Slow controlled proving, holding prepared dough pieces, frozen viennoiserie before baking, pastry creams and desserts: baking and patisserie need fine, stable temperature bands. Our pre-charged R290 units and Dixell control deliver exactly that.
A proving room is not a standard cold room. The baker wants to control the fermentation rate precisely: 4 °C for an 18-hour prove, 12 °C for 8 hours, and so on. The smallest drift changes the dough. Our Dixell control allows a set-point to the half-degree, which is exactly what the professional baker needs.
For the baker's slow prove: range extended to +14 °C (versus +10 °C standard). Dough pieces rest 8–24 hours under controlled temperature.
Fine 30 mm runners for pastry trays (60 × 40 cm). Four levels as standard in a 10 m³, six levels available as an option.
Production bakers often pre-freeze raw viennoiserie at −18 °C for baking on day one or two. Our dual-zone room (positive proving plus negative viennoiserie storage) targets exactly that.
Baker working alone (80–150 kg of bread a day): a 10 m³ positive room with the +14 °C extension for proving, plus a separate chest freezer for viennoiserie stock. Baker-pâtissier (200+ kg a day): a 15–20 m³ dual-zone room — positive at +14 °C for proving and negative at −18 °C for raw viennoiserie, desserts and house-made ices. A larger production workshop: a 30–40 m³ industrial unit.
Controlled proving has transformed artisan baking over the past 15 years. Mixing the evening before, holding the dough pieces at +4 °C overnight (10–12 hours), then shaping and baking at dawn earns the baker 2–3 hours of sleep and improves the dough as well (slow fermentation gives a more complex flavour). The cold room is the equipment that makes this workflow viable. Without it, you are stuck with direct doughs mixed at 4 a.m.
The 10 m³ (roughly 350 cu ft) is our entry point: the most compact small cold room that still works as a genuine professional unit. It arrives pre-charged with R290, runs on a standard 230 V single-phase supply, and can be sited almost anywhere without a heavy concrete slab. A best-seller for game-hunting groups, small butchers, florists and restaurants on temporary premises.
From 5,800 € ex VAT
Core of the range · 20 m³The 20 m³ (roughly 700 cu ft) is our best-seller. It has the capacity for a wholesale butcher, an active hunting syndicate, a mid-sized restaurant or a market garden handling post-harvest stock. Pre-charged with R290, 100 mm PIR insulation, 400 V three-phase. This is the format where the cost per m³ is at its best.
From 8,200 € ex VAT
An off-the-shelf 'proving cabinet' is typically a unit run warm at +20 to +25 °C (the warm zone, not the cold one). The professional baker often has both: a cold room at +4 to +14 °C for the long rest, and a warm cabinet at +25 to +30 °C for the final prove just before baking. Our catalogue covers the former (the more structural piece). The warm cabinet is a separate specialist item.
Yes, though flour naturally clings to any food-grade surface. We recommend a daily hose-down (our T-floor handles this without trouble) plus a removable mat at the door to cut transfer. For very flour-heavy production, consider the 'power-floated concrete floor' option (slightly less slippery when wet than aluminium T-floor).