Solution

Steam Generator for Steam Room (Proofing Room)

Name: Stilsan Makine Sanayi ve Ticaret Ltd. Şti.
Address: Balatçık Mah. 8901 Sk. No: 40/21, Çiğli, İzmir, TR
Telephone: +90 533 143 1995

Controlled humidity and temperature are required in proofing and resting rooms to prevent the dough surface from drying out. The steam generator is installed according to your room's dimensions, together with a heat-humidity measuring control panel and a heating canopy.

What is the role of steam in the proofing room?

The dough surface must not dry out while proofing. In a dry environment, the dough's outer surface forms a crust early; while the dough continues to rise inside, the surface does not allow it, resulting in volume reduction, surface cracking, and no desired expansion in the oven. The steam room keeps the air around the dough at controlled humidity and temperature to maintain surface elasticity. Many problems described by bakers as 'dough didn't hold,' 'surface dried,' or 'didn't rise' are actually related to the room's humidity and temperature balance.

Components of the system

A proofing room is not just a steam generator. Alongside the generator producing steam for the room, a heat-humidity measuring automatic control panel and a heating canopy ensuring balanced air distribution in the room are supplied together. Ventilation ducts are custom manufactured according to the room's dimensions. Thus, after adjustment, the room maintains its set temperature and humidity values during operation.

Model selection according to room size

For rooms approximately up to 15–20 m², the ST-2 steam generator is used. Larger rooms require models with higher capacity. The final choice is not determined only by square meters; factors such as room height, insulation status, door opening frequency, and the amount of dough taken simultaneously also affect it. Therefore, we determine the suitable capacity for your room by taking measurements and photos.

Custom manufacturing and installation

Rooms are not identical, so the system is produced according to measurements rather than as a ready package. The duct route, canopy position, and control panel layout are planned according to the existing space. After being tested and approved in our machine facility, it is shipped; once water and electricity connections are made, the system operates fully autonomously.

Frequently asked questions

Which model is required for the proofing room?: For rooms approximately up to 15–20 m², the ST-2 is used; larger rooms proceed with higher capacity models. Since room height and insulation also affect capacity, we determine the exact capacity by taking measurements and photos.
How are temperature and humidity controlled?: We provide a heat-humidity measuring control panel with the system. You can monitor the set temperature and humidity values from the panel and enable the system to maintain them automatically.
Are ventilation ducts also manufactured?: Yes. To ensure balanced air distribution in the room, heating canopy and ventilation ducts are custom manufactured according to the room's dimensions.
Can it be installed later in an existing room?: Yes. The duct route, canopy position, and panel layout are planned according to the existing space. After taking measurements and photos, we determine the appropriate solution for you.
Is the steam in the steam room the same as the steam given to the oven?: No. Steam given to the oven is to delay crust formation during the first minutes of baking; steam in the proofing room prevents the dough surface from drying during the pre-baking proofing process. They are used for different purposes with different arrangements.

Our work in action

Fully automatic fermentation (proofing) room

Steam room — proofing and resting

Heat and humidity control in the steam room

Steam room ventilation ducts — custom manufacturing

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Request a quote→Call now+90 533 143 1995

What is the role of steam in the proofing room?

Components of the system

Model selection according to room size

Custom manufacturing and installation

Frequently asked questions

Which model is required for the proofing room?

For rooms approximately up to 15–20 m², the ST-2 is used; larger rooms proceed with higher capacity models. Since room height and insulation also affect capacity, we determine the exact capacity by taking measurements and photos.

How are temperature and humidity controlled?

We provide a heat-humidity measuring control panel with the system. You can monitor the set temperature and humidity values from the panel and enable the system to maintain them automatically.

Are ventilation ducts also manufactured?

Yes. To ensure balanced air distribution in the room, heating canopy and ventilation ducts are custom manufactured according to the room's dimensions.

Can it be installed later in an existing room?

Yes. The duct route, canopy position, and panel layout are planned according to the existing space. After taking measurements and photos, we determine the appropriate solution for you.

Is the steam in the steam room the same as the steam given to the oven?

No. Steam given to the oven is to delay crust formation during the first minutes of baking; steam in the proofing room prevents the dough surface from drying during the pre-baking proofing process. They are used for different purposes with different arrangements.