Pfening's conditioning systems are custom-engineered to create the perfect environment to proof and ferment yeast-based products or cool finished goods after baking.
Pfening’s excellence in temperature and humidity control is recognized throughout the industry. For over fifty years, we have partnered with manufacturers of automatic proofers to provide customized HVAC systems for their equipment.
Proofing systems with precise temperature and humidity control ensure consistent size, texture, and appearance of your raised dough product.
Since 1940, Pfening Proof Boxes have set the industry standard for reliable, consistent proofing. Pfening Fermentation Rooms and Dough Retard Rooms have also set high standards for equipment quality and performance.
Pfening can provide the entire insulated enclosure, conditioning system, controls, or any portion of the system to fit your bakery’s needs. We can also design a custom solution to retrofit your existing equipment or room. Select the system you need in the navigation window for more information about each.
Rack Proofers
Rack Proofers have a rigid, durable design to withstand the rigors of an industrial bakery. The systems feature Pfening’s air delivery and circulation system to ensure homogenous temperature and humidity throughout the enclosure.
Humidity can be added via live steam injection or atomizing spray nozzles with water filtration and UV sterilization. Proofer Conditioning Systems are designed for use with customers’ existing enclosures or automatic (spiral or step) proofing systems.
Fermentation Rooms
Pfening Fermentation Rooms maintain an even temperature and humidity throughout the room for consistent dough development. The air system is designed to provide gentle air movement, eliminating crusting. The atomizing spray nozzles, located around the inside perimeter of the room, infuse a fine mist to provide humidity without adding heat. Our Model B4 microprocessor controls our Fermentation Rooms. Using adjustable timers, it can switch between cooling and heating to prevent short cycling. Dual zone cooling systems quickly and efficiently finished products after baking. The systems can draw air, filter and control the inlet air from outside the hot bakery for more efficient operation.
Our Dough Retarder Rooms use thick polyurethane insulation to minimize thermal loss. The condition system has a low-velocity cooling unit that minimizes shrinkage and drying. Systems are available using Freon, water, glycol, and ammonia. The room has consistent temperature and humidity throughout and uses the Model B4 control.