SALVA's FC range of controlled fermentation chambers are cabinets fitted with a cold unit, electric heating elements and a humidity producer, which can be used for direct fermentation, controlled fermentation and delayed fermentation. They have an air-conditioned space made up of one or more cubicles to introduce storage or baking racks, allowing precise programming of the fermentation of bread and cake doughs.
PRECISE PARAMETER CONTROL
A gentle air flow inside the cabinet generates a type of high-quality, humid cold.
A single unit can carry out three types of fermentation: direct, controlled and delayed.
Technology with a single design. There is a complete range of cabinets which covers all rack options.
Designed for easier maintenance.
Low energy consumption which directly affects the baker's profitability.