bake - September 2018 - 16

equipment innovations

RETARDER

/proofers

Craft bakers often work with doughs that need long retarding.

space-saving combination eliminates the need for additional

These doughs need the right climate to support fermentation.

equipment by combining all features of a prooﬁng cabinet and

A retarder/proofer serves as a great tool, offering craft bakers

a retarder into one unit. It has door-mounted, eye-level digital

the ability to change and maintain climates.

controls to let you precisely set temperature and humidity for
the prooﬁng cycle, as well as set the retarding temperature to

"The solution is where the baker wants to go. They have to plan

meet the requirements of your product. A programmable 24-

production and support. That's the ﬁrst conversation," says Martin

hour timer allows programming of both retarding and prooﬁng

Boyd, vice president of equipment sales and process consulting

cycle settings up to one week in advance.

for TMB Baking Equipment. "You need to plan it out properly."
"Bakers want equipment that is automated," Mathis says. "You
For example, it can make sense to position your hot ovens on one

also want to look for equipment that doesn't use any type of ﬁl-

side of your production room and a proofer/retarder on the other.

ters. A problem with that can be a nightmare from a maintenance

"You are looking for quality, consistency and dependability, so

standpoint. It has to be maintained or it won't work properly."

when you make that investment, you are partnering with people
who help you design and build to your desired layout," Boyd says.

No exposed moving parts, fans or hot surfaces are in the
Baxter Retarder/Proofer, which enhances operator safety. The

TMB Baking uses stainless steel and partners with a panel facto-

unique humidiﬁcation system creates moisture using a nozzle

ry to custom make bakery equipment to desired speciﬁcations.

to spray water onto a heated metal plate. Temperature and

Being made in the USA lowers shipping costs, as well. TMB Bak-

moisture levels are controlled to eliminate drying during the

ing R-P systems can be conﬁgured to accommodate anything

prooﬁng cycle. This ﬂash humidity system enables the operator

from one single rack to hundreds of double racks, or every op-

great ﬂexibility. "Bakers want the controls to be easy."

tion in between. The 3½-inch insulated camlock stainless steel wall and ceiling panels
(with reinforced, diamond-plate base doors)
provide a perfect environment to condition
your dough. The box is stainless steel, inside
and out, for longevity in humid and corrosive
(sourdoughs) environments.
"A good retarder/proofer is like a good coworker," says Boyd. "You know what you're
going to get every day."
Mike Mathis, sales development manager
at Baxter Manufacturing, points out the
saver, allowing bakers to get a leg up on
their day's production.
The Baxter Retarder/Proofer helps maximize square footage and add ﬂexibility to
production scheduling for small bakeries,
large supermarkets or institutions. The

16 < SEP 2018 | bakemag.com

BAXTER, JOHN UNREIN

proofer/retarder is also a valuable time
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