Holding Cabinets Only
- 26% Off RRP
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Turbofan EHT10-L 10 x 1/1 GN Pan Capacity. Touch Screen Electric Humidified Holding CabinetRRP $13,137.00 ex GST Our Price $9,692.00 ex GST Our Price $10,661.20 Inc GST
Daily Rental: $17.57 Inc GST - 26% Off RRP
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Turbofan H10D- 10 x 1/1 GN Tray Capacity Digital Electric Holding CabinetRRP $6,744.00 ex GST Our Price $4,975.00 ex GST Our Price $5,472.50 Inc GSTDaily Rental: $9.02 Inc GST - 26% Off RRP
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Turbofan H10D-FS- 10 x Bakers Full Sheet Pan. Digital Electric Holding CabinetRRP $7,176.00 ex GST Our Price $5,294.00 ex GST Our Price $5,823.40 Inc GSTDaily Rental: $9.60 Inc GST - 26% Off RRP
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Turbofan H8D-FS-UC 8 Tray Capacity Digital Electric Undercounter Holding CabinetRRP $7,031.00 ex GST Our Price $5,187.00 ex GST Our Price $5,705.70 Inc GSTDaily Rental: $9.41 Inc GST - 26% Off RRP
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Turbofan H8D-UC 8 x 1/1 GN Tray Capacity Digital Electric Undercounter Holding CabinetRRP $6,744.00 ex GST Our Price $4,975.00 ex GST Our Price $5,472.50 Inc GSTDaily Rental: $9.02 Inc GST
Choosing a Prover or Holding Cabinet
Proving and holding are different jobs
A prover holds warm humid air, typically around 30 to 40°C with controlled humidity, to bring dough up before baking. A holding cabinet keeps finished product hot and stable at 60°C or above until service. Some cabinets do both with a switchable mode, which suits cafes and bake-off sites where the same unit proves in the morning and holds through lunch. If you need both jobs running at the same time, that's two cabinets or a combined prover and holding cabinet with separate compartments.
Humidity control is the difference between units
Dough needs moisture in the air or it skins over, and a skinned dough won't rise evenly and bakes with a tough crust. Cheaper cabinets run a water tray and rely on evaporation, which works but gives you no real control. Units with active humidity control hold a set level regardless of what's loaded, which matters if you're proving different products or working through a hot day. Same logic in reverse for holding: too much humidity and pastry goes soft, too little and everything dries out.
Tray size has to match your oven
The mistake that costs money. Bakery equipment is built around the 600 x 400mm tray while most foodservice runs 1/1 gastronorm, and a prover has to take the same tray as the oven it feeds. If they don't match, someone is transferring product between trays at the worst possible moment, and you've bought a duplicate set of trays and racks nobody budgeted for. Settle this before you buy anything, and check it against your convection oven as well as any racking you already own.
Under-oven, bench top or roll-in
Under-oven prover bases sit beneath a bench top oven and use floor space you're already committing, which is the neat answer for cafes and small bakeries. Freestanding cabinets hold more and can sit wherever the workflow suits. Roll-in models take a whole trolley, so product goes from bench to prover to oven on the same rack without anyone handling trays individually. At production volume that's a genuine labour saving, but it only works if the trolley, prover and oven are all sized to each other.
Power and placement
Most bench top and under-oven units run on standard single phase, but larger roll-in cabinets can want three phase. Provers also need a water connection if they have active humidity, and hard water will scale the humidity system, so filtration is worth having. Keep the cabinet away from cold draughts and doorways, since a prover fighting a draught won't hold temperature evenly and you'll get uneven proving across the trays.
Brands and support
We stock Moffat and Turbofan provers and holding cabinets, including matching prover bases and stacking kits for Turbofan ovens. Everything is available on SilverChef Rent-Try-Buy, with installation and servicing through our own technicians.