FERMABIGA TABLE WITH 3 DOORS FOR 6 BASKET CM 40X60

The advantages of the FERMABIGA: Elimination of night work as the baker kneads and prepares the various types of raw bread during the day, introduces it into the retarder-proofing devices and, through a simple programming, postpones the leavening automatically in the early morning so that upon arrival the bread is ready to be baked. Improvement of the quality of the product as the long leavening gives more flavor to the bread and lengthens its duration. Greater profits thanks to the rationalization of the production process which produces savings on the quantity of yeast used and has as a result the elimination of bread leftovers at the end of the day. The new "cold" systems for bread-making specialists: The use of cold in modern bread-making technology arises from new working requirements whose main objective is to avoid night and holiday work. Controlled fermentation is used for bread and pastry doughs through the appropriate management of temperature, humidity and time. The retarder tables block or slow down the fermentative activity of the yeast, keep the dough in this state for up to a maximum of 72 hours, and finally automatically start the fermentation phase at the time established by the program. The whole process is divided into 4 phases: - Cooling - Conservation - Pre-leavening - Leavening CHARACTERISTICS: Construction entirely in AISI 304 stainless steel. Interior with rounded edges and molded bottom. Insulation of 50 mm in ecological water-expanded polyurethane. Internal set-up for Euronorm 60×40 trays. Supports for easily removable 35 mm pitch guides. Ventilated refrigeration unit. Electronic control panel. Active humidity regulation up to 95%. Working ambient temperature max +38°C. R452A refrigerant gas. Automatic evaporation of the condensate. Self-closing doors with easily replaceable magnetic seals. Height-adjustable stainless steel feet (130-185 mm).