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Bakery & Confectionery

Technology for preparation of bread, cakes, pastries and pies

 

 

Accurate temperature control during the bread baking process produces consistent, professional results. Environmental influences such as the temperature of the water, flour or sugar will no longer affect the quality of your end-product.

Linear Tunnel - Top lifting

Cryogenic tunnels using liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) with top lifting cover

Linear Tunnel - Bottom drop

Cryogenic tunnels use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for continuous cooling and freezing

Snow horn (Food & Pharma grade)

The vacuum insulated snow horn, is a high efficient device making in situ dry ice snow in food applications and pharmaceutical applications

Multibelt freezer

Linear freezing tunnel with multiple superposed conveyor belts move the product backwards and forwards through the freezer.

Batch freezer

Cryogenic batch freezers use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing. Controlled injection of the cryogenic gas lowers the temperature in the cabinet as the gas immediately evaporates. The latent heat of evaporation is the main source of cooling energy.

Rotating Cabinet

Cryogenic batch freezers use liquefied carbon dioxide (CO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing made with rotating trolley for superb homogeneous cooling and freezing