Baking & Snack - August 2009 - 68

FINAL PROOFERS

tenance," he noted.
Another unique proofer is the fully
continuous Serpentine proofer from
Auto-Bake Pty. Ltd., Hornsby, Australia. The Auto-Bake system uses the
proven technology of the traveling
tray system, exposing each tray to the
various atmospheres of the proofer for
consistent and even proofed product,
according to Jim Diver, vice-president
of operations, Dunbar Systems, Inc.,
which is the exclusive North American Representative for Auto-Bake.
The proofer conditioning system is
designed to control the temperature at
±3°F and ±3% RH from the operator
setpoint, he added.
The Auto-Bake's temperature and
humidity are maintained using injections of steam and mist, which are
circulated throughout the system,
according to Amanda Hicks, director
of marketing, Auto-Bake Australia.
"To achieve flexible proofing times
and proof-to-bake ratios, the Serpentine proofer can be designed with up
to three individual Serpentine-configured transport zones, with optional
bypass, within the one module," she
said. "Depending on the required
proofing schedule for any given product, the unit can operate using one,
two or three of these zones, running at

section to the downward section. This
process continues until the pans reach
the bottom of the downward proofing
section, and the pans are discharged.
The Capstep systems can be used for
proofing, retarding and freezing. "Capstep is very space saving as it uses the
height of the building and does not require any curves," Mr. Achterberg said.

ᮡThe proofer features a serpentine design in which pans enter at a low
level then vertically transported to the top level where they proceed in an "S"
configuration down to the original entry level before exiting.
DUNBAR SYSTEMS

Available with different angle pitches, Capstep can be adapted to many
pan and product types. "The system
can be configured in many ways to
accommodate building and system
requirements, and it is totally selfcontained and requires minimal main-

ᮡAn inline overhead tray proofer is configured
to optimize available space in a bakery.
GEMINI BAKERY EQUIPMENT CO.

different speeds if necessary, to adjust
the overall proofing dwell time."
Serpentine proofers are customconfigured to meet the throughput
and space requirements of individual
bakeries. "Whether a proof-to-bake
ratio of 1:1 or 6:1 is required, the Serpentine system is ideal for all kinds of
products, including loaves, baguettes,
artisan bread, and proofed pastries
such as croissants and Danishes," Ms.
Hicks said. "This system also ensures
consistent orientation of the proofed
goods throughout the entire process."
The proofer can use thermal oil as
both its heat and steam source, which
can lead to substantial savings, according to Mr. Diver. "By using this technology, the need of a steam boiler is
eliminated," he added.

SMART ROTARY
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PRACTICAL SOLUTIONS THROUGH
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For more information, see Page 105

BAKING & SNACK / August 2009

Baking & Snack - August 2009

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