MENU BERTRAND PUMA – LEVAIN PROCESSOR Description: Bertrand Puma by Pavailler has been a supplier of starter equipment to TMB Baking for over 20 years, with consistent satisfaction from our bakery customers. The PAVAILLER range leaven processors are machines for the making and the conservation of liquid leaven, to be mixed into different dough preparations. The use of liquid leaven in bread making shortens the dough mixing time and improves the bread crumb structure – Thanks to the use of liquid leaven, the dough better accepts the mechanization (suppleness, molding) – In function of the amount used, the flavor and savoriness of the product will vary Manufacturer: Pavailler Location: France Description Features Specifications The FermentolevainTM range consists of 2 models: FL80 : global leaven capacity : 75 KG with a useful leaven capacity : 60 KG or 132 lbs. FL140 : global leaven capacity : 125 KG: useful leaven capacity : 100 KG or 220 lbs. Electro-galvanized steel frame, carrying the tank,the cold unit, the control panel Construction: Built on 4 turning wheels, the 2 front ones have brakes Two lateral stainless steel handles to move the FermentolevainTM around Jackets of thermoformed plastic, protecting against shocks and reducing the total weight Stainless steel lateral housing A switch placed on the side of the FermentolevainTM allows to disconnect at any moment FermentolevainTM has a stainless steel tank and stainless steel tools, for an efficient and homogeneous mixing – Each tool is driven by a motor-reducer, in order to the stirring of the leaven, depending on the cycle, and to avoid excessive oxidation Main tool has a scraper to improve the mixing efficiency and to avoid the leaven remains on the tank sides– The tools are quickly and easily removable Flour loading is easier thanks to a large opening, and a direct access by the top of the machine Loading zone is protected by a grid, and a transparent lid assures visibility An integrated water connection device is proposed as a standard, this connection can be made directly on the water arrival, or can be linked to a water meter FermentolevainTM is equipped with a double outlet as a standard The upper outlet has a guillotine flood-gate, precise and perfectly tight The lower outlet allows a total emptying of the tank for cleaning operations Refrigeration unit is integrated and employs R404A, without impact on the ozone strata The low position of the cold unit and of the ventilation grids (at the front and at the back) allow to easily integrate the FermentolevainTM Front access of the cold unit, for easy maintenance operations Tight control panel (IP65 classification) for user’s safety Easy programming of the 3 basic parameters : fermentation temperature, fermentation time & conservation time, with memorizing of the parameters Double safety when opening of safety grid, with automatic stop of the tools and of the heating and cooling devices Buzzer alarm when opening of safety grid for more than 5 minutes Programmed cycle continues when grid is closed again FermentolevainTM equipped as a standard, with a device against overflowing, with automatic functioning of the stirring tool in case of risk of overflowing Electrical box is quickly accessible at the back of the unit Related products TMB Baking – Sourtank FXL 1600 Levain Processors BAKERY EQUIPMENT Ovens & Loaders Mixers & Bowl Lifts Proofers, Retarders, etc. Water Chillers & Meters Liquid Levain Processors Dividers & Divider Rounders Moulders Sheeters _________________ Bread & Roll Systems Slicers Packaging Systems Cookie & Pastry Ingredient Handling Washing & Cleaning All Other Bakery Café & Restaurant INFO & SERVICES Smallwares & Essentials Spare Parts & Tech Support Services & Resources Customers & Clients Manufacturers & Vendors Team FAQ Privacy-Terms-Agreements CONTACT TMB Baking 527 DNA Way South San Francisco, CA 94080 PH: (650) 589-5724 FX: (650) 589-5729 contact@tmbbaking.com parts@tmbbaking.com smallwares@tmbbaking.com © COPYRIGHT TMB BAKING