Our blast freezer with floor evaporator combines high performance with an uncompromising hygiene concept. Completely made of stainless steel on the inside, high-performance fans separated from the evaporator block can be rotated out of the air chamber with the stainless steel frame for easy cleaning. An integrated water drainage channel in the stainless steel tray bottom directs thaw and cleaning water directly into the floor drain.
Intra Cart
INTRA CART links qualitative processes technically to achieve the most economically optimal outcome.
Our automatic baking rack transport system is robust, highly reliable, and specially designed for fermentation or shock cooling processes. The stainless steel drive system and the PLC control with touch screen offer the highest performance and flexibility. HACCP compliance is ensured through splash protection and an automatic cleaning and drying program, guaranteeing the highest hygiene standards with INTRA CART.
Errors due to inadequate fermentation or shock cooling are a thing of the past. With minimal personnel, you can safely handle this sensitive area of work while deploying your workforce profitably in other areas of production.
With iGlide you can operate your shockers and TK cells partially or fully automatically and thus maintain the ideal room climate for your valuable baked goods.
The ICECOOL iGlide sliding doors were specially developed for rooms with high foot traffic. They enable the room climate to be quickly locked in and thus minimize opening losses. Thanks to these automatic doors, you can easily load and unload your ICECOOL cells while saving valuable space resources.
Our iGlide sliding doors are HACCP compliant and ensure the highest quality and hygiene in your production. With high-quality technology and precise control, you can optimize your work processes and ensure the quality of your baked goods.
Aquacool
Compared to ice bank devices, Aquacool offers significant energy savings and is energy efficient thanks to iSave technology. Our Aqua-ICECOOL WCV cold water heater ensures constant water temperatures all year round, even in hot temperatures. With 2°C cold dough water always available, it is the quality guarantee for your wheat products.
With the Aqua-ICECOOL WCV you protect the kneading arms of your mixer and protect the dough structure. Choose top quality right from the start – with cold bulk water from the Aquacool chiller. Your bakery benefits from high product quality, lower energy consumption and environmentally friendly technology.
Tender, delicious sliced rolls with a glossy finish and a lot of flavour – baked goods for the Champions League.
Exactly what Jürgen Hinkelmann had envisioned: No more pushing around of racks, no more sources of error in the rapid cooling processes. A secure cooling process where evenly baked and ready-to-bake dough pieces are delivered to over 50 branches.
The combination of high-tech, combined with traditional craftsmanship, is fascinating to me.
The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.
Mastering the Art of Sliced Rolls – Cooling and Conditioning with Plastic Boards
In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.
Bread and cakes made from traditional master recipes – with long dough preparation for long-lasting satisfaction.
The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products.
Rot am See, Germany
SLOWPROOFING – FLAVOR THAT COMES FROM THE COLD. A DECISION I WOULD NEVER CHANGE
Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.
Preserving Tradition and Progress with ICECOOL
Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.