AM Technology launches fully automatic proofing chamber ‘FERMENTO-C’

ITALY – AM Technology has introduced its innovative FERMENTO-C technology, a completely automated proofing chamber intended to improve accuracy, productivity, and energy efficiency in the manufacturing of trolley-based baked goods,

The FERMENTO-C system, designed for large-scale operations, automates the entire proofing process, lowering operator intervention and guaranteeing constant product quality.

Its ability to maintain constant proofing temperatures without requiring numerous door openings—a common occurrence in manual static systems—is a significant advance. This feature ensures better control, less energy waste, and more dependable results during baking.

The FERMENTO-C has motorized hooks for smooth trolley movement, loading/unloading platforms for efficient handling, proofer panels (80 mm thick) with tongue-and-groove construction for insulation, and automatic sliding doors for smooth trolley entry and exit.

Additional features include a wide viewing glass and inside lighting for convenient monitoring, an air-conditioned floor to ensure consistency in proofing, and a PLC control system with a touchscreen interface and recipe storing.

AM Technology claims that without the need for continual operator supervision, the system improves product safety and uniformity, boosts throughput, and optimizes energy consumption through its PLC-driven control.

FERMENTO-C is a fully integrated solution that combines cutting-edge innovation with realistic production needs, making it perfect for bakeries looking to automate and scale up their operations.

AM Technology, which has its headquarters in Italy, is an industrial technology company that designs and produces various equipment for the food industry.

The company produces bakery equipment designed for handling, freezing, cooling, and proofing, among other bakery uses.

In baking, proofing is the time after shaping the dough that it is left to rise and ferment before baking. Proofing is essentially a fermentation process that allows yeast or other leavening agents to release carbon dioxide which causes bubbles to form and the dough to rise.

In order to produce lighter and more flavourful baked items, proofing is crucial for establishing the dough’s structure and flavour. The gluten in the dough forms during proofing, giving it strength and enabling it to maintain its shape after baking.

According to a report published by Allied Market Research, the size of the global bakery processing equipment market was estimated at US$11.4 billion in 2018 and is projected to reach US$18.7 billion by 2026, registering a compound annual growth rate (CAGR) of 6.7% from 2019 to 2026.

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