Everlasting Biga Retarder Counter

The refrigerated biga retarder counter redefines the operational standards of pizzerias and artisan bakeries. This machine combines maximum efficiency in the maturation and management of pre-ferments with the convenience of a solid steel worktop, optimizing every square centimeter of your workspace.

Entirely designed and manufactured in Italy, the counter strictly complies with all current health and hygiene regulations and CE marking directives, offering artisans the certainty of a safe, long-lasting, and legally compliant investment.

Why choose a professional biga retarder counter

Among various professional proofers, the biga retarder counter is the perfect investment to improve dough quality and workflow organization. It is the ideal choice if:

• You want to revolutionize your work pace: finally say goodbye to exhausting early morning wake-ups. Carry out your entire production during the day: from mixing to biga management, just store everything in the counter and set the program. The next morning, the dough will be perfectly matured and immediately ready for the processing and shaping phases.
• You need to optimize space: unlike the biga retarder cabinet (which extends vertically and is suitable for huge storage volumes), the counter is the ultimate space-saving solution for more compact environments. The sturdy stainless steel top gives you a real extra work surface for your daily preparations.
• You work with pre-ferments: it is the benchmark technology for pizzerias and artisan bakeries that use pre-ferments (biga, poolish, sourdough) and focus on highly hydrated and long-matured products (like pinsa, ciabatta, or sourdough bread). If, on the other hand, you need to alternate cold and hot cycles to manage and stop the proofing of already shaped products, the equipment you need is a retarder-proofer counter.

Note: If you are looking for more information to navigate through this equipment and understand which one is best suited for your premises, read our complete guide on retarder-proofing.

Technical features of the biga retarder counter for bakeries

In addition to revolutionizing work paces and optimizing space, this refrigerated counter stands out for its premium-quality components, designed to withstand the intense workloads of an artisan workshop.

• Touch screen panel: a control panel managed by a large 7-inch touch display, extremely intuitive and designed for quick and easy programming of work cycles.
• Precision thermal management: the system allows you to set targeted cycles, transitioning smoothly from the retarding phase at negative temperatures (-5°C) up to positive ones (+40°C), with active humidity control up to 95% to preserve dough hydration.
• Certified stainless steel construction: the entire structure uses AISI 304 stainless steel, a choice that guarantees durability over time, easy sanitization, and full health and hygiene compliance.
• 100% hygienic design: the rounded corners of the internal compartment and the molded bottom eliminate points where dirt could accumulate, speeding up end-of-shift cleaning.
• Efficiency and ecology: the thermal insulation of the counter is ensured by a 50 mm layer of ecological polyurethane (water-foamed and HFC-free). A green choice that reduces thermal dispersion and drastically cuts energy consumption.
• Ergonomics and construction details: self-closing doors with removable magnetic gaskets, tool-free removable runners (with a 35 mm pitch), and height-adjustable stainless steel feet complete the high-profile features.

Frequently asked questions about the biga retarder counter

In what sizes and versions is it available?

The biga retarder counter can be configured based on the actual production needs of your workshop:

• 2-Door Version (capacity: 4 x 60×40 cm dough crates): external dimensions (W × D × H): 145.6 × 75 × 85 cm (1456 × 750 × 850 h mm)
• 3-Door Version (capacity: 6 x 60×40 cm dough crates): external dimensions (W × D × H): 198.4 × 75 × 85 cm (1984 × 750 × 850 h mm)
• 4-Door Version (capacity: 8 x 60×40 cm dough crates): external dimensions (W × D × H): 251.2 × 75 × 85 cm (2512 × 750 × 850 h mm)

Which parameters can I manage with the biga retarder counter?

The system allows you to accurately program 2 fundamental parameters for the ideal microclimate:

• Hot temperature control
• Cold temperature control

What products is it recommended for?

The biga retarder counter is designed to rest all your dough masses, whether they are breads or pastries. Therefore, whether you need to prepare bread, panettone, or croissants, this machine is ideal for fermenting your dough consistently and precisely.

What is the maximum time the biga can stay inside the counter?

The Biga Retarder counter features a control system that can manage your dough masses for up to a maximum of 72 hours.