Work your product on the hardwearing worktop, put it into the compartment to retard proving, and then decide when you want it ready for baking. Temperature range -6°+35°C, RH% 60%-95%.

Precise management of dough proving. levtronic will change the way you organise you pastry/bakery forever eliminating night work.

A large, strong and durable worktop will allow you worry-free working of raw materials. The top has a radiussed front and rear edge. The upstand is closed at the rear to prevent dirt accumulation.

The sensors constantly measure temperature and humidity regulating cooling, heating and ventilation for perfect temperature uniformity and an optimal humidity level to store and have perfectly-risen bread, brioches, croissants.

Coldline Srl | Sede: Via Enrico Mattei, 38 - 35038 Torreglia (PD) - Ufficio del registro: REA 256329 - Num. D’iscrizione: PD060 46489 - P.I. 02628640282-
Capitale Sociale: €1.000.000 i.v. - PEC: coldline@pec.it