There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
The multi in multi-pass
The new multi-pass proofer automatically controls the heat and humidity inside the proofing chamber, perfecting the environment in the proofing chamber to allow the yeast to develop, resulting in flavorful end products. It precisely controls proofing parameters to optimize the process so that the dough develops faster, with improved consistency. The new proofer enables controls via an intuitive PLC touchscreen. “Setpoints can be entered onto the touchscreen to increase or decrease air circulation speeds, increase the temperature, or change the relative humidity settings. The system uses thermocouples and humidity sensors inside the chamber to monitor the actual conditions, and the system automatically adjusts to achieve the setpoints,” explains Chris Kline, R&D Engineer, RBS. Process and machine monitoring is done at the Operator Interface Terminal, where the operator has access to all recipe and process controls, which can all be adjusted during production as conditions change.
The temperature of the proofer can be adjusted from 70°F to 100°F (21°C – 38°C) and the relative humidity of the proofer can be adjusted from 45% to 85%. The temperature and humidity settings for different products can be saved in the recipe screens, to optimize proofing efficiency. Moreover, the full enclosure around the machine provides insulation and is designed with doors and access points to facilitate cleaning and inspection, which also contributes to minimizing downtimes.
The multi-pass proofer is built with five independent conveyors with variable frequency drives (VFD). Their speed can also be adjusted via the touchscreen interface. Each of the transfer points between the conveyor tiers is also fully adjustable, to optimize product transfers.
© RBS
The five-pass proofer packs 42 m of proofing distance in a 9 m-long machine, saving big on floorspace in the bakery. “We’ve taken the multi in multi-pass to a new level. This design has a lot of efficiencies, but the smaller footprint vs. a comparable production line is significant,” Kline highlights. Aside from freeing up space in the bakery, nesting multiple conveyors into a single enclosure lowers the overall volume of heated space, which also saves on energy requirements.
The new proofer requires a minimum of five meters of ceiling height. It can come with different widths, to match the equivalent RBS oven widths. The standard design has an overall length of 16 m, including the infeed and discharge conveyor extensions.
RBS designed this machine to meet its SafeShield Program standards, making cleaning and sanitation much easier. The specialist illustrates: “The drive roll bearings are located in the drive cabinet area – and not near the product zone – allowing for ‘exposure-free’ bearing lubrication and inspection.”
The article is part of an extended feature, which was originally published in BBI 2 – 2023. Read the full article in the magazine:
