Dough Chillers
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.
 Packaged Chillers Non-expandable (integrated pump tank) 1.5Ton – 20Ton Single / Dual Circuits Single / Dual Pumps |
 SAE Series Modular Chillers Expandable (pump & tank on separate skid) 1.5Ton – 200Ton Single / Dual Circuits |
 SAR Series Split Chillers Expandable (Outdoor Condensing Unit) (pump, tank, evaporator on indoor skid) 1.5Ton – 200Ton Single / Dual Circuits |