Williams Refrigeration’s
Williams Refrigeration’s (King’s Lynn, Norfolk) new modular dough retarder-provers (DRPs) are said to feature two major advances for the baker. The new Doughmaster Control panel makes the DRPs easier to use and more flexible, and the new single-piece floor makes the DRPs structurally stronger than traditional units and improves hygiene control.
The Doughmaster Control, fitted in the DRP door, is a 256-colour display screen, which can be customised with the bakery’s logo. Its software package features a range of pre-programmed menus, while it also has an advanced diagnostic facility, which pinpoints maintenance and servicing issues.
The DRP’s floor is made in one piece, is fully sealed and has a ‘dish’ format. The most important benefits are hygiene and moisture control: there are no dirt traps, the floor is easier to clean and moisture control is improved.
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
Speciality & Fine Food Fair - 18 - 20 June, 2008
52nd World Food Business Summit
