The AHP Proofer cabinet proof racks of dough products under controlled
temperatures and humidity prior to baking.
Controlled temperature and humidity in the proofer promotes yeast fermentation, which generates gas and causes the dough to rise.
Proofing takes from 45 to 60 minutes, depending on the product.
A temperature setting of 95°F (35°C) and humidity at 85% are typical but will vary slightly, depending on the product
being proofed. To dry-proof, set the humidity to the lowest setting.
2 Racks Roll in.