Bread making

The production process of a bakery consists of several stages, each with different and specific temperature and humidity requirements:

• storage of raw materials at positive or negative temperatures and with particular specific humidity requirements
• preparation of the mix with the possible need for chilled water in order not to activate the leavening process
• leavening in cold rooms, purposely designed to control this crucial and delicate stage. Possibility to store the preformed and frozen mix and then defrost it and leaven it, all automatically. Total flexibility in temperature and humidity control, with operating stages that can be programmed easily
• blast chilling and freezing with cycles configured according to the type of product in order to ensure process rapidity while preserving quality
• preservation of the finished product in cabinets and positive and negative temperature cold rooms
• suction through extraction hoods and air treatment systems

Tecno Refrigeration is able to develop solutions for each of the stages described, in a view to ensure the quality and reliability required. Through the expertise gained in decades of experience, Tecno Refrigeration offers solutions that are tailored to the specific needs of the customer (in terms of product, temperature, humidity, type of packaging, type of storage, etc.)

The overview of the entire production process and the need for any adjoining rooms is crucial for the simultaneous use of all positive and negative heat flows, which ensures real energy savings:

• air conditioning in manned areas (offices, meeting rooms, bathrooms, etc.): the integration of refrigeration with air conditioning leads to clear benefits in terms of investment and energy savings
• heat recovery: condensation heat, usually discarded, can be used to heat water for various purposes (domestic hot water, heating, dishwasher, etc.).
• sanitization: it is crucial for the ambient air treatment devices to ensure an ideal level of sanitization, in order to prevent bacterial contamination of foodstuffs