Prover used in the production of yeast goods. After the knockback stage the dough is shaped, placed on backing trays and allowed to proove/rise before baking. A prover provides a controllable environment where the heat and the moisture can be adjusted as required. It ensures that the dough is rising evenly. Larger units have a drive-in setup where the whole racks are rolled straight from the proover into a convection bakers oven.