Description
Characteristics
ATHENA is the ideal reach-in dough-retarder for the PANEOTRAD® process. It can also be used for slow-proofing, as it has a temperature range of -10°C to +10°C.
ATHENA is equipped with the SENSITIV’2 touchscreen control panel and can maintain a constant low temperature (approx. +2°C) for long periods of time, providing exactly the conditions your dough requires.
The ATHENA reach-in dough-retarder is suitable for a large variety of doughs, including bread doughs (white, special or traditional French doughs), brioches, leavened doughs, pizza doughs and more.
Advantages
- Intuitive, sleek, touchscreen control panel
- A retarder-proofer that respects your dough
- Temperature de -10°C à +10°C
- Ergonomic design
- Door opening side is reversible on site
- The tropicalised unit allows for optimal use both in summer and winter
- The tropicalised unit allows for optimal use both in summer and winter
