— Evolution Roll-in product line

EV 20T

Up to 2 EN 60x40 trolleys

Maximum internal space 670x1050 mm. It can accommodate 2 trolleys EN 60x40 or 1 trolley EN 60x80. The ramp provided facilitates the entry and exit of the trolley.

Advanced air
circulation system

The innovative air circulation system ensures an extremely constant internal temperature throughout the compartment. The supply air conveyor and the return air casing are designed to ensure a uniform temperature for both the top and bottom trays. The result? Impeccable leavening and unprecedented cavity formation.

Display touch 7”

Simple and intuitive multilanguages
graphic interface.

  • Automatic and
    manual cycles
  • Manual storage cycle
  • Cycle graphic
  • 100 recipes


In the artisan labs the need to have constant quality, certainty of leavening times and possibility of higher product rotation leads bakers and pastry chefs looking for new solutions.

Reduction of
night work

Increase productivity during daytime and significantly reduce the personnel costs.

Quality all
year long

Slow and progressive leavening, reached through Evolution, improves the flavour, the digestibility and the conservation of the product.

A revolutionary time management

Step 1


By temperature -5° -10°C to stop leavening. Low temperatures are used to block or slow down the fermentative activity of yeast.

Step 2


The dough is kept round 1 or 2°C temperature. The cycle phase is automatically adjusted according to the end of proving time.

Step 3


Temperature begins to raise until 12°C so that the yeasts can gradually resume their activity.

Step 4

Leavening cycle

The dough leavening takes place at a progressive temperature and controlled humidity.

Step 5

Leavening block

This optional cycle keeps the product stable until the baking.

Humidity under control

Each model is equipped with a humidity generation system to set the relative humidity between 55% and 95%. Humidity control avoids dough dehydration and cracks on the surface as well as improving the quality of the product during the leavening phase.

  • Ideal temperature

    Possibility of generating heat (up to +40°C) and cold (up to -22°C) and obtaining the ideal temperature to trigger the yeasts and to have a uniform honeycomb but also to conserve at low temperatures.

  • Energy saving

    High performances and low consumption thanks to the monoblock unit equipped with R290 as refrigerant gas.

  • Active air

    Uniform distribution of the air to ensure a perfect result of the dough.


Technical details that
make the difference.

  • Internal Structure

    Rounded corners and bumpers, solutions that guarantee hygiene and safety

  • Ergonomic handle

    Full-height handle with ergonomic grip

  • Self-closing Door

    Automatic soft-closing with sturdy hinges

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Technical details