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
