RETARDER CABINETS
Cooling: the dough is cooled to a temperature between -5° and -10°C for a period ranging from 4 to 6 hours; Storage: the second phase preserves the dough at a temperature of 2°C and at constant humidity; Pre-leavening: the pre-leavening or awakening phase takes approximately 1-2 hours; Leavening Delay or wait products of all sizes (even over 500g) Air-conditioned FLOOR in non-slip phenolic resin for food use with a load capacity of 5000kg/m2 with high resistance also for trolleys with iron wheels Dedicated Touch Screen Control Panel Refrigerated floor
Modular structure composed of high-density polyurethane foam panels, covered in anti-corrosion plasticized aluminum The injection steam generator directly introduces steam at 110°C onto the ventilation, drastically reducing the formation of condensation on the walls of the cell. Thanks to the particular type of water control, the necessary maintenance due to limescale is reduced. These advantages are also contributed to by the air-conditioned floor that heats up to the same temperature as the room controlled by a probe that measures the dew point, avoiding the condensation effect.
By preventing the formation of condensation on the floor, you benefit from significant energy savings resulting from the non-continuous operation of the steam generator.
