Chambers of retarded-proving and conservation of the fermented product for bread.
- Operating temperature: -12 / +40°C
- Relative humidity: 75 ÷ 95%
- Control panel: MICRO C10 1.5
- Option: PRO-10 TS touch screen
The ‘retarded-proving’ is a programmed automatic process for the fermentation of bread and pastry doughs in the desired time.
Both our MICRO C10 1.5 and PRO-10 TS touch screen control panel assure the proofing (also called proving) process management with the complete control of times, temperature and humidity during the different working stages.
Chambers of retarded-proving and conservation of the fermented product for bread.
Cabinets and chambers of retarded-proving and conservation of the fermented product for pastry.
Chambers of retarded-proving and conservation of the fermented product for bread and pastry.
Chambers of direct proving (or proofing) > heat & humidity only