VISION retarder provers, cabinets and counters
With cabinets, roll-in and VISION retarder prover counters, you can manage any parameter that determines the quality of proving: time, temperature, ventilation and humidity. A lot of models are available with a temperature range of -30°+40°C and -6°+40°C.
Functions to prove dough
Retarder prover Allows you to program the dough proving at a given time. Ventilation intensity, humidity percentage, temperature and duration can be set for 5 working phases: stopping, holding, reactivation, proving, storage.
Manual proving The dough rises for the time defined by the user at the desired temperature, humidity and ventilation. At the end of the program, VISION retards the development of the yeasts, keeping the dough ready for baking or blast freezing.
Continuous cycle VISION proves the dough uninterrupted at a controlled temperature, humidity and ventilation intensity.
Storage Creates the ideal storage conditions to preserve foods with specific characteristics and needs. By changing the ventilation intensity, refrigeration can be semi-static or
ventilated. Temperature range -30°+15°C and -5°+15°C.
Thawing Bring previously frozen foods back to the desired temperature.
Chocolate Creates the ideal micro-climate to preserve pralines, chocolates, chocolate bars. The reduced percentage of humidity and the uniform temperature help lower crystallisation times and prevents the efflorescence of cocoa butter, keeping the chocolate shiny and crispy.
Ice cream Keeps ice cream in tubs or carapine, semifreddi, ice cream biscuits, cakes and cold pastry products at low temperatures.
Retarder prover:A 5 stage for working without stress
Temperature of the mix
after the formation
of glutinous properties.
The mixture is subjected
to rapid cooling.
The fermentation activity
of the yeasts is inhibited.
The temperature is
kept below 3°C.
Yeast cells remain
inactive until recovery.
activity of the yeasts
is slowly regenerated.
The temperature and
humidity increase up to
the set value.
The fermentation of the
dough is complete.
The proven dough is
held at controlled
humidity levels until
Choose the right temperature for the maturation of the dough
Set the humidifier between 45% and 95% to determine the humidity percentage
Set the optimum ventilation intensity between 25% and 100%
Select the duration of the proving phase