The Fresh Loaf

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Pani Clima Retarder Programming/Manual

rbreed's picture
rbreed

Pani Clima Retarder Programming/Manual

Hi,

I've purchased a PanI Clima retarder prover that was used, got it up and running great but can't figure out how to program this thing!

Does ra anyone have an insurrection manual, user guide or the ability to guide me through the usage of it?

The + symbol brings up a status menu of current fermentation cycle programming, the #1 starts heat and humidity at programmed levels of 35oC and 85% humidity on both cabinets, the 48 hour on one cabinet sets it to a 2 day fermentation cycle with the dough expected to be ready at 00:00 2 days after it starts (given the bake shift I run with its more like 38 hours later).

I'm also of the understanding the cycles are made to run with less yeast than our normal %ages for these slow fermentation cycles. I'm rather amateur as a baker as I've only had my store for 6 months and am battling my way through it.

The seller was a company that owns multiple stores, staff from the store are long gone and the store itself was gutted and pulled down a while ago.

Thanks,

Rob.

BobS's picture
BobS

Did you try contacting Pani Clima at http://www.paniclima.com/en/ ?

 

rbreed's picture
rbreed

Yeah, thank you.

i gave them a call but they don't speak English very well, they are a French manufacturer. The Australian distributor is only open in business hours.

i was hoping to have it running sooner as were in hot cross season and the production shift is blowing out to 14 hours. 

The Australian distributor opens today so i can hopefully get some answers from them.

Thanks again,

Rob.

martin's picture
martin

Did you manage to sort it out? I have just bough a Retarder/Proofer (used). Likewise no manual so I need to experiment.