Retarder/Prover cabinets -10/+45° C for 36 pans...
Retarder/Prover cabinets -10/+45° C for 36 pans...
Retarder/Prover cabinets -10/+45° C for 36 pans...
Retarder/Prover cabinets -10/+45° C for 36 pans dim. 60x40 cm - dim. 803x1016x2090H mm
Retarder/Prover cabinets -10/+45° C for 36 pans dim. 60x40 cm - dim. 803x1016x2090H mm
Retarder/Prover cabinets -10/+45° C for 36 pans dim. 60x40 cm - dim. 803x1016x2090H mm

Retarder/Prover cabinets -10/+45° C for 36 pans dim. 60x40 cm - dim. 803x1016x2090H mm

Mekano Pro 900
Please ask us for the quotation!
  • Description

    Retarder/Prover cabinets -10/+45° C for 36 pans dim. 60x40 cm

    Retarder/Prover cabinets made of stainless steel AISI 304 internal and external, 1 full door.

    • Touch control system 9” on door

    • Cell humidity control system with humidifier

    • Available cycles: Blast Chilling (automatic and manual customizable), Thawing (automatic and manual customizable), Proving (automatic and manual customizable), Comby cycles

    • Automatic defrosting and water evaporation system

    • High-sealing gaskets

    • Fans stopping with open doors

    • LED lighting

    • Lock

    • Air conveyor

    • Multipoint core probe (4 reading points)

    • Multilevel function

    • SD CARD with tutorial videos and USB door for HACCP data download

    Optional: Tracer, Supervisor, Internal bottom water drain, wheels.

     

    Mekano Pro must be connected to the water supply network: water loading pipe connector 3/4” male; water drain pipe connector 3/4” female.


    Technical data:

    • Range: -10/+45° C (45/95 %UR) °C
    • Gas: R452A GWP2141 Kg 0,55
    • Climate class: 5 40°C - 40%HR
    • Runners (35 mm pitch) nr. 18:   18 (EN600X800) - 36 (EN400X600)
    • Dimensions: 803x1016x2090H mm
    • Absorbed power: 665 Watt  8.40 Ampere
    • Voltage: 230/1/50 Volt/Ph/Hz
    • Packing dimensions: 863x1065x2170H mm
    • Net/gross weight: 151/170 Kg

    An irreplaceable tool to enhance the dough quality, improving also the organization of the laboratory. The touch control system allows an easy management of many automatic or manual cycles, which can be settled to organize in a professional manner all the delicate proving phases of bread, pizza, buns, crackers, cookies and cakes.

    BLAST CHILLING

    Mekano Pro ensures the maximum flexibility in the laboratory duties organization. After putting the dough in the cell, you can blast chill it to stop its fermentation, postponing the proving at the desired time. Once proved, you can then continue by baking the leavened dough in the oven or with its storage. In the latter case, in order to guarantee a longer shelf life of the product and to ensure the maintenance of its properties, a further blast chilling phase is recommended.

    PROVING PHASE

    At a pre-settled time will start a slow and gradual proving process of the product which, thanks to a precise temperature, humidity and ventilation, will lead to a perfect dough, ready to be cooked at the chosen time.

    PRESERVATION

    At the end of the cycle, the dough is kept in conservation at a constant temperature of +3°C for a variable time that depends upon the operator choice on when it will be baked.

     

    For each cycle different variables can be set to ensure optimal results:

    FOOD TEMPERATURE

    CYCLE TIME

    AIR TEMPERATURE

    AIR HUMIDITY

    VENTILATION

     

    Retarders/Provers - Many advantages, only one tool: how to revolutionize your bakery or pastry laboratory. There are several variables that affect the final quality of a proving process, variables on which it is now possible to intervene. The end result provided by a traditional process of proving sometimes can be not so satisfactory. Some of the most frequent bakery product flaws can be caused by a too hot or cold dough or by an excessive level of humidity during the proving. The retarder is a revolutionary machine that allows you to manage, in a programmable and automated way, three important variables: temperature, humidity and proving time of the specific product.

    Why should you use a retarder cell?

    Reduction of night and holiday work: it is the main advantage of this tool, which allows you to split in different moments the various stages of the dough’s preparation. The operator can prepare the dough during the working day, and then program the proving process, even in his absence, to obtain a perfectly leavened product, ready to be baked the morning after.

    Improved product quality: a slow proving process which reminds the flavors of the genuine methods of the past. The prover respects the natural proving times of the product, without forcing the phases to follow the rhythms of daily work.

    Better organization of production activities: the production becomes more easily programmable and manageable, allowing a more efficient storage and a wider products’ offer.

    Shipping costs need to be estimated: please ask us!

    Product Details

    Width cm
    80,3
    Height cm
    209
    Depth cm
    101,6

    Comments

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    Images are for illustrative purposes only. Prices, differences, technical and aesthetic characteristics can be modified at any time, following market variations or typographical errors. Prices are excluding VAT.

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