Reach-in dough-retarder ATHENA for the PANEOTRAD® process

Characteristics

ATHENA is the ideal reach-in dough-retarder for the PANEOTRAD® process. It can also be used for slow-proofing, as it has a temperature range of -10°C to +10°C.

ATHENA is equipped with the SENSITIV’2 touchscreen control panel and can maintain a constant low temperature (approx. +2°C) for long periods of time, providing exactly the conditions your dough requires.

The ATHENA reach-in dough-retarder is suitable for a large variety of doughs, including bread doughs (white, special or traditional French doughs), brioches, leavened doughs, pizza doughs and more.

Description

Compatible with

Danish Snacking Bakery

Ask for more information

Description

Advantages

  • Intuitive, sleek, touchscreen control panel
  • A retarder-proofer that respects your dough
  • Temperature de -10°C à +10°C
  • Ergonomic design
  • Door opening side is reversible on site
  • The tropicalised unit allows for optimal use both in summer and winter
  • The tropicalised unit allows for optimal use both in summer and winter

Download documentation

Products

Discover our Reach-in dough-retarders

See all products