Another personal development is the thawing system in which we can intermediately store first of all XXL products but also the other pre-dough fermented products and those yeast-free products at 6 - 7ºC temperature conditions. In other words, the strict technological time can be extended by a constant temperature conservation; thus, we are capable to constitute a reserve of products being prepared for baking, which serves to cross the demand fluctuations – coming more or less clients.
And this equipment has a personal development, it is efficient and high performing. It extends the thawing time through the day programmable technology with about four hours and a half.
It is also suitable for the preparation of the next day activity.