Carlyle - Single Retarder Prover | Carlyle R/P1D Price Guide: $14,190 Get latest price

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Specifications of this product

• Overall Dimension (mm) 2110H x 750W x 1135D
• Temperature Range 2oc – 18oc – 40oc
• Voltage 220/240V 50HZ 1PH

Features of this product

• Stainless steel enclosure
• High-efficiency compressor with overload and delay start protection saves energy and cools swiftly
• Condenser is designed with anti-rodent and anti-dust mechanism
• Evaporator is installed with high-efficiency copper tube
• Rapid humidification system prevents residual water build up, keeping unit hygienic and sanitary
• While retarding, the generated uniform and high humidity condition prevents problems of hard-shell and dried dough
• Intelligent electronic automatic control system achieves precise control

Applications of this product

A commercial retarder prover is a vital piece of equipment in the baking industry, particularly for bread production. Its primary function is to control the fermentation process of dough, allowing bakers to produce consistent and high-quality products. Here are some key applications of a commercial retarder prover:

• 1. Dough Fermentation Control: It regulates the fermentation process by controlling temperature and humidity, allowing for precise dough development. This helps achieve desired flavors and textures in the final product.

  2. Flexible Production Scheduling: Bakers can prepare dough in advance and place it in the retarder prover, allowing them to schedule baking times more flexibly. This is particularly useful in operations with fluctuating demand.

  3. Improved Dough Handling: The retarder prover allows for longer fermentation times without over-proofing, making dough easier to handle. This is beneficial for shaping and molding dough into various products.

  4. Consistent Results: By providing a controlled environment, a retarder prover ensures consistent dough quality and uniformity in baked goods, leading to improved product reliability.

  5. Enhanced Flavor Development: Longer fermentation times can enhance the flavor and texture of the bread. The controlled environment allows for the development of complex flavors without risking spoilage.

  6. Optimized Space Utilization: It maximizes production space by allowing dough to be stored at controlled temperatures until needed, freeing up valuable workspace for other tasks.

  7. Reduced Waste: By allowing bakers to prepare dough ahead of time and hold it at the ideal temperature, a retarder prover helps reduce waste due to over-proofing or spoilage.

  8. Versatility: Many retarder provers can accommodate different types of dough, making them suitable for various baked goods, including bread, rolls, pastries, and more.

  9. Ease of Use: Modern retarder provers often come with user-friendly controls, allowing bakers to set specific time and temperature parameters easily.

Why choose this product

• Consistency and Quality: A retarder prover provides a controlled environment for dough fermentation, ensuring consistent results in flavor, texture, and appearance across batches. This consistency is crucial for maintaining product quality and meeting customer expectations.

• Improved Production Flexibility: With a retarder prover, bakers can prepare dough in advance and hold it at the ideal temperature until ready for baking. This flexibility allows for better planning and scheduling, making it easier to manage peak demand periods.

• Reduced Labor Costs: By optimizing fermentation and proofing processes, a retarder prover can reduce the need for constant monitoring and handling of dough. This efficiency can lead to lower labor costs and allow staff to focus on other essential tasks.

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To contact Carlyle Engineering Pty Ltd about Carlyle Single Retarder Prover | Carlyle R/P1D use Get a quote.