Proofing Spiral
Spiral Systems for Controlled Proofing
Precise environmental control for uniform structural development of the dough
Thermal Uniformity
Continuous Proofing
Controlled Humidity
Line Integration
SARP TECHNOLOGIES
What Is the Proofing Spiral
The Sarp proofing spiral is designed to ensure stable and accurate control of temperature, humidity, and dwell time, key parameters for the proper development of dough in an industrial environment. The vertical architecture makes it possible to handle high production capacities in limited spaces, maintaining true uniformity at every level of the belt.
The air distribution is designed to prevent thermal stratification and condensation zones, ensuring homogeneous environmental conditions along the product’s entire path. This solution is ideal for both loose products and tray-baked products, supporting the pace of natural proofing on an industrial scale and guaranteeing consistent volume development and a coherent alveolar structure.
Why choose our machine?
Microclimate stability and optimization of industrial space
Microclimate Control
Precise management of temperature and humidity to protect the proofing phase from external variations and ensure stable product development.
Vertical Development
The spiral configuration takes advantage of the available height, increasing the treatment surface and reducing the line’s floor footprint.
Consistent Results
Each product passes through uniform process conditions, promoting consistent proofing and quality that remains repeatable over time.
Recipe Flexibility
System adaptable to breads, croissants, focaccias, and sweet products, with adjustable parameters based on weight, hydration, and proofing time.
AIRFLOW TECHNOLOGY
FULLY WELDED CHAMBER
INTEGRATED WASHING SYSTEMS
DESIGN FLEXIBILITY
Climate Control
The quality of proofing depends on the stability of the process environment. Bakeflex spirals integrate an advanced control system that makes it possible to adapt the climate parameters to the specific needs of each recipe. Airflow technology is the key element: designed to prevent thermal stratification, it maximizes the effectiveness of humidity control. This makes it possible to create a protected environment where the dough can rise without stress, ensuring the structural stability required for the subsequent baking or freezing stages.
Performance Factors
Airflow Technology
Ventilation designed to eliminate dead zones and ensure uniform thermal stability throughout the chamber.
Fully Welded Chamber
State-of-the-art construction of the insulation chamber to maximize energy savings and ensure the highest hygiene standards.
Integrated Washing Systems
Tailor-made solutions for sanitizing the belt or the entire chamber, drastically reducing production downtime.
Design Flexibility
Accurate analysis of the layout and production process to seamlessly integrate the spiral with the line’s loading and unloading phases.
THE VALUES THAT BUILD YOUR SUCCESS
From idea to global support: engineering built around you
40 YEARS OF HISTORY
Forty years of experience, proprietary studies, and process knowledge allow us to transform complex needs into solid, controlled, and reliable systems.
TAILOR-MADE ENGINEERING
We design every system to integrate perfectly into your facility, overcoming any space or logistics constraints.
SARP LAB
We carry out practical trials and tests on your products in our laboratory, to guarantee you certainty of the result from the very start.
GLOBAL SUPPORT
A fast, organized, and always-connected service worldwide, to ensure production continuity and reduce line downtime.
This technology is used on production lines
