# Steam in Proofing Rooms

Source: [https://www.stilsan.com/en/solutions/buhar-odasi-mayalandirma-icin-buhar-jeneratoru](https://www.stilsan.com/en/solutions/buhar-odasi-mayalandirma-icin-buhar-jeneratoru)

Controlled steam application to reduce the risk of dough surface drying and support a temperature-humidity balance in line with the recipe.

## Operational need

Rapid changes in temperature and relative humidity during proofing can cause surface drying, skin formation and inconsistent development between batches. Cold product entering the room, door openings and insufficient air circulation change the load. The aim is to support the recipe-specific environment in a controlled manner.

## How does the solution work?

Steam produced by the generator is supplied to the room through a suitable distribution line. Automatic control is activated or deactivated according to the values received from temperature and humidity sensors. When air circulation, steam distribution and condensate management are considered together, more balanced conditions can be established between the racks.

## Information that determines the right capacity

The net room volume in m³, panel and door insulation, rack and dough load, product inlet temperature, door opening frequency, target recipe values and number of daily cycles should be provided. Capacity is determined not only by room area but by this total moisture and heat load.

- Net room dimensions and insulation structure
- Number of racks, dough load and cycle time
- Target temperature-humidity range and door usage

## Installation and service

The generator is placed in the technical area; steam distribution, sensor location, air circulation and drainage are coordinated with the room installer. During commissioning, the behavior of the empty and loaded room is monitored, and control settings are adjusted according to the recipe. Maintenance frequency is determined by water quality and operating intensity.

## Field application videos

- [Otomatik kontrollü mayalandırma odası](https://www.youtube.com/watch?v=meJbVs6R-Zs)
- [Mayalandırma odasında buhar dağıtımı](https://www.youtube.com/watch?v=RfOYa5YpyhM)

## Frequently asked questions

**Is proofing room capacity selected in m²?**

No. Net volume in m³, insulation, product load, door openings and recipe conditions should be evaluated together.

**Is steam supplied directly to the dough?**

Steam is distributed into the room; the nozzle position and air circulation should be planned to prevent intense condensation from reaching the dough.

**What does automatic control manage?**

It manages the operating sequence of the steam and related climate-control components according to the values received from the sensors. The final arrangement varies according to the project scope.

**Why do differences occur between racks?**

Air circulation, loading density, and sensor and nozzle positions can create differences. For this reason, observing the loaded room during commissioning is important.

## Related products

- [ST-1 Steam Generator](https://www.stilsan.com/en/products/st-1-buhar-jeneratoru): ST-1
- [ST-2 Steam Generator](https://www.stilsan.com/en/products/st-2-buhar-jeneratoru): ST-2