Different options for even more choices With the BFC retarder proofers there is always the possibility of selecting optional extras: Second electrical control panel to visualise the programming of the first control panel, in the tunnel version only. Remote unit Insulated floor with stainless steel access ramp Reinforced cooling Electronic humidity sensor (hygrostat) Tropicalised compressor Stainless steel interior, and exterior in hot electro galvanised, pre-lacquered sheet metal, painted and coated with PET protection Stainless steel 6/10 grade interior and exterior Window in door A multitude of configurations... The length and depth of each proofer can be increased as required by steps of 200 mm, offering the possibility of positioning the door on the front or on one side, and of installing as many compartments as necessary in the tunnel version. Examples of implantations BFC 400x800 BFC 600x800 BFC 1000x800 BFC BFC 920x800 BFC 600x800 in tunnel version BP 17 Holtzheim — F-67843 Tanneries Cedex - France Tel : +33 3 88 78 00 23 - Fax : +33 3 88 76 19 18 www.bongard.fr - [email protected] Machine according to the standards 4 BONGARD — Mai 2011 — FROI005 BFC 800x800 Bongard se réserve le droit de modifier les caractéristiques de ses modèles à tout moment et sans préavis. Retarder-proofer The BFC roll-in retarder proofers have been designed to guarantee a consistent quality dough development during fermentation. Thanks to an exclusive temperature management system and extremely simple programming, the BFC guarantee uniform product development at core while preventing possible thermal shocks and condensation. Capable of complete modulation, the BFC may be designed for example, both as a single compartment and in a passthrough or tunnel version.

Focus on… The news Brand new design: New look control panel R e i n f o r c e d aluminium protection rails Stainless steel rails inside the compartment Brand new powerful e-coated evaporator entirely in stainless steel: Special « cold » ventilation fan Drainage tank for condensates A technology at the service of bakers Operating cycle The humidity of the proofer is obtained by combining a cold mist with hot air ventilated from top to bottom. The air is gently reheated, causing the humidity to rise naturally. The pieces of dough develop absolutely identically wherever located in the retarder proofer....