by Lars Roth | Mar 5, 2019 | Heat recovery
back to: Newsblog | Plant Engineering | Heat recovery Due to the high amount of total electricity consumption, heat recovery (HR) from refrigeration equipment is an underestimated topic with high savings potential. The use of an air-cooled condenser next to a boiler...
by Lars Roth | Feb 12, 2019 | Natural refrigerants
back to: Newsblog | Expertise | Natural refrigerants 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...
by Lars Roth | Jan 16, 2019 | Dough
back to: Newsblog | Expertise | Dough In the industrial production of dough products, cooling becomes inceasingly important to stabilize and condition the dough. The necessity of reproducible, consistent quality with simultaneously increasing hourly production rates...
by Lars Roth | Dec 17, 2018 | Contact cooling system
back to: Newsblog | Plant Engineering | Contact cooling 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...
