The retarder prover process applies to bread and pastry dough; its main target is to avoid night shifts. Through a proper control of temperature, humidity and time inside a thermically insulated room, the Federal retarder proover stops bread rising, keeps it unleavened up to 72 hrs. and finally makes it ferment at a previously set time. Following this process, the final product quality remains unaltered, and in many cases it even improves.

Single door - fits 36 × 600×400 trays

• All stainless steel construction
• Cut Running costs
• Computer Control Panel 
• 24-hour programming
• Temperature -3 to -40ºC 
• Embraco compressor

Note: Check site access. Transport, installation, commissioning, ducting, hoods, ventilation, flashings and connections are not included in any pricing