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Katja Schindler

GUV - Fully automatic dough retarder

Ideal for all known long-term fermentation methods

Optimized workflows and higher production rates

The GUV really comes into its own in the production of large quantities. It allows you to optimize your work processes and create free capacity for a higher production rate. Dough retarder and automatic proofing unit in one - ideal for all known long-term management processes.

 

Our fully automatic dough retarder enables you to carry out several production steps at once: you can precisely control both proofing and cooling processes and always cool, temper and air-condition your goods perfectly. This helps you to achieve the perfect degree of maturity (final fermentation) of the raw dough and of dough with a high fermentation tolerance. In addition, the doughs can also be baked at a low temperature over a longer period of time. The advantage: larger quantities of pre-ripe dough can also be stored in the cell, baked over a longer period of time or prepared for transportation to other branches. The GUV relieves you enormously, especially in times of production peaks.

max. 3,200 × 2,570 × 4,700 mm
max. 20 / 16 rack trolleys
2 model sizes

These are the advantages of the GUV

Optimization of work processes

The GUV enables night work to be shifted to the day so that baking can begin immediately when work starts. This optimizes work processes and reduces costs.

Versatile and flexible in use

The GUV can be customized with 100 mm grid dimensions and offers temperatures from -18 °C to +45 °C, process documentation, highly insulated PU cells and self-closing doors.

Individual customization

Our fully automatic proofing interrupters are customizable with a 100 mm pitch and PU insulation, which minimizes energy losses and ensures long-lasting cooling in the event of a power failure.

What our customers say about the GUV

We couldn't imagine our day-to-day work in the bakery without the DEBAG GUV system. It has worked absolutely reliably since the beginning without any faults and with a great air flow. To be honest: I was curious to see whether the system would keep the promise made by the sales representative and I deliberately checked the evenness of the proofing and any drying out - but found nothing. All in all a good thing, I have never regretted this investment!

Thomas Stoll, Scheu bakery in Schwäbisch Hall

I particularly appreciate the reliability and energy efficiency of DEBAG's ovens and refrigeration technology. The products enable us to produce consistently high quality baked goods and ensure smooth, trouble-free processes in day-to-day operations. DEBAG: This is oven and refrigeration technology of the highest quality, both in terms of design and maintenance and service.

Daniel Link, Link bakery, Trossingen

D-control - our new
generation of controls

With the new D-control touch control, you can keep an eye on all processes and parameters during baking. Our control system can be adapted and programmed to suit your needs just as individually as your products. This saves time and personnel and reduces sources of error right from the start.

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Energy recovery systems

With our energy recovery systems, you can make clever cost savings. We make the surplus energy from ovens and air-conditioned proofing areas usable again for you.

 

Energy recovery

e.BAKE.solutions - Baking taken to the next level

Our intelligent solutions not only make operation much more convenient, they also simplify the control and evaluation of your proofing and baking processes.

 

e.BAKE.solutions

    Contact form

    24h service hotline
    Picture by Saskia Metzner
    Saskia Metzner

    Sales Manager Proofing and Refrigeration Technology

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    Further process cooling products

    GUV

    Dough retarder and proofing retarder in one.

    Air-conditioned proofing chamber

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    Blast Freezer

    Cooling without stopping production.

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