Description
Characteristics
BFC EVO is a retarder-proofer that can be customised according to the configuration of your production laboratory. It can speed up the dough rising process, slow it down or even retard it for a set period of time, all while providing exactly the conditions your dough requires. Its available temperatures range from -7°C to +35°C (+40°C with the Heat+ option).
With its SENSITIV’2 touchscreen control panel, BFC EVO adapts to the working habits of all bakers and guarantees consistent production.
It is suitable for a large variety of doughs, including bread doughs (white, special or traditional French bread), brioches, leavened doughs, pizza dough and Danish pastry dough.
Advantages:
- Custom configuration, with the option to install multiple cells side-by-side
- Ideal for spaces with low ceilings
- Panels with a stainless steel finish as standard, for greater durability
- Doors reversible on-site
- Fast and intuitive touchscreen control panel at eye level
- Adjustable humidity levels (30%-99%) and temperatures (-7 to +35°C; +40°C with the Heat+ option)
- Evaporator treated with cataphoresis for greater mechanical resistance to corrosion
- Ready-to-use refrigeration system with R448A refrigeration fluid
