Among our wide product range for the industrial client there are also cooling and storage rooms for bakery products.


  • Controlled cooling down of loaves of bread directly after the baking process enables minimum weight loss and  minimization of slice loss
  • An optimal air circulation inside the room results in a constant core temperature of the products and in a huge reduction of the cooling time
  • Due to a constant and draft free air distribution the drying-out of the bread crust is avoided and furthermore a shorter total process time is achieved
  • Indiviually controlled air humidity as well as adjustable room temperatures guarantee efficient and gentle cooling
  • Effects of weather are excluded during the cooling process due to continuous, controlled circulation of conditioned air
  • Individual installation design regarding product, drying, space and load of trolleys