Industrial cooling of dough

16. Jan 2019

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 of the production plants requires this rethinking. This applies analogously to the fermentation and freezing processes of dough.

The dough cooling is realized by cold water systems or by direct evaporation systems with safety refrigerants. In order to avoid dehumidification of the dough, large cooling surfaces are required. The lowest possible air speed above the objects, combined with good air flushing through the room, ensures a high level of quality. This is ensured by special air guidance systems which are individually adapted to the room geometry.

The output of the systems can be infinitely adjusted via electronic control systems in order to be able to use them multifunctionally for different goods.

In recent years, the hygienic aspect has become increasingly important in the food-producing industry. For this reason, many plants are equipped with UVC disinfection modules.

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.

The use of an air-cooled condenser next to a boiler within a production plant shows the need for action. While one system consumes electricity and leaves waste heat unused, the heating system burns fossil fuels to generate the desired heat. In such a constellation, a heat recovery system can often be retrofitted or included in future planning. A well conceived planning of the heat recovery system ensures an improved efficiency of the refrigeration plant and supplies the heat “incidentally”, so that the operator benefits twice.

Contact us

12 + 5 =

back to: Newsblog | Expertise | Dough