SALVA REFRIGERATION
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SALVA REFRIGERATION SALVA KÄLTETECHNIK

SALVA has been providing solutions for bakers and cake makers since 1943. SALVAs Lösungen erfreuen seit 1943 die Bäckerei- und Konditoreiwelt. Controlling the cold is the art of the baker. Proper control means you can offer your customers a larger range of recently baked products around the clock, as the current market demands. Die Steuerung der Kälte, seitens des Bäckers, das ist eine Kunst an sich! Hat er sie im Griff, so wird er seine Kunden mit einer größeren Produktvielfalt rund um die Uhr bescheren können, alles frisch aus dem Ofen, so wie es der anspruchsvolle Mark heute verlangt....

SALVA FREEZING SALVA KÄLTE Termometro / Termometro 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 manufacture process. Bei der Steuerung der Kältetechnik bedarf es wahrer Profis. Personen, die von chemischen durch die Hefeenzymen verursachten Reaktionen verstehen und diese beherrschen. Profis, die deren Aktivität auf...

Termometro / Termometro 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. Hier sind tiefe Kenntnisse gefragt, über wie Wärme aus dem Teig entweicht, über die Erzeugung kalter Luft und ihren homogenen Umlauf innerhalb der Kammer, über die Erzeugung und Eintrag von Feuchtigkeit in angemessenem Maße, um Geschmack und Aroma am Teig zu verstärken. To this end SALVA counts on leading experts in...

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 increases with the temperature. Exponential development of butyric and acid...

Retarded Fermentation / Verzögerte Gärung Cocción Cuisson Shaping Formgebung Fermentation Gärung Cooling Abkühlung Baking Backen The long duration fermentation processes (from 6 to 24 hours) at positive temperatures lower than those of classic fermentation are directly applicable in 2 business models: 1. The bread baker. Allows continuous working, guaranteeing product in line with the production process and at minimum energy cost. 2. The professional artisan baker striving for excellence in all products. The temperature range between 5 and 20º allows the doughs to develop with CO2...

Frozen dough process / Prozess eingefrorene Teige Ranges / Serien: FC, FC France, ABT Baking Backen Fermentation Gärung Shaping Formgebung 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 existing demand. Thawing takes place at the point of sale in fermentation chambers which are controlled with moisture and thaw temperature parameters...

Pre-baked bread process / Prozess vorgebackenes Brot Ranges / Serien: FC, FC France, ABT Freezing Abkühlung Baking Backen Baking Backen Fermentation Gärung Freezing Frostung Packaging Verpackung Thawing Auftauung Conservation Kühlhaltung The recently baked pieces, still hot, are blasted at -18ºC in the heart, thus maintaining all the properties of the product as if it were recently baked. Production is always distributed to sales points in line with the cold chain, which is key in this process. Pre-baked bread means demand can be met around the clock with a fresh, recently baked product....

Direct Fermentation Cabinet AR-22 Gärschrank für direkte Gärung AR-22 The solution to direct fermentation processes is just a connection point / Termometro Termometroaway. The AR-22 is designed as an easy installation product. Essential in any hot spot. Die Lösung für die direkten Gärprozesse befinden sich in einfacher Stecker-Reichweite. Der AR-22 ist als einbaufreundliches Produkt konzipiert. In Speisestätten? Einfach unverzichtbar!. The generation of steam and dry heat is controlled independently. Its power provides optimum steam conditions and temperatures in an instant. Gesonderte...

Controlled Fermentation Cabinet. IVERPAN Range Gärschrank für gesteuerte Gärprozesse. Serie IVERPAN For over 40 years, / Termometro Termometro 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. A practical solution thanks to its compact and robust design. It is easy to install and extremely versatile, allowing controlled or direct fermentation to be carried out. The entire rear of the cabinet is fitted with baffles which guarantee the optimum distribution of air, offering maximum...

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 Termometro / Termometro controlled fermentation range to a rack chamber. Introduces the convenience and benefits of controlled fermentation in small bakeries which base their production on the use of racks. Fitted with Salva’s most advanced fermentation control software, providing small artisan bakers with a range of possibilities previously only available to large chambers. Mit der FCSR-11 profitieren...