Cold and hot temperature control, as well as humidity control, retards your dough and starts the proofing process at the time you specify. With a Retarder/Proofer in your bakery, you can reduce human intervention and expensive night shift hours. Once all parameters have been set according to your production, bread retarding and proofing management are no longer subject to errors. Several preset programs will take over and free bakers from moving racks around from the cooler to the bakery floor.