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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
Lines for bakery and pastry
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.
Benefits
- It allows to improve production organization, up to eliminate night and holiday work.
- It brings to perfection the product in quality, uniformity, flavor and aroma, by conserving all nutritional properties.
- It reduces the times and costs of production, renewing working methods, with great flexibility.
- It makes far lighter and more profitable the job both for the baker and the pastry chef.
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Maturpan
Read more -
Maturpast
Read moreCabinets and chambers of retarded-proving and conservation of the fermented product for pastry.
- Operating temperature: -10 / +40°C
- Relative humidity: 75 ÷ 95%
- Control panel: MICRO C10 1.5
- Option: PRO-10 TS touch screen
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Ecopan
Read moreChambers of retarded-proving and conservation of the fermented product for bread and pastry.
- Operating temperature: -8 / +40°C
- Relative humidity: 75 ÷ 95%
- Control panel: MICRO ECOPAN
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Lievipan
Read moreChambers of direct proving (or proofing) > heat & humidity only
- Operating temperature: +30 / +40°C
- Relative humidity: 75 ÷ 95%
- Control panel: ELECTRONIC