Hobart HPR200 2 Door Roll-In Proofer Retarder
Used in excellent condition.
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
the 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.
The retard feature gradually thaws the frozen dough. Set the temperature between 36°F and 38°F (2°C
to 3°C) for best results.
Thawing frozen dough at retarder temperatures takes approximately 6 hours minimum.
Retarding slows the yeast fermentation process, reduces gas formation and inhibits the dough from rising. This also provides an excellent environment for storing dough products up to 48 hours by keeping the dough interior cool.
The dough should not be refrozen after thawing.
Hobart Model: HPR200
Also, we have a Hobart Double Rack Oven. Model: HBA2G