Dough-holding machines keep the dough at a temperature below 4 °C, slowing down the yeast’s fermentation process and preventing the production of carbon dioxide—and thus the rising of the dough—until the program-set start time (for a maximum of 72 hours). External base in electro-galvanised steel Internal lining completely bevelled in AISI stainless steel Internal base moulded for containment 60 mm insulation in high density polyurethane foam approx. 42 kg/m3 without HCFC 60 mm thick insulation in HCFC-free polyurethane foam with density approx. 42 kg/m3 Against corrosion with non-toxic paints Coated iron condensing coil with high thermal performance Anti-condensation heater, placed on the box under the magnetic seal rabbet AISI stainless steel door (“Scotch Brite” satined) Ergonomic full-height handle and magnetic seal on 4 sides of the door Ergonomic full-height handle and magnetic seal on 4 sides of the door Ø 2” stainless steel adjustable feet H 150÷180 mm Ø 2" adjustable stainless steel feet H 150÷180 mm