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Tables for Leavening control BAKING TAB - BAKING TAB GREEN

counter, counters, benches, table, leavening, retarder, prover, refrigerated, steel, inox, tables, bench, production, manufacturer, laboratory, haccp, bread, bread making, dough, baking powder

 

BAKING TAB

FERMALIEVITA          
  Baking 1   Baking2   Baking3
           
  BAKING TAB FL 145            BAKING TAB FL 198            BAKING TAB FL 251
  -5°+40°C / 

55÷95

  -5°+40°C / 

55÷95

  -5°+40°C / 

55÷95


FERMALBIGA             
  Baking 1   Baking2   Baking3
           
  BAKING TAB FB 145            BAKING TAB FB 198            BAKING TAB FB 251
  -5°+40°C   -5°+40°C   -5°+40°C

 

Euronorm 60x40

• construction completely in stainless steel AISI 304

• inside with rounded corners and moulded bottom

• 50 mm insulation by environment-friendly polyurethane

• internal equipment for Euronorm 60x40 cm pans

• easily removable slideway supports with 35 mm pitch

• air-cooled refrigerating unit

• electronic control panel

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

• working ambient temperature max +38°C

• pre-arranged REM models with evaporator and thermostatic valve

• R404a - (R452a) refrigerating gas

• automatic evaporation of condensate water

• self closing doors with easily replaceable magnetic gaskets

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

Equipment:

FERMALIEVITA: n° 6 pairs of “L”-shaped slideways per door

FERMABIGA: n° 1 wire shelf with “L”-shaped slideways per door

Package with pallet and cardboard included

BAKING TAB GREEN

FERMALIEVITA GREEN          
  Baking 1   Baking2   Baking3
           
  BAKING TAB GREEN FL 145            BAKING TAB GREEN FL 198            BAKING TAB GREEN FL 251
  -5°+40°C / 

55÷95

  -5°+40°C / 

55÷95

  -5°+40°C / 

55÷95


FERMALBIGA GREEN             
  Baking 1   Baking2   Baking3
           
  BAKING TAB GREEN FB 145            BAKING TAB GREEN FB 198            BAKING TAB GREEN FB 251
  -5°+40°C   -5°+40°C   -5°+40°C

 

Euronorm 60x40

• construction completely in stainless steel AISI 304

• inside with rounded corners and moulded bottom

• 50 mm insulation by environment-friendly polyurethane

• internal equipment for Euronorm 60x40 cm pans

• easily removable slideway supports with 35 mm pitch

• air-cooled refrigerating unit

• electronic control panel

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

• working ambient temperature max +38°C

• environment-friendly R290 (propane) refrigerating gas

• automatic evaporation of condensate water

• self closing doors with easily replaceable magnetic gaskets

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

Equipment:

FERMALIEVITA: n° 6 pairs of “L”-shaped slideways per door

FERMABIGA: n° 1 wire shelf with “L”-shaped slideways per door

Package with pallet and cardboard 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.

Tavolo 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

 

"Bakery specialists choose Everlasting"

 

 

Browse the Catalog



 {tab Control Panel: }

Pannello Tavoli

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 

 

 Automatic or manual functions for maximum flexibility of use 

 

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