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How it works:
The pieces of dough were kept in the temperature range of 2 to 4 degrees Celsius to delay the fermentation process for up to 72 hours. When programmed into the device's control panel, the device manages the temperature rise based on information previously stored by the user.
Electronic regulators monitor the process of increasing the temperature step by step and degree by degree.
This product is also called bakery greenhouse/bakery fermentation room/bakery steam room/confectionery fermentation room in the market.
Description
Structure:
Panels:
It has panels with thermal insulation and thickness of 80 mm
Polyurethane foam with a density of 45 Kg/m^3 has been injected between the plates. It has internal steel rails (304) with a thickness of 1.5 mm in order to protect against impact
tinkering:
The wall plates are placed on a 16 mm high PVC plate that is connected to the ground.
Saler Company Information
