E-mail: info@dohmeyer.com INFO: +32 9 2415222
E-mail: info@dohmeyer.com INFO: +32 9 2415222

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.

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

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 made with rotating trolley for superb homogeneous cooling and freezing.