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What are the main reasons I would need to purchase a walk-in proofer instead of a pass-through proofer?


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3 answers

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Michael Newman from CKitchen / E. Friedman Associates

It will depend mostly on your operation.  Pass thru units are great if you have a kitchen staff in the back dedicated to making doughs for the front people whom bake them. 

 I find mobile proofers are the most flexible.  It can be pushed to anywhere in the location.

If you need a walk-in proofer than you are a very high volume operation.

My advice ... contact my company.  We are trained my the manufacturers to know their products.  To truly answer this question, I would have to know more about your operation.

Mar 25, 2015

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Kinnek Supplier

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Russell O'Bannon from O'Bannon Food Service Consulting and Equipment Sales

Walk In Proofers also allow for a more consistant temp and humidity range to be maintained. In a walk in type the door opening and closing does not effect the tolerances in both the temp and humidity as a pass thru unit which turns over the air much more often then as if you had a walk in unit, improving your proofing times/energy efficiency and not effecting the dough's quality as much if these temp and humidity's are at out of tolerances often. 

Dec 18, 2014

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Kinnek Supplier

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Kinnek Knowledge Team

A walk-in proofer is going to be larger and able to hold a greater quantity of food than a pass-through proofer. While many bakeries and restaurants use pass-through proofers, adding additional space for proofing can result in greater flexibility in the production process. This is because greater quantities of different types of dough can be proofed at once, streamlining the baking process.

Additionally, some bakers swear that longer proofing times make better goods. They prefer walk-ins because the larger size means that there can be less turnover and dough can sit in the proofer longer.

Is there anyone who strongly prefers pass-through proofers? We'd love to know what you use in your bakery or restaurant.

Dec 8, 2013

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