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.


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Intermediate Proofer BIP E

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