The fully automatic dough retarder is especially useful when it comes to producing large quantities. It enables you to optimise your workflows and create free capacity for a higher rate of production. Dough retarder and automatic proofing unit in one – ideal for all well-known long-term management processes.
Our fully automatic dough retarder enables you to carry out several stages of production at once: you can control both proofing and cooling processes precisely, ensuring your products are always perfectly cooled, tempered and air-conditioned. This helps you to achieve the perfect degree of maturity (final fermentation) of the raw dough and of dough with a high fermentation tolerance. The raw doughs can also be left for a longer period at a low temperature. The benefit: even larger amounts of pre-ripened doughs can be stored in the cell, baked over a longer period of time, or prepared for transporting to other branches. The fully automatic dough retarder takes the pressure off you even at times when production peaks.
With the GUV you can shift your night-time work to the daytime. Start baking as soon as you arrive in the morning. This lets you optimise your work processes and reduce your costs at the same time. Our fully automatic dough retarders are designed specifically for your usage needs.
With the smallest grid dimension of just 100 mm the GUV can be individually adapted to suit every installation space. Temperature spectrum of -18 °C to +45 °C, documentation and depiction of the processes, body of the device made from highly insulating PU cell elements, self-close doors.
Our fully automatic dough retarders are specifically designed to meet the demands of your business – with the smallest cell grid dimension of just 100 mm. The strong, 100 mm thick insulation with PU cell elements prevents energy losses and ensures long-lasting refrigeration even in the event of a power outage.