For Panipuri production Fry-tech made bellow type proofer/fermentation rooms, the Fermentation / Proofing stage is the "secret" to ensuring the puri puffs into a hollow sphere rather than staying flat ( like a papad ). This process conditions the gluten and balances the moisture.

Depending on your production scale, there are three main types of systems:

1. Tray Type Proofer (Batch System)

The most common and cost-effective choice for small to medium factories. Raw puris are kept on stacked trays inside a temperature and humidity-controlled cabinet.

• Capacity: 5,000 to 15,000 puris per batch.
• Mechanism: Static air circulation. You manually slide the trays in and out.
• Ideal For: Small factories or "Mini" Panipuri lines.

2. Room/Chamber Type Proofer (Trolley System)

Instead of a cabinet, you have a small insulated room where entire trolleys filled with trays are wheeled in.

• Capacity: 50,000 to 100,000+ puris.
• Mechanism: Uses a "Turbo" steam generator to maintain high humidity (up to 95%) and heat (35°C–45°C) throughout the room.
• Ideal For: Medium-scale industrial production.

3. Belt Type Continuous Proofer (Automatic)

The most advanced system where raw puris travel on a slow-moving conveyor belt through a long, humidified tunnel before entering the fryer.

• Capacity: 20,000 to 50,000 puris per hour.
• Mechanism: The belt speed is synced with your cutting machine and fryer. The puri "rests" for 60 to 240 minutes while traveling.
• Ideal For: Fully automatic, high-speed continuous lines.

Technical Details

Comparison Summary

Note :- For Panipuri, Humidity is more important than Heat. If the surface of the puri dries out during fermentation, it will crack and won't puff. Always ensure your proofer has a high-quality "Ultrasonic" or "Steam" humidifier.