Retarder-provers

Choosing a retarder-prover

A retarder-prover runs proving to a timetable: it first keeps the dough cool to slow fermentation, then raises the temperature and humidity so the dough has proved when the oven is ready. Dough can be made up in the evening and baked in the morning.

A dough retarder has no humidifier: it holds dough or a pre-ferment (biga) at a steady temperature until it is worked further. A retarder-prover counter is the same unit under a worktop; a retarder-prover room takes larger batches on trolleys.

What to check

• Tray size: EN 60 × 40 or 60 × 80 cm bakery trays, or GN 1/1 in pastry and kitchen work.
• Capacity: how many trays or how much dough fits at once, in a cabinet, a counter or a roll-in trolley.
• Temperature and humidity range: how low the unit cools (some also freeze) and how high it heats, and whether the humidifier needs a water connection.
• Programmes: timed cycles, ready-made and own recipes, HACCP log and remote monitoring.
• Refrigeration: plug-in with a built-in unit, or remote with a condensing unit installed separately and not supplied.

Where to use it

Bakeries, pastry kitchens, pizzerias and in-store bake-off points, where dough is prepared ahead and baked in batches through the day. Plan for ventilation, the electrical supply and, where needed, a water connection.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.