Products

Panemor Intermediate Proofer — Precision Resting and Perfect Dough Relaxation

The Panemor Intermediate Proofer is an essential link in the modern bakery production line, engineered to deliver precision, reliability, and hygiene. Its main function is to provide controlled resting time to the dough pieces immediately after division and rounding — allowing the dough to relax, lose mechanical tension, and achieve ideal extensibility before the next processing stage such as molding or sheeting.

Built for both artisan and industrial bakeries, this advanced machine ensures consistency, dough quality, and productivity in every batch.

⚙️ Key Features and Technical Advantages

• Accurate and Consistent Operation:
  The Panemor intermediate proofer guarantees that every dough piece receives the same resting time, ensuring even fermentation and uniform structure.

• Manual or Automatic Mode:
  Operators can select between manual and fully automatic operation. A high-precision sensor at the dough entrance ensures that each dough piece enters an empty pocket, preventing overlap or sticking. The same sensor also functions as a digital counter, tracking every dough piece entering the system.

• Positive Transfer System:
  During each working cycle, the dough pieces are smoothly shifted to the next pocket through a positive transfer mechanism, maintaining perfect dough shape and integrity without tearing or deformation.

• Flexible Layout Options:
  Available in both right-hand entrance / left-hand exit or left-hand entrance / right-hand exit configurations to fit any bakery layout.

• Hygienic, Easy-to-Clean Construction:
  Made with food-grade plastic baskets that are easy to remove, wash, and reassemble. All materials are chosen for durability, safety, and hygienic compliance.

• Multiple Capacity Options:
  Available in 88, 152, 176, 240, 328, and 640 pockets, allowing you to choose the model that fits your production capacity and dough variety.

🧩 Optional Features

Enhance your production line with additional modules and smart features:

• ⍟ Right or Left Entrance Configuration

• ⍟ UV Lamp & Climatic Control Unit – ensures hygienic conditions and maintains ideal temperature/humidity for dough resting.

• ⍟ Feeding or Output Conveyor – integrates seamlessly with dividers, rounders, and molding machines for continuous production.

🏭 How the Panemor Intermediate Proofer Works

1. Dough Entry:
   Divided and rounded dough pieces are automatically placed into individual baskets at the entrance, controlled by the built-in sensor.

2. Resting Stage:
   Each dough portion travels through the proofer in a gentle and controlled manner. During this stage, the dough relaxes and rehydrates, releasing internal tension accumulated from dividing and rounding.

3. Transfer:
   The positive transfer system ensures that each piece moves to the next pocket without any pressure or sticking, preserving the dough’s smooth surface.

4. Discharge:
   At the exit, the dough pieces are perfectly conditioned for shaping, rolling, or final proofing — resulting in consistent, high-quality baked products.

🌎 Built for Professional Bakeries in Canada & the USA

The Panemor Intermediate Proofer is the trusted choice for commercial, industrial, and artisan bakeries that prioritize precision, hygiene, and performance. Its intelligent design reduces labor, optimizes dough handling, and ensures consistent results — essential for high-quality bread, rolls, baguettes, and pastries.

Available across Canada and the United States, Panemor offers professional installation, training, and after-sales service to ensure optimal performance.

🧠 Why an Intermediate Proofer Is Essential

• Relaxes gluten and improves dough extensibility

• Prevents tearing or shrinkage during molding

• Enhances final product volume and crumb structure

• Increases overall efficiency and production speed

• Reduces manual handling and human error