The airflow systems only bring benefits to your bakery – as well as the lowest air velocities individually adjustable from 0% to 100% in 1% increments in each phase. There is also a speed-controlled fan and product-preserving, homogeneous air conditioning on all shelf levels. Our airflow systems provide reliable protection for your products before heating with defrosting heat and prevent the dough pieces from drying out or forming a skin.
With its speed-controlled air flow, the DEWA system achieves even cooling and warming throughout the entire space. This means there is almost 100% uniformity when proofing the products, and there is almost no chance of skin forming on the dough. After the evaporator, the conditioned air flow is routed between the unit panel and pressure panel and directed under the rack. This prevents the products from being directly blown on. The ceiling cladding is made from stainless steel sheets. The DEWA system is used in the COPRO VA.
Designed for dough storage units (TL) and dough storage units with defrosting function (TL-A). The evaporator distributes the air flow to the pressure panel, and then routes it between the unit panel and pressure panel, across the baffles and under the racks. The air at the end of the racks is sucked back in when the ceiling panel is opened. On the DE airflow system the insulated ceiling cladding is fitted with polyurethane hard foam insulation boards. This system can be found in the COPRO GV and COPRO TL.
The LWS system directs the air between the insulating panel and the louvres on every single tray in the rack to separate the warm and cold air. An exchange only takes place in the evaporator. This system enables fully even cooling in the trolley. After the evaporator, the conditioned air is routed between the unit panel and stainless steel louvre wall and directed to every single tray. This system is anchored with COSCHOCK SWIFT and COOL RISING PLUS.