AF Digy Fermenter
Liquid sourdough fermenter for artisan and industrial bakeries
Precision mixing solution for artisan and large-scale bakeries
The AF Digy fermenter range from VMI combines traditional sourdough expertise with modern digital control, giving bakers precise management of the entire fermentation process. Both models simplify daily workflows and deliver consistent, high-quality sourdough while preserving the authentic taste and texture of bakery products.
The AF 100 is designed for artisan and medium-sized bakeries, offering flexibility and efficiency in producing liquid or semi-pasty sourdough. Compact yet powerful, it helps bakers maintain traditional processes with ease.
For higher production needs, the AF 300 provides the same precision and digital control on a larger scale. Its increased capacity supports industrial bakeries in producing sourdough continuously and reliably, ensuring consistency across large batches.
Both models feature the intuitive Digy touchscreen interface, allowing bakers to program and manage up to three recipes with four configurable phases: mixing, fermentation, maturation, and preservation. The clear display of time, phase, tool speed, and temperature ensures repeatability and process control, whether on a small or large production scale.
Ideal uses include:
- Producing liquid to semi-pasty sourdough
- Artisan breads and specialty bakery products like traditional baguette, croissant, millstone pie
- Maintaining consistent quality and flavor across daily production
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The VMI AF Digy fermenter is designed to simplify sourdough production while ensuring consistent, high-quality results. It is suitable for artisan and semi-industrial bakeries and is available in two ranges: AF 100 Digy for artisan operations and AF 300 Digy for larger artisan or semi-industrial productions. The fermenter handles liquid to semi-pasty sourdough with precision, maintaining dough integrity, texture, and flavor across batches.
Consistent performance across batch sizes
The AF Digy fermenters feature stainless steel bowls sized to match production needs. The AF 100 Digy accommodates up to 80 kg of leaven dough per batch, ideal for artisan bakers focused on signature flavors and smaller batches. The AF 300 Digy has a 300 L bowl capable of producing up to 200 kg per batch, suitable for larger artisan or semi-industrial operations. Both ranges provide gentle, efficient mixing that ensures even ingredient distribution and repeatable results.
Streamlined operation and hygienic design
The AF Digy fermenters have removable tools, covers, and drain valves for easy cleaning and maintenance. The Digy touchscreen interface simplifies recipe management and daily operation, while the ergonomic design on self-braking wheels allows easy handling. The AF 300 includes a siliconized heating plate and an embossed cooling system that preserves sourdough under positive cold conditions for up to 48 hours, ensuring freshness and minimizing downtime. The AF 100 Digy also features embossed bowl cooling, allowing storage of sourdough for up to 48 hours while maintaining precise temperature control.
Precision control and recipe consistency
The intuitive Digy touchscreen allows bakers to program and save up to 3 sourdough recipes on both AF 100 and AF 300. Each recipe can be customized across four phases: mixing, fermentation, maturation, and preservation. Parameters such as phase duration, temperature, and tool/bowl rotation speed can be adjusted, ensuring consistent, high-quality sourdough batch after batch. This level of control allows bakers to maintain their unique signature flavors and textures while optimizing production efficiency.
| Model | Application | Bowl capacity | Dough capacity |
|---|---|---|---|
| AF 100 Digy fermenter | Artisanal bakery like traditional baguette, croissant, millstone pie | 100 L | Up to 80 kg per batch |
| AF 300 Digy fermenter | Industrial bakery | 300 L | 50-200 kg per batch |
Our customers say it better
“For the precision work required by top-of-the-range products made with sourdough, the VMI fermenter was the obvious choice. Whether based on white or grey organic flour, all my products are made with sourdough. Therefore, I needed a machine that could perform with accuracy and repeatedly execute my carefully designed recipes.”
Testimonial Boulangerie Pain d’Antan
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To learn more about the AF Digy fermenter by VMI, please download our PDF documentation.
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