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Cabinets for Leavening control BAKING CAB

cabinet, cabinets, leavening, retarder, prover, steel, inox, cold room, refrigerators, production, manufacturer, laboratory, haccp, bread, bread making, dough, baking powder

Models

FERMALIEVITA     FERMALBIGA
       
CAB1   CAB2              CAB1            CAB2
               
BAKING CAB FL 70            BAKING CAB FL 100              BAKING CAB FB 70   BAKING CAB FB 100
-10°+40°C   -10°+40°C     -10°+40°C   -10°+40°C

55÷95%

 

55÷95%

         

Control Panel:

Pannello Armadi

The control panel provides full control for retarder-proofer cabinets or tables for bakery, through the automatic management of the complete retarder-proofing cycle

-3.5'' full color capacitive electronic control panel 

-Menu available in 5 languages 

-Synoptic chart to visualize the cycle progression 

-Customized programs to add

-Easy and quick to use  

Characteristics

• construction completely in stainless steel AISI 304

• inside with rounded corners and moulded bottom

• 60 mm insulation by environment-friendly polyurethane

• internal equipment for Euronorm 60x40 cm and 60x80 cm pans

• easily removable slideway supports with 25 mm pitch

• air-cooled refrigerating unit

• electronic control panel

• active humidity control up to 95% (Leavening Control FL)

• working ambient temperature max +38°C

• R404a - (R452a) refrigerating gas

• automatic evaporation of condensate water

• internal light

• key-lock

• self closing doors with easily replaceable magnetic gaskets

• adjustable in height (130-200 mm) stainless steel feet

Equipment:

FERMALIEVITA n°20 pairs of “L”-shaped slideways

FERMABIGA n°4 pairs of slideways with wire shelves

Package with pallet and cardboard included

Packing included

 

Catalogues

pane pizza

 

Many models, many possibilities 

The advantages of  LEAVENING CONTROL

Elimination of night work, because the baker kneads and prepares the different kinds of raw bread during the day, then introduces them in the leavening control appliance and automatically delays the leavening process through simple programming, so that when he arrives early in the morning, the bread is ready to be baked. Improved product quality, because a long leavening process gives the bread more flavour and lengthens its duration. Enhanced profits, thanks to the rationalization of the production process, causing a reduction in the amount of yeast used and resulting in the elimination of bread remains at the end of the day.

Armadio Fermalievita

The new “cold” systems for bakery professionals

The use of cold processes in modern baking technology arises from the new production needs, whose main goal is to avoid night and holiday work. LEAVENING CONTROL: Controlled fermentation is generally used for pastry and bread dough, and consists in an accurate management of temperature, humidity and time. Everlasting refrigerated cabinets and tables for leavening control are able to stop or slow down the fermentative activity of yeast and to keep the dough in such stable conditions for maximum 72 hours. The fermentation phase then automatically starts at the time set by the program.

The whole process consists into 4 steps:

- Cooling

- Storage

- Pre-leavening

- Leavening

 

GRAFICO

 

"Automatic or manual functions for maximum flexibility of use"

 

 

Browse the Catalog


 

 

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