controls: A proofer oven can be set to inject humidity automatically into the chamber, either through a timer or when the humidity reaches a certain level. Individual controls monitor heat and humidity for precise control of the proofing and warming environments. These simple-to-use controls ensure properly baked bread, even in kitchens with inexperienced employees.
- Gas and electric proofer ovens are both available and function the same. Operators should choose whichever utility is cheapest in their area.
- Bake-and-hold capabilities: This feature will switch your proofer oven combo to a lower temperature when baking is complete to keep bread at an appropriate serving temperature.
Should I get a deck or rack oven?
As with other commercial cooking equipment, you'll see proofer ovens with decks and others with racks. This makes a difference in how the heat is distributed, and your choice will depend on how you'll be using your oven. If you want to place your bread directly on the cooking surface, choose a deck oven, sometimes known as a hearth-type oven. Instead of racks, these have large slabs of metal or stone to hold foods. These decks absorb heat and conduct it directly into baking items, providing a nice crispy crust. Many proofing ovens of this type enable you to control the individual temperature of each deck, so you can bake multiple types of bread in one batch.
If you'll do most of your baking in pans, a proofer oven with racks is a better choice. Racks can be adjusted to accommodate different sized products; their perforated design enables convection air to circulate freely for even heating.
Advantages of Proofer Oven Combos
Space-Saving Design: Combining both proofing and baking functions in one unit, proofer oven combos are ideal for kitchens with limited space, as they reduce the need for multiple pieces of equipment.
Convenient Workflow: Operators can move dough directly from the proofing stage to baking without having to transfer it between separate units, increasing efficiency and reducing handling time.
Consistent Proofing Conditions: With built-in temperature and humidity controls, proofer ovens ensure dough rises under optimal conditions, which is critical for achieving the right texture, crumb, and crust.
Steam Injection for Quality Crust: The steam feature in proofer ovens slows crust formation during proofing, allowing bread to rise fully. Steam also helps create a golden, caramelized crust, enhancing the bread's visual and taste appeal.
Even Baking with Convection Heat: Convection heating ensures even baking of multiple pans of dough, removing the need for manual rotation during the bake cycle. This consistency is particularly valuable in high-demand operations.