The most important time for producing quality bread is the time the dough is waited in the curing chambers. It is possible to get continuously standard and quality bread, because the temperature and moisture ratios are keep stationary in curing by automatically controlled climate units.
- Product Specifications
|Capacity||m3 / h||10|
|Relative humidity||%||60 / 90|
|Operating temperature||Co||0 - 40|
|Weight of machine||kg||50|