Doyon’s KDP11 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD11 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP12 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD12 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP13 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD13 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP21 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD21 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP22 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD22 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP23 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD23 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP31 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD31 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP32 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD32 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.  

Doyon’s KDP33 roll-in proofer is the workhorses of any large baking operation. It features even air flow to maintain the precise heat and humidity required for proofing.  The KPD33 accommodates roll-in bakery racks for easy product transfer.  The retarder proofer operates to a minimum temperature of 36°F (2°C) degrees for retarding and automatically switch from retarding to proofing, from room temperature to 110°F (43°C) degrees.