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Fermentation and baking trolleys

FERMENTATION AND COOKING CARTS

Integrated system for controlled proofing and efficient baking for industrial bakeries

Our fermentation and baking trolleys represent the optimal solution for the production of breads, pastries, and fermented doughs. Designed to streamline the fermentation process through to baking, they guarantee consistent quality and maximum productivity in both industrial and high-volume artisanal bakeries.

Type: Integrated fermentation-baking trolleys

Application: Industrial bakeries, artisan bakeries, supermarkets

Advantage: Optimized production flow and consistent quality

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Main features of the Fermentation-Cooking Trolleys

Integrated controlled fermentation system with temperature/humidity regulation
Mobile trolleys compatible with rotary and fixed trolley ovens
Capacity: 8 to 36 GN 1/1 trays depending on the model
Adjustable fermentation temperature from 20°C to 45°C ±1°C
Controlled relative humidity from 60% to 85% RH
Structure made of AISI 304 stainless steel with a hygienic finish
Non-stick or enamelled steel cooktops
Homogeneous air circulation system with optional HEPA filtration
Fermentation cycle programming with memory
Swivel wheels with brakes and laser guidance

Full description

Our fermentation and baking trolleys revolutionize bakery organization by eliminating intermediate steps between fermentation and baking. Designed as a complete solution, they maintain optimal rising conditions right up to the moment of baking.

Precise temperature and humidity control ensures even fermentation on all trays, eliminating variations between products. The intelligent air circulation system guarantees uniform heat and humidity distribution throughout the entire trolley.

The direct transition from the fermentation trolley to the oven helps to preserve the alveolar structure developed during fermentation, resulting in finished products with optimal volume and perfect texture.

Technical data for the Fermentation-Cooking Trolleys

Setting	Specifications
Equipment type	Integrated fermentation and cooking trolley
Plate capacity	8, 12, 16, 20, 24, 30, 36 GN 1/1 plates
Fermentation temperature range	20°C to 45°C (±1°C)
relative humidity range	60% to 85% RH (±3%)
Heating power	3 - 12 kW depending on capacity
Water consumption	8-25 liter self-contained tank
Building materials	AISI 304, enamelled steel, anodized aluminium
Dimensions (LxWxH)	850x850x1800mm to 1100x1100x2200mm
Unladen/loaded weight	120-350 kg / 250-800 kg
Food	230V/400V 50Hz - IP65 safety socket

Advanced Features and Details

Standard features	Optional modules
Digital temperature/humidity control	Controller with color touchscreen
Homogeneous forced air circulation	HEPA filtration for white zones
Programming 10 fermentation cycles	Network interface and monitoring
Integrated water reservoir with treatment	Integrated reverse osmosis water system
Interior LED lighting with indicator lights	Panoramic glass door
Industrial wheels with double brakes	Automatic guidance system
HACCP data recording	RFID tracking of trolleys
Easy manual cleaning	CIP Automatic Cleaning System

FEATURES DETAILS

Precise Controlled Fermentation

The control system maintains constant fermentation conditions with an accuracy of ±1°C and ±3% relative humidity. This stability guarantees optimal yeast development and perfect reproducibility of the organoleptic characteristics, volume, and texture of the finished products.

Ergonomic and Mobile Design

Designed for seamless integration into the production line, the trolley allows for direct transfer from the fermentation area to the oven without intermediate handling. Industrial wheels with braking and guidance systems ensure safe movement, even under maximum load.

Intelligent Cycle Management

The programmable controller can store up to 10 fermentation recipes with temperature and humidity ramps. Real-time visualization of parameters and cycle history facilitates process optimization and compliance with quality standards.

Areas of application

Our fermentation-baking trolleys are suitable for various applications in bakeries and pastry shops:

Industrial bakeries - Production of sliced bread, baguettes, specialty breads
High-volume artisanal bakeries - Optimizing daily production
Supermarkets and hypermarkets - Central bakery on-site production
Industrial pastries - Fermentation of pastries, brioches, leavened doughs
Institutional catering - Centralized production for canteens, hospitals

Advantages of Integrated Controlled Fermentation

Optimization of the entire process

The integrated fermentation-cooking process eliminates manual transfers between stages, reducing labor and the risk of thermal shock. The streamlined production flow allows for an increase in production capacity of up to 40% within the same floor space.

Consistently superior quality

Controlled fermentation ensures uniform development of all doughs, resulting in finished products with optimal volume, a consistent, airy crumb, and a perfectly developed crust. The absence of variation significantly improves customer satisfaction.

Significant energy savings

High-performance thermal insulation and a heat recovery system reduce energy consumption. Eliminating separate fermentation chambers decreases the air conditioning and ventilation requirements of the production workshops.

Technical Frequently Asked Questions

Expert questions about fermentation and baking trolleys for professional bakeries

Controlled fermentation in integrated racks maintains constant temperature and humidity (±1°C and ±3% RH) on each tray, eliminating variations between the top and bottom of the chamber. Unlike traditional chambers where temperature differences can reach 5-8°C, this precision ensures uniform yeast development. The racks also eliminate intermediate handling, reducing thermal shock by 70% and preserving the alveolar structure developed during fermentation.

For traditional bread doughs: 26-28°C with 75-80% RH for 60-90 minutes; for brioche doughs rich in fat: 24-26°C with 70-75% RH for 120-180 minutes; for puff pastry pastries: 22-24°C with 65-70% RH to preserve the layers. Programming the temperature ramps (gradual increase of 2-3°C at the end of fermentation) progressively activates enzymatic activity without causing thermal stress to the yeast.

Direct transfer fully preserves the gaseous structure developed during fermentation, preventing the dough from collapsing during handling. This results in a 15-20% increase in specific volume, a more open and even crumb, and a better-developed crust. The absence of thermal shock during transfer also allows for better development during oven spring, with an 8-12% increase in final volume compared to traditional methods.

Controlled humidity between 75-80% prevents the formation of a dry film on the surface, allowing for maximum expansion during baking and a thin, crispy crust. Insufficient humidity (<65%) results in a thick, hard crust, while excess humidity (>85%) causes delamination. For optimal preservation, controlled humidity maintains the elasticity of the gluten until baking, preserving its gas-holding potential and improving the bread's shelf life by 20-30%.

Industrial bakeries producing over 5,000 loaves per day benefit from a complete streamlining of their workflow. Artisan bakeries producing 800-2,000 loaves per day improve their productivity by 30-40% with the same workforce. Supermarkets with a central bakery optimize space and standardize quality. Manufacturers of specialty products (gluten-free, organic) guarantee perfectly controlled fermentation, essential for these delicate doughs. Finally, catering establishments ensure consistent production for scheduled deliveries.