Sometimes hot things need to cool off. That’s where we come in.
The Pro catalog has provided chiller systems for the smallest artisan bakeries, small tortilla factories, a bun factory for a leading fast food chain all the way up to large regional bakeries supplying products across the United States.
As the Bakery Industry has worked with the EPA to develop its own standards over the past decade, most large bakeries have hired Pro to help transition from cooling their dough mixers directly with refrigerant to cooling them with Chilled Glycol solutions. We also help them with: chilled potable water, ingrediator (ingredient mixer), room, and liquid yeast cooling.
Bakeries have multiple uses for chilled glycol including:
· Mixer Cooling: Chilled glycol is circulated through a cooling jacket to control the dough-out temperature, critical to any baker.
· Sponge Cooling: Chilled glycol is circulated through a plate heat exchanger, cooling Sponge.
· Chilled Potable Water: Provide 34-35° F Chilled Potable Water from our standard mixer chiller system.
· Liquid Yeast Cooling: The liquid yeast is stored in jacketed tanks and it is critical to control their temperatures.