Lievistop / Retarder provers

Cycle and time for baking delay up to a maximum of 10 hours depending on the kind of product which has been introduced with temperature and relative humidity control. 
Other info:

• Blast chilling -10°C; at the end it stops.
• Fermentation (or conservation) at variable time with temperature and relative humidity control.
• Refrigeration and conservation (without blast chilling) with temperature and relative humidity control.
• Pre-proving, continuous proving from +15°C to +40°C with temperature and relative humidity control.
• Baking delay with control of time, temperature and relative humidity.