Convection and pastry oven Inoxtrend LS408ENB

A prover provides the warm, humid conditions dough requires to rise before baking. This model uses a static system, keeping air still around each tray so dough expands gently without drying or forming a skin. A low-wattage element heats the interior, while a water reservoir maintains steady humidity. Delicate doughs like brioche, croissants, and sourdough retain their intended texture and structure when proofed this way, avoiding collapse during transfer to the oven.

To operate the LS408ENB, fill the water tray at the base, load the eight GN1/1 pans with dough, and select a temperature between 30 °C and 60 °C. The unit reaches and maintains the chosen temperature consistently, ensuring each batch proofs uniformly. Once dough has risen sufficiently, trays slide out on runners for direct transfer to the oven.

The cabinet features stainless steel construction inside and out, with a single-skin door that seals tightly. Trays are spaced 78 mm apart, providing ample room for tall dough pieces. A clear control panel on the front allows temperature setting and monitoring; humidity is regulated automatically by the water tray, requiring no separate adjustment.

The prover has a 1.5 kW power rating and operates on a 230 V single-phase supply, matching standard commercial kitchen voltage. Its dimensions—580 mm width and depth, 930 mm height—allow placement on a worktop or low stand, keeping the top tray at a convenient working height.

Cleaning is simple: after use, empty and wipe the water tray, then sanitise the interior with a food-safe spray. Stainless steel surfaces resist corrosion and can be scrubbed without damage. The door gasket should be inspected weekly to ensure a proper seal and replaced if worn.

The LS408ENB is a static prover with eight GN1/1 trays, designed for bakeries and professional kitchens needing consistent, gentle proofing without forced air circulation.