Commercial electric dough proofer cabinet with 13 and 16 tray capacity, precise temperature and humidity control for bakeries and bread production.
The WFF Series Commercial Electric Dough Proofer Cabinet is designed for bakeries, bread shops, restaurants and food production facilities requiring stable dough fermentation and consistent baking preparation. Available in 13-tray (WFF-13A) and 16-tray (WFF-16A) models, this proofer provides controlled temperature and humidity conditions to improve dough quality, fermentation consistency and production efficiency.
The electric heating and humidity system creates a controlled fermentation environment, helping dough achieve consistent expansion, texture and flavor.
Available in different capacities to meet various production requirements, from small bakeries to higher-volume commercial bread operations.
The WFF-16A supports temperature adjustment from room temperature to 50°C and humidity control from room humidity to 95%, allowing operators to adapt fermentation conditions for different recipes.
The upright cabinet structure maximizes tray capacity while reducing floor space requirements, making it suitable for bakeries and commercial kitchens with limited workspace.
A stable proofing environment helps reduce variations caused by temperature changes, improving batch-to-batch consistency and reducing production errors.
Designed with a durable stainless steel body for easy cleaning, corrosion resistance and long-term operation in professional foodservice environments.
| Item | WFF-13A | WFF-16A |
|---|---|---|
| Product Type | Electric Dough Proofer Cabinet | Electric Dough Proofer Cabinet |
| Model | WFF-13A | WFF-16A |
| Capacity | 13 Trays | 16 Trays |
| Voltage | 220V / 50Hz | 220V / 50Hz |
| Power | 2.6 kW | 2.6 kW |
| Fermentation Capacity | 13 Trays | 16 Trays |
| External Dimensions | 740 × 530 × 1640 mm | 740 × 630 × 1950 mm |
| Temperature Range | Not Provided | Room Temperature – 50°C |
| Humidity Range | Not Provided | Room Humidity – 95% |
| Heating Method | Electric Heating | Electric Heating |
| Cabinet Structure | Vertical Proofer Cabinet | Vertical Proofer Cabinet |
| Applications | Bread, Dough, Pastry Fermentation | Bread, Dough, Pastry Fermentation |
The WFF Series Electric Dough Proofer Cabinet is an essential piece of equipment for professional bakeries seeking consistent fermentation results and improved production efficiency. During dough fermentation, environmental conditions such as temperature and humidity directly affect dough expansion, texture and final product quality. This series provides a stable fermentation chamber that helps operators achieve reliable results across different production batches.
With 13-tray and 16-tray capacity options, the WFF Series offers flexible solutions for bakeries of different sizes while optimizing kitchen space through its vertical cabinet design.
The WFF Series is widely used in bakeries, bread shops, cafés, restaurants, hotels, pastry factories and central kitchens.
It is suitable for:
For businesses facing challenges such as inconsistent fermentation caused by weather changes, temperature fluctuations and manual operation differences, this proofer cabinet provides a controlled environment to improve production stability.
Modern bakery operations require equipment that can improve consistency, reduce labor dependency and maintain product quality throughout the year. The WFF Series addresses these needs through controlled fermentation conditions, large tray capacity and efficient electric heating technology.
Compared with traditional room-temperature fermentation, a professional dough proofer provides better control over proofing speed and dough development. This helps bakeries reduce production variation, improve product appearance and maintain standardized quality.
The combination of vertical design, commercial durability and adjustable fermentation conditions makes the WFF Series suitable for bakeries, distributors and OEM/ODM commercial kitchen projects.
Place shaped dough products onto bakery trays according to production requirements.
Insert trays into the proofer cabinet evenly to ensure proper airflow circulation.
Adjust temperature and humidity settings according to the dough type and recipe requirements.
The heating and humidity system maintains a stable fermentation environment, allowing dough to expand evenly.
When fermentation is complete, remove the trays and transfer the dough to the baking equipment for final production.
A dough proofer provides a controlled temperature and humidity environment, helping bakeries achieve more consistent fermentation results compared with natural room-temperature proofing.
The main difference is capacity. The WFF-13A supports 13 trays and is suitable for smaller production requirements, while the WFF-16A provides 16-tray capacity for businesses requiring higher fermentation output.
Proper humidity prevents dough surfaces from drying during fermentation, helping maintain moisture balance and improving final product texture, volume and appearance.
The WFF Series is suitable for bread, toast, croissants, pastries, pizza dough and other yeast-based bakery products requiring controlled fermentation.
The WFF Series combines commercial tray capacity, stable fermentation control and durable stainless steel construction to meet global bakery production requirements. It is suitable for distributors, bakery chains and foodservice projects, with OEM/ODM options available for branding, packaging, electrical specifications and market-specific customization.
