Bowl Cooling
What is it costing your bakery every year to add ice to your mix?
Many bakers use the age-old process of adding ice in their dough batch to control the final dough temperature. This is proven to yield positive results, but has two dramatic drawbacks for economic and consistent results.
By physically adding ice as an ingredient to your mix you are affecting the total cycle and therefore productivity of your mixing room. This will result in longer dough times as well as the potential for batch to batch inconsistency - both negatively impacting the economics of your plant. There is also a very real economic consequence to adding ice to your batch and that is the increased lifting injury exposure that your operators are exposed to.
Couple this with the fact that the cooling effect diminishes dramatically as the mixing cycle continues it becomes clear that the addition of ice has some significant drawbacks. Peerless Engineers have pioneered bowl cooling to a very exact science. Our designs eliminate the cycle penalties, the workers Compensation exposure of ice and they cool constantly during the mix cycle allowing higher rates of heat transfer. We have numerous cooling options for the entire variety of mixing applications:
- Bowl Sheet Cooling
- Bowl End Cooling
- Breaker Bar Cooling (ColdBar)
- Agitator cooling (Coldbarplus)
We have developed proprietary thermal analysis software that allows us to very accurately model the energy put into the dough during mixing. Using this tool along with heat transfer modeling of our jacket cooling designs, Peerless can predict with accuracy the refrigeration needs and final dough temperatures for your Peerless mixer.