T H E
F U T U R E
O F
T H E
C O N S E R V A T I O N
R E TA R D E R - P RO V E R S
Baking
Hiber
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THE FUTURE OF THE RETARDER-PROVERS Baking
The best reliability High energy saving
Hiber Lievitamatic: the specialist’s choice
Using the Hiber Lievitamatic means bakers no longer have to work during night hours, enabling them to rationalize their time as well as improve the end result. This genuine retarder controls and optimizes the leavening process with precision, providing guaranteed hygiene and quality.
Hiber provides a comprehensive range of standard models of: provers, refrigerated cabinets and tables, with the added option of producing made-to-measure cabinets tailored to the customer’s need in terms of the trolleys used.
plus
The Lievitamatic’s top ‘pluses’
Greater hygiene and improved cleaning The cabinet’s interior features fully rounded edges, and the floor is in AISI 304 18/10 stainless steel. The cabinet’s outside plinth is in corrosionproof stainless steel and all accessories can be removed with easely.
Greater reliability and improved safety Materials and components used by Hiber are selected to assure unrivalled end product quality, and every single appliance is subjected to a real electronic and functional tests.
Greater energy savings The exceptional thickness of the insulation, the total absence of “heat bridges” due to the painstaking care given to the component parts, the use of highly effective gaskets and components, and electronically flexible and precise management of functions make for drastic energy savings.
Longer-lasting service life With floors in AISI 304 18/10 stainless steel reinforced with a 50mm thick layer of insulation for versions with insulated flooring and stainless steel access ramp. Non-insulated versions feature a 1.5mm sheet of stainless steel and boosted cooling unit. The Lievitamatic cells feature: rising hinges, knock-resistant edges both inside and out, an electronically controlled steam generator and air conveyors for even distribution.
Hiber
4
THE FUTURE OF THE RETARDER-PROVERS Baking
Perfect temperature control, more time saved The cabinets: Inside, the cabinets have fully rounded edges, the floor included, easier to clean. The panelling lining the interior is modular, and high-density (40 kg/m3) foamed polyurethane has been injected into the cavity to produce a considerable CFC-free thickness. The access ramp is made from AISI 304 18/10 stainless steel.
More technology and more tradition Lievitamatic makes it possible to perform a high-quality programmed, controlled proving process, producing improved aroma and fragrance compared to foods subjected to the traditional, natural leavening process. The big news is that the baker can start working later and put the product in the oven at the preset time since its fermentation has already reached the right point in Lievitamatic.
Joints:
Anti-blackout battery
The slot-in plastic profiled sections assure excellent corrosion resistance. Thus, the cabinet can be disassembled and reassembled without a hitch even several years later.
The unit also features a buffer battery to ensure the parameters are saved even if there is a power cut for any reason.
Panels:
CFC? No thank you!
Panels are covered in galvanized-plasticized white sheet metal with a NON-TOXIC treatment, or in AISI 304 18/10 stainless steel. The joints between panels are made by coupling special male-female non-toxic rigid PVC profiled sections featuring eccentric hooks in steel covered with plastic. Materials and finishes assure corrosion resistance and solidity, making sure panels match perfectly and that the Hiber Lievitamatic is easy to assemble.
… uses only extra-strength cooling units with ecological gases, and condensers and evaporators with large exchange surfaces capable of working in tropical climes at temperatures of over +40°C. What’s more, the flow of cooling air inside the Hiber Lievitamatic gently encompasses the food, assuring even temperatures throughout, hence a vastly improved end result.
The door:
Ultra-controlled humidity
The Lievitamatic’s door has a slot-in gasket providing a generously sized surface for adherence of over 3 cm for a positive seal. There is also a “strip” gasket for extra insulation near the doorstep.
During positive deceleration and leavening, humidity levels are maintained by adding or removing steam by means of a highprecision control device.
Cool quality Lievitamatic can slow down and arrest the development of dough for up to three days. It then warms the dough to just the right prove temperature so it is ready for the oven at the desired time. All functions are controlled by a microprocessor that enables the cycles and times to be programmed even for a number of days.
A display for all seasons The control is able to deal with 3 different types of cycles: • Automatic cycle (up to 16 customisable cycles). • Manual storage cycle. • Manual leavening cycle. Automatic cycle: The first stage of the automatic cycle is pre-cooling. This involves the cell being prepared for the introduction of the loaf in trolleys. In accordance with the load introduced, the set-point is reached with maximum ventilation speed.
