The COPRO Interrupter/Retarder/Proofers combine proofing and cooling processes in one unit – which is a very successful combination in terms of performance and result. All COPRO units are computer-controlled and monitored by a number of sensors. Evaporator and steaming system are designed to accommodate the room size and refrigeration requirements.
All COPRO units are made of custom-tailored sandwich panels – very important for the efficient use of energy, economic value and long service life.
The cell panels are 80 to 120 mm wide to assure excellent insulation. Loss of cold and energy is prevented by conical connection, male/female fitting and special excentric plastic connecting locks. Stainless steel finishing of inside walls and outside of front is standard. Walls and ceiling are insulated by 100% CFC-free PU foam. The COPRO-floor is a special construction out of hot-rolled stainless steel for absolute water tightness and ever lasting use. The very stable wing doors are also foamed with PU. Magnetic door seals, door frame heating as well as specific high quality handles and hinges complete the massive door-systems.
Dough storage cells
In our door storage cells, your products can be stored for weeks without deterioration in freshness or quality. This storage option increases the economic efficiency of your production.
In addition to this, the product quality is distinctly improved. The dough is given more time to develop compared to “conventional” baking. The extended storage time yields a better crumb structure with finer pores. The typical taste is significantly enhanced because enzymes have more time to act.
Facts and features:
- temperature selectable between -35°C to + 15°C
- up to 65 % savings with thawing
- in-house developed ventilation system for long term storage of dough pieces
- fast chill compartment with LWS system and sliding door
- energy saving condenser-ventilation control