Cooling technology enables you to interrupt the process of making your baked goods without losing out on quality. So your bakery products can be effortlessly worked into a dough, then cooled or deep frozen and baked at a later date. In addition to the benefit of reducing costs by making larger product volumes in one go, cooling technology can also be used to improve coordination between production and sales, lightening the baker’s workload.
Cooling technology allows space between making the dough and baking the products – an enormous plus for bakeries. This vastly simplifies the logistics between production and point of sale. Preserved dough can be baked in in-store ovens on a supply and demand basis, so oven-fresh bakery goods can be supplied as and when needed throughout the day. Whether you need a plug-in COBOX or a customized cooling unit for production - you will find it here!
Our comprehensive concepts are not the only way we set standards in cooling technology: our innovative technologies also play their part here. We have developed a technology called COOL RISING® that makes it possible to bake proofed dough pieces direct from frozen – additional final proofing is not needed to reproduce top-quality baking results. Minimal temperature differences between the core and surface of the dough prevent it from drying out or forming a skin. Slow, controlled cooling will create the perfect results. The proofing and cooling process is done in the very same unit.
The proofing and slow cooling process also takes place in the same unit with COOL RISING PLUS technology. The fresh dough pieces are transferred straight from the bread roll unit to stacked boards in the COOL RISING PLUS unit. The cooling and proofing process is closely monitored using core temperature sensors. The equipment automatically switches over to the storage function once the target temperature is reached. Using this technology saves you valuable time and allows for maximum storage in minimal space.
Do you want to quickly cool or shock-freeze your baked goods? Then our COSERVand COSCHOCK bakery conservation systems are the perfect solution for you as the proofing process for fresh dough can be quickly interrupted without causing moisture loss in the products. Once thawed, your baked goods will be as fresh as they were prior to conservation.
The COSCHOCK conservation system is perfect if you need to quickly shock-freeze fully proofed or unproofed dough pieces as well as freshly baked dough. The large evaporator and the 120 mm thick insulation in all panels ensure that all bakery products are safely and professionally conserved.
The COSERV cabinets are available in the “K” and “E” series and are used for professional deep-frozen storage. The E series features a separate shock compartment to speed up the freezing of your premium products.
Regardless of which model and version you choose, you can expect high-performance bakery-ready cooling technology in a strong, durable stainless steel construction.
If you need to store pre-cooled goods, the COOLING Kcooling unit is just what you need, while the COOLING TK deep-freeze system is perfect for pre-frozen goods. Both models feature optimum insulation and a user-friendly control.
Your bakery items can be stored in the COPRO TL dough storage unit for several weeks and will not suffer any loss of quality. The unit’s specially designed ventilation system ensures the perfect atmosphere. You can dramatically increase the cost-effectiveness of your production line with this storage option.
The proofing process has a vital impact on the quality of the baking results in your bakery. In the AEROMATproofer by WACHTEL you can accurately control the dough’s proofing process.
The air-conditioned proofer is custom-made so that you can maximise the space in your business premises. Make the most of state-of-the-art air-conditioning technology for total control over the atmosphere in your proofer! The AEROMAT proofer series features five standard models in various designs, each one fulfilling different spatial and production requirements. There is something for every bakery in this series. The AEROMATs are available in a standard or pass-through proofer format with single, double or 4-fold widths. It can also store up to 32 racks. These proofers are custom made in accordance with customer specifications and accurate to the centimetre, ensuring that the space in your bakery is maximised.
The COBOX plug-in cabinet system is the perfect solution for storing fresh, frozen and semi-finished bakery products.
Available in the COBOX VA and COBOX HLF models, this system can be purchased as an automatic proofer or a shock freezer. They come with IQ COOL control as standard, so they are very easy and intuitive to use in addition to being space-saving and efficient.
From 1 January 2020, it will be illegal to manufacture and put into operation cooling systems that use a refrigerant with a GWP* of > 2,500. This EU ban does not apply to recycled refrigerants, which can be used in maintenance and service works in existing systems without further restrictions until the end of 2029. So existing WACHTEL systems can continue to run until the end of 2029.
A cooling system put into operation before 1 January 2020 can officially be operated until 31 December 2029 as long as the annual leak test confirms that the system is airtight. All systems that use R404A, R422A or R422D refrigerants will be banned from 1 January 2030. These systems must be converted or replaced by a more modern system before this deadline. The goal of this EU F-Gas Regulation is to reduce greenhouse gas emissions, and thereby to reduce emissions of partially fluorinated hydrocarbons.
WACHTEL recommends using the following refrigerants as future-proof alternatives to the R404A refrigerant typically used in WACHTEL systems: R452A or R448A/R449A.
*GWP: Global Warming Potential