Cold Storage for Bakery

Cold Room Bakery - Cold Storage Bakery | Bread | Pastry |



     There are two ways to preserve bakery products. In cases where freshly baked product is desired all day long, cooling is applied only enough to reduce the dough to a temperature that will delay the fermentation action for shorter storage times. 0 to 4.5°C slows down the dough action, delaying it. In this way, the product is preserved for 3 days to 3 weeks. Frozen products, on the other hand, are stored at 18°C after being shocked at 35-40°C. With this application, it is possible to preserve the product for one year, although it varies according to the content of the product.

Types for Bakery Cold Room

  • Pre-Cooling Chambers
  • Product Stocks
  • Fast Cooling Chambers
  • Blast Freezers
  • Long Life Cooling Systems As Well As Cost Effective
  • Atmosphere Controlled By Cold Stores

What we need to Learn?

  • Room Dimensions? (Width, Length, Height)
  • Temperature? (+12°, +5°, -0°, -5°, -18°, -25°, -40°)
  •  Products? (Meat types and conditions?)

Please send also if you have your project file or photos.
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