Posted by Gerry Watson on October 26, 1998 at 22:31:15:
My bakery has installed and run (3 years) a new proofing technology. It has no standing water and incredible coverage with virtually no variance in humidity and temperature (top to bottom--inside to outside) throughout the room. AIB inspectors love it as it is very sanitary. This is especially suited for larger proofing operations. If you are looking at proofers you need to check this. Contact me for information.