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Fermentation Cabinets – Made in Turkey for Hotels & Central Bakeries
From Dough Prep to Fermentation Flow – What We’ve Learned
Fermentation Cabinets – Made in Turkey for Hotels & Central Bakeries
In a busy Cairo hotel bakery, the chef once told us: “Our dough was perfect, but without proper proofing, it lost its life before baking.” Similar cases came up in Nairobi and Belgrade. We learned that fermentation isn’t only about time — it’s about precise temperature, humidity control, and workflow positioning. In commercial kitchens and turnkey bakery projects, one weak link in proofing zones slows the entire line.
That’s why our proofing / fermentation cabinets — manufactured in Turkey — are designed for consistency, energy efficiency, and BOQ alignment. For contractors, consultants, or procurement managers, our mission is clear: keep your dough alive, balanced, and ready for the oven.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Portfolio & Technical Specs
Model | Type | Capacity (Trays) | Dimensions (mm) | Power / Voltage | Material |
PF-20C | Proofing Cabinet | 20 trays (40×60) | 800 × 900 × 2050 | 2.8 kW • 220V 1N | AISI 304 (316 opt.) |
PF-40C | Double Door Cabinet | 40 trays (40×60) | 1200 × 900 × 2050 | 4.2 kW • 220–240V 1N | AISI 304 (316 opt.) |
PF-60C | Trolley-Type Cabinet | 60 trays (40×60) | 1600 × 950 × 2200 | 5.0 kW • 380V 3N | AISI 304 (316 opt.) |
👉 All models designed for uniform fermentation with automatic humidity control.
Installation & Operator Support
- Plug-and-play for single door models.
- Double-door and trolley-type require load mapping and drainage.
- Delivered with CAD/DWG + BIM files for consultants.
- Remote or on-site commissioning support.
Durability & Build Quality
- Heavy-duty insulation to reduce energy loss.
- 15,000+ cycle tested heaters and humidifiers.
- Average lifecycle: 7–9 years in hotel or central bakeries.
- Resistant to humidity, steam, and 24/7 industrial kitchen operation.
Hygiene & Safety Standards
- CE-certified with sealed humidifier systems.
- HACCP-compliant food-contact materials.
- Rounded corners, no water traps, easy daily cleaning.
🎯Why Choose Our Proofing Cabinets – Key Advantages
- Factory-direct from Turkey, CE-certified, export-ready.
- Stable humidity (60–85%) and temperature (28–32°C).
- BOQ-matched for consultants and project planners.
- Modular sizes: 20, 40, or 60 tray capacity.
- FOH-ready with glass door display options.
- Energy-efficient insulation reduces power bills by up to 15%.
- Proven durability in industrial kitchens worldwide.
🔧 Design & Workflow Integration
- Place proofing cabinets near sheeters and dividers → Keeps dough fermentation seamless in production bakeries.
- Ideal location: between dough prep zone and oven → Prevents dough collapse during transfer.
- Trolley-type cabinets near rack ovens → Saves 10–12 min per batch for hotel buffets.
- Visual workflow: sheeter → divider → proofing cabinet → oven → Creates a streamlined bakery line.
Procurement & BOQ Integration
- Submittals, CE/HACCP certificates → Mandatory for compliance in international bakery projects.
- BOQ alignment by tray count and baking cycle → Ensures capacity matches production needs.
- CAD files and BIM blocks provided → Easy integration for consultants.
- Red-lined layouts help contractors avoid costly on-site modifications.
Baking Trays & Sheets – Consistency in Every Batch
Baking trays and sheets may look simple, but in commercial bakeries they decide whether croissants bake evenly or burn on the edges.
- Material Choice → AISI 304 stainless or aluminum with non-stick coatings for long lifecycle.
- Standard Sizes → 40×60 trays for pastry kitchens, GN 1/1 options for hotels and catering hubs.
- Thermal Balance → Uniform heat transfer keeps product color and texture consistent.
