Fermentolevain

MODEL:
Bertrand Puma
Fermentolevain
FL30, FL 60, FL 100, FL 200

PURPOSE:
This machine is designed specifically for use in baking and pastry-making to produce liquid leaven, which is harder to work with, but gives bread an even more robust flavour

Brochure

Category Bakery

Video

Specification

FL 30

Tank Useful Capacity	30 kg
Weight when empty	195 kg
Electrical Supply	400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW)	1,1
Heating Coil Power	350
Height w/ lid open	1530 mm
Height	1250 mm
Valve Height	440 mm
Working Height (load)	880 mm
Depth	1010 mm
Width	735 mm
Temperature Decrease	around 6°C per hour
Water supply	Not Available
Refrigeration Gas	R425A
Recipe storage	15 Recipes
* With Basis leaven conservation, alert buzzer and Anti-overflowing probe

FL 60

Tank Useful Capacity	60 kg
Weight when empty	225 kg
Electrical Supply	400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW)	1,5
Heating Coil Power	525
Height w/ lid open	1830 mm
Height	1430 mm
Valve Height	440 mm
Working Height (load)	1060 mm
Depth	1050 mm
Width	820 mm
Temperature Decrease	around 6°C per hour
Water supply	Pipe Ø15 internal
Refrigeration Gas	R425A
Recipe storage	15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe (Scaling system: Optional)

FL 100

Tank Useful Capacity	100 kg
Weight when empty	270 kg
Electrical Supply	400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW)	2,1
Heating Coil Power	700
Height w/ lid open	2075 mm
Height	1690 mm
Valve Height	440 mm
Working Height (load)	1320 mm
Depth	1050 mm
Width	820 mm
Temperature Decrease	around 6°C per hour
Water supply	Pipe Ø15 internal
Refrigeration Gas	R425A
Recipe storage	15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe (Scaling system: Optional)

FL 200

Tank Useful Capacity	200 kg
Weight when empty	405 kg
Electrical Supply	400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW)	3,3
Heating Coil Power	1050
Height w/ lid open	2155 mm
Height	1810 mm
Valve Height	535 mm
Working Height (load)	1320 mm
Depth	1300 mm
Width	1040 mm
Temperature Decrease	around 6°C per hour
Water supply	Pipe Ø15 internal
Refrigeration Gas	R425A
Recipe storage	15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe (Scaling system: Optional)

FEATURES:

• Much appreciated bread quality
Fine gourmets or not, consumers will always love tasty bread. The hand-crafted flavour of a sourdough product is popular as the crunchiness of the crust, irregular air cell structures in the dough and its cream colour give it a more rustic feel, reminiscent of old-style bread.
• Better bread storage
Generally speaking, sourdough bread is stored better and keeps for longer.In the case of sourdough bread, bread dries more quickly when there are many moisture exchanges between the dough and crust, this is considerably reduced.
• Easier mechanisation and working of dough
Using natural leaven shortens the kneading time.As the glutinous tissue is much more structured, mechanical operations are easier: cutting is sharper, the dough is less sticky and scarification is simplier.

(02) 8806 7620

(02) 7219 1007

+639176237695

Fermentolevain

Video

Specification