NMFC 114340 - Bread Proofers | Class 85-125

To find the correct freight class for your shipment:

1. Select packaging that matches your setup: boxed or crated units often qualify for lower classes within 85–125, while loose items strapped to a pallet can rate higher.
2. Prep the proofer like bakery pros do: drain and cap any humidifier lines, disconnect power, remove pans/racks, secure doors, lock casters, and pad control panels and glass.
3. Stabilize on a skid: use an oversized pallet, corner protectors, foam wrap, and two cross-straps per side; add ‘Keep Upright’ and tilt/shock indicators for sensitive cabinets.
4. Spell it out on the BOL: list “Bread Proofer/Proofing Box, NMFC 114340,” packaging type (boxed, crated, packaged, or loose), and any accessorials such as liftgate or inside delivery.

Note: All classifications are subject to Item 170. Verify with official NMFC publications for the most current requirements.

• Right-size your freight bill: choosing the correct packaging can place the shipment at the lower end of the 85–125 range, reducing LTL rates and reclass risk.
• Protect uptime for bakeries: better padding and immobilized doors/casters cut transit damage, saving on claims and preventing costly production delays.
• Simplified compliance: non-hazardous status streamlines paperwork and speeds pickup, making it easier to bundle with other foodservice machinery.
• Predictable quoting: a fixed class range (not density-driven) enables faster rate shopping and cleaner budgeting for multi-location bakery rollouts.