Bongard Hera-P Retarder Prover

The Hera-P Reach-In Retarder-Prover can accelerate the rise of the dough, slow it down or even retard it for a set period, with temperatures ranging from -15 to +40°C.

It allows a large variety of doughs to rise: bread doughs (white, special or traditional French doughs), brioches, leavened doughs, pizza doughs etc.

A cabinet suited to your working habits:

  • Direct fermentation
  • Bulk fermentation
  • Slow fermentation
  • Controlled fermentation with retarding
  • Pre-proofing with retrying

SENSITIV’2 Control panel:

  • Create and record proofing programs
  • Pre-cooling – temperature lowers to -15oC in order to cool the interior of the chamber before introducing the dough
  • Retarding at low temperature – the duration of this phase is automatically adjusted by the cabinet based on the required cycle end time
  • A red pointer to indicate progress through the cycle
  • Up to 20 fully customisable proofing phases
  • Dormillon (sleep phase)
  • 7” screen

 

Contact Us

For further information on this product or to request a quotation please email: sales@monoequip.com

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