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Pump Tank
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From Whaley Products, Incorporated 
Bakery products, primarily breads, sweet rolls and buns are high production volume and temperature control during the dough mixing process is critical to the final quality. Principle sources of high temperatures are the heat of hydration (flour absorbing water) and heat of friction (mixer motor energy). Dough cooling processes require that the dough be chilled down for dough mixing. Chilled water is needed for chilled ingredient water for dough mixing cooling and chilled fluid for jacket cooling of the mixer. Solutions: To offset the principle heat factors in the mixing process consisting of the heat of hydration (flour absorbing water) and heat of friction (mixer motor) chilled water and/or ice is added to the mixing process.
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| Whaley Products, Incorporated 526 Charlotte Avenue, Burkburnett, TX 76354 Phone: 940-569-4116 ~ Email: sales@waterchillersystems.com |
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Copyright © 2007 | Whaley Products, Inc. | All rights reserved |
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