PROOFERS MOD. AWHS14
1 Phase: Blocking of the leavening process (Max 7 days)
FOR ROTORBAKE OVENS E16 AND T16
2 Phase: Storage up to 72 hours
Temperature, time and humidity control
3 Phase: Reactivation of the leavening process
N. 3 leavening programs stored
4 Phase: Leavening with controlled temperature and humidity
Automatic electronic proofing control:
5 Phase: Preservation of leavened product (5/10 hours and more, depending on its type)
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