KOMA Proofer Retarder

KOMA Proofer Retarder

KOMA Proofer Retarder

The KOMA CDS is the world’s first retarder proofer to control humidity levels by using an active interior water evaporation technique.

Because of the intelligent computer system, proofing has never been easier.

There is no limitation to the number of trolleys. Ideal for medium to large batches of dough.

Using the right proofing solution is essential in your production process. Make sure the fermentation process is optimal for every product, to have the best possible quality after baking.

• Maintaining product quality and taste.
• An essential part of meeting high expectations of the end consumer.
• Create a consistent repeatable process,
• by maintaining full control over air circulation, relative humidity and temperature
• Every product has the same fermentation,
• regardless of its position on the trolley or rack.

The same conditioning for every product

Evenly distributed air makes sure that every product has the same conditioning and quality. With our lowered ceiling and pressure walls, we make sure that it does not matter if the product is in the center of the tray or a corner, air gets distributed evenly.

Evenly distributed air

benefits your products.

Slower Fermentation leads to better taste

Temperature range: -20c to +40c

Relative Humidity Range: 60%/99%

Assembled Dimensions: 1960mm

Long 1360mm

Deep 2480mm High

• Slow Proofing:
• Perfect timing of baking, the best quality, and no more production nightshifts are some factors that can be achieved by implementing slow proofing in your production process.
• Slow proofing brings many benefits
• Optimize your baking cycle
• by a correct adjustment of proofing. This way the product is fully proofed at the desired baking time.
• Improving product quality and taste.
• An essential part of meeting high expectations of the end consumer.
• Lower personell costs,
• by less production in the nighttime.
• Create a consistent repeatable process,
• by controlling the air circulation, relative humidity, and temperature.
• Less night work

One of the huge advantages of using slow proofing solutions in your production process is that you can eliminate nighttime hours.

This results in lower personnel costs, easier recruitment of staff, and above all; more satisfied staff with a better work-life balance.

Slower fermentation leads to better taste

Proofing at a lower temperature for a longer time also stretches the fermentation process. This way, the dough has a longer time to develop, resulting in better and more taste of your dough products.

Paramount P1R – Single Rack Prover

Check out our Video Channel