Boiled Water Bread Proofer — Classic Humidity System, 6 to 32 Trays
R&M’s XF-series boiled water bread proofer is the standard entry-level commercial proofer for independent bakeries and food businesses starting out. Six models from 6 to 32 trays produce consistent heat and humidity through a proven float-valve auto-fill water heating system. Built from stainless steel with tempered glass windows and hot air convection throughout. 220V, 1.6–1.8KW.
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Détails du produit
Boiled Water Bread Proofer — Classic Humidity System, 6 to 32 Trays
R&M’s XF-series boiled water bread proofer is the standard entry-level commercial proofer for independent bakeries and food businesses starting out. Six models from 6 to 32 trays produce consistent heat and humidity through a proven float-valve auto-fill water heating system. Built from stainless steel with tempered glass windows and hot air convection throughout. 220V, 1.6–1.8KW.
| Modèle | Trays | Dimensions (mm) | Power | Net Weight | Humidity | Temperature |
|---|---|---|---|---|---|---|
| XF-6A | 6 | 695×500×1,095 | 1.6KW | 20kg | 30–110% | Room temp–85°C |
| XF-13A | 13 | 695×500×1,740 | 1.6KW | 35kg | 30–110% | Room temp–85°C |
| XF-16A | 16 | 695×500×2,015 | 1.6KW | 55kg | 30–110% | Room temp–85°C |
| XF-26A | 26 | 695×1,020×1,740 | 1.8KW | 69kg | 30–110% | Room temp–85°C |
| XF-32A | 32 | 695×1,020×2,015 | 1.8KW | 87kg | 30–110% | Room temp–85°C |
All models: 220V/50Hz, stainless steel body, tempered glass window, hot air convection. Contact us for pricing and export lead time.
How the Boiled Water System Works
The XF-series uses a boiled water humidity mechanism. Two heating systems run independently inside the cabinet:
Outer stainless steel heating tubes: Positioned around the interior walls to raise air temperature within the cabinet to your target proofing temperature.
Water tank heating tubes: Submerged in a water tank at the base of the cabinet. These heat water to produce steam, which raises the cabinet’s relative humidity to your target level.
Float valve auto-fill: A float valve on the water supply line monitors the water level in the tank. When the water level drops below a set threshold, the valve opens and refills the tank automatically. The operator does not manually add water during a proofing run — the machine manages its own water supply as long as it remains connected to a water inlet.
What this means in practice: You set your target temperature and humidity on the control panel, connect to a water supply, and the machine maintains those conditions for the duration of the proof. For a bakery proofing several batches per shift, the automatic refill means uninterrupted operation without checking or topping up the water between loads — the hands-free reliability that defines a dependable commercial bread proofer.
Humidity matters as much as temperature for the dough itself. In a dry cabinet, a skin forms on the dough surface, which limits oven spring and leaves a cracked crust after baking. With the XF-series 30–110% humidity range, the surface stays supple and the crumb opens evenly — the consistent result a bakery expects from a bread proofer on a long production shift.
Hot Air Convection Inside the Cabinet
All XF-series models include an internal fan that circulates warm, humid air throughout the cabinet. Without circulation, the air at the top of a tall bread proofer cabinet is warmer than the air at the bottom — trays at different heights proof at different rates, and the top trays finish first.
The convection fan eliminates this temperature gradient. Every tray in the cabinet proofs in the same thermal environment. For a bakery producing multiple trays of the same product in one run, this consistency matters: every batch comes out at the same proofing stage, bakes in the same time, and produces the same result.
Choosing the Right Bread Proofer for Your Output
XF-6A (6 trays): The smallest standalone commercial proofer in the range. Suited to a café kitchen or small bakery producing one to two trays of rolls or buns per batch. At 695×500mm footprint and 20kg, it fits on a counter or low prep shelf.
XF-13A (13 trays): A practical step up for bakeries producing more volume without needing the full-height XF-16A. At 1,740mm tall, it fits under standard ceiling heights.
XF-16A (16 trays): The most commonly ordered model in this range. Sixteen trays handles the output of a standard small-to-medium commercial bakery per proofing cycle. At 2,015mm height, check your ceiling clearance.
XF-26A (26 trays): The double-width entry. At 695×1,020mm footprint, it doubles the tray capacity of the single-column models — useful when your kitchen layout allows width rather than height.
