BLAST CHILLERS AND PROOFING RETARDER CABINETS AND TABLES FORBakery

COLD TECHNOLOGY TO PROVE AND PRESERVE TO PERFECTION

Processing dough in bakery workshops to make bread, focaccias and pizza requires commitment and dedication. To make sure they always achieve quality results, bakers must keep an eye on the dough even during the proofing stage. When this process is carried out at room temperature, once the optimum proofing level is achieved, the operator is required to intervene promptly, which means working at night.

Polaris designs products for bakery professionals by providing supplies to the whole refrigeration and proofing supply chain to be right by their side during processing, every day. With professional proofing retarder equipment food can rise in optimal conditions in terms of hygiene and safety, easily and without requiring your presence. The cycle can subsequently be integrated by using dough storage blast chillers, thereby retaining their freshness.
With Polaris, you save time and increase efficiency in terms of organisation in the workshop.

PROCESS CONTROL AND FLEXIBILITY

With the proofing retarding process, the dough is kept at a temperature below 4°C. This slows down the fermentation of the yeast, preventing the formation of carbon dioxide, and therefore the proofing of the dough, until the program starts at the set time. You can start the fermentation at a set time thanks to the precise temperature, humidity and time control in the thermally insulated environment of cabinets and tables. The slow, controlled proofing ensures a smoother dough and eliminates the risk of separation between the crust and the inside during the baking.

PROFESSIONAL PROOFING RETARDER CABINETS

Maximum automatisation and control over the preservation and proofing cycles, and, thanks to a presettable program, precise temperature, humidity and time control for a quality dough with better organoleptic properties and less yeast used.

Learn more about proofing retarder cabinets

GENIUS BLAST CHILLERS FOR BAKERIES

With its humidity, ventilation and temperature control, the Genius blast chiller by Polaris becomes a perfect proofing machine and proofing retarder. The operator can decide whether to have the product rise immediately or 24/48h later by using the proofing retarder feature.

Learn more about the blast chillers for bakeries

PROFESSIONAL PROOFING RETARDER TABLES

Automated work cycle control through a program that lets you delay the proofing start time and accurately set the temperature, humidity and time for smoother dough with better organoleptic properties.

Learn more about proofing retarder tables