SALVA REFRIGERATION
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Termometro / Termometro SALVA REFRIGERATION SALVA KÄLTETECHNIK

SALVA has been providing solutions for bakers and cake makers since 1943. 1| S A L V A F R E E Z I N G [4-5] S A L V A K Ä L T E [4-5] 2| F e r m e n t a t i o n [6-9] D i e G ä r u n g [6-9] 3| D i r e c t F e r m e n t a t i o n C a b i n e t A R - 2 2 [10] G ä r s c h r a n k f ü r d i r e k t e G ä r u n g A R - 2 2 [10] C o n t r o l l e d F e r m e n t a t i o n C a b i n e t s . I V E R P A N R a n g e [11] G ä r s c h r a n k f ü r g e s t e u e r t e G ä r p r o z e s s e . I V E R P A N - S e r i e [11] 4| C o n t r o l l e d F e r m e n t a t i o n C h a m b e r s . F C R a n g e...

SALVA FREEZING SALVA KÄLTE This requires in-depth knowledge of how heat is extracted from the dough, the production of cold air, uniform circulation around the chamber and the generation and suitable provision of moisture, in order to reinforce the aroma and smell of the dough. Controlling cold technology requires true professionals. People who understand and master the chemical reactions produced by the yeast enzymes. Professionals who control this activity at different temperatures and moisture levels. Experts who understand and control everything which affects the dough in this critical...

Fermentation Die Gärung 55º 38-55º 38º 28-38º 26-28º 20-26º 05-20º -02º -18º The yeasts cease all activity and die. / Die Hefen stellen ihre gesamte Aktivität ein und sterben ab. 3rd fermentation, which takes place during the first 5 minutes of baking. / 3. Gärung, entwickelt sich während der ersten 5 Minuten des Backvorgangs. Point of maximum CO2 production by the yeast. To be avoided, as acidic and enzymatic activity increase. / Punkt der hefeseitigen maximalen CO2-Erzeugung. Ist zu vermeiden, weil sich auch die Säure- und Enzymaktivität vermehrt. The production of carbon dioxide...

Fermentation Die Gärung Frozen dough process / Prozess eingefrorene Teige Pre-baked bread process / Prozess vorgebackenes Brot Ranges / Serien: FC, FC France, ABT Ranges / Serien: FC, FC France, ABT 30ºC 20ºC 10ºC 0ºC -10ºC -20ºC Baking Backen Shaping Formgebung Fermentation Gärung Refrigeration Kühlung Freezing Frostung Locking Gärstopp Conservation Kühlhaltung After shaping, the pieces are blasted at -18ºC in the heart, thus guaranteeing all the properties of the product as if it were fresh. Conservation is done in negative freezing chambers, meaning stock can be kept in line with...

Direct Fermentation Cabinet AR-22 Controlled Fermentation Cabinet. IVERPAN Range Gärschrank für direkte Gärung AR-22 Gärschrank für gesteuerte Gärprozesse. Serie IVERPAN The solution to direct fermentation processes is just a connection point away. The AR-22 is designed as an easy installation product. For over 40 years, Salva’s range of controlled fermenters for IVERPAN trays has been recognised as an essential piece of equipment for cake makers and hot points around the world. Essential in any hot spot. A practical solution thanks to its compact and robust design. It is easy to install...

Controlled Fermentation Chamber for Racks. FCSR-11 Gärkammer und gesteuerte Gärprozesse für Stikkenwagen. FCSR-11 The FCSR-11 applies all the quality and technical solutions of the IVERPAN controlled fermentation range to a rack chamber. The powerful freezing equipment developed by our engineers has maximum consumption of less than 2kW. Der maximale Energieverbrauch der von unseren Ingenieuren entwickelten leistungsstarken Kälteanlage beträgt unter 2kW. Introduces the convenience and benefits of controlled fermentation in small bakeries which base their production on the use of racks....

Direct Fermentation Chambers. AF Range. Gärkammern für direkte Gärung. AF-Serie. Salva’s AF range of chambers for direct fermentation offers a wide variety of sizes and heights in order to adapt to the needs of any bakery. The 70 mm sandwich panels and 21 mm base ensure perfect insulation. Moreover, the exclusive INSTACLACK assembly technology allows for quick, straightforward assembly without any work. In conjunction with the CRF-2 convector, the professional can fit direct fermentation equipment with minimum energy costs. Salvas Produktserie der Gärkammern für direkte Gärungen AF bietet...

FC Controlled Fermentation Range Gärkammern für gesteurte Gärung FC Salva’s extensive experience in the design and manufacture of controlled fermentation chambers means the FC range is a cutting-edge product for bakeries. Our exchange of knowledge with customers can be seen in this extensive range, with the application of advanced solutions in its construction. An integral structure, comprising 70 mm high-density insulating panels; ST class cold groups (subtropicalised), ready to work in the most adverse conditions; interior designed to facilitate perfect air distribution; stainless steel...

Controlled Fermentation Chambers. FC Range Gärkammern für gesteurte Gärung FC Termometro / Termometro The FC range of controlled fermentation chambers brings together all the characteristics to make it an essential item in all 21stcentury bakeries. Termometro / Termometro Easy assembly system / Einbaufreundliches System NO INSTALLATION WORK, NO PROBLEMS: the INSTACLACK system is fast, clean and simple. The FC range is thermally shielded with high-density injected polyurethane SANDWICH panels of 70 mm on the sides and top section and 21 mm in the base. OHNE BAUARBEITEN, OHNE PROBLEME: Das...

Controlled Fermentation Chambers. Gamme France Range Gärkammern für gesteuerte Gärung Gamme France Gamme France Range controlled fermentation chambers are designed and manufactured for artisan bakers who use W rising flour (over 180). The Gamme France range includes many construction elements from the FC range, such as the quality of the cold group components, the control panel, the wall thicknesses and exceptional fermentation quality. The differences compared to the FC range are that the base is optional, the cold group is adapted to northern European temperatures and the moisture is...