The divided dough coming out of the automatic divider are neatly dropped into the multi-belt proofing tunnel with superposed conveyer food grade belts, to undergo a first leavening process. These belts are made of high quality decay-resistant and dough repulsing non-stick and are fitted on rollers with middle groove to hold the special V-guide aligning to insure an accurately balanced running.

The lateral sides of the machine are covered with sliding transparent Plexiglas windows and fitted with removable plates for dough decay accumulation, isolating the leaving process from external atmosphere, allowing as well easy visual control of dough pieces movement and easy access during cleaning and maintenance.

The speed is electronically controlled by means of frequency inverter to adjust the leaving time from 4 to 30mn.