WG-32H – 32 Trays – Proofer – Commercial

The WG-32H – 32 Trays – Proofer – Commercial is a heavy-duty, high-capacity dough proofer designed for professional bakeries and food production facilities. Part of the DELUXE Series, this model features a dual-door vertical design, accommodating up to 32 pcs 600×400mm trays (not included), making it ideal for high-volume operations. With precise knob-controlled temperature and humidity settings, it delivers consistent proofing for a wide variety of yeast-based products.

This unit is engineered for commercial bakeries, industrial kitchens, hotel commissaries, central food prep areas, and large-scale patisseries. Its expanded capacity supports continuous production and batch baking, helping staff improve workflow and output without compromising dough quality or consistency.

The WG-32H stands out for its durable 410 stainless steel build, easy-to-use knob control panel, and balanced interior conditions of ~60°C temperature and ~95% humidity. These optimal proofing conditions create the perfect environment for activating yeast, encouraging dough rise, and developing consistent texture and flavor before baking.

Key Features

• 32-tray capacity for 600×400mm trays (trays not included)

• Knob control panel for easy temperature and humidity adjustments

• Stable proofing temperature ~60°C for dough activation

• High humidity control up to ~95% for improved texture and rise

• 2.8kW power output for efficient, fast heat-up

• 410 stainless steel exterior for hygiene and commercial durability

• Double-door design for improved accessibility and batch management

Specifications

• Model: WG-32H

• Type: DELUXE Series 32 Trays Proofer (Knob Control Panel)

• Voltage: 220V, 50Hz, 1 Phase

• Power: 2.8kW

• Capacity: 32 pcs 600×400mm trays (trays not included)

• Temperature Range: ~60°C

• Humidity Range: ~95%

• Dimensions: 1000*700*2000mm

• Material: 410 Stainless Steel

• Packaging: Carton

Where to Use
Ideal for high-output environments such as large-scale commercial bakeries, hotel central kitchens, industrial bread production lines, baking schools, or commissaries producing baked goods in bulk. Perfect for prepping dough for baguettes, sandwich loaves, pastries, and specialty breads.

Maintenance & Operational Tips
Clean the chamber regularly to avoid build-up of residue, mold, or yeast. Use filtered or distilled water in the humidification system to reduce scaling. Periodically inspect the door seals and knobs for wear. Wipe down the stainless steel surface with a food-safe cleaner to maintain its polished look. Always allow the unit to cool before cleaning and disconnect from power during maintenance.