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.
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.