Bakery and baked goods cooling systems
Sized to your bakeryDough water, bread, humidity
Dough water chillers, bread cooling, production hall dehumidification and proofing room cooling. The same dough temperature in summer and winter, the same bread in every batch.
- Dough water
- Constant water temperature all year
- Bread cooling
- Controlled cooling before slicing and packaging
- Dehumidification
- Condensation and stickiness control in the production hall
- Proofing
- Resting and proofing room cooling
- Freezing
- Blast freezing and cold storage for baked goods
Applications
- Bakeries
- Industrial bread factories
- Patisseries, simit and pastry producers
- Flatbread and yufka lines
- Biscuits and cakes
Frequently asked questions
Why is dough water chilled?
Dough temperature is set by flour temperature, room temperature, the mixer's friction heat and water temperature. Water temperature is the only one you can change, so in summer cold water is needed to keep the dough temperature constant.
How is the required water temperature calculated?
Rule of thumb: water temperature = 3 × target dough temperature − (flour + room + friction heat). For a 26 °C target with summer flour at 28 °C, room at 34 °C and friction at 12 °C, water at about 4 °C is needed.
How is the capacity selected?
It is calculated from the daily dough water volume, the summer mains water temperature and the target water temperature. Systems with a storage tank prepare the water between production runs, allowing a smaller chiller.
