The fully automatic dough retarder is especially useful when it comes to producing large quantities. It enables you to optimise your workflows and create free capacity for a higher rate of production. Dough retarder and automatic proofing unit in one – ideal for all well-known long-term management processes. Read more ...
Our fully automatic dough retarder enables you to carry out several stages of production at once: you can control both proofing and cooling processes precisely, ensuring your products are always perfectly cooled, tempered and air-conditioned. This helps you to achieve the perfect degree of maturity (final fermentation) of the raw dough and of dough with a high fermentation tolerance. The raw doughs can also be left for a longer period at a low temperature. The benefit: even larger amounts of pre-ripened doughs can be stored in the cell, baked over a longer period of time, or prepared for transporting to other branches. The fully automatic dough retarder takes the pressure off you even at times when production peaks.