RETARDER CABINETS
The leavening process is subject to delicate and precise timing and processes that often require maximum attention and involve the entire production process of the entire laboratory, limiting timetables and schedules. Retarder leavening chambers and cabinets are essential to optimize the resources of a bakery laboratory, giving the possibility of blocking the leavening process in order to reactivate it at a later time. With the retarder leavening chamber, production can be moved to any time of the day by programming the desired time for cooking the products, thus reducing personnel costs and increasing productivity during weekday daytime hours
The leavening cycle is normally divided into 5 phases:
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
The Continental Forni RETARDER-PROOFING chamber is ideal for:
- products of all sizes (even over 500g)
- all types of dough (even without seasoning or improver)
The cabinet has an evaporator with a very large surface area, capable of channeling a significant volume of air.
The evaporator operating temperature always maintains a constant difference of only 5°C compared to the internal temperature of the controlled environment. In this way, the air does not lose humidity during recirculation, and will be more humid than the dough itself. Therefore, with this technology there is no longer the need to retain humidity in the dough through improvers or seasonings.
Thanks to the regulation of the air flow through the electrically pulsed ventilated refrigeration system and the stainless steel ducting system, the humidity and temperature values are constantly controlled to eliminate the “skin” effect due to ventilation and to reduce energy consumption.
STEAM GENERATOR
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.
Main technical features of the chamber:
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Modular structure composed of high-density polyurethane foam panels, covered in anti-corrosion plasticized aluminum (optional: in stainless steel)
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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
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Dedicated Touch Screen Control Panel
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Refrigerated floor
REMOTE CONTROL
The retarder leavening cabinet can be controlled remotely by interfacing with the smartphone via app and internet connection (optional). It allows you to control the cabinet from anywhere and allows technicians to intervene promptly on any operating anomalies. From the integrated touch screen supplied and the optional app it is possible to view the retarder leavening process in progress, set the humidity values and store customized programs for flexibility and autonomy without compromise.
HOT COUNTRIES
The tropicalized refrigeration unit allows the cabinet to work at full capacity in extreme thermal conditions, where the ambient temperature reaches +45°C.
For less noise pollution, the cabinet can be equipped with a super silent refrigeration unit with a maximum noise level of 45 dB (optional)
