DOUGH HANDLING AND PROOFING
Precision, consistency, and control at every stage
At KOMA UK, we understand that perfect dough requires precision, timing, and the right environment.
Our advanced proofing and dough-handling solutions are trusted by artisanal and industrial bakeries alike, delivering consistent results with minimal waste.
From compact proofing cabinets to fully integrated retarder systems, every solution is designed to optimise workflow, improve product quality, and reduce energy consumption.
CDS - RETARDER PROOFER
Perfect proofing, exactly when you need it.
KOMA’s CDS Retarder Proofer gives bakers full control over dough development — from freezing to perfectly timed proofing. It can hold dough at low temperatures for up to 3 days, then gradually heat and humidify to deliver bake-ready results.
With a temperature range up to +35°C and features including a humidifier, lowered ceiling, and pressure walls, the CDS is built for flexibility. Unlike standard systems limited to +20°C, it can fully proof dough with ease.
Powered by K-Control, bakers can customise conditions and set precise timings, freeing up valuable hours without compromising quality.
GR - Proofer Cabinets
Precision proofing, no matter the process.
The KOMA GR is a dedicated proofer, built to take dough through its final rise with total control. With a temperature range of up to +40°C, and features like a humidifier, pressure walls and optional counter cooling, it delivers the perfect proof — whether used alongside a Recovery® system or as a standalone solution.
Unlike the CDS, the GR has no freezing capabilities. Its sole focus is conditioning dough for a bake-ready finish, forming a seamless link in your process with exacting temperature and humidity control.
Available in three versions — from +5°C to +40°C — the GR offers tailored proofing to suit any setup.
RDV AND UVR - RECOVERY UNITS
From frozen to proofed, with zero compromise.
KOMA’s Recovery® Units are designed to gently bring frozen dough to life — unlocking slow, controlled proofing with precision. Operating up to +20°C, they create a stable environment for partial or extended proofing without rushing the process or compromising quality.
Ideal for bakers looking to separate preparation from bake-off, Recovery® Units can be used on their own or as part of a wider system, connecting seamlessly with KOMA’s CDS and GR units. They support modern baking trends like low-temp, long-duration proofing that enhances texture, flavour and structure.
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Talk to us about your goals, and we’ll guide you towards the right KOMA solution for your business.
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UK-wide
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