Salva Freezing, Fermentation and Proofing Chambers/Units
Salva has been providing solutions for bakers and cake makers since 1943
High-technology systems which ensure a fully controlled environment to optimally produce the fermentation processes required by the customer.
There are three types of fermentation: direct, controlled and delayed.
The fermenter’s have all the components required to control the temperature and humidity parameters (cold, heat and humidity).
There are two types of fermenters: rack or tray.
controlled cooling means bakers will be able to offer a large range of recently baked products around the clock and meet customers’ demands more efficiently
salva freezing technology specialises in the design and manufacturing of units to control moisture and temperature curves guaranteeing a fresh product
Ideal for bakeries, food manufacture and processors, small, medium or large
For further information call HFM on 02890 994 202 or email firstname.lastname@example.org