industrial proofing
The proofing process - in conjunction with the recipe and baking process - place a decisive role in the final appearance and flavour of the finished baked products. When planning an industrial manufacturing plant, it is therefore extremely important that the proofing system in particular meets the customer's and products' requirements precisely, and supports the necessary flexibility during proofing.

Suspended proofing unit


First, there is the classic suspended proofing unit, which guides baskets, pans, trays, tins or boards along a meandering route through the proofing chamber. The products, typically bread, Vienna rolls and toast bread, as well as hard rolls or donuts pass through all temperature zones evenly and can be turned easily if necessary. However, the proofing time cannot be changed, as it is linked to a set route. And bakers should know that baskets etc. must be cleaned at specific intervals.
On of the positive aspects of this system is that it is compact. The meandering route facilitates varying dimensions and a relatively small ground area. The system can also be installed directly above the oven.

MIWE deck or belt proofing systems


MIWE deck or belt proofing systems transport the products straight through the proofing chamber on a transport conveyor or on trays / boards. A key advantage of these is that both allow multi-deck solutions, to facilitate different proofing times for different products. And the best thing is that even when transporting the products without trays/boards, the shape of the products is not changed, making it ideal for delicate products such as pizza or pretzels. The systems are easy to clean, however belt proofing systems require quite a lot of space and special loading equipment must be installed to load and unload them. Systems of this kind are primarily used for fine baker's wares and spaced special rolls, besides for pretzels and pizzas.

MIWE paternoster or step proofing systems


MIWE paternoster or step proofing systems are also the ideal choice for fine baker's wares and crescent rolls, as well as French bread, and generally for all products on trays/boards. The trays/boards are inserted in a tower and transported upwards step by step like a paternoster lift. When they reach the top, the trays are transferred to a second tower where they are transported downwards gradually. As the stepping speeds are individually adjustable, a MIWE step proofing system allows a wide range of proofing times. They even allow different trays/boards to be used, provided the external diameters are the same. The tower shape means that the system does not take up much ground area, but does require plenty of vertical height.

MIWE spiral proofing systems


The fourth option in our range are spiral proofing systems, in which the products are transported upwards on trays or directly on the conveyor in a rising spiral and from their downwards in a descending spiral in the opposite direction. With customisable speeds, the systems allow flexible proofing times and are generally used for crescent rolls and fine baker's wares. Please note that products which are susceptible to deformation, such as pretzels, are often slightly misshaped and moved when transported directly on the conveyor due to the geometry of the transport belt. Therefore, spiral proofing systems should not be used if the products must have a precisely defined constant position at the outlet. Automated belt washing systems make cleaning relatively simple.