Carlyle Engineering - Humidity Unit 10 amps per phase Price Guide: $7,150 Get latest price

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Specifications of this product

• Digital Read Out Temperature Controller
• Numbered Dial Humidity Controller
• Mounts on the Wall Inside Prover 300mm off the floor
• Fan Forced to Ensure Circulation of Humidified Air
• Programmable Temperature Range: 10°C to 50°C
• Dimensions Width: 340mm x Depth 480mm x Height 1240mm
• Power Requirements: 3 Phase & Neutral 10 amps per phase

Features of this product

• deal for cool room
• Easy to use controls with digital read out temperature controller and numbered dial humidity controller 
• Fan circulates air evenly through the racks from ceiling to floor 
• Oven temperature cut- out to prevent element burn out 
• Ability to flush water tank of salt, the biggest cause of prover failure 
• Mounts on the wall inside prover, 300mm off the floor 
• Connects via flexible hose to water outlet 
• Manufactured from high grade stainless steel

Applications of this product

• Dough Proofing – Maintains optimal humidity for yeast activation, ensuring proper rise and texture in bread and pastries.

Why choose this product

• 1. Optimal Dough Proofing

  • Maintains the ideal humidity and temperature for yeast activation, ensuring proper rise.
  • Prevents dough from drying out, leading to softer, well-textured bread and pastries.

  2. Improved Product Quality

  • Enhances crust formation in bread while keeping the interior soft and airy.
  • Ensures flaky, delicate layers in croissants and puff pastries by preventing excess moisture loss.

  3. Consistency in Production

  • Automates the proofing process, eliminating inconsistencies caused by room temperature fluctuations.
  • Reduces proofing time compared to traditional methods, leading to faster turnaround.

  4. Extended Shelf Life of Baked Goods

  • Prevents premature staling by maintaining moisture balance in finished products.
  • Reduces the risk of cracks or dryness in cakes, pastries, and bread.

  5. Efficiency & Labor Savings

  • Minimizes manual monitoring of dough, allowing bakers to focus on other tasks.
  • Reduces dependence on seasonal or environmental conditions, ensuring year-round consistency.

  6. Versatility

  • Can be used for various types of dough, including artisan bread, laminated pastries, and enriched doughs.
  • Some units include adjustable settings for different baking applications.

  Would you like recommendations on specific models based on your bakery’s production scale and needs?

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To contact Carlyle Engineering Pty Ltd about Carlyle Engineering Humidity Unit 10 amps per phase use Get a quote.