Display touch 7”
Simple and intuitive multilanguages
- Automatic and manual cycles
- Manual storage cycle
- Cycle graphic visualization
- 100 recipes
In the artisan labs the need to have constant quality, certainty of leavening times and possibility of higher product rotation leads bakers and pastry chefs looking for new solutions.
Increase productivity during daytime and significantly reduce the personnel costs.
Quality all year long
Slow and progressive leavening, reached through Evolution, improves the flavour, the digestibility and the conservation of the product.
By temperature -5 -10°C to stop leavening. Low temperatures are used to block or slow down the fermentative activity of yeast.
The dough is kept round 1 or 2°C temperature. The cycle phase is automatically adjusted according to the end of proving time.
Temperature begins to raise until 12°C so that the yeasts can gradually resume their activity.
4 Leavening cycle
The dough leavening takes place at a progressive temperature and controlled humidity.
5 Leavening block
This optional cycle keeps the product stable until the baking.
Humidity under control
Each model is equipped with a humidity generation system to set the relative humidity between 60% and 95%. Humidity control avoids dough dehydration and cracks on the surface as well as improving the quality of the product during the leavening phase.
Possibility of generating heat (up to + 35 ° C) and cold (up to - 20 °) and obtaining the ideal temperature to trigger the yeasts and to have a uniform honeycomb but also to conserve at low temperatures.
High performances and low consumption thanks to the monoblock unit equipped with R290 as refrigerant gas.
Uniform distribution of the air to ensure a perfect result of the dough.
Technical details that make the difference.
Reversible door with sturdy full-height handle
Guides for trays
Corrosion resistance and high hygiene coefficient
Max internal visibility