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Stilsan Makine Sanayi ve Ticaret Ltd. Şti.

We put the power of industrial steam to work.

From standard machines to project-specific systems, we develop reliable, long-lasting steam solutions suited to your process.

Balatçık Mah. 8901 Sk. No: 40/21Çiğli / İzmir
+90 533 143 1995

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Free engineering pre-calculation

How much steam does a bakery proofing room need?

This tool calculates the minimum water vapour needed to move room air from its initial state to a target temperature and relative humidity. Product, racks, walls, door openings, leakage and condensation remain visible as additional site loads.

ASHRAE-based psychrometricsST-1: 12 kg/hST-2: 24 kg/h
Request technical quote →View proofing solution
Enter room and process dataLeave an unknown optional field at 0; the result will remain clearly marked as a lower bound. The default target of 30 °C and 80% RH is a calculation example, not a process-recipe recommendation.+
1 · Room dimensions
2 · Initial and target climate
Optional — 0 if unknown+

Room air replaced by doors and leakage per hour, assuming incoming air is at the entered initial condition. Zero keeps the result at the air-fill lower bound.

Product, racks, surface condensation or another measured load. Do not guess; use 0 if unknown.

No automatic loss factor is invented; a long or uninsulated line triggers technical review.

Preliminary result

Mathematical preliminary candidate

ST-1 · 12 kg/h · 10 kW

Entered load is within ST-1 nominal capacity. Unentered product, surface and leakage loads still require final review.

Total demand from entered data
6.39 kg/h
Net geometric volume
62.5 m³
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Theoretical lower times for the air-only load at nominal output+
Minimum water added to room air
1.06 kg
Air-only load in selected time
6.39 kg/h
Sensible + latent air energy change
0.97 kWh
Nominal capacity difference
5.61 kg/h

Product/rack/surface load is 0. This is the physical lower bound for air only; actual room demand may be higher.

Line length was not converted into an invented loss. Verify material, diameter, pressure-temperature rating, slope, insulation and condensate drainage.

With ST-1: 5.32 minWith ST-2: 2.66 min

How should this result be read?

The kg/h result applies only to the target time and loads you entered. The model is a capacity comparison, not a guarantee of uniform humidity, recipe performance or product outcome. Commission the empty and loaded room with measurements.

What the calculation deliberately excludes

Dough recipe and temperature, rack mass, panel and door leakage, cold-surface condensation, air circulation, sensor position, control hysteresis and steam-line losses cannot honestly be reduced to one coefficient without measurements.

Our field anchor: a 62.5 m³ bakery proofing room

In a verified Stilsan field application, ST-1 was used in a room with about 25 m² floor area and 2.5 m height. One installation is not a universal sizing rule.

  • ST-1: 10 kW electrical power and 12 kg/h company-guaranteed nominal steam output.
  • The adjacent generator distributed steam low in this application to support the natural rise of warm humid air.
  • A satisfactory visible steam condition was observed in roughly 2–10 minutes depending on site conditions; this is not a time guarantee.
  • A humid Antalya start and a cold-dry Kars winter start are not equivalent; enter actual initial temperature and RH.
Physical basis of the calculationRelative humidity is not directly a mass. Temperature, RH and altitude-dependent pressure are first converted to humidity ratio W (kg water/kg dry air).+
  1. 1Dry-air mass is calculated from room volume and moist-air specific volume.
  2. 2Initial-to-target humidity-ratio difference is multiplied by dry-air mass: mwater = mdry-air × (W₂ − W₁).
  3. 3Water mass is divided by target time; entered air-change and process loads are added in kg/h.

Technical sources

  • ASHRAE Handbook — Psychrometrics
  • PsychroLib — ASHRAE equations
  • IAPWS-IF97 — water and steam

Sources support the method; they are not third-party approval of Stilsan capacity or suitability for a particular room.

Frequently asked questions

Is ST-1 enough for a 25 m² proofing room?

We have real field experience with ST-1 in an approximately 25 m², 2.5 m-high bakery proofing room. It is not a universal guarantee without target temperature/RH, climate, product load, doors, insulation and line data.

Can a proofing room become steamy in 2 minutes?

A warm, humid start can look satisfactory quickly; a cold, dry start can take longer. A 2–10 minute field observation is not a guaranteed target-RH time.

Why distribute steam near the bottom?

The verified application used low-level distribution to support the natural rise of warm humid air. Outlet layout must still consider circulation, safety and condensate.

Can a humidity sensor control the generator?

A suitable controller can call for steam while a separate heater or climate unit manages temperature. Electrical and control design must be verified for the project.

Steam is our business!

Let us define the right solution for your steam requirement.

You may need a standard model, a project-specific system, or simply have an idea that is not yet clear. Call us, write on WhatsApp or share your need; we will find the right starting point together.

Request a quote→Call now+90 533 143 1995WhatsAppMessage us on WhatsApp →E-mailinfo@stilsan.com