With Intermediate and Overhead Proofers, bakers can eliminate the tedious operations of storing dough pieces on proofing boards, loading the proofing boards on racks, covering the racks to avoid any draft, moving the racks around and finally unloading the proofing boards to get the dough pieces ready for shaping.

Instead, the baker loads the dough pieces into the intermediate and overhead proofer which will take several minutes before it unloads them automatically (manually for the CAMPO series).

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