Processing or storing food at the point of sale or distribution to the final consumer,including main distribution centers,ready-to-eat food service,workplace and institutional cafeterias,restaurants and places where other similar food services are offered, supermarket distribution centers,

The most important of the measures taken to eliminate the physical,chemical,biological and all kinds of dangers that may occur in Bakery Foods is Cooling.All necessary precautions and conditions must be provided to control the danger and to ensure the suitability of the food for human consumption,taking into account the purpose of use.

For short storage periods in the preservation of bakery products,only enough cooling of 0 to 4°C should be applied to reduce the dough to a certain temperature that will delay the fermentation action.Specified cooling degree ranges slow down the dough action.

Frozen Bakery Products,on the other hand,can be stored at – 18°C after being shocked at – 35 – 40°C.

Our Apps

1. Production of ice water for dough preparation
2. Cooling systems for dough conditioning
3. Frozen storage warehouses
4. Cold storage warehouses for raw materials
5. Central cooling systems
6. Compliance with HACCP standards
7. Production areas air conditioning systems
8. Remote control and monitoring