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Proving device

Published on 19/06/2018

Stainless steel proving device for final proofers or existing proving room. It produces a regular combination of heat and steam. After the input, the direct aspiration channels collect the steam into the chamber. The system boasts high efficiency and uniform leavening. The control unit, with appropriate probes, adjusts the heating and the quantity of the steam; the hygrostat provides constant and accurate humidity control. The stainless steel device uses armoured heating elements for heating and evaporating. The proving chamber is provided with a humidity electronic probe and with a sensor that checks the water level. There are also internal proofer lights. 

Cooling

Published on 19/06/2018

Values to be set: time and temperature. The empty cell's temperature is brought to about -15°C, in order to give the most confortable environment to the product. Those ideal conditions are created to stop the leavening process.

Lowering

Published on 19/06/2018

Values to be set: time and temperature. The purpose of this machine is to preserve and guarantee the product's freshness. Lowest temperature - 5 °C.

Preservation

Published on 19/06/2018

Values to be set: temperature and humidity. Firstly, the temperature is brought close to 0°C in order to guarantee the stability of the leavening process. Secondly, the dought is brought to a temperature between -2 and +5°C for a duration automatically calculated by the program and grant bread preservation, duration and size. Thridly, during the process, the cell creates a saturated environment with a conctrolled level of humidity.

Awakening

Published on 19/06/2018

Values to be set: time, temperature and humidity. The temperature is brought to about + 8 °C, to stimulate the yeast. Humidity reaches 75-80%. These conditions foster the leavening process. Moreover, the cell creates a saturated environment where the dough does not dry out. When the machine moves from cold conditions to hot conditions, the process is kept under extreme control in order to avoid heat shocks that would affect dough's quality.

Pre-leavening

Published on 19/06/2018

Values to be set: time, temperature and humidity. Leavening process starts and the temperature is gradually raised to + 15 °C both in dought's surface and in its core. Controlled and gradual conditions guarantee the final product's quality and taste. Humidity is set around 75/80%.

 

Delay

Published on 19/06/2018

Values to be set: time, temperature and humidity. When leavening process is over, temperature is brought back to +14°C with 75/80% humidity. This controlled conditions guarantee to preserve the dough untill the second step: the baking. 

Leavening

Published on 19/06/2018

Values to be set: time, temperature and humidity. The temperature is brought up to +27 °C and humidity to 75/85 %. Under these conditions, the leavening process can begin. When this last process is over, the very final step can be taken: the baking.Temperature and humidity are regulated and programmed according to bread's type and size.

 

Proving chamber

Published on 19/06/2018

Proving chamber for rack ovens. Stainless steel structure in isothermal and 40mm polyurethane modular panels. Covering in stainless steel. The chamber provides constant and programmable temperature and humidity conditions, in order to guarantee a homogenous leavening process. Moreover, a generator provides stable heat and steam production, while the canalizations distribute and collect them in every part of the chamber. 

Rotating

Published on 19/06/2018

Conventional rack oven with forced air circulation: homogeneous and consistent baking optimise the final results. Flexible and easy baking conditions guarantee shorter baking times.

   
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