Proofing is possibly the most important step in making leavened dough. It is when the dough rises and nearly doubles in size. Large bakeries or commercial kitchens that make all of their own bread often opt for one of three full-size proofers to speed the process up. The mechanism that makes dough rise is a form of respiration. The yeast consumes the sugar and other dough ingredients and releases carbon dioxide gas. The gas is what makes the dough expand and rise. As with most things biological, proofing is best done when heat and moisture are present. Full-size proofers provide these conditions for the yeast. However, the conditions have to be just right otherwise the dough will begin to dry out or even bake.
There are three different proofers available to suit your specific needs. Establishments that actually want to proof and bake the bread in one unit will find what they need. Those that want an individual cabinet to proof the dough can do so, and operators that want to proof and store the dough can find a combination unit to suit this need as well.