WP Haton BIP E Intermediate Proofer | WP Bakery Group USA, Retail, Wholesale, Commercial Bakery Equipment and Industrial Bakery 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.

The intermediate proofers from the type BIP 72-E are developed for fully automatic proofing/resting of the dough pieces between rounder and long moulder. Via a photocell controlled infeed system the rounded dough pieces are dropped into the proofer cups one by one, while the proofer runs intermittent (100% filling) or continuous by a stepbelt infeed system.


Basic execution BIP 72-E:

  • Infeed by photo-cell
  • Proofer runs intermittently
  • Pockets polyaethylene, diameter 190 mm.
  • Windows plexiglass
  • Frame, turnig device and panels stainless steel
  • Chain with chain guides
  • Integrated switchboard panel
  • Stopswitch for correct tray infeed position
  • Outfeed on last row with fixed discharge chute
  • Attaching head to existing ceiling

Options BIP E

  • Flat infeed belt with photo-cell, max. capacity 1470 pcs/h, proofer runs intermittently (line capacity 1200 pcs/h)
  • Flat infeed belt with photo-cell, max. capacity 1680 pcs/h, proofer runs continiously (line capacity 1600 pcs/h)
  • Frequency inverter on drive of the proofer for a higher line capacity till 1800 pcs/h in combination with a flat infeed belt
  • Infeed by V-stepbelt, max. capacity 1680 pcs/h, proofer runs continiously (line capacity 1600 pcs/h)
  • 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
  • Adjustable discharge exit chute on last 3 rows for 6- of 12-piece proofer
  • Adjustable discharge exit chute on last 4 rows for 8-piece proofer
  • Extra adjustable discharge exit chute
  • Extra discharge exit chute with curve
  • Stainless steel net on discharge chute in case of dropping height 1000 mm.
  • Reversible discharge conveyor with separate drive, discharge on all rows
  • Different proofer height 2590 mm or 3098 mm, whereby the head lenght will be adjusted to reduce the difference
  • Single support overhang (necessary when the proofer can not be attached to the ceiling)
  • Double support overhang (necessary when the proofer can not be attached to the ceiling)



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


  • 1,200 pcs/h

Added Value


  • 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
  • Constant climatisation
  • Reliable infeed system with 100% proofer filling
  • Plexiglas windows for visual inspection
  • Performance reliable thanks to many years of experience
  • Variable proofing times

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Intermediate Proofer BIP 72-E

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  BIP 72-E Intermediate Proofer Data Sheet (730.1 KiB, 292 hits)