The most complete controlled proofing cabinet with trays that provides the ideal heat and humidity for proofing all types of dough.

This is a convenient and versatile controlled proofing cabinet, used by small and medium-sized bakeries that base their production on the use of trays. They allow the design of a multitude of proofing programmes adapted to the customer's processes thanks to the most advanced Salva proofing control software.

The solution to controlled proofing processes.

limpieza
electrico
tecnologia-touch
control-de-humedad
control-de-temperatura
frio-calor
opcion-conectividad

Features

Features of the controlled proofing cabinet for trays

The Iverpan range of controlled proofers is renowned for its eco-energetic design, low EC consumption, low atmospheric heating power (thanks to the ecological refrigerant) and maximum thermal insulation with high density polyurethane.

In addition to the advantage of controlled proofing, there is also the advantage of proofing STOP, which makes it possible to postpone the cooking time for up to three hours after the programmed cooking time.
Based on a microprocessor, a 24-hour programme can be easily preset.
Designed to work from -3ºC to +40ºC and humidity up to 90%.

Proofing processes available at Iverpan: 

  • Direct proofing
  • Controlled proofing (24h and 48h with elaborated or frozen dough).
  • Continuous proofing (maximum 24 hours) with processed doughs. 
  • Programmed delayed proofing

Phases of controlled proofing: 

Pre-cooling of the proofer > Blocking > Maintenance > Proofing > Snooze

The snooze function allows for postponing the baking time by up to 3 hours at the end of proofing.

Features of the controlled proofing cabinet for trays:

  • External finish of the equipment made of AISI430 stainless steel.
  • Interior of the chamber is made of polished stainless steel.
  • Polyurethane foam insulation. Density of 40kg/m3
  • Front with black silk-screen printed glass for a modern look
  • Electromagnetic handle for easy and fluid opening
  • Rounded corners on the inside and sliding panels in a single piece for high equipment hygiene
  • Product display window with LED illumination
  • Gentle and controlled airflow inside the cabinet for high quality proofing
  • Double heating element. Wet heating element for humidity supply and dry heating element for temperature supply.
  • Evaporator sized to avoid drying out the product
  • High-performance R134a refrigerant even at high ambient temperature (up to 40°C)

Accessories

PLASTIC TRAYS

  • 60x40x7,5
  • 60x40x14,5

HUMIDIFIER FOR LOW TEMPERATURE AND HUMIDITY FERMENTATION

Ultrasonic vibrations to turn water into a fine mist to prevent dough drying out

The solution to controlled proofing processes.

Features
limpieza
electrico
tecnologia-touch
control-de-humedad
control-de-temperatura
frio-calor
opcion-conectividad

Features of the controlled proofing cabinet for trays

The Iverpan range of controlled proofers is renowned for its eco-energetic design, low EC consumption, low atmospheric heating power (thanks to the ecological refrigerant) and maximum thermal insulation with high density polyurethane.

In addition to the advantage of controlled proofing, there is also the advantage of proofing STOP, which makes it possible to postpone the cooking time for up to three hours after the programmed cooking time.
Based on a microprocessor, a 24-hour programme can be easily preset.
Designed to work from -3ºC to +40ºC and humidity up to 90%.

Proofing processes available at Iverpan: 

  • Direct proofing
  • Controlled proofing (24h and 48h with elaborated or frozen dough).
  • Continuous proofing (maximum 24 hours) with processed doughs. 
  • Programmed delayed proofing

Phases of controlled proofing: 

Pre-cooling of the proofer > Blocking > Maintenance > Proofing > Snooze

The snooze function allows for postponing the baking time by up to 3 hours at the end of proofing.

Features of the controlled proofing cabinet for trays:

  • External finish of the equipment made of AISI430 stainless steel.
  • Interior of the chamber is made of polished stainless steel.
  • Polyurethane foam insulation. Density of 40kg/m3
  • Front with black silk-screen printed glass for a modern look
  • Electromagnetic handle for easy and fluid opening
  • Rounded corners on the inside and sliding panels in a single piece for high equipment hygiene
  • Product display window with LED illumination
  • Gentle and controlled airflow inside the cabinet for high quality proofing
  • Double heating element. Wet heating element for humidity supply and dry heating element for temperature supply.
  • Evaporator sized to avoid drying out the product
  • High-performance R134a refrigerant even at high ambient temperature (up to 40°C)
Accessories
limpieza
electrico
tecnologia-touch
control-de-humedad
control-de-temperatura
frio-calor
opcion-conectividad

PLASTIC TRAYS

  • 60x40x7,5
  • 60x40x14,5

HUMIDIFIER FOR LOW TEMPERATURE AND HUMIDITY FERMENTATION

Ultrasonic vibrations to turn water into a fine mist to prevent dough drying out

Technology, quality design and durability

Technology on proofing

It uses advanced technology to remotely control and regulate the proofing process. This allows for consistent, high quality results at your fingertips in proofing doughs, improving the texture, flavour and volume of the final products.

Ergonomic and functional design

It is designed with user convenience and space efficiency in mind. It features easy access doors and intuitive control panels, making it easy to load and unload trays. In addition, its compact design makes the most of the space available in the bakery or patisserie.

Quality and durability

It is constructed with high quality and durable materials, ensuring long-term reliability. In addition, it has an efficient insulation system that minimises heat and moisture losses, which contributes to efficient operation and energy savings.

Ultrasonic Cool Humidifier

  • A device that uses ultrasonic vibrations to convert water into a fine mist that is dispersed into the air to increase the humidity in the chamber.
  • An integrated ultrasonic cool humidifier helps to balance the humidity of the air in the chamber and create a more suitable environment for baking, without causing the dough to dry out too quickly or become too wet and sticky or difficult to work with.

Discover the latest STC Smart Touch Control

STC Smart Touch Control opens up more posibilities

The new STC Smart Touch Control offers the best control during the complete baking cycle and makes any baker's life easier. Also achieves the best baking results.

Address

SALVA INDUSTRIAL S.L.U.
GI-636, Km 6 - Pol. 107
20100 LEZO (Guipuzcoa)
Spain.

How to get here

Tel. +34 943 449 300

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