Made in Italy for bulk fermentation, our Dough Proofing Bin holds 53 liters, enough room for a large batch to rise without crowding the lid.
What sets this bin apart is the wall. It is thinner than a typical dough box but reinforced, so the bin tracks the temperature around it instead of fighting it. Thick-walled bins insulate the dough. That slows the chill when a warm batch goes into the walk-in, and it keeps the dough cold long after you've pulled it to temper for service. With this bin, the dough cools down when you need it to and warms back up on schedule, so your fermentation timing stays where you planned it.
The HDPE and PP construction is built for daily kitchen abuse. The bin moves from room temperature to fridge to freezer and back without complaint.
Stack the bins directly on one another to save floor space, or cap one with our Premium Dough Tray Lid. Load a stack onto the Premium Dough Tray Dolly to roll it from the mixer to the walk-in to the line.
How many bins do I need?
Plan on one Dough Proofing Bin for every half bag (12.5 kg) of flour you mix. That leaves room for the dough to double or nearly triple without pushing the lid. If you bulk ferment cold or short, where the dough grows by less than half, one bin can take a full 25 kg bag.
| Flour per batch | Pizzas (270 g dough balls) | Bins for a full rise | Bins for a cold or short bulk |
|---|---|---|---|
| ½ bag (12.5 kg) | ~80 | 1 | 1 |
| 1 bag (25 kg) | ~155 | 2 | 1 |
| 2 bags (50 kg) | ~310 | 4 | 2 |
| 3 bags (75 kg) | ~465 | 6 | 3 |
| 4 bags (100 kg) | ~620 | 8 | 4 |
The pizza counts use 65% hydration; wetter doughs yield a few more balls per bag.
