What influence do ventilation systems have on the spread of the SARS-CoV-2 virus?
Our customers increasingly ask us about risk analysis of ventilation and air conditioning systems in connection with the SARS-CoV-2 virus. They also ask what we, as a specialist company for air conditioning and cooling, can offer them in the way of preventive measures.
In the following, you will find the most relevant scientific findings and…
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. At present, we can also supply all our systems optionally equipped for use with these refrigerants.
Constructions of this type, e.g. shock freezers of 400 – 800 kW cooling capacity, industrial fermenters, stiffening rooms and many other systems have already been realised by us.
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.