55
3410330_GB
SCHEDULED LEAVENING CYCLE
Scheduled leavening is used for bread and pastry doughs by managing
temperature, humidity and time. This process improves product quality
and eliminates the night work of the bakers; the doughs are prepared
during the day and once ready they are fed into the equipment.
Scheduled leavening requires that the user set the time and day of the
end of the cycle. The user can then set the various phases, bearing in
mind that in the event of inconsistent durations/times of the various
phases, the controller will display a warning message.
When “stop leavening” is selected, the machine proposes a cycle of blast-
chilling, preservation, reactivation, leavening and a subsequent slowing
down cycle. Before starting, the machine asks you to set the date and time of the end of the
cycle.
During the cycle the machine lets you set the cabinet setpoint, the humidity rate and the
ventilation speed and to change the date only if the preservation phase is active.
At the end of the process the machine switches to slowing down.