Bertrand - Puma Fermentolevain FL80 Cooling Mixer

• Producing and maintaining liquid sourdough (levain) for artisan bread production.
• Used in bakeries and patisseries requiring consistent fermentation control.
• Suitable for operations that need to manage sourdough hydration and temperature precisely.

Typical capacity

For this model, a capacity of approximately 80 litres is common, suitable for medium to large-scale bakeries.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with a specific amperage rating depending on motor and cooling system.

Cooling system

Integrated refrigeration is standard for precise temperature control of the levain, crucial for fermentation management.

Mixing mechanism

Features an agitator designed to maintain homogeneity of the liquid sourdough, often with variable speed control.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability in a bakery environment.

Control system

Commonly includes a programmable control panel for setting temperature, mixing cycles, and fermentation times.

• What is a Fermentolevain FL80 used for?

  The Fermentolevain FL80 is specifically designed for the automated production and maintenance of liquid sourdough (levain), ensuring consistent quality and availability for baking.

• What are the benefits of using an automated fermentolevain unit?

• Is this unit suitable for all types of sourdough?

• What kind of maintenance does a Fermentolevain FL80 typically require?

• Can this unit be integrated into an existing bakery production line?

Fermentation equipment holds strong reputation in food and beverage production. Buyers typically prioritize vessel integrity, temperature control capability, and sanitation features when purchasing used units. Industry sentiment favours stainless steel construction for durability and hygiene compliance. Key strengths include consistent batch processing and longevity when properly maintained. Buyers should inspect seals, heating systems, and control mechanisms carefully. Regular calibration history and compliance documentation prove valuable when assessing used fermentation tanks and vessels.

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