COPRO - cooling cell with proofing function

Every baker worth his salt knows that the quality of the bakery products is determined by proofing, proofing retardation and interruption before baking even begins. Whether you opt for the automatic proofer, dough storage unit or air-conditioned proofing unit, the COPRO series will give you full control over your proofing and cooling processes. So you get premium-quality baking results from perfectly prepared dough. The floor of every COPRO system is made of stainless steel and is built in and wired by experts. The solid stainless steel leaf doors are polyurethane foamed for optimum insulation. The serial design also features door-frame heating and highly resilient door handles and hinges.

All COPRO systems feature a number of sensors, enabling bakers to closely monitor processes. The control panel is built into the door, which is practical as it gives bakers a direct overview of all current processes. The proofing process is an important step when baking goods in the bakery. Bread, pastries and yeast dough can only reach their full potential if the proofing process has run smoothly. The proofing interruption feature in our units is often seen as a quality attribute. Yeast dough pieces kept at low temperatures for a longer period of time taste much better than dough pieces that have undergone a shorter, hotter proofing process. Spacing out production peaks over time is a space-saving measure in bakeries. It also has major benefits in terms of proofing retardation and interruption. Get in touch with our experts to make the most of these benefits!

COPRO VA (fully automatic)

COPRO VAsproof and cool in one unit. This combination is the key to a bakery’s excellent results and performance. The COPRO VAfully automatic proofer is suitable for a broad range of uses. It can proof, conserve and store dough over longer periods of time. The fully automatic proofer can also be used to retard and interrupt the proofing process. The temperature range is between -25 °C to +40 °C.

COPRO TL (dough storage unit)

COPRO TL is ideally suited for deep-freezing fresh dough pieces, cakes and bakery products and their long-term storage. Diverse, selectable options such as a quick-cool zone or a core temperature sensor are hugely helpful in the daily work in the bakery.

COPRO GV (proofing retardation)

COPRO GV is a cooling unit for cooling fresh dough pieces, cakes and bakery products. You can complete several production steps in one appliance with a fully automatic proofer by WACHTEL. Both the proofing and cooling processes for proofing retardation and storage can be accurately controlled in this unit. Important proofing conditions, such as temperature and humidity, can be set using the clear IQ COOL control panel situated at eye level on the machine’s door.

Technical specifications

steaming Active humidification, fresh water injection none optional
cell front Stainless steel linen look Stainless steel linen look Stainless steel linen look
cell housing Innen Edelstahl, außen weiß lackiert Innen weiß lackiert und mit Edelstahlwandleisten, außen weiß lackiert Innen Edelstahl, außen weiß lackiert
floor tub, 3mm Board version, 3 mm Board version, 3mm
insulation thickness 80 mm (standard) 120 mm (standard) 80 mm (standard)
options WACHTEL BLUE LWS-shock corner WACHTEL BLUE
  Ultrasonic humidification Rapid cooling zone Active humidification
  WATER CLEANING Core temperature sensor Floor ventilation
  120/150 mm Insulation thickness 150 mm Insulation thickness 120/150 mm Insulation thickness
  Remote maintenance and control via COOL CONTROL Remote maintenance and control via COOL CONTROL Remote maintenance and control via COOL CONTROL
    Auto defrost function  

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