How does a fermentation cold rooms work?

Proofing Cold Rooms are essential devices in the baking and pastry sectors, as they are designed to precisely control the fermentation process of dough. Thanks to these chambers, it is possible to ensure uniform and consistent fermentation, which is fundamental for obtaining high-quality final products such as bread, brioche, croissants, and many other specialties.

The proper fermentation process affects not only the volume and texture of the dough but also the flavor and shelf life of the products.

In this article, we at Everlasting will analyze in detail the fundamental components and operation of these devices.

Fundamental Components of a Proofing Cold Room

A typical proofing chamber consists of several elements. Let’s take a closer look at them:

Structure: The core of the device, which can be made from various materials, such as painted steel or AISI 304 stainless steel, ensuring durability and ease of cleaning. The structure is insulated to maintain stable temperature and humidity inside.
Heating System: An essential element for maintaining the desired temperature, typically consisting of an electric or hot gas heater.
Humidity System: This system introduces steam into the chamber to maintain the required humidity level. Humidity is crucial to prevent the dough from drying out during fermentation.
Ventilation System: Distributes cold or hot, humid air evenly throughout the chamber without directing it straight onto the products, ensuring uniform fermentation in all corners.
Digital Controller: A control panel that allows for precise setting and monitoring of temperature, humidity, and process times, ensuring that parameters remain constant throughout the fermentation process. It is also possible to store custom recipes for each type of product or dough to be fermented.
Sensors: Continuously monitor the temperature and humidity inside the chamber and send data to the controller to automatically adjust parameters.
Doors and Seals: The chamber doors must close hermetically to maintain stable internal conditions. They may feature durable glass to allow internal viewing without opening the door.

Operation of a Proofing Chamber

The operation of a proofing coldr ooms relies on its ability to precisely control temperature and humidity, two key factors for dough fermentation and process timing.

After preparing the dough according to specific recipes, the operator sets the parameters for proper fermentation using the digital control panel of the chamber. Once the dough is placed on trays or racks and inserted into the chamber, the door closes hermetically to maintain stable internal conditions.

During the fermentation process, sensors continuously monitor the temperature and humidity. If either parameter deviates from the set value, the heating or humidity system automatically activates to restore normal levels. The internal ventilation evenly distributes warm, humid air—not directly onto the product—ensuring that all dough rises uniformly, regardless of their position in the chamber.

At the end of the cycle, a signal alerts the operator that the dough is ready for the next processing phase, allowing it to be removed from the chamber.

Conclusions and Everlasting’s Role

In conclusion, a high-quality proofing chamber is essential for the success of baking and pastry processes. Ensuring uniform and controlled fermentation is crucial for achieving outstanding final products with the right texture, flavor, and shelf life.

At Everlasting, we understand the importance of these devices and offer a complete range of solutions to meet the needs of industry professionals. Our cabinets, tables, and proofing cold rooms are designed with utmost care to ensure superior performance and absolute reliability. We use high-quality materials and advanced technologies to ensure that every Everlasting product contributes to the success of your culinary creations.