Cooling/Freezing

Refrigerated baked goods

Originally, the refrigeration of baked goods before they were fully baked was only seen as a method to combat peaks in demand in the bakery. In the meantime, the interruption of fermentation has also proven to be a quality feature.

In the manufacture of refrigerated unbaked pastry, the core temperature must be quickly and uniformly reduced to below -7C: this process is known as shock-freezing. If the cooling process is too slow, ice crystals will form and damage the yeast. The rate of change of temperature as it approaches the critical temperature (-7C) is decisive for the subsequent quality of the baked goods.

We as a long-standing partner for the manufacture of machines used in the baking industry, and provide a wide range of components that allow exact compliance to these stringent requirements. From complex software control modules which are programmed based on IEC 61131 and that operate on the controls XC or easyControl, right up to the frequency inverters DF/DV for speed control of the compressor.

Whereas refrigeration control was previously implemented in stages by the shutdown of cylinders, today a continuous control via the speed adjustment of the motor on the compressor is the preferred method. Only the interaction of the automation components via their networking features provides the prerequisites that enable optimum quality and energy efficiency. As a result, the desired product properties are reliably assured with a minimum electrical energy requirement.