SHOCK COOLING

Rapid cooling puts dough pieces into an ideal condition for storage.

ICE POWER

​

Preservation by shock

​

• Strong and quick freezing for superior pastries

• Insulation 150 mm

• Temperature range up to -35°C

• Individual design (customer`s choice)

​

Baked goods are only as good as their taste. Long-stored dough pieces must also emit the delicious smell of freshly baked bread. Shock cooling ensures all aromas are preserved and can unfold again during the baking process. Unlike other cooling methods, only micro-small ice crystals are created during the shock freeze process – significantly increasing the durability of the baked goods