WP Haton BIP 72 M Intermediate Proofer | WP Bakery Group USA, Retail, Wholesale and Industrial Baking Equipment and Food Service Equipment, Shelton, CT USA

Intermediate proofer suitable for many common dough types, such as wheat and wheat/rye doughs with a low percentage of rye, without the use of any dusting flour. The intermediate proofers from the type BIP 72 are developed for fully automatic proofing/resting of the dough pieces between rounder and long moulder.

Features

Basic execution:

  • Infeed photo-cell, capacity 1200 pcs/h.
  • Infeed V-stepbelt, capacity 1800 pcs/h, single infeed
  • Infeed V-stepbelt, capacity 3600 pcs/h, dual infeed by means of 2-way flippergate
  • Proofer runs intermittently / continiously
  • Pockets round, polyaethylene, diameter 190 mm.
  • Plexiglass windows
  • Frame, turning device and panels stainless steel
  • Chain with chain guides
  • Shafts and chain wheels nickel plated
  • Integrated switchboard panel
  • CPU control for proofer with dual infeed, capacity 3600 pcs/h.
  • Stop switch for correct tray position
  • Discharge chute with outfeed on last row
  • Attaching head to existing ceiling

Options:

  • Infeed at front, outfeed backside
  • Hot air blower on infeed to avoid sticky dough’s
  • Exhaust fan (manual operation)
  • Exhaust fan with hygrostat
  • Fully automatic climatisation
  • Central switching
  • CPU control for proofer with photo-cell infeed and V-stepbelt single infeed
  • Master slave regulation
  • Adjustable discharge conveyor on last 3 rows for 12-piece proofer
  • Adjustable discharge conveyor on last 4 rows for 8-piece proofer
  • Stainless steel net on discharge chute in case of dropping height 1000 mm.
  • Discharge conveyor with own drive, reversible, outfeed on all rows. With discharge roller and discharge chute.
  • Discharge conveyor with own drive, reversible, outfeed on all rows. With discharge roller and frequency inverter (for dual infeed).
  • Different proofer height 2844 mm, whereby the head lenght will be adjusted to reduce the difference
  • Photo-cell controlled infeed

Products

Products

  • Wheat doughs
  • Wheat/rye doughs (with a low percentage of rye)

Capacity

  • 1,600 gr (1,800 gr for mixed doughs)
  • max. 3,600 pcs/h

Added Value

Advantages

  • Frame made of modular closed tubular profiles out of stainless steel
  • Processing without flour dusting
  • All frame parts in stainless steel or nickel coated, no painted parts in dough area
  • Teflonized transfer box for dough transfer between pockets without sticking problems
  • Stainless steel trays
  • Removable and washable plastic dough cups
  • Round dough cups for dough balls results in a optimum proofing
  • Ultraviolet light for protection against mould
  • Reliable infeed systems
  • Plexiglass windows for visual inspection
  • Performance reliable thanks to many years of experience
  • Variable proofing times

Please send me more information on the:

BIP M Intermediate Proofer

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  BIP 72-M Data Sheet (733.8 KiB, 270 hits)

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