Fermentation Interrupter/Retarder Chamber
The Fermentation Interrupter / Retarder Chamber is an air-conditioned chamber, in which the kneaded pieces of dough -after having being placed in trays, tins or frames, enter to the chamber under appropriate conditions of temperature and humidity, according to the diagram below.
Inside the Fermentation Interrupter / Retarder Chamber, there should be present such conditions that:
- Initially, the fermentation process will be interrupted, and the dough will be cooled down to a temperature at which it cannot be affected by the yeast.
- Subsequently, the fermentation process will be retarded, preventing sudden variations of temperature, which could affect the quality of the final product.
- Then, the Proving process will take place, according to pre-defined conditions of temperature and humidity, depending on the product.
- Finally, the product will be ready at the desired time.
For such a process, it is essential to accurately control all the parameters, which contribute to high and stable quality of the products, such as temperature (cooling, heating), humidity and time. Consequently, a microcomputer is required for this specific task since it simplifies data input, it is flexible over any data changes and, above all, it is capable of maintaining a stable product quality. The Clivanexport’s microcomputer has all the aforementioned features and it is easy to use, which means it can be easily programmed and operated.