This fully automatic one-rack retarder proofer will allow you to cool down - or "retard" and proof your dough products. This will ensure the best quality but also give you real flexibility.
The dough preparation can happen in the afternoon and the baking off the breads and rolls can be moved to the next day morning for total freshness.
No need for a night shift, you can focus on staff-friendly hours that allow better quality control and reduce labor costs.
Temperature from -4°F to 104°F.