Dynamic fermentation chamber FL series

Overview
The commercial bread proofing box (fermentation cabinet / dough proofer) is an industrial appliance that maintains precise temperature and humidity for controlled dough fermentation. Suitable for bakeries, restaurants and food factories, the FL series supports consistent proofing across multiple trays and scales from small cabinets to walk-in units.

Technical Parameters of Bread Proofing Box
Model | Tray | Power Source(Hz/V) | Refrigeration Power(kw) | Proofer Power(kw) | Refrigeration Temp(℃) | Freezing Temp(℃) | Proofer Temp(℃) | Dimensions(mm)
FL-18DR | 18 | 50Hz 220V | 0.6 | 1.8 | 2~5 | 0~-15 | 15~38 | 600x960x2105
FL-24DR | 24 | 50Hz 220V | 0.8 | 2.5 | 2~5 | 0~-15 | 15~38 | 780x1150x1700
FL-36DF | 36 | 50Hz 220V | 0.8 | 2.5 | 2~5 | 0~-15 | 15~38 | 755x1150x2105
FL-36DS | 36 | 50Hz~220V | 0.8 | 2.5 | 2~5 | 0~-15 | 15~50 | 1150x930x2105

Types of Commercial Bread Dough Proofing Boxes
Type | Capacity | Best For | Features
Single-door Proofing Cabinet | Small to medium batches | Independent bakeries, restaurants | Compact footprint, precise temp/humidity control
Double-door Proofing Cabinet | Large batches | Medium–large bakeries | Multi-tray handling, uniform circulation
Walk-in Proofer | Industrial scale | Food factories, wholesale suppliers | Custom dimensions, high capacity, automation options

Features

• Digital temperature & humidity control for precise fermentation profiles.
• Stainless steel construction for compliance with food-industry cleaning standards.
• Multi-tray capacity to support batch production.
• Energy-efficient components to optimize operating cost.
• Glass doors & internal lighting for visual inspection without interrupting conditions.
• Uniform air circulation to ensure even proofing across all trays.

How to Use a Commercial Dough Proofer

• Load trays of dough into racks according to model capacity.
• Set temperature & humidity (typical range: 80–90°F / 27–32°C with 70–85% RH for many bread types).
• Monitor progress via digital controls and viewing window.
• Unload & bake when dough reaches the desired rise.

FAQs

• Why use a commercial proofing box vs manual proofing? It standardizes fermentation across trays, reduces cycle variability and increases throughput.
• How many trays can a proofer hold? Model-dependent: typical cabinets 10–50+ trays; walk-in units hold significantly more.
• Is humidity control necessary for all breads? Yes—controlled humidity prevents premature crusting and maintains dough surface condition.
• Can proofers be customized? Yes—single-door, double-door and walk-in configurations and automation options are available.

Technical specifications

• Models: FL-18DR, FL-24DR, FL-36DF, FL-36DS (FL series)
• Tray capacity per model: 18 / 24 / 36 / 36
• Power source: mainly 50Hz 220V (one model listed as 50Hz~220V)
• Refrigeration power: 0.6–0.8 kW
• Proofer (heating/conditioning) power: 1.8–2.5 kW
• Refrigeration temperature range: 2–5 ℃
• Freezing temperature range: 0 to -15 ℃
• Proofer temperature range: 15–38 ℃ (one variant up to 50 ℃)
• Dimensions vary by model (refer to technical parameters table for exact mm dimensions)