The fermenter is designed for fermentation, rejuvenation (defrosting) and storage of production sourdough. The modes are understood as: temperature in different periods of fermentation process; kneading time; period; duration and speed of mixing.
Fermenter is used at catering enterprises both independently and as a part of technological line.
The fermenter is also intended for use in domestic and similar conditions:
- in kitchen areas for staff in shops, offices and other industrial conditions;
- in farm buildings and customers in hotels, motels and other residential infrastructures;
- in board and lodging plus breakfast;
- in catering and similar non-trade related environments.
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