Consumers want cheaper, more healthful, better quality products. Bakers want energy-efficient, consistent, durable equipment. Suppliers are developing proofers that aim to make everyone happy.
Consumers are picky people. They want high-quality, consistent, healthful products for as little money as possible. No big deal, right? Even on the sunniest day, these demands would keep a bakery on its toes. But coming while the industry is fighting both a gloomy economy and volatile ingredient costs? Let’s just say no bakery is currently sweat-free.
So what’s a bakery to do? Most are analyzing costs with a magnifying glass, trimming waste and cutting operational expenses. And many are discovering that the energy efficiency of their equipment is fertile ground for cost savings, with proofers proving no exception.
Dunbar Systems, Lemont, Ill., is one supplier that’s witnessed the push to ramp up equipment efficiency firsthand.
“Bakers are looking for any energy savings that they can find,” says Jim Diver, vice president of operations. “One known fixed cost is that energy will be constantly rising year after year.” To help bakers counter these rising costs, Dunbar has invested in thermal oil technology, a heating method that the company believes has applications outside the oven arena, where it is traditionally used. “We have constantly proven a 35 percent to 40 percent savings using thermal oil over conventional heat sources in our ovens. We can potentially see the same savings in proofing,” Diver adds.
Canadian supplier Doyon Equipment, Saint-Côme-Linière, Quebec, also has heard requests for more energy-efficient proofers and is heeding the call.
“ at is why we are heading towards ENERGY STAR certifications,” explains national sales manager Jean- Pierre Doyon. e company recently released a combination proofer/warmer that off ers bakeries an opportunity to both maximize precious production space and reduce energy costs, as the unit is ENERGY STAR certified.
But Diver warns bakers to look up from the bottom line every so often, lest their frugality get in the way of future production improvements and enhancements.
“Bakers are now very price conscious, at times to the baker’s disadvantage,” he explains. “The baker may remove features that they feel are not relevant to their present need but are an advantage in the future. We are constantly meeting with bakers to inform them of features that are available and give our opinion as to if a feature is required.”
One feature that gives bakers a leg up and shouldn’t be sacrificed for economy's sake is a PLC. It puts control of the proofer directly in the hands of the operator, giving him or her governance of the temperature and humidity levels within +/- 1 percent, resulting in the consistency consumers are demanding.
“All products need to look and have the same great quality each baker is attempting to achieve, day in and day out,” Diver says.
And now, more than ever, quality matters.
Combine your proofing and warming production needs in one compact unit with Doyon’s heavy-duty DPW10 warmer/proofer. Constructed from stainless steel for ease of cleaning and long-lasting durability, the unit has a 10-pan capacity and can be stacked or used alone. It proofs from 90°F to 110°F with relative humidity of up to 100 percent, and it can keep product at a temperature of up to 180°F. Its ENERGY STAR certification makes operation energy efficient.
Doyon Equipment Inc.
800 463 4273
Belshaw Adamatic’s HV industrial proofer is designed specifically for high-volume industrial donut production. Its features include an active release system that prevents sticking with minimal fl our dust; independent dual-zone temperature and humidity control; and stainless steel, insulated, lift-off doors.
Belshaw Adamatic Bakery Group
800 578 2547
Minimize product drying with Baxter’s patented airflow system. It uses two 6-in. fans to force air in a dual circular pattern for a balanced, controlled proof. The humidification system creates moisture via a nozzle that sprays water onto a heated metal plate with a fl ash-spray system. To ensure accuracy, humidity and temperature sensors are located next to air ducts to capture true readings. Baxter’s proofers are available in single-wide or double-wide sizes. Single-wide proofers are available in widths of 35.5 inches or 42 inches, and double-wide models are available in widths of 62 inches or 75.5 inches.
800 777 2828
The 7100P Proofer Series by Revent can handle a variety of products with its capacity for as many as six single racks or three double racks. Options include: with or without floors; one or two doors; digital time, temperature and humidity controls; and electric heat.
800 822 9642