GEMM TALH/16 Pastry Retarder-Proofer for Fermentation & Cold-Proofing

A pastry retarder-proofer combines refrigeration and gentle warming to control dough fermentation and cold-proofing in one cabinet. The refrigeration system removes heat from the chamber while a low-wattage heating element raises the temperature when needed. A fan circulates air evenly across every tray, preventing hot or cold spots that could spoil the rise. Humidity control adds moisture to the air, stopping dough skins from drying out during long proofing cycles. The result is consistent texture and volume, whether the dough is held overnight or proofed for the next service.

The operator loads standard 60x40 cm trays onto the adjustable runners, sets the target temperature between -2 °C and +35 °C, and programmes the humidity level. A touchscreen displays the current conditions and allows the backing delay function to be activated, postponing the start of fermentation until the desired time. Fan speed can be adjusted at any stage to match the dough's sensitivity to air movement. Once the cycle begins, the automatic defrost system activates heating elements to melt frost, and condensate is drained away without manual intervention.

The cabinet is constructed from stainless steel inside and out, with 50 mm thermal insulation sandwiched between the inner liner and the outer skin. Two doors seal the chamber, and the technical compartment is housed on the right side for easy access during maintenance. An electronic humidity sensor monitors the atmosphere continuously, while the HSS “Helped Static System” ensures uniform cooling across all shelves.

The 0.37 kW power rating keeps the electrical load low, suitable for a standard 230 V single-phase circuit found in most professional kitchens. The 1550 mm width, 800 mm depth and 900 mm height create a footprint that fits beneath most worktops while still accommodating up to 270 L of product. The 710 mm internal body height allows comfortable loading and unloading without stooping. Runners spaced 75 mm apart hold trays securely and can be repositioned to suit different batch sizes.

Cleaning involves wiping the stainless-steel interior with a damp cloth and approved sanitiser, removing the runners for thorough washing, and checking the condensate drain for blockages. The touchscreen interface includes a cleaning mode that locks the controls during maintenance. The R290 refrigerant is ozone-friendly and requires no special handling beyond standard refrigeration safety practices.

The TALH/16 is supplied with seven pairs of runners, allowing immediate use with standard bakery trays. It meets climatic class 5, ensuring reliable operation in ambient temperatures up to +40 °C, making it suitable for busy bakeries and patisseries.

This model is listed in the GEMM professional pastry equipment catalogue under retarder-proofers.