Industrial cooling of 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.