Everlasting Dough Retarder Cabinet

The Everlasting dough retarder cabinet is an ideal solution for baking professionals looking to optimize workflow organization and improve dough management.

This tool allows bakers to slow down the yeast's fermentative activity, keeping the dough in controlled conditions for up to 72 hours, and then automatically starting the fermentation phase at the scheduled time.

Using the retarder proofer therefore reduces the need for night shifts, improving the quality of work life and ensuring consistent results throughout the year. It is a particularly suitable choice for bakeries, artisan workshops, and professional businesses seeking efficient and reliable professional proofers.

Features of the dough retarder cabinet

The features of the Everlasting biga retarder cabinet are designed to offer maximum precision, ease of use, and reliability in professional workshops.

Control and programming:

• 7” color capacitive touch screen control panel
• Menu available in 5 languages
• Synoptic cycle progress panel
• Ability to input custom programs
• Simple and immediate use

Climate management and fermentation:

• Temperature adjustable from -10°C to block proofing up to +40°C for controlled fermentation phases
• Ventilated cooling unit
• R290 refrigerant gas
• Automatic condensate evaporation

Structure and materials:

• Construction entirely in AISI 304 stainless steel
• Interior with rounded corners and molded bottom
• 60 mm insulation in eco-friendly water-expanded polyurethane
• Stainless steel feet, height-adjustable from 130 to 185 mm

Internal setup:

• Compatible with Euronorm 60×40 and 60×80 trays
• Tray slide supports with 35 mm pitch
• Easily removable slides to facilitate cleaning and internal space management

Practical features:

• Internal lighting
• Key lock
• Self-closing doors
• Easily replaceable magnetic gaskets

Thanks to all these features, the Everlasting dough retarder cabinet confirms itself as one of the most requested bakery equipment items by industry professionals: a reliable, precise, and functional solution to optimize dough management, improve daily workflow, and ensure consistent results all year round.

Frequently asked questions about the dough retarder cabinet

In this section, we answer the most frequently asked questions about the retarder proofer, a solution designed to simplify dough management and improve workflow in professional workshops.

Can the dough retarder cabinet be programmed?

Yes, the management of your dough is fully customizable. Our dough retarder cabinets offer two operating modes designed to adapt to the pace of any workshop:

• Manual management: for the professional requiring total control. The operator independently sets the desired temperature, specifically managing the cooling and heating phases based on the specific needs of the recipe.
• Programmable automatic cycles: to maximize production efficiency, simply set the desired proofing cycle. The cabinet independently manages the thermal transitions, guaranteeing perfect dough ready for processing exactly at the scheduled time.

What is the storage capacity of the cabinet?

Our biga retarder is available in two configurations designed to meet the needs of different production environments, from the artisan workshop to the high-volume pizzeria:

• Compact version (4 dough boxes 40x60xh27 cm): designed for workshops with optimized spaces. Load capacity of approximately 60 kg of dough.
• High-capacity version (8 dough boxes 40x60xh27 cm): Ideal for intense and constant production. Load capacity of approximately 120 kg of dough, ensuring maximum yield in terms of occupied space.

For which processes is the retarder proofer suitable?

Thanks to precise thermal control, our dough retarder cabinet is the ideal tool to manage the entire life cycle of the dough, ensuring constant quality standards under any condition. It is the optimal solution for:

• Bakery and pizzeria: ideal for the controlled maturation of dough for bread, pan pizza, and pinsa romana.
• Large leavened products: ensures strict control of the delicate fermentation phases of pre-doughs, for panettone, colomba, and naturally leavened products.
• Dough ball management: perfectly configured for maturation in boxes, even with stackable containers, allowing you to optimize space in the cell and ensuring a uniform temperature across all stored dough balls.

Why is the cabinet ideal for pizza dough balls?

Our dough retarder excels in managing pizza dough balls stored in boxes. Thanks to a channeled airflow and precision thermal control, the machine compensates for the natural insulation created by stacking the boxes.

This system guarantees:

• Uniform maturation: eliminates temperature differences between the lower and upper boxes, ensuring that every dough ball reaches the same degree of development and structure.
• Product standardization: constant thermal stability, regardless of the external temperature of the workshop, allows you to obtain identical dough balls all year round, eliminating variables tied to seasonal changes.
• Microclimate optimization: the system maintains the ideal humidity and temperature inside the column of boxes, protecting the dough from superficial crusting and preserving the optimal rheological characteristics for perfect stretching.