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.

Dohmeyer developed a range of large capacity freezers, known as the OptifreezeTM freezers. Optifreeze is the registered trade mark of Dohmeyer, representing a unique Spiral Freezer concept.

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

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

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

Making use of the most innovative air flow control, results in a tunnel freezer with doubled heat exhange

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

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.