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This varies between -18°C/-12°C and blocks product heat inertia. This is followed by a “negative deceleration” stage during which the temperature is kept close to -6°C/-4°C to permit gradual and continuous cooling right down to the middle of the loaf. This is followed by a third “positive deceleration” stage with a broad temperature range (-2°C/+10°C) and humidity controlled at around 85% for best product storage for a period of up to 3 days, thereby favouring
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better business organisation. The duration of this work stage depends on when baking has to start and is calculated by the microprocessor as the difference between the total cycle time and that of the other single stages. Another important feature of the Lievitamatic Hiber consists in the possibility of regulating the flow of air inside the room, to adapt this to different baking requirements and bakery specialities. The leavening stage is highly flexible, according to the settings
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7
8
9
11
m
h
°C
10
12
C
START
T
15
B
ENTER
D
16 17
18
B
72h
STOP
A
SELECT
A
14
48h
24h
C
13
%UR
D
STOP
AUTO
PROG
19
20
21
A simple and compact control panel fits all Lievitamatic cabinets and tables
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considered best by the baker. It is then up to the electronic control to automatically control the various devices of the unit so as to obtain uniform leavening. Heating follows a temperature/customisable time scale, while ventilation is continuous and adjustable in terms of intensity. Generally speaking, when leavening times are lengthy, the organoleptic properties of the product are better, with a quality yield that is constant over time. In the event of several trolleys
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TIME
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1. START/STOP key 2. Cycle in progress LED 3. Negative temperature LED 4. Temperature display 5. Clock key 6. Cycle time key (24, 48, 72 hours) 7. 24-hour cycle indicator 8. 48-hour cycle indicator 9. 72-hour cycle indicator 10. Hour-minute display 11. Humidity setting display 12. HR% key 13. Power on key 14. ON/OFF key 15. Increase/display key 16. Modify/display key
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29
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31 32
17. ENTER key 18. Decrease/display key 19. Modify/display key 20. Start automatic cycle LED 21. Holding temperature LED 22. PROG kay 23. Automatic cycle in progress LED 24. Time alarm key 25. Time LED 26. End-of-holding temperature LED 27. End-of-rising key 28. End-of-cycle LED 29. “Warm” LED 30. SELECT key 31. “Cool” LED 32. STOP LED
THE FUTURE OF THE RETARDER-PROVERS Baking
having to be placed in the oven, at the end of the leavening stage, the ‘baking delay’ cycle can be engaged in automatic/manual mode, regulating the temperature of the cell between +10°C and +25°C, with humidity controlled by the system at around 85% for the time considered necessary (up to about 4 hours). At the end of the automatic cycle, the product is ready for baking at the established time. The control also offers an oven pre-ignition option.
The display panel shows both the cycle situation (start, stage sequence, stop, alarms) and the on-off state of the devices (cooling, heating, humidification, ventilation, defrosting). Manual storage cycle: This permits setting the storage function within a broad temperature range that varies between -18°C / +10 °C and also defining the date and time of end of cycle. It can be used to stop the degree of leavening at the desired point or to store the already leavened dough.
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Manual leavening cycle: By selecting this leavening cycle, both the temperature (+10°C/+40°C) and the degree of humidity (60/95%) can be set, as well as the date and time of end of cycle. This mode can be selected in the event of staff producing dough continuously, or taking it from a large and suitably supplied storage cell. Monitoring and maintenance: Hiber presents a modern system for monitoring, recording
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(HACCP) critical parameters (temperature, time, humidity, ventilation) along with the control of appliance efficiency, indicating beforehand the maintenance operations to be performed. The possibility also exists of the remote determination and indication of any alarm situations (eg., high temperature or power breaks), right up to real remote management of appliance parameters with alteration of the various set-points.
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Monday STAND-BY Tuesday
Wednesday
ALARM
Thursday ON Friday
Saturday AUTOMATIC
AUTOMATIC
Sunday
5
The Lievitamatic cold rooms computerized display features a series of lights and straightforward controls that can be used to exploit the unit’s great potential to the full:
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1. Day display indicator (green) This is a weekly time indicator: the light relating to the start-up day is fixed, while the end-of-cycle light, which is flashing, become fixed only when the cycle has ended. The intermediate-day indicators come on fixed, gradually as the cycle proceeds. 2. Standby state LED (red) This lights up when the machine is in standby 3. Alarm indicator (red) This lights up when an alarm trips. 4. Operation indicator (green) This lights up when the machine is operating.
