Technological advancements in cooling and freezing systems improve automation, save space and increase efficiency. Bakers are looking for the flexibility to get what they need both now and in the event of an expansion.
Flexibility, particularly expandability and portability, appear to be top-of-mind topics for bakery operators currently seeking cooler and freezer systems. Austin Kozman, product manager-thermal systems, Stewart Systems, Plano, Texas, is seeing customers retrofit existing steel belt systems to handle modular plastic belts. “Also, as bakeries begin to expand into developing areas of Asia and Africa, the coolers will be designed similarly to the proofer and oven where they will be expandable in the future as the bakery's production increases,” he says.
Tim Rear, sales, Custom Modular Freezer (CMF) Systems, Springfield, Mo., agrees that flexibility is a primary concern for production bakers. “For this reason, the portable modular design is very popular, as it can be moved to another location without incurring major costs,” Rear says. “Secondarily, as equipment sanitation has become a bigger issue, internal cleanability of the system has become more important.”
Kozman adds that companies are improving the quality and consistency of products processed in cooling systems. “To do this, the coolers will begin to be in air-conditioned enclosures or located in an air-conditioned portion of the plant,” he says. “Finally, for products where moisture needs to be removed as well, like crumb and crouton products, vacuum cooling — as is currently used in other industries, like produce — could be used.”
COMPACT, RELIABLE DESIGN
The Heli-Matic double spiral cooler is economical, reliable and energy efficient. It has a compact design, with product both entering and exiting on the bottom tier after traveling up the outer spiral and back down the inner spiral. This allows product to flow from the depanner to the slicers conveniently. The system is adaptable to various environments — dryers, freezers, proofers, etc. — and a 30-in. wide belt version will handle product from 24-count bun pans.
Stewart Systems
972 422 5808
www.stewart-systems.com
FREEZE DIRECTLY ON TRAYS
The Multi-Step Freezer from Kaak is ideal for freezing product on baking trays. The pans are fed into the freezer with an indexing chain, so they do not touch each other. When a row is complete, it is lifted with an L-shaped carrier. The process repeats until the product has reached the top level. There, the pans are moved to the down-going portion of the freezer. They travel down stepwise and leave the freezer system. The freezer is fully enclosed with an insulated housing.
Kaak Group North America Inc.
800 367 2504
www.kaakgroupus.com
INCREASE EFFICIENCY
The G & F Systems “G” series system increases blast freezer efficiency as well as line efficiency. The system eliminates the need to interrupt production to shut down for defrost. The simple and straightforward design doesn't require complicated, difficult-to-clean baffles or complex, expensive refrigeration piping. Designed for a 24/5 schedule, the “G” series system is ideal for demanding plant requirements.
G & F Systems
516 868 4923
www.gfsystems.com
FREEZING AND COOLING SUCCESS
For breads, cakes, pies, donuts and bagels as well as hand-held snacks that require high volume freezing, cooling or proofing, the SuperTRAK® system from JBT FoodTech exemplifies strength in numbers. The design of the SuperTRAK® system includes both rugged construction and fine-tuned features that allow for high capacity, lower maintenance requirements, longer component life and reduced downtime. Beyond its robust strength, the system is engineered for flexibility.
JBT FoodTech
419 626 0304
www.jbtfoodtech.com
DELIVER FRESH PRODUCT
The CMF system delivers technology, simplicity and flexibility. With a horizontal airflow system, every tier has identical air temperature and speed. Individual product is equally surrounded by a consistent flow of cold or chilled air. The portable, modular design delivers flexibility. The system has no need for special floor construction or heating and can be easily sited outside your facility to save valuable production floor space. Capacities range from 800 lb. per hour to 13,000 lb. per hour.
CMF Custom Modular Freezers
417 862 0707
www.custommodularfreezer.org
AMBIENT OR CONDITIONED COOLING
Single or double spiral cooler configurations are available from The Henry Group for ambient or conditioned cooling environments. Spiral belt surfaces use USDA-approved plastic belting with high open area for increased airflow. Enclosure systems, ductwork and conditioning units are available for conditioned cooling. Also, a belt washing system is available. All temperature conditioning is controlled through the main operator control panel.
The Henry Group Inc.
800 356 7591
www.thehenrygroup.com
