Baking Industry Applications
In high production bakeries the dough mixing process for products such as breads, sweet rolls and buns, temperature control is critical. Primary sources of high temperatures are the heat of hydration (flour absorbing water) and heat of friction (mixer motor energy).
The primary source of heat in the mixing process can be overcome using a Turbo Falling Film Chiller which can produce a constant flow of chilled ingredient water or a Turbo Modular Ice Machine which can produce fragmented ice that can be added directly to the mixer.
Chilled Water Features and Benefits
Instantaneous chilling of ingredient water for mixing process
Continuous 33°F water temperature available for chilling
All stainless steel construction
Wide range of sizes and capacities
Top and end doors for ease of cleaning
Ice Features and Benefits
Fragmented ice for reliable temperature control
Quick release of BTU' s to the mixing process
Variable ice thickness control for desired ice type
Modular configurations to match capacity requirements
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