Bakery refrigeration systems for controlled dough tempering
Achieve consistent bakery quality by precisely controlling your dough’s temperature and humidity, extending fermentation or freezing cycles as needed for optimal taste and texture in end products.
Controls Fermentation and Humidity for Bakery Products
The Gärvollautomat GVA AROMAT from WP Bakery Technologies is a robust and versatile refrigeration system designed specifically for bakeries of all sizes, offering precise control over fermentation and humidity. This equipment supports a wide range of bakery applications, including proofing, cooling, and long-term storage of doughs and pastries, such as sourdough bread, croissants, and Danish pastries. Operable within temperatures of -20 to +40 °C and humidity levels of 65–99%, it accommodates various fermentation requirements with consistent, reproducible results. Equipped with a multi-programmable electronic control system, it allows for customizable settings tailored to diverse bakery needs, ensuring optimal product quality and production flexibility. Engineered for energy efficiency, the Gärvollautomat features a polyurethane-foam insulated design, a powerful yet economical compressor, and an ergonomic layout for streamlined operation and easy maintenance. With options for customization to meet specific operations and production scales, it seamlessly integrates into high-speed, manual, or continuous bakery workflows.
Benefits
- Enhances production flexibility by allowing precise scheduling of fermentation and proofing stages.
- Maintains consistent product quality through controlled temperature and humidity conditions.
- Optimizes energy efficiency with advanced cooling technology and eco-friendly materials.
- Facilitates operational scalability with customizable configurations for various bakery scales.
- Reduces production bottlenecks by integrating seamlessly into existing workflows.
- Applications
- Doughs,Sweet baked goods,Savory baked goods,Cookies,Muffins,Confectioneries,Breads,Bagels,Croissants,Cakes,Pastries,Bakery products,Pretzels,Artisan bread
- End products
- Crusty baguettes,Oatmeal cookies,Brioche loaves,Fruit-filled turnovers,Coffee cake,Layer cakes,Laminated dough products,Sourdough bread,Traditional pretzels,Puff pastry shells,Sugar cookies,Cheesecake,Savory tarts,Blueberry muffins,Chocolate croissants,Cinnamon rolls,Danish pastries
- Steps before
- Dough preparation,Teigaufbereitung,Mixing ingredients,Kneading,Dough scaling and dividing
- Steps after
- Baking,Backen,Cooling of baked products,Verpackung,Packaging
- Input ingredients
- raw dough,teiglager,teiglinge,backwaren,rohprodukte,verpackte waren
- Output ingredients
- finished baked goods,fermented dough,produced teiglinge,stored dough,fresh backwaren
- Market info
- Werner & Pfleiderer Lebensmitteltechnik is known for manufacturing high-quality industrial equipment for the food processing industry, specializing in mixing and extrusion systems. They have a strong reputation for engineering expertise and innovative solutions tailored to customer needs.
- Temperature Range
- -40 to +40 °C
- Humidity Range
- 65 – 99 %
- Standard Sizes
- 1 to 18 Stikkenwagen
- Control Type
- 7" Touchscreen
- Automation
- Program up to 99 programs
- Cooling Medium
- Propane (R290),CO2 (R744)
- Energy Efficiency
- High,eco-friendly with heat recovery
- Construction Material
- Polyurethane-Hartschaum
- Environmentally Friendly
- FCKW-frei
- Humidity Control
- High precision,up to 99 %
- Programmable Phases
- 5 fixed,up to 10 variable phases
- Airflow System
- Deckenflachverdampfer
- Dampf system
- Leistungsstarke Beschwadungsanlage
- Removable Sizes
- 1.140 to 2.460 mm
- Adaptable Sizes
- Flexible Raster system
- Fermentation Control
- Temperature and humidity adjustable
- Heat Recovery
- Natural refrigerants
- Automation level
- Manual / PLC / SCADA
- Batch vs. continuous operation
- Batch / Inline Continuous
- Cleaning method
- CIP / Manual
- Energy efficiency
- 0.5–2 kWh/kg moisture
- Temperature control
- -40 to +40 °C
- Humidity control
- 65–99%
- Cooling option
- Normal / Shock Freezing
- Process flexibility
- Gär-/Frosten-/Lagersteuerung
- Process reproducibility
- High
- Labor efficiency
- High
- Product variety handling
- Wide
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Teiglinge conditioning
- Available
- Shock freezing capability
- -40 / -20 °C
- Long-term dough fermentation
- Available
- Machine footprint
- 2 to 18 Stikkenwagen
- Temperature range
- -40 to +40 °C
- Luftfeuchtigkeit (Humidity)
- 65 – 99 %
- Control panel type
- 7" Touchscreen
- Compact footprint
- Standard and customizable sizes available
- Discharge method
- Gärverzögerung / Gärunterbrechung options
- Air distribution
- Overhead,side pressure walls,or natural circulation
- Material
- Cell elements from FCKW-free polyurethane rigid foam
- Door type
- Magnetic closure,stainless steel on both sides
- Size flexibility
- Width
- Control panel type
- 7" Touchscreen
- Individually adjustable
- Temperature and humidity settings
- Cell size
- Custom sizes from 2 to 18 Stikkenwagen
- Luftführung
- Overhead and lateral air pressure systems
- Verdichterausführung
- Vollhermetisch / Halbhermetisch
- Verdampfer type
- Flachverdampfer / Blockverdampfer
- Montage options
- Längs- or Quereinschub
- Zellenausstattung
- Edelstahlbodenplatte optional with Unterlüftung or Heizung