FERMENTATION / CONSERVATION – HERA-P REACH IN RETARDER-PROOFER

Control dough proofing

The HERA-P retarder-proofer is your solution for controlling dough proofing. Whether you need to speed up, slow down, or even retard the rising process for a set period, this equipment has you covered.

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Technical characteristics

MODEL : Bongard HERA-P Reach-In Retarder-Proofer

  • HERA-P 1 Cell 1 Door: 24 levels, spaced 63mm apart
  • HERA-P 2 Cells 2 Doors: 10 levels, spaced 63mm apart

CAPACITIES : 

  • Control Options: SENSITIV’2 touchscreen control panel with manual or programmed modes
  • Temperature Range: Adjustable from -15°C to +40°C
  • Humidity Levels: Adjustable from 30% to 99%
  • Interior Layout:
    • HERA-P 1 Cell 1 Door: 24 levels spaced 63mm apart
    • HERA-P 2 Cells 2 Doors: 10 levels spaced 63mm apart per cell
  • Water Supply: Ø12mm water connection, Ø32mm water drain

  • Power Requirements

    • Connecting power: 230 V 1Ph + Gr, 50 Hz or 208-220 V 1Ph + Gr 60 Hz.
    • Optional remote or silent compressors available upon request.

  • Construction

    • Panels: 60mm isothermal hot-galvanised 6/10 steel panels coated with a 120-micron thick food-grade PVC film, injected with 42 kg/m3 polyurethane foam.
    • Refrigeration Circuit: Ceiling-mounted evaporators made from aluminum and copper with cataphoresis treatment, ideal for sourdough and acidified doughs.
    • Control Panel: SENSITIV’2 Proofing 7″ touchscreen for easy operation.
    • Interior Layout: Vertical multi-level shelf standards, spaced every 32mm, designed to accommodate tray slides.

FEATURES : 

  • Operating Principle

Equipped with the advanced SENSITIV’2 touchscreen control panel, the HERA-P offers both manual and programmed proofing cycles, divided into four distinct phases:

  1. Pre-cooling: The chamber temperature lowers to -15°C to gently defrost or quickly cool fresh dough before proofing begins.
  2. Retarding: Dough pieces are preserved at temperatures between +2°C and +5°C to delay rising.
  3. Fermentation: Temperature rises as per the user’s settings to achieve optimal proofing.
  4. Dormillon (Sleep Phase): To prevent over-proofing, the chamber temperature lowers after a set proofing period to keep the dough cool.

IMPORTANT NOTES : 

    • Supplied without grid and linen canvas (trays not included).
    • Installation of disassembled 2C2D models must be done by a qualified refrigeration engineer.
  • Notes on Refrigeration Units

     

    • Tropicalised Standard: Suitable for installation up to 8m from the chamber in environments below 43°C.
    • Remote Tropicalised Unit: For installations 8 to 20m from the cabinet, operating in temperatures up to 43°C.
    • Silent: Streamlined units, 7 to 12 dB quieter, for installations up to 8m from the chamber.
    • Remote Soundless: Noiseless units, 7 to 12 dB quieter, for installations 8 to 20m from the chamber.

ADVANTAGES : 

    • Intuitive Touchscreen Control Panel: Sleek design for easy operation.
    • Dough-Friendly Cabinet: Ensures optimal dough quality.
    • Adjustable Humidity and Temperature: Humidity levels from 30% to 99%, temperature range from -15°C to +40°C.
    • Ergonomic Design: Reversible door opening side for convenience.
    • Tropicalised Unit: Ensures optimal performance in both summer and winter.
    • Pre-Assembled Proofer: Delivered ready to connect.
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