XF-32A (32 trays): The largest in the XF series. Thirty-two tray capacity suits a mid-size commercial bakery running continuous production across multiple shifts.
Build Details
Stainless steel body: Every XF-series bread proofer is built from stainless steel inside and out. The panels are food-safe, corrosion-resistant, and easy to clean after a production shift.
Double-layer tempered glass door window: The oversized window gives a full view into the cabinet without opening the door. Watching the dough rise without releasing cabinet humidity or temperature is practical in a production environment where minimizing door openings matters.
Water level indicator: The interior water tank has a level mark visible through the glass or via an inspection point. If the auto-fill supply is interrupted for any reason, the operator can see the water level and take action before the tank runs dry. Running the heating tubes without water causes tube failure — the indicator prevents this.
Knob control panel: The classic manual knob system for temperature and timer settings. Simple, durable, and familiar to experienced bakers who prefer tactile control over digital panels.
Applications
Bread and bun proofing: Standard application. Rolls, buns, sandwich bread, dinner rolls — any yeast-leavened dough that requires a controlled warm, humid environment to complete its final proof before baking. Because the cabinet holds steady conditions load after load, one machine can move from morning rolls to sandwich loaves without re-tuning.
Pizza dough proofing: Pizza dough balls proof at a lower temperature than bread dough (typically 25–30°C vs. 35–40°C for rolls). The XF-series temperature range covers both.
Donut proofing: Yeast donuts require a final proof after shaping and before frying. The XF-series handles this with consistent results — uniform proofing produces uniform rise and an even final texture after frying.
Croissant proofing: Croissants proof at 26–28°C with controlled humidity to keep the butter layers intact and prevent skin formation. The XF-series humidity and temperature control handles this application.
Dumplings, baozi, and fermented foods: Steam buns and dumplings that require fermentation before steaming use the proofer for the leavening step. The broad temperature range (room temperature to 85°C) also covers some warming applications beyond bread dough.
Boiled Water vs. Spray Proofer — Which Is Right for You?
The XF boiled water bread proofer and the PXF spray proofer both produce humidity and control temperature. The difference is how they generate humidity and how they manage water.
Boiled water (XF series): Heats water in a tank to produce steam. Simpler mechanism, lower initial price. Connects to a water supply; the float valve manages refilling automatically. Well-suited to operations where the bakery has a water connection at the proofer location and prefers a straightforward, low-maintenance system.
Spray (PXF series): Uses a nozzle to spray fine water mist into the cabinet. Connects directly to a water line with no open tank — humidity is generated on demand from the water supply. More precise humidity control, no tank to dry out. Better suited to operations requiring fine humidity calibration or where tank maintenance is a concern.
Cost consideration: The boiled water models (XF) are the more affordable choice for a startup bakery. The spray models cost more but offer more precise humidity control over time. If you need programmable cold retardation instead, the RBC economy retarder proofer combines chilling and proofing in one cabinet.
Foire aux questions
How does a boiled water bread proofer work?
Water in the base tank is heated by a submerged heating tube to produce steam. The steam raises the cabinet’s humidity to your set level. A second set of outer heating tubes controls the air temperature independently. A float valve on the water supply line auto-fills the tank to maintain the steam output.
What is the difference between the XF-6A and XF-16A?
The XF-6A holds 6 trays (695×500×1,095mm, 20kg). The XF-16A holds 16 trays (695×500×2,015mm, 55kg). The mechanism and panel are the same — tray capacity and machine height are the only differences.
What dough types can I proof in this machine?
Any yeast-leavened dough — bread rolls, sandwich loaves, pizza dough, yeast donuts, croissants, steam buns, and similar products. The temperature range (room temperature to 85°C) and humidity range (30–110%) cover all standard commercial bread and pastry proofing applications.
Does the machine need a plumber to install?
The float valve connects to a standard water supply line — the same connection type as a standard commercial dishwasher or espresso machine. Most commercial kitchens can connect this without specialist plumbing work.
Can this proofer be used as a food warmer?
The temperature range (up to 85°C) and humidity control make this machine usable as a food warmer proofer for some applications. Contact us to confirm whether your specific warming requirement is within the machine’s operating range.
What is the lead time and MOQ?
Contact us with your model selection, quantity, and destination for a confirmed lead time and pricing.
Get a Quote
Classic boiled water bread proofer. 6 to 32 trays. Factory-direct. Contact our team for pricing, export documents, and confirmed lead times.