- Operational Example → A Dubai resort switched to insulated aluminum sheets and cut reject rate by 10% during breakfast rush.
Bakery Racks, Cooling Racks & Trolleys – Moving Dough Without Losing Time
Racks and trolleys form the bridge between proofing, baking, and cooling zones.
- Cooling Racks → Allow rapid air circulation; prevent condensation on baked goods.
- Transport Trolleys → Heavy-duty casters + tray locks reduce accidents during hotel buffet prep.
- Integration → Designed to fit directly with proofing cabinets and convection ovens for smooth flow.
- Operational Example → In a Nairobi central kitchen, stainless trolleys reduced transfer time by 15% between proofing and oven lines.
FOH Variant → Chrome-finished display racks double as merchandising units in boutique bakeries and resort buffets.
⚙️ Consultant Workflow Mistakes in Proofing Zones
- Placing cabinets too far from ovens → Wasted time, cold dough.
- Forgetting drainage lines → HACCP non-compliance and safety hazards.
- Oversizing units without matching load → Energy waste and floor space inefficiency.
🛠️ Export & Compliance – Why Docs Matter
- CE and HACCP always included.
- GCC/SASO certificates for Middle East.
- UKCA/SGS approval for EU & UK markets.
- Export packaging: IP-rated, SGS-inspected optional.
🏨 FOH Applications – Open Bakery Experiences
- Glass-door fermentation cabinets in resort buffets enhance guest interaction.
- Aroma release adds perceived freshness.
- Case study: Warsaw hotel increased bakery sales by 12% using FOH proofing displays.
Where They Work Best – Global Scenarios
- Dubai – Resort bakery: 40-tray double cabinet enabled 24/7 croissant service.
- Nairobi – Central patisserie: Proofing cabinets stabilized dough quality across 5 ovens.
- Warsaw – Boutique bakery café: FOH glass-door cabinet increased customer engagement.
OS&E Integration
- Stainless tray trolleys, GN pans, and baking sheets.
- Spare humidifier tanks and water filters.
- Induction-compatible chafing dishes for hot display integration.
- FOH utensils for live buffet bakery counters.
Cleaning & Maintenance
- Daily emptying of humidifier tanks.
- Weekly descaling of heating elements.
- Monthly gasket and insulation check.
🌡️ Fermentation Science in Commercial Kitchens
- Proofing temp 28–32°C keeps yeast activity optimal.
- Humidity levels 60–85% prevent dough drying.
- Case study: Istanbul patisserie reduced rejects by 18% after upgrading to controlled fermentation.
📊 Energy & ROI for Proofing Cabinets
- Hotels in Dubai cut energy 15% after switching to insulated fermentation cabinets.
- ROI typically within 14–18 months for central production sites.
- Example: Nairobi industrial bakery saved 22% on electricity by upgrading to double-door units.
- Case study: A Warsaw hotel bakery cut prep time by 20% with trolley-type cabinets → measurable ROI boost.
📊 Comparison Guide – Proofing Cabinet Sizes
Feature | Single Door (20 trays) | Double Door (40 trays) | Trolley Type (60 trays) |
Capacity | Small cafés, boutique | Hotels, medium bakeries | Large bakeries, resorts |
Energy Consumption | 2.8 kW avg | 4.2 kW avg | 5.0 kW avg |
FOH Suitability | Medium | Medium-High | High with glass option |
ROI Potential | 18–20 months | 14–16 months | 12–14 months |
❓ Frequently Asked Questions (FAQ)
What is the ideal proofing temperature range?
28–32°C depending on dough type.
Can proofing cabinets be used in FOH?
Yes, glass-door variants are FOH-ready.
How do I maintain humidity control?
Weekly cleaning of water tanks and humidifiers.
What is the average lifecycle?
7–9 years with regular servicing.
Do you provide CAD and BIM files?
Yes, included in all submittals
Real Projects & Testimonials – What Our Partners Say
