Dahlen FermaticQ4 User Manual

Product Presentation

Fermatic Q4

Fermatic Q4 is a completely new generation of
retarder-prover, freezer-prover and prover from
Sveba-Dahlen.
A prover with low energy consumption and several
unique power saving features.

Fermatic Q4

Cooling and proving
power complete with
Dough on Demand

HIJ = Prover

For resting and proving

HIK = Retarder and prover

For cooling and proving

HIF = Freezer and prover

For freezing and proving

Fermatic Q4 is fitted with the
latest advances in cooling
and proving technology
where the dough is al­lowed to mature slowly
under carefully controlled
climatic conditions. The
process gives the finished
bread more aroma and a
better flavour than dough
fermented and baked over
a shorter time.

The automatics handle the
cooling and proving pro­cess ensuring the prod­ucts are fully fermented at
exactly the time you have
specified. Fermatic Q4
also ensures that the hours
you work are more suited
to the daily schedules of
families and customers.

Fermatic with a width of 1,000 mm has one door, while

Fermatic widths 1,600, 1,800 and 2,000 mm have two doors

Three models – 14 sizes

Fermatic Q4 is designed with simple lines and smooth
surfaces.
The stainless steel both internally and externally makes
Fermatic Q4 durable and operationally reliable. The cabinet
is available in three versions; Prover, Retarder/Prover and
Freezer/Prover. Each version comes in 14 sizes.

Fermatic provers are built in a modular system that makes
installation quick and easy. The climate control system has
enormous capacity for both moisture and heat and a gener­ous insulation (80 mm) that keeps the heat and cold where it
is needed. The doors close automatically and seal effectively.

2

TOUCH SCREEN

Fermatic Q4 has menus for
automatic operation, manual
operation, operation in line

2

with pre-set or own recipes.
Key features such as mois­ture, temperature, cooling
and fan speed are controlled

3

according to your preferences
and needs.

Dough on Demand

Fermatic Q4 has been designed to deal with the entirely
new Dough on Demand process. The process means that
Fermatic Q4 fully ferments dough over a long period and at
low temperatures, and then cools it down under extremely
accurate climatic conditions. The fully fermented dough can
then be preserved and gradually baked for up to
6-10 hours.

Dough On Demand allows you to offer fresh bread through­out the day. Dough on Demand makes life easier, more
flexible and you get the aroma of freshly baked bread in your
shop the whole day.

User-friendliness

Automation con­trols all process­es in the cabinet.
The dough is
protected from
drying out, and
is handled with
great care.

Fermatic Q4 gives
you the freedom
and opportunity
to influence the
times and settings
to completely suit
your working day
and work rate

4

2

3

5

3

DEMAND-CONTROLLED
FANS

In order to process the dough
as gently as possibly, the
fans are speed regulated and

4

demand-controlled. No more
air than necessary is circulated.
Functions such as cooling,
heating and moisture control
the fans in every phase of the
program and ensure the right

4

amount of fan speed. Heat­ing and moisture are pulse­controlled to facilitate accurate
climate control. This control
also ensures energy efficient
and quieter cabinets.

4

DOORS

The doors are fitted with
new, stronger hinges and
bigger and better insulated
tempered glass. Sensors
on the doors stop/start the

4

baking program, activate the
light and stop the fans while
the doors open. Anything to
protect the dough, reduce en­ergy consumption and ensure
the best possible working
environment.

1

FLOOR

Low run-in ramp
and floor makes it
easy to roll the racks
in and out. Fermatic HF
(freezer/prover) is fitted as
standard with underfloor heat­ing (optional for HK Retarder/
Prover and HJ Prover).

5

SPECIALLY DESIGNED
AIR DISTRIBUTION CHANNEL

1

A newly developed air distri­bution channel in the rear wall
of the cabinet distributes the
air extremely effectively. The

5

benefits are a gentler, more
even air distribution

1

with both ascending and
descending air flows.

Fermatic Q4 options

6

6

TUNNEL DESIGN

Fermatic Q4 can be delivered in a tunnel design that
provides efficient handling of multiple racks. The tunnel
proving chamber is loaded from one side and unloaded
from the other. The modular design makes it easy to
adjust the length of the proving chamber in line with
customer preferences.

7

SOLID STAINLESS STEEL DOORS

Door design
without glass.

7

WITHOUT LIGHTS

Designed without interior lighting.

ALTERNATIVE REFRIGERANT

Fermatic Q4 can be supplied with a unit
for refrigerant CO2.
(The standard refrigerant is R404A)

ALTERNATIVE BRINE

Fermatic Q4 can also be delivered for brine.
A good option for bakeries with in-house central cooling.

Features and benets: Fermatic Q4

..........................................................................................................

Fermatic Q4 has been developed to meet tomorrow’s requirements
with regard to technology within cooling/freezing/proving and Dough
On Demand.

Taste and aroma are improved as the enzymes in the dough have time
to develop. Delivers higher quality in the baked bread.

..........................................................................................................

Dough On Demand fully ferments the dough over a long period at a
low temperature, and then cools and preserves it.

The ready to bake dough can be kept for 6-10 hours. The dough
pieces can be picked out and baked later.

..........................................................................................................

The Touch Panel has features like automatic operation, manual
operation and operation in line with in-house or predefined recipes.

