Functionality and historical development of our contact cooling system
As early as the 1970s, Eisvoigt developed systems for the special requirements of bakery cooling and refrigeration technology. They were equipped with so-called silent cooling. This technology achieved the best results for …
Heat recovery from refrigeration plants
Due to the high amount of total electricity consumption, heat recovery (HR) from refrigeration equipment is an underestimated topic with high savings potential.
Industrial cooling of dough
In the industrial production of pasta, cooling to stabilize and condition the dough is becoming increasingly important. The necessity of reproducible, consistent quality with simultaneously increasing hourly production rates of the production plants requires this rethinking.
NH₃ / CO₂ Process technology
Refrigerants NH₃ and CO₂ are increasingly used in the bakery industry. Mostly used as refrigerants for central systems, they supply the entire company with all the refrigeration points. We have taken this development into account in recent years.
Research and development in the field of energy-intensive technologies is increasingly focusing on energy efficiency, energy conversion and the use of synergies.
For example, we are working on the use of waste heat from production processes to operate refrigeration systems, the operation of air conditioning systems using energy generation by photovoltaics and many other concepts.
In doing so, we always take into account the balance between economic and ecological demands. Due to constantly rising energy prices, the payback period is usually within the investment horizon.