LC Green +2

Main functions

No more work during the night
Thanks to the great flexibility of use, given by the modern Tecnomac programming and control system, it is possible to use this machinery as retarder-prover, prover room, thawing room and refrigerated cabinet. Panels construction allow to overcome installation problems in workshops situated in particular places: basements, second floors or places with limited entrance.

Chilling
This phase stops product leavening/proving.

Storage
In this phase the temperature is kept costant, avoiding dough proving.

Pre-leavening
It is also called wakening phase as it allows a gradual product leavening/proving.

Prooving
Temperature set around +30/+35°C and high percentage of humidity creates a micro-climate ideal to obtain a product ready to be baked.

Dormiglione
Once proving is finished, in this phase the temperature decreases, therefore you will have some more time before baking.

Technical features

External Bumpers_immagine

External Bumpers

Relevant equipment includes PVC white external bumpers

Relevant equipment includes PVC white external bumpers_immagine

Relevant equipment includes PVC white external bumpers

Electronic humidifier with automatic water replacement and stainless steel electrodes.

Handle_immagine

Handle

The innovative design, compact, strong, ergonomic and simple to clean, make easy and safe the door opening and closing.

Door Profile_immagine

Door Profile

Door profiling is made by aluminium to reduce condensation.

Vertical Ducts_immagine

Vertical Ducts

Special stainless steel AISI 304 vertical ducts each with 21 nozzles manually adjustable.

Ramp_immagine

Ramp

Tecnomac Retarder Provers are provided with an H60mm anti-slide ramp.

Cabinet_immagine

Cabinet

Panels with internal and external features in white plastified sheet, made with injected polyurethane without CFC, thickness 60mm. Internal rounded corners. Optional finishing in stainless steel.

Applications

The range of Tecnomac machinery covers all sectors of catering,
from the production of bread to the world of catering.