Revent Artisan Line

Proofer / Retarder Proofer / Freezer Proofer
Options
With or without floors
Flexbaker system (on proofer retarders, freezer-proofers)
Pass Through version
Custom designs

Baking quality
• PID system together with the automatic computer controlled 200 step fan speed ensure:
– Smooth proving
– Minimal dehydration
– No “skinned over dough”
• Slow proving at low temperature, optimizing aroma build-up and structure.
• Recovery curves can handle mixed production of large and small pieces.

Total Cost of Ownership
• Programmable touch screen control panel with easy setting and display of tempera- ture and humidity.
• Optimized PID regulation of temperature and humidity, reducing energy consump- tion.
• Proving and/or retarding of small and large dough pieces at the same time.
• External steam tank with easy access for cleaning and for keeping lime out of the proving chamber.
• Internal steam nozzle mounted after fan and temperature elements optimizing energy efficiency and minimizing risk of corrosion or mineral build-up.
• Oven-ready dough all through the day with the FSP (Flexible Slow Proving) system.
• Automatic drain valve.
• Coated evaporator securing long lifetime and minimizing risk of refrigerant leakage.
• Heavy duty compressor securing long life and low service cost.
• Electromagnetic steam generator without mechanical or electrical parts within the steam container for stable operation.
• Water quality as hardness and lime content does not impair function and life of the climate unit.

Sanitary
• No risk of sending bacteria into the cham- ber as in cold water systems where cold water enters directly into the chamber.
• Rounded corners between floor and walls for easy cleaning.