The core value of this product is to provide a stable fermentation environment.The traditional fermentation method is greatly affected by environmental temperature fluctuations,but this fermentation chamber can control the temperature fluctuations inside the chamber within±1°C through an electronic temperature control system and internal air circulation,ensuring that each fermentation is predictable and reproducible.The wide temperature control range covers all needs from low-temperature slow fermentation of European bread to rapid fermentation and yogurt production.The transparent box design allows users to visually observe the expansion state of the dough without disturbing the fermentation environment.The natural evaporative humidification system generates mild humidity by heating the bottom water box,effectively preventing dough from skinning.Its vertical design saves countertop space and the operating interface is simple and clear.
The effective internal volume is 25 liters,and the internal dimensions are approximately 30cm in length,28cm in width,and 30cm in height,which is sufficient to accommodate two standard 450g toast molds or multiple meal packs at the same time.The temperature control range is from 20°C to 60°C,with an adjustment accuracy of 1°C.The temperature uniformity inside the box is±2°C.The heating power is about 200W.The timing function can be set for up to 12 hours,and it will automatically stop heating and emit a prompt sound after reaching the set time.Equipped with a detachable 300ml plastic water box for humidification.The box door is made of transparent plastic with a sealing strip.The net weight of the product is approximately 3.5 kilograms.The working voltage is 110V and the power consumption is low.
Mainly used for the fermentation of various types of bread dough:providing a stable low-temperature and long-term fermentation environment for baguettes and European bread;Provide a warm final fermentation environment for toast and sweet bread,ensuring uniform organization and full volume of the finished product.It is an ideal equipment for making yogurt,kefir,and sake.A constant temperature of 40-45°C is the optimal breeding temperature for lactic acid bacteria.It can also be used to activate natural yeast species and provide a stable starting environment.In cooking preparation,it can be used to quickly thaw frozen ingredients or provide an environment for dishes that require specific temperature maturation.For bread enthusiasts who pursue perfect baking results,it is a game changing tool.
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