Controlled fermentation cabinet, 1 door, 20x EN 600×800 (or) 40x EN 600×400

– Interior and exterior made of (food) stainless steel AISI 304 (back made of galvanized steel), monocoque frame. – Racks and rails in stainless steel (maximal capacity 27 slides, 50-mm spacing), which help to position the trays as one pleases, stamped inside bottom, with drain plug (major maintenance) and rounded angles and corners (without bumps). – Doors with ergonomic (not projecting) and reversible handle, closing by magnetic seal “by pressure” (easy to replace without tools), hinges with stop at 100 °, automatic turn back (sound and visual alarm device for “open door”). – Micro switch to stop the fan when the door is opened. – Key lock included.- Upper panel to reach the compressor unit on hinges, easy inspection. – Tropicalized compressor unit (room T ° + 43 ° C), ventilated condenser. – (Oversized) ventilated evaporator treated against salt and food acids “coating”, totally hidden.- Capillary system for cooling expansion R404A – “Digital” electronic microprocessor with advanced features display (under closed box, 100% waterproof), with humidification and dehumidification control, HACCP features, monitor in the front with blue LED.- Interior lighting, with switch.- Automatic defrosting of the evaporator (hot gas), number of defrostings already programmed (can be modified as one pleases). – Automatic evaporation of the condenser (by hot gas). – Polyurethane Insulation without CFC (75 mm = super insulated).- Device made in accordance with all the current standards (CE).
PLUS:With the controlled fermentation cabinet Pastry Line PLUS line, you can now control the fermentation process and adapt it perfectly to your needs. In fact, the progress of the fermentation cycle is influenced by temperature and humidity. Through alternating phases, following by a cold phase then a phase of warming and therefore the awakening of the process, is possible to control and program the fermentation, to streamline the daily production, to anticipate the preparation of dough mix for the next day and even saves hours of work. The kitchen in the morning may take place based on the real demand and throughout the day. All these advantages will be for you as saving time and economic gains.2 modes of operation:(1) Automatic cycle, has three phases, refrigeration (fermentation lock), overheating (purpose of fermentation) and air conditioning (conservation), occur automatically after switching on the machine, with the possibility to customize and program the duration and the parameters of the programmes throughout the week. (2) Manual cycle, allows to operate autonomously on the function and manual programming for each of the phases. Then you are who decide when and how long keep the refrigeration or preservation phase of the product.