The advantages of refrigerated fermentor are as follows:
For example, the dough can be put into the fermentation machine for refrigeration one night in advance, and the shape of bread dough is basically unchanged at this time. At the same time, the temperature and humidity of fermentation start at a certain time in the morning, so that the dough can enter the fermentation process at this time, and then the baking staff can basically start baking bread directly after work.
This function can make the master's work arrangement in the store more reasonable, because the bread in the general store is mainly baked in the morning and noon, sold at night, and finally disposed of the remaining unsold bread. In fact, the baker's time in the afternoon is relatively idle, but in the morning, the time from dough-forming-final awakening-decoration-baking is very tight, and the baker often needs to go to work early to make bread.
To sum up, if a loaf of bread is to be put on the shelves at 9: 00 a.m., the chef often goes to work at around 4: 00, and the normal working hours of the baker have reached 8 hours at noon 12, then the time after that belongs to overtime. This is obviously a challenge to the personnel arrangement in the store. If the refrigerated fermentor sets the dough to ferment at around 8 o'clock, then the baker can go to work at around 8 o'clock and start decorating and baking bread directly. Around 4 pm, it is the master's off-duty time. Suppose there is an emergency in the store during the day (for example, some orders can also be completed by the master), which can be handled in time.
The disadvantage of refrigerated fermentor is also obvious, because it relies too much on this equipment. If the equipment fails or the working conditions (such as water supply or power supply) are insufficient, the consequences will be a waste of materials in the store that day and a chaotic business rhythm.