CHILLING PLANTS: Cold water requirement of bakery industry is mostly met by chilling plants
.Cold water are used in mixer jackets in summer to maintain the dough temperatures .
Temperature plays a very vital role in dough formation .
Chilling plant are following type
Open type : Cooling is done in storage tank the refrigerant after expansion is allowed in streams
of pipe which are submerged into water to exchange heat . water is circulated through pump in
piplines which are insulated. These coils act as evaporative coils. It has components like
compressor and condenser .Capacities of chilling plant varies as per the load eg 7.5 ton to 20
tons . Cooling tower s are required to lower the temperatures of returing hot water .Cold water is
also required for mixing of chocolate varieties . Where temperature required are of 5deg c to 6 deg
Closed loop type : Chilled water is circulated through a pump and it circulates within the pipe
.Now days scroll compressor are used in such type of chillers which are energy efficient .Pipelines
are insulated through out .
Capacities varies from 7.5 ton to 20 tons
The cold water can also be circulated in storage
tanks to maintain temperatures during peak
summer for milk solutions etc
DIRECT EXPANSION CHILLERS : These are storage tanks where milk solution are stored for
usage . The expansion takes between plates which are provided all across the surface of tanks.
These are compact and cna be installed easily at any location . These plate act as evaporative coil
s . Capacities could be 3.0ton - 5.0 ton .
WALK IN COLD STORAGES: The Automated bakery plants with volumes more than 2ton/day and
more production have certain raw material which has to be kept in cool and dry place.
Ingredients like fat , butter , chocochips , certain additives are required to be kept in cold places.
To store these products manufacturers have created prefabricated panel type walk in cold room .
These cold rooms can be installed/ dismantled easily as these have puf panels.
Cooling is done by refrigeration units consisting of evaporative units , condensing units and
refrigerant compressors . Temperatures required are -2 deg c to 4 deg c . Capacities of
refrigeration varies from 5.0 ton to 10 ton . Bigger cold rooms or warehoses have ammonia
refrigerant plants to maintain temperatures
DEEP FREEZERS : These are required for keeping ingredients handy at production site .
Materials from cold room are transferred to these deep freezers in batches . These also acts as
storage unit in case of break downs / stoppage of production due to some reason.
These are compact and have smaller refrigeration capacities from 2.0 to 3.0 ton .
REFRIGERATORS: These are mostly used in laboratory where you have to keep certains
vitamins / enzymes and additives in cold and dry place . These could be of cap 300ltrs-
REFRIGERATED VANS: These refrigerated vans are required to bring chocolates or butters
from port or warehouse .
Next - bakery equipments for heating application
REFRIGERATION EQUIPMENTS IN BAKERY INDUSTRY