WP Haton BIP E 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.

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.

Features

Lorem ipsem dolor sit amet

Benefits

Lorem ipsem dolor sit amet

Options

Lorem ipsem dolor sit amet

Please send me more information on the:

Intermediate Proofer BIP E

  • Optional Questions

    These questions are optional but answering them will help us direct your request to the people who can help you the most. (Some questions may not apply to your industry.)
  • By clicking submit below, you consent to allow WP Bakery Group USA to store and process the personal information submitted above to provide you the content requested.
  • This field is for validation purposes and should be left unchanged.

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