The equipment in a bakery is heavily tested. Frequent use by staff, floury and doughy work surfaces, significant heat generation, and fine dust particles in the air are part of the everyday routine. In addition, the equipment is in use 24 hours a day, 7 days a week, which can lead to high operating costs over time. We offer products that are precisely tailored to your needs without overwhelming you. Our expertise lies in the simplicity of operation, the durability of the equipment, and an understanding of your daily work environment.
The equipment is designed for an ambient temperature of up to 40°C and a humidity level of up to 40%, making it ideal for the demanding conditions in the bakery. A high-quality insulation of 80mm thickness, a self-closing door at an angle of less than 90°, and the quick recovery of the set storage temperature protect your delicate goods and maintain a stable interior temperature within the unit.
Our refrigerators prevent any undesirable drying out of the bakery products thanks to indirect airflow of the air distribution system. The refrigeration technology has been developed to prevent any undesirable quality loss of your products, such as drying-out of dough and cakes.
Ergonomic design with thoughtful details, such as a continuous door handle, tip-resistant shelves, and a pedal door opener with overload protection makes physically demanding tasks easier for you and your staff. Additionally, our units operate very quietly, preventing additional noise pollution.
A „must-have“ for the flawless operation of our retarder-prover is the well-designed air circulation and humidification system. This allows processes such as freezing, storage, thawing, fermentation, and keeping warm to be optimally controlled. In the storage, thawing, fermentation, and keeping warm modes, temperatures can be manually adjusted to protect your products. Just like when used as a refrigerator or freezer, the desired temperatures are consistently maintained, even with frequent door openings.
In contrast, during thawing and cooking modes, the temperature varies while the humidity remains constant to achieve optimal product results.
