During the production of frozen dough parts, the core temperature of the products needs to be lowered to -7° C. This must be done as quickly and steadily as possible, and the speed at which the critical freezing point is reached is crucial to the process. Thus, the cooling operation must be seamlessly monitored and controlled.

Perform these tasks accurately and efficiently with our unique portfolio.

We can provide you with a range of products and systems to meet the requirements of the baked goods industry - from temperature sensors and SIMATIC S7 PLCs to process visualization. The seamless interaction achieved among all components enables the reliable and cost-efficient control of the cooling process as well as management of the entire freezing process consistent with requirements.

You will achieve the desired product characteristics quickly, reliably and do so with as little energy consumption as possible. Over the long term, these benefits will yield greater productivity and reduced operating costs.