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Bertrand Puma
FERMENTOLEVAIN
 
 
   
Fermentolevain
MODEL:
Bertrand Puma
Fermentolevain
FL30, FL 60, FL 100, FL 200
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PURPOSE:

This machine is designed specifically for use in baking and pastry-making to produce liquid leaven, which is harder to work with, but gives bread an even more robust flavour
   
SPECIFICATION | FL 30
Tank Useful Capacity 30 kg
Weight when empty 195 kg
Electrical Supply 400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW) 1,1
Heating Coil Power 350
Height w/ lid open 1530 mm
Height 1250 mm
Valve Height 440 mm
Working Height (load) 880 mm
Depth 1010 mm
Width 735 mm
Temperature Decrease around 6°C per hour
Water supply Not Available
Refrigeration Gas R425A
Recipe storage 15 Recipes
* With Basis leaven conservation, alert buzzer and Anti-overflowing probe
   
SPECIFICATION | FL 60
Tank Useful Capacity 60 kg
Weight when empty 225 kg
Electrical Supply 400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW) 1,5
Heating Coil Power 525
Height w/ lid open 1830 mm
Height 1430 mm
Valve Height 440 mm
Working Height (load) 1060 mm
Depth 1050 mm
Width 820 mm
Temperature Decrease around 6°C per hour
Water supply Pipe Ø15 internal
Refrigeration Gas R425A
Recipe storage 15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe
(Scaling system: Optional)
   
SPECIFICATION | FL 100
Tank Useful Capacity 100 kg
Weight when empty 270 kg
Electrical Supply 400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW) 2,1
Heating Coil Power 700
Height w/ lid open 2075 mm
Height 1690 mm
Valve Height 440 mm
Working Height (load) 1320 mm
Depth 1050 mm
Width 820 mm
Temperature Decrease around 6°C per hour
Water supply Pipe Ø15 internal
Refrigeration Gas R425A
Recipe storage 15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe
(Scaling system: Optional)
   
SPECIFICATION | FL 200
Tank Useful Capacity 200 kg
Weight when empty 405 kg
Electrical Supply 400V / Tri+N+T / 50Hz (other on request)
Power (kW) (kW) 3,3
Heating Coil Power 1050
Height w/ lid open 2155 mm
Height 1810 mm
Valve Height 535 mm
Working Height (load) 1320 mm
Depth 1300 mm
Width 1040 mm
Temperature Decrease around 6°C per hour
Water supply Pipe Ø15 internal
Refrigeration Gas R425A
Recipe storage 15 Recipes
* With Basis leaven conservation, alert buzzer, Anti-Oveflowing probe and Low level probe
(Scaling system: Optional)
   
FEATURES

• Much appreciated bread quality
Fine gourmets or not, consumers will always love tasty bread. The hand-crafted flavour of a sourdough product is popular as the crunchiness of the crust, irregular air cell structures in the dough and its cream colour give it a more rustic feel, reminiscent of old-style bread.
• Better bread storage
Generally speaking, sourdough bread is stored better and keeps for longer.In the case of sourdough bread, bread dries more quickly when there are many moisture exchanges between the dough and crust, this is considerably reduced.
• Easier mechanisation and working of dough
Using natural leaven shortens the kneading time.As the glutinous tissue is much more structured, mechanical operations are easier: cutting is sharper, the dough is less sticky and scarification is simplier.

   
   
   
   
   
   
   
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