15 5. Cell indicator light (green) This lights up when the cell light is switched on. 6. Ventilation indicator (red) This lights up when the evaporator fans are switched on. 7. Cooling indicator (red) This lights up when the compressor is working. 8. Heating indicator (red) This lights up when the heating elements are switched on. 9. Humidification indicator (red) This lights up when the humidifier is operating. 10. Defrosting indicator (red) This lights up when the evaporator defrosting elements are switched on.
14 11. Cycle diagram situation indicators (green) When the fixed light comes on, this indicates the state reached by the cycle, while a flashing light indicates the state to be reached. 12. Manual leavening cycle indicator (green) This lights up when the manual leavening cycle is started. 13. Manual storage cycle indicator (green) This lights up when the manual storage cycle is started. 14. Baking delay cycle indicator (green) This lights up when the baking cycle is started. 15. Automatic cycle indicator (green) This lights up when the automatic cycle is started.
Hiber
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THE FUTURE OF THE RETARDER-PROVERS Baking
Cabinets. The cell control panel • Control panel recessed in the door, with membrane keyboard and backlit alphanumeric monitor • 16 modifiable automatic cycles with baking delay function • Refrigeration and manual leavening function • Temperature control during all cycle stages • Humidity control during leavening • Adjustable fan speed, for perfect air distribution.
Esc
Enter
Prog
Set
Monitor Liquid crystals with 4 lines and 20 columns for displaying the control data. Exit key Return to first display page.
OFF
Baking delay key + indicator (green) During machine operation, when this light is on it indicates that baking delay has been enabled in the selected cycle. Defrosting key + indicator (green) Manual defrosting of the evaporating unit is forced. Operation is indicated by LED light-up.
‘Left’ key For returning to previous page. ‘Right’ key Enter selected cycle and shown by
ON
Cell light key + indicator (green) By pressing, the light inside the cell comes on, as indicated by the indicator lighting up. .
‘Up’ key Scrolls menu lines up (cycle selection); scrolls towards previous step (maintenance); increases set-point values (programming).
‘Down’ key Scrolls menu line down (cycle selection); scrolls towards a following step (maintenance); decreases set-point values (programming).
Enter key Confirms end-of-cycle or temporary stop selection (in operation); confirms entering of password; for switching from one parameter to another (programming). Prog key + indicator (green) To enter programming and change set-point values.
Set key For switching from the main display page to the cycle display page; to be pressed during operation. Alarm key The state of the alarms is provided; this mutes the alarms; when pressed for over 5 seconds, it displays the stored sequence of tripped alarms. Technical information key This displays the analogue/digital inputs/outputs; some general information; maintenance details. Clock key For changing both the current date and time. On/off key For starting and stopping the cycle.
Hiber
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THE FUTURE OF THE RETARDER-PROVERS Baking
Lievitamatic tables
Lievitamatic cabinets HTL 1
HTL 2
HTL 3
l
354
502
649
Dimensions WxDxH
cm
155,5x75x80h 156,5x8085h 156,5x80x95h
207,3x75x80h 208,3x80x85h 208,3x80x95h
259,1x75x80h 260,1x80x85h 260,1x80x95h
Operating temperature
°C
-2/+35
-2/+35
-2/+35
T
T
T
W
769 (*)
1148 (*)
1604 (*)
V/Ph/Hz
230/1/50
230/1/50
230/1/50
kW
0,716
1,116
1,116
A
4,0
6,1
6,1
Model Internal capacity
Climate class Refrigeration capacity Power supply Power Absorbed current Standard equipment
Model
HCL112
HCL132
HCL211
2
6
1
2
40x60
40x60
60x80
60x80
Number of trolleys Tray size
cm
Dimensions WxDx(H)
cm
Operating temperature
°C
104x171x236h 208x171x236h 104x113x236h 104x227x236h +70(°) +70(°) +70(°) +70(°) -12/+35
-12/+35
-12/+35
T
T
T
T
W
2400 (*)
3180 (*)
2400 (*)
3180 (*)
V/Ph/Hz
400/3/50
400/3/50
400/3/50
400/3/50
kW
4,800
5,640
4,000
6,080
Absorbed current
A
9,6
11,5
7,5
13,0
Weight
kg
410
815
360
720
Climate class
Pair of slide 7+7+3
Pair of slide 7+7+7+3
Pair of slide 7+7+7+7+3
Tray size
cm
40x60
40x60
40x60
Weight
kg
156
195
230
HCL212
Refrigeration capacity Power supply Power
-12/+35
(*) Evap. T. +7.2°C - Cond. T. +54.4°C. (°) Height with humidifier above cell.
