Dough conditioning and refrigeration of the best quality with new controls.
This fully automatic retarder proofer will allow you to cool down - or "retard" and proof your dough products. This will ensure the best quality but also give you real flexibility.
The dough preparation can happen in the afternoon and the baking off the breads and rolls can be moved to the next day morning for total freshness.
No need for a night shift, you can focus on staff-friendly hours that allow better quality control and reduce labor costs.
The quality of the products coming out of a CDS-SunRiser has its reasons. The construction of the room and the technical components are decisive in achieving the superb quality. Along with the KOMA-typical construction of the room: 3 9/64 inch PU insulation, stainless steel interior, floor formed to a 7/64 inch stainless steel base tub, stainless steel pressure wall (removable without tools).
Temperature from -4°F to 104°F.