Semi-automatic Retarder Proofer GUH AROMAT - WP Bakery ...
Semi-automatic Retarder Proofer GUH AROMAT - WP Bakery ...
Semi-automatic Retarder Proofer GUH AROMAT - WP Bakery ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Semi</strong>-<strong>automatic</strong> <strong>Retarder</strong> <strong>Proofer</strong><br />
<strong>GUH</strong> <strong>AROMAT</strong><br />
Temperature range -20/+15 °C or -20/+20 °C<br />
Moisture range approx. 65–95 % rel. hum.<br />
Output from 92 to 928 kg dough pieces per batch<br />
<strong>GUH</strong> <strong>AROMAT</strong> 1/2<br />
<strong>Semi</strong>-<strong>automatic</strong> <strong>Retarder</strong> <strong>Proofer</strong> 30.08.2012<br />
Cooling<br />
Storage<br />
<strong>Semi</strong>-<strong>automatic</strong> <strong>Retarder</strong> <strong>Proofer</strong> of the series <strong>GUH</strong> <strong>AROMAT</strong> assist aroma formation in dough pieces and improve the<br />
quality of the products through optimum long-time control. The complete product range is ready for proofing as soon as<br />
work starts. The Werner & Pfleiderer air guidance system, specially designed for dough pieces, together with the high<br />
relative humidity and the adjustable air speed are a guarantee for an optimum flavour development of the products<br />
for proofing. The systems are fitted with dough resting and ripening process control. Temperature and moisture climates<br />
ensure that the products run on an aroma line within the plus range and achieve a surprisingly aromatic result.<br />
Technical Details<br />
Dimensions<br />
Cells are constructed from standard panels<br />
<strong>WP</strong> offer customised <strong>GUH</strong> <strong>AROMAT</strong> systems for individual bakeries<br />
Cell casing<br />
Panels with 80 mm PU insulation, foamed, freed of CFCs, HCFCs and HHCs<br />
k value<br />
0.24 W/m 2 K<br />
Surfaces standard finish<br />
Inner walls, outer walls,<br />
cell front in sheet steel,<br />
galvanised, white, RAL 9002<br />
Optional stainless steel panelling for all surfaces<br />
+<br />
0<br />
-<br />
<strong>WP</strong> BAKERYGROUP<br />
aroma line<br />
Defrosting<br />
-20 / +15/ +20 °C<br />
Advantages<br />
– Efficient working and division of labour<br />
– Shifts working hours from night to day time<br />
– Goods are ready to bake in the early morning<br />
– Optimum use of oven capacity<br />
– <strong>GUH</strong> <strong>AROMAT</strong> supports flavour development<br />
in the dough pieces<br />
– Improvement in product quality
<strong>GUH</strong> <strong>AROMAT</strong><br />
<strong>GUH</strong> <strong>AROMAT</strong> 2/2<br />
<strong>Semi</strong>-<strong>automatic</strong> <strong>Retarder</strong> <strong>Proofer</strong> 30.08.2012<br />
System<br />
Tongue and groove system with foamed-in eccentric turnbuckle joints for easy,<br />
fast assembly on site.<br />
Floor<br />
The TECFLOOR System floor has 80 mm thick PU insulation with direct<br />
foamed-on 0.8 mm thick stainless steel panel.<br />
Mounted on this is a 3mm thick stainless steel base plate in the form of a trough with raised sides.<br />
Ram Protection<br />
Inside all-round stainless steel square profile 40 x 120 mm<br />
Doors<br />
Optional as rotating door or sliding door(s) with clear dimensions of 73/90/100/120 x 200 cm or double wing doors<br />
with clear dimensions of 143/150/178/200 x 200 cm.<br />
Per rotating door<br />
– 3 door hinges, rising<br />
– Solid press lever fastening for commercial use<br />
– Ram protection inside and out<br />
– Door seal<br />
– Multiple rubber abrasive for floor seal<br />
Optional electrical operation of sliding doors<br />
Technology<br />
The performance of the cooling system is matched exactly to the feed<br />
volume taking into account loads per hour or per batch.<br />
Air Guidance<br />
To achieve more gentle storage of the dough pieces, the cold air is fed into the room via a lowered stainless steel<br />
ceiling and a removable stainless steel guidance system, i.e. it is not blown directly over the dough pieces. Stainless<br />
steel rails are mounted at a distance to the wall in the air intake and blow-out areas. The cold air is blown out on<br />
one side of the cell and is fed back slowly over the cooling products to the vaporizer.<br />
Control system<br />
By <strong>WP</strong>-MCS 5 E computer<br />
– built into the door or in a cassette on the cell wall<br />
– Complete with control cabinet above the door<br />
– Very easy operation by menu navigation (5 keys)<br />
– Fully <strong>automatic</strong> proofing delay program<br />
– Control cabinet pre-wired to VDE standards<br />
– Computer control is installed at the correct ergonomic height<br />
– Computer control is easy to understand and operate<br />
Equipment<br />
– Machine switch<br />
– Soft start<br />
– Oil sump heating<br />
– Pressure controlled, speed-controlled condenser for energy-saving operation<br />
– Low noise, separate condensers (< 56 dB) or quiet rollers (< 38 dB) as optional features<br />
– All necessary safety features<br />
Werner & Pfl eiderer Lebensmitteltechnik GmbH . von-Raumer-Straße 8-18 . 91550 Dinkelsbühl . Germany<br />
Fon +49 (0) 98 51-905-0 . Fax +49 (0) 98 51-905-342 . info@wp-l.de . www.wp-l.de<br />
<strong>WP</strong> BAKERYGROUP<br />
All details non-binding. Subject to change in the course of technical progress. All rights reserved. ® = registered trademark
Change language