All the important functions can be controlled to suit individual
preferences and needs.

..........................................................................................................

Sensors activate and interrupt programs automatically, turn on the
light and stop the fans during the time the doors are opened.

Gentle on the dough, reduces energy consumption and improves the
working environment for the baker.

..........................................................................................................

A newly designed exhaust channel in the rear wall of the cabinet
provides both ascending and descending air flows.

Gentle, even and efficient air distribution.

..........................................................................................................

Variable speed, demand-controlled fans circulate exactly the right
amount of air.

Processes the dough as gently as possible and ensures an energy
efficient and quiet cabinet.

..........................................................................................................

The automatic system controls all processes in the cabinet, ensuring
that the dough is protected against drying out and is handled as
carefully as possible.

Gives the baker greater freedom and the oppor tunity to influence
times and settings to suit the individual working day and the pace of
the work.

..........................................................................................................

Stable and modular constructed frame.

Compact and stable cabinet design.

..........................................................................................................

Effective 80 mm polyurethane insulation in closed units.

Keeps the cold/heat in place in the cabinet.

..........................................................................................................

Well-insulated, bolted floor and strong 3 mm stainless sheet metal.

Very durable and gentle on the floor

..........................................................................................................

The Freezer-Prover has electrical heating coils in the floor as standard.

Counteracts damage caused by freezing and keeps the floor dry and
free of condensation water.

Panel

EXAMPLES OF MENU IMAGES:

Basic mode Baker’s menu options Manual proving Dough on Demand

EXAMPLES OF FUNCTION CURVES:

Dough on Demand Freezer-prover Retarder-prover

Dimensions

A C

2400

1000 1600 1800 20001000, 1200

Fermatic Q4 with a width of 1,000 mm has one door. Fermatic Q4 with widths 1,600, 1,800 and 2,000 mm have two doors

1600, 2000

B D

2400

1000, 1200

1600

2400

1000, 1200

1600, 2200, 2800

2400

Specications

HIJ

= Prover – for resting and proving

HIK

= Retarder and prover – for cooling and proving

HIF

= Freezer and prover – for freezing and proving

Cooling Cooling
External Internal Rec. max Heat output output
size/model size /model dough weight Number output Retarder Freezer
width x depth width x depth kg of fans kW kW kW

_________________________________________________________________________________________

1000 x 1000 800 x 800 30 1 2 1,0 1,1

_____________________________________________________________________________________
1000 x 1200 800 x 1000 30 1 2 1,0 1,1

_____________________________________________________________________________________

A

1000 x 1600 800 x 1400 60 1 4 1,8 1,4
_____________________________________________________________________________________

1000 x 2000 800 x 1800 90 1 4 2,0 1,4
_________________________________________________________________________________________

1600 x 1000 1400 x 800 60 2 4 1,8 2,0
_____________________________________________________________________________________

B

1600 x 1200 1400 x 1000 60 2 4 1,8 2,0
_____________________________________________________________________________________

1600 x 1600 1400 x 1400 120 2 6 3,1 2,9
_________________________________________________________________________________________

1800 x 1000 1600 x 800 90 2 4 2,5 2,8
_____________________________________________________________________________________

1800 x 1200 1600 x 1000 90 2 4 2,5 2,8
_____________________________________________________________________________________

C

1800 x 1600 1600 x 1400 180 2 6 4,3 3,1
_____________________________________________________________________________________

1800 x 2200 1600 x 2000 180 3 8 4,4 3,9
_____________________________________________________________________________________

1800 x 2800 1600 x 2600 360 3 10 5,5 3,9
_________________________________________________________________________________________

2000 x 1600 1800 x 1400 180 3 8 4,4 4,0
_____________________________________________________________________________________

D

2000 x 2400 1800 x 2200 270 3 10 5,8 4,0
_________________________________________________________________________________________

Stated dough weight is the amount of dough that the cooling outputs for cooler and freezer are calculated for (30 kg per rack).

HIJ
HIK

HIF HIK HIF

Sveba-Dahlen reserves the right to change the dimensions and design.

Number of racks, max rack size
700 760 800 1040
x x x x
550 535 660 760

_____________________________
1 1 – –

_____________________________
1 1 1 –

_____________________________
2 2 1 1

_____________________________
3 3 2 1

_____________________________
2 2 1 1

_____________________________
2 2 3 1

_____________________________
4 3 2 1

_____________________________
2 2 1 1

_____________________________
2 2 2 1

_____________________________
4 4 2 2

_____________________________
6 6 4 3

_____________________________
8 8 6 4

_____________________________
5 5 4 2

_____________________________
9 8 6 4

_____________________________

1600

2400

We have the equipment and expertise

you need for your bakery

ILLUSTRATION & INFORMATION, BORÅS

Sveba-Dahlen develops, markets and manufactures bread

lines, rack ovens, deck ovens, tunnel ovens, proving chambers

and fermentation lines. We supply to bakeries, shops and

supermarkets, industrial bakeries, restaurants and catering

establishments of all sizes, all over the world.

Visit our website!

www.sveba-dahlen.com

Sveba-Dahlen AB, 518 32 Fristad

Tel: [phone], Fax: [phone], [e-mail]

2012 12 18