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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!