(*) Evap. T. +7.2°C - Cond. T. +54.4°C Without working top Wigh working top Working top with splashback
Lievitamatic cabinets
Lievitamatic cabinets HALM 1
HAL-EN 2
l
650
900
Dimensions WxDxH
cm
72x79x218h
74x101x207h
Operating temperature
°C
-12/+35
-12/+35
T
T
Model Internal capacity
Climate class Refrigeration capacity Power supply
Model
60x80
Dimensions WxDx(H)
cm
208x113x236h +70(°)
208x227x236h +70(°)
260x227x236h +70(°)
260x285x236h +70(°)
°C
-12/+35
-12/+35
-12/+35
-12/+35
T
T
T
T
W
3180 (*)
4260 (*)
4750 (*)
5810 (*)
V/Ph/Hz
400/3/50
400/3/50
400/3/50
400/3/50
kW
5,600
6,080
8,710
11,110
Absorbed current
A
11,2
13,0
17,0
21,60
Weight
kg
745
1440
1760
2130
1329 (*)
Operating temperature Climate class
kW
1,000
1,316
Refrigeration capacity
5,4
7,2
20 pair of slides
20 pair of slides
Tray size
cm
40x60
40x80
Weight
kg
165
160
Power supply Power
(*) Evap. T. +7.2°C - Cond. T. +54.4°C
(*) Evap. T. +7.2°C - Cond. T. +54.4°C. (°) Height with humidifier above cell.
Roll-In, Roll-Trough Lievitamatic cabinets
Lievitamatic cabinets HRIL 1
HRTL 1
HRIL 2
HRTL 2
l
1080
1190
2300
2540
Dimensions WxDxH
cm
88x94x218h
88x102x218h
176x94x218h
176x102x218h
Operating temperature
°C
+2/+35
+2/+35
+2/+35
+2/+35
T
T
T
T
Model
Climate class
Power Absorbed current
9
60x80
230/1/50
A
HCL233
60x80
1148 (*)
n°
Power supply
6
60x80
230/1/50
Standard equipment
Refrigeration capacity
HCL232
4
cm
W
Absorbed current
Internal capacity
HCL222
2
Tray size
V/Ph/Hz
Power
HCL221
Number of trolleys
Number of trolleys
45x200
45x200
Dimensions WxDx(H)
cm
130x247x236h +70(°)
260x247x236h +70(°)
°C
-12/+35
-12/+35
1148 (*)
1148 (*)
1604 (*)
1604 (*)
Operating temperature
230/1/50
230/1/50
230/1/50
230/1/50
Climate class
kW
1,000
1,000
1,620
1,620
A
5,4
5,4
8,8
8,8
1
1
2
2
cm
60x80
60x80
60x80
60x80
Weight
kg
173
226
300
323
4
cm
W
Tray size
HCL341
2
Tray size
V/Ph/Hz
Number of trolleys
HCL321
Model
T
T
W
3180 (*)
4750 (*)
V/Ph/Hz
400/3/50
400/3/50
kW
6,080
8,710
Absorbed current
A
13,0
17,0
Weight
kg
750
1850
Refrigeration capacity Power supply Power
(*) Evap. T. +7.2°C - Cond. T. +54.4°C. (°) Height with humidifier above cell.
A.D. HOLBEIN & PARTNERS / TV - europrint.it - 62567
Blast chilling system for Professional Catering Blast chilling systems for Confectionery and Bakery Blast chilling system for Ice-cream Preservation systems for Confectionery, Bakery and Ice-cream Preservation Systems for Gastronomy - Catering Ritarder provers for Bakery
The manufactures reserves the right to introduce any modifications without prior notice
THE FUTURE OF CHILLING THE FUTURE OF THE CONSERVATION
Via Cal Larga, n째 8 Z.I. San Giacomo di Veglia, 31029 - Vittorio Veneto (TV) - ITALY Tel. +39.0438.911940 - Fax: +39.0438.911991 www.hiber.it - E-mail: info@hiber.it
LA90014060 - 02/2011 - 500
HIBER ALI S